Caesar Salad

Look, we’ve all eaten Caesar salads before. Some of them are good, some of them are … less than good. With a salad as seemingly simple as the Caesar (it’s just lettuce, dressing, croutons, and cheese), it’s all about balance and assembly.

For me, the crouton size is pretty pivotal. Have you ever had a salad with croutons that are too big or too hard to enjoy with any of the other ingredients? They might as well not be there at all! I think the platonic ideal is a torn (not cut!) 1/2-inch-sized crouton. It’s big enough that it doesn’t get lost, but small enough that it fits on your fork with everything else and doesn’t get too firm. The rough edges transform into crispy, craggy edges in the oven when tossed with olive oil, garlic, and a little Parm. 

For the dressing, I like to go classic with emulsified egg yolks and olive oil as the base. I’m not going to whip this by hand, so I like to use a blender or this immersion blender method. And while I know the blender heat and lemon juice do technically cook the egg yolks, I won’t be hurt if you substitute a little mayo in their place if that’s your preference.

This recipe isn’t trying to reinvent the Caesar salad — we all know it’s already great. Instead, it leans on simple techniques and key ingredients with a delicious payoff. You’ll want to make it over and over again.

• Anchovies bring the flavor. It’s not fishy, I swear! Caesar dressing is what anchovies do best, bringing an extra oomph of flavor and richness to the dressing that can’t be replaced.
• It’s all about the homemade croutons. These perfectly sized croutons come together on the sheet pan and cook in about 10 minutes, but they pack in so much crunch and garlicky flavor.

• Bread: The best Caesar has homemade croutons. Tear the bread into rough pieces for extra-crispy craggy edges.
• Lemon: The acidity in the juice is a nice balance to the saltiness of the anchovies and Parmesan cheese.
• Anchovies: If you’re not sure about anchovies, give them a try here. They’re essential to the salty, umami-rich flavor. I like Ortiz, Merro, and Agostino Recca.
• Eggs: Pasteurized egg yolks emulsify with the olive oil in the dressing to create a rich, creamy texture. The citric acid in the lemon and heat from the blender work to cook the yolks while blending.
• Worcestershire sauce: Boost the flavor with this umami-rich sauce.
• Parmesan: This gives the dressing a rich, creamy texture. You can grate your own or use store-bought. When making Caesar dressing, I personally prefer the consistency when I grate my own. 
• Romaine lettuce: This crunchy lettuce is a classic base for Caesar salad. Opt for the hearts rather than the whole heads — they’re more flavorful and have a smoother, more pleasant texture than the outer leaves.

1. Make the croutons. Tear sourdough or ciabatta into rough 1/2-inch pieces. Toss with grated garlic, olive oil, and a little grated Parmesan cheese. Bake until golden-brown and crispy.
2. Make the dressing. Combine lemon juice, anchovies, egg yolks, garlic, Worcestershire sauce, Dijon mustard, and pepper in a blender. With the blender running on high speed, slowly stream in olive oil until thick and creamy. Transfer to a bowl and stir in some Parmesan.
3. Assemble the salad. In a large bowl, combine chopped romaine lettuce, Parmesan, dressing, and half of the croutons. Toss to evenly coat. Garnish with remaining croutons and more Parmesan.

• Use whole little gem lettuce leaves rather than chopped romaine.
• Swap homemade croutons for store-bought or a generous sprinkling of toasted breadcrumbs.
• Add grilled chicken, sauteed shrimp, or another protein to make this a complete meal.
• Tuck it all into a tortilla for a Caesar salad wrap.
• If you’re nervous about adding egg yolks to your dressing, you can substitute 1 tablespoon of mayo per yolk.
• Use the oil from the anchovy tin to coat the breadcrumbs for a flavor boost.
• Use the dressing on other vegetables like grilled green beans.

The dressing can be made up to 1 day ahead and refrigerated in an airtight container. Whisk before using if it separates at all. Taste and add a little squeeze of lemon juice if you need to perk things up a bit.

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