Uploaded March 2023 | Updated September 2026, 19 hours ago
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Caesar salad is one of those iconic dishes which has been a pervasive meme for so long that there are now a million different ideas of what it should be. At its most basic level, the Caesar salad is made with an egg yolk turned into a loose mayonnaise flavored with lemon juice, parmesan and anchovy. I prefer to use anchovy paste in the dressing because I find that the bones in whole anchovies become stuck in my gums. The finished salad may be garnished with additional curls or gratings of parmesan, and toasted, garlicky croutons.
In this recipe we use a raw egg yolk. It may be replaced with about 2 tablespoons of pasteurized egg yolk if that’s preferrable, or use 1/4 cup of commercial mayonnaise and use at most half of the oil and lemon juice in the recipe. Whatever method you choose, I cannot stress enough the importance of using high-quality, delicious extra-virgin olive oil to get the best results from this recipe. The complexity and nuance of the oil itself