Classic Caesar Salad with Homemade Dressing and Garlic Croutons

Name: Classic Caesar Salad with Homemade Dressing and Garlic Croutons
Prep time: 41 min
Cook time: 15 min
Total time: 56 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 oz (170 g) day-old crusty bread (ciabatta or baguette), crust left on, cut into ¾-inch (2 cm) cubes (about 4 cups); 3 tbsp (45 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; ¼ tsp (0.8 g) garlic powder; 6 fillets (18 g) oil-packed anchovy fillets, drained and finely chopped; 2 medium cloves (8 g) garlic cloves, peeled and finely grated or minced; ⅛ tsp (0.8 g) kosher salt, plus more to taste; 1 yolk (18 g) pasteurized large egg yolk (from a pasteurized in-shell egg, or about 1 tbsp pasteurized liquid yolk), must be pasteurized; separated from the white and at room temperature (no more than 30 minutes out of the fridge); 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons, strained, at room temperature; 1 tsp (5 g) Dijon mustard; 1 tsp (5 ml) Worcestershire sauce; ½ cup (120 ml) extra-virgin olive oil, a mild, not peppery, oil works best; ½ cup (40 g) Parmigiano-Reggiano, finely grated on a microplane, lightly packed; ½ tsp (1 g) freshly ground black pepper, plus more for serving; 3 hearts (about 1 lb) (450 g) romaine hearts, outer leaves removed, leaves separated, washed, spun dry and torn or cut into 1½-inch (4 cm) pieces; 1 oz (30 g) Parmigiano-Reggiano, shaved into wide curls with a vegetable peeler; 1 small (60 g) lemon, cut into wedges, for serving (optional)

From the MyKitchenBank Kitchen

Crisp romaine tossed in a bold, creamy dressing built from real anchovies, garlic, lemon and Parmesan, then topped with golden olive oil croutons. The dressing uses a pasteurized egg yolk, so it is safer to serve. Everything is made from scratch in about an hour.

Prep: 41 min
Cook: 15 min
Wait: 15 min
Total: 1 hr 11 min
Makes: 4 side-salad servings (about 12 cups salad) plus about ¼ cup extra dressing

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Ingredients

4 servings

For the croutons
6 oz (170 g) day-old crusty bread (ciabatta or baguette), crust left on, cut into ¾-inch (2 cm) cubes (about 4 cups)
3 tbsp (45 ml) extra-virgin olive oil
¼ tsp (1.5 g) kosher salt
¼ tsp (0.8 g) garlic powder
For the dressing
6 fillets (18 g) oil-packed anchovy fillets, drained and finely chopped
2 medium cloves (8 g) garlic cloves, peeled and finely grated or minced
⅛ tsp (0.8 g) kosher salt, plus more to taste
1 yolk (18 g) pasteurized large egg yolk (from a pasteurized in-shell egg, or about 1 tbsp pasteurized liquid yolk), must be pasteurized; separated from the white and at room temperature (no more than 30 minutes out of the fridge)
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons, strained, at room temperature
1 tsp (5 g) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
½ cup (120 ml) extra-virgin olive oil, a mild, not peppery, oil works best
½ cup (40 g) Parmigiano-Reggiano, finely grated on a microplane, lightly packed
½ tsp (1 g) freshly ground black pepper, plus more for serving
For the salad
3 hearts (about 1 lb) (450 g) romaine hearts, outer leaves removed, leaves separated, washed, spun dry and torn or cut into 1½-inch (4 cm) pieces
1 oz (30 g) Parmigiano-Reggiano, shaved into wide curls with a vegetable peeler
1 small (60 g) lemon, cut into wedges, for serving (optional)

Equipment (10)

Rimmed baking sheet, about 13×18-inch (33×46 cm)
Serrated knife and cutting board
Large mixing bowl, 4–5 quart (4–5 L), for tossing
Medium mixing bowl with a damp towel underneath to hold it steady
Whisk
Fork or the flat side of a chef's knife, for mashing the anchovies
Microplane or fine grater
Vegetable peeler, for Parmesan shavings
Salad spinner or clean kitchen towels
Clean lidded jar, about 1 cup (240 ml), for chilling the dressing

Steps

Before you start

This dressing contains raw egg yolk. Use a pasteurized egg (pasteurized in-shell eggs or pasteurized liquid yolk) every time. Do not serve it to children, older adults, pregnant guests or anyone with a weakened immune system unless the egg is pasteurized. Tell your guests the dressing contains raw egg.
Take the pasteurized yolk and the lemon out about 20 minutes ahead so they lose their chill and the dressing emulsifies smoothly. Don't leave them out longer than 30 minutes.
Use a day-old crusty loaf if you can; very fresh, soft bread soaks up oil and bakes up chewy instead of crunchy.
Grate the Parmesan from a block on a microplane. Pre-grated cheese will not melt into the dressing.

