Classic Caesar Salad
A proper Caesar relies on a vigorous emulsion of egg yolk, garlic, anchovy, and oil, tossed with romaine hearts that are cold, crisp, and torn by hand. The dressing should coat every leaf without pooling at the bottom of the bowl, balanced by the sharp crunch of sourdough croutons and freshly shaved hard cheese.
Temperature is your best friend.
Keep your romaine hearts in the coldest part of the fridge until the very last second. Room temperature lettuce wilts instantly under the weight of the dressing.
- wooden salad bowl
- whisk
- chef's knife
- serrated bread knife
- baking sheet
What goes in.
- 2 largehearts of romaine, rinsed and dried thoroughly
- 3 cupsday-old sourdough bread, torn into 1-inch chunks
- 3 tbspextra virgin olive oil
- 1 largeegg yolk, room temperature
- 2 clovesgarlic, smashed into a paste with sea salt
- 4oil-packed anchovy fillets, minced
- 1 tbspfresh lemon juice
- 1/2 cupneutral oil, like grapeseed
- 1/2 cupParmigiano-Reggiano, shaved thin
Slow-Stream Incorporation
The secret to a stable, creamy dressing is adding the neutral oil drop-by-drop into the yolk and aromatics before increasing to a thin, steady stream. If you rush this, the oil will separate.
The method.
Toast the croutons
Toss bread chunks with olive oil and a pinch of salt. Bake at 375°F until the edges are deep gold and the center remains slightly chewy.
Build the base
In the bottom of your wooden bowl, whisk the egg yolk, garlic paste, anchovy, and lemon juice until the mixture looks pale and slightly aerated.
Emulsify
Whisking constantly, drizzle the neutral oil in drop-by-drop. Once half the oil is incorporated and the texture is thick like heavy cream, pour the remaining oil in a thin, constant stream.
Assemble
Tear the cold romaine leaves into bite-sized pieces. Add to the bowl and use your hands to coat each leaf thoroughly. Toss in the croutons and half the cheese at the final moment.
Serve
Plate immediately, topping with the remaining shaved cheese and freshly cracked black pepper.
Other turns to take.
Grilled Romaine
Halve the hearts lengthwise and sear them cut-side down on a scorching grill for 60 seconds before tossing with dressing.
When it doesn't go to plan.
Never use pre-grated cheese; it contains anti-caking agents that ruin the mouthfeel of the dressing.
If your dressing is too thick, add a teaspoon of warm water to loosen it.
For the cleanest flavor, taste your anchovies first; if they are overly salty, omit the additional salt in the garlic paste.
The ones that keep coming up.
Can I use a food processor?
You can, but it tends to aerate the dressing too much, making it foamy rather than creamy. A whisk and a bowl give you better control over the texture.
Why do the leaves wilt?
The dressing is acidic. If you dress the salad too far in advance, the acid breaks down the cell walls of the lettuce. Always dress it seconds before it hits the table.
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