Caesar Salad Recipe

Crisp romaine, garlicky anchovy dressing, crunchy croutons and shavings of Parmesan — the classic Caesar, made properly, needs no improvement.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

420

Ingredients

• 2 romaine hearts, chopped
• 100 g bread, cubed
• 3 tbsp olive oil
• 2 garlic cloves, 1 crushed, 1 halved
• 50 g Parmesan, shaved
• 1 egg yolk
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 anchovy fillets, minced
• Salt and pepper
• Grilled chicken (optional)

Instructions

1. Toss the bread cubes with olive oil and the crushed garlic, then bake at 190C for 10 minutes until golden and crisp.
2. Rub the serving bowl with the halved garlic clove.
3. Whisk the yolk, lemon juice, mustard, Worcestershire, anchovies and a pinch of salt.
4. Whisk in the remaining olive oil slowly until a creamy dressing forms, then season.
5. Toss the romaine with most of the dressing until every leaf glistens.
6. Top with croutons, Parmesan and chicken if using, and serve at once.

Pro tips

• Dry the romaine well or the dressing slides off wet leaves.
• Toss just before serving so the croutons stay crisp.
• Use good Parmesan; it carries much of the salad's flavour.
• Anchovies melt into savouriness, not fishiness; do not skip them unless you must.

Frequently asked questions