1
Preheat and season breadOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Cut the bread into ¾-inch (2 cm) cubes with a serrated knife.
- Put the cubes on a rimmed baking sheet, drizzle with the 3 tbsp (45 ml) olive oil, and sprinkle with ¼ tsp kosher salt and the garlic powder.
- Toss with your hands until every cube is lightly glossy, then spread in a single layer.
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Ready when: Cubes are evenly coated and spread out without touching much.
Tip: Cut the cubes roughly the same size so they brown at the same rate.
2
Bake the croutonsOven 375°F / 190°C
- Bake at 375°F (190°C) for 13–15 minutes, stirring and flipping the cubes once at the 7-minute mark.
- Remove when the croutons are deep golden brown on all sides and sound hollow and crisp when tapped.
- Leave them on the pan to cool completely; they will crisp further as they cool.
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Ready when: Deep golden brown, dry in the center, and crunchy when cracked in half.
Tip: Check at 10 minutes; small cubes at the edge of the pan can brown quickly.
3
Wash and chill romaine
- Separate the romaine heart leaves, then wash them in cold water and spin or pat completely dry.
- Tear or cut into 1½-inch (4 cm) pieces and put them in the large mixing bowl.
- Cover with a damp towel and refrigerate for 15 minutes while the croutons finish cooling.
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Ready when: Leaves feel cold, dry and snap when bent.
Tip: Wet leaves repel dressing and make the salad watery, so dry thoroughly.
4
Mash anchovy garlic paste
- In the medium bowl, combine the chopped anchovies, grated garlic and ⅛ tsp salt.
- Using a fork or the flat side of a chef's knife, press and smear the mixture against the bowl for about 2 minutes until it forms a smooth, spreadable paste with no visible anchovy pieces.
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Ready when: A uniform, sticky paste with no distinct chunks of anchovy.
Tip: The salt acts as an abrasive that helps break the anchovies down; don't skip it.
5
Whisk the dressing base
- Add the pasteurized egg yolk, lemon juice, Dijon and Worcestershire to the paste.
- Whisk vigorously for 30–45 seconds until the mixture is smooth, pale yellow and slightly thickened.
- Set the bowl on a damp folded towel so it doesn't slide.
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Ready when: Base looks smooth and slightly foamy with no streaks of yolk.
Tip: Only use a yolk labeled pasteurized; the lemon juice does not make a raw egg safe.
6
Emulsify in the oil
- While whisking constantly, add the ½ cup (120 ml) olive oil a few drops at a time for the first 2 tablespoons (30 ml).
- Once the mixture looks thick and creamy, pour the remaining oil in a thin steady stream, whisking the whole time.
- Total pouring time should be about 3 minutes.
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Ready when: Dressing is thick, glossy and pale, like loose mayonnaise.
Tip: If the dressing looks greasy or splits, whisk a teaspoon of water in a clean bowl, then slowly whisk the broken dressing into it.
7
Add Parmesan and chill
- Whisk in the ½ cup (40 g) finely grated Parmesan and the black pepper.
- Taste on a romaine leaf and adjust: add a pinch of salt if it tastes flat, or a teaspoon of cold water if it is too thick to drizzle.
- It should be bold, tangy and savory.
- Scrape the dressing into the clean jar, seal, and refrigerate right away until you are ready to toss the salad.
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Ready when: Dressing coats the back of a spoon and drips slowly.
Tip: Anchovies and Parmesan are already salty, so taste before adding more salt. Discard the dressing if it has sat at room temperature for more than 2 hours.
8
Toss the salad
- Take the bowl of chilled romaine from the fridge and the dressing jar; shake or whisk the dressing to loosen it.
- Pour about two-thirds of the dressing (roughly ½ cup / 120 ml) over the leaves.
- Use clean hands or two large spoons to toss gently from the bottom for about 1 minute until every leaf is lightly coated.
- Add more dressing a tablespoon at a time only if needed, and return the extra dressing to the fridge.
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Ready when: Leaves glisten evenly with a light coating and no pooled dressing at the bottom of the bowl.
Tip: Dress just before serving; the lettuce wilts within about 10 minutes.
9
Top and serve
- Add the cooled croutons and toss just twice.
- Divide among four chilled plates, top with shaved Parmesan and a few grinds of black pepper, and serve right away with lemon wedges if you like.
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Ready when: Croutons are still crunchy and the leaves are crisp.
Tip: Mix in the croutons last so they stay crunchy.

Good to know

Tips

Keep the oil addition slow at the start. Adding too much too soon is the most common reason the dressing splits.
Chill the plates or bowl for the best texture; cold crisp leaves are what make this salad.
For a main course, top each serving with sliced grilled chicken breast cooked to 165°F (74°C).
If you can't find pasteurized eggs, use the mayonnaise substitution instead of raw yolk.

Make ahead

Croutons can be baked up to 3 days ahead and kept airtight at room temperature. The dressing can be made up to 2 days ahead; refrigerate it in a sealed jar right after making it, and whisk or shake before using (it thickens when cold). Wash and dry the romaine up to 1 day ahead and store wrapped in paper towels in a sealed bag in the fridge. Toss everything together only just before serving.

Storage & reheating

Dressed salad does not keep well; eat within 10 minutes of tossing. The dressing contains raw (pasteurized) egg: refrigerate it right after making, keep it at 40°F (4°C) or below for up to 2 days, and discard it if it has been out of the fridge for more than 2 hours. Croutons keep airtight at room temperature for 3 days, or freeze for up to 1 month and re-crisp on a baking sheet at 350°F (175°C) for 5 minutes. Undressed romaine keeps 1 day in the fridge.

Substitutions

oil-packed anchovy fillets → 1½ tsp anchovy paste. Whisk it in with the garlic; use a little less salt in the dressing.
pasteurized large egg yolk (from a pasteurized in-shell egg, or about 1 tbsp pasteurized liquid yolk) → 2 tbsp (30 g) good-quality mayonnaise. Skips the raw egg entirely; whisk it into the paste in place of the yolk and add oil by the tablespoon until the dressing is pourable.
Parmigiano-Reggiano → Pecorino Romano. Saltier and sharper; reduce any extra salt.
romaine hearts → baby gem or little gem lettuce. Same crunch; cut in halves or quarters lengthwise.