Hello World KitchenBeta

Classic Caesar Salad with Homemade Croutons

A traditional, crisp Caesar salad featuring a rich, umami-packed from-scratch dressing made with an authentic egg yolk and anchovy emulsion, topped with golden, garlicky homemade croutons.

Prep 20 min Cook 15 min Total 35 min Level Intermediate

Serves 4

Ingredients

Homemade Garlic Croutons

3 cups Rustic bread (sourdough or ciabatta) — Torn or cut into 1-inch cubes (about half a loaf)
3 tablespoons Extra-virgin olive oil
1 clove Garlic — Finely minced or grated
0.25 teaspoon Kosher salt
0.25 teaspoon Black pepper — Freshly cracked

Caesar Dressing

2 cloves Garlic — Peeled
4 fillets Anchovy fillets packed in oil — Drained
2 large Egg yolks — Room temperature (use pasteurized if concerned about raw eggs)
1 teaspoon Dijon mustard
2 tablespoons Lemon juice — Freshly squeezed
0.5 cup Neutral oil (e.g., canola or grapeseed) — Helps prevent the dressing from becoming too bitter/heavy
0.25 cup Extra-virgin olive oil — High quality
0.5 cup Parmigiano-Reggiano — Finely grated, plus more for garnish
0.5 teaspoon Kosher salt — To taste
0.5 teaspoon Black pepper — Freshly cracked, generous amount

Salad Base

3 heads Romaine lettuce hearts — Washed, dried thoroughly, and chopped into bite-sized pieces
0.25 cup Parmigiano-Reggiano — Shaved with a vegetable peeler for garnish

Instructions

Preheat your oven to 375°F (190°C).
~5 min
Prepare the croutons: In a large bowl, whisk together 3 tablespoons of olive oil, the minced garlic clove, kosher salt, and black pepper. Add the bread cubes and toss until thoroughly coated. Spread them out in an even layer on a baking sheet.
~5 min
Tearing the bread instead of cutting it creates craggy edges that get extra crispy.
Bake the croutons for 12 to 15 minutes, tossing halfway through, until golden brown and crispy. Remove from the oven and let cool completely.
~15 min
Croutons will continue to crisp up as they cool.
Make the garlic-anchovy paste: Place the 2 garlic cloves, anchovy fillets, and a large pinch of kosher salt on a cutting board. Mince them together, then use the flat side of your chef's knife to mash and scrape the mixture against the board until it forms a smooth paste.
~5 min
The coarse kosher salt acts as an abrasive to help break down the garlic and anchovies.
Start the emulsion base: Transfer the garlic-anchovy paste to a medium mixing bowl. Add the egg yolks, Dijon mustard, and lemon juice. Whisk vigorously until smooth and slightly pale.
~2 min
Placing a damp towel under your mixing bowl will keep it from spinning while you whisk.
Emulsify the dressing: Combine the neutral oil and extra-virgin olive oil in a spouted measuring cup. While whisking the egg yolk mixture constantly and vigorously, begin adding the oil a few drops at a time. Once the mixture starts to thicken and emulsify, you can pour the oil in a slow, steady stream until all the oil is incorporated.
~4 min
Patience is key. If you add the oil too quickly, the dressing will break (separate). If it looks oily rather than creamy, stop adding oil and whisk vigorously until it comes back together.
Finish the dressing: Stir in the 1/2 cup of finely grated Parmigiano-Reggiano and the freshly cracked black pepper. Taste and adjust seasoning, adding more salt or lemon juice if necessary.
~2 min
Anchovies and Parmesan are both quite salty, so taste before adding extra salt.
Assemble the salad: Place the crisp, dry romaine lettuce in a large salad bowl. Add about half of the dressing and gently toss to coat the leaves thoroughly. Add more dressing to your preference.
~2 min
Ensure the lettuce is completely dry before tossing; otherwise, the dressing will slide off the leaves.
Garnish and serve: Top the dressed romaine with the cooled garlic croutons and shaved Parmigiano-Reggiano. Serve immediately.
~1 min

Nutrition

480

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

680

Sodium (mg)

110

Cholesterol (mg)

Equipment

Baking sheet
Large wooden salad bowl
Chef's knife
Cutting board
Whisk
Medium mixing bowl
Measuring cups and spoons

Tips & Storage

Using a mix of neutral oil and extra-virgin olive oil prevents the dressing from tasting too bitter, as blending extra-virgin olive oil vigorously can sometimes release bitter flavor compounds.
Make sure your egg yolks are at room temperature to help the emulsion form more easily.
If you prefer not to consume raw egg yolks, you can purchase pasteurized eggs or coddle standard eggs by boiling them for 1 minute before separating.
Storage: The salad is best eaten immediately after dressing. Undressed lettuce and croutons can be stored separately in airtight containers. The leftover dressing will keep in an airtight container in the refrigerator for up to 3 days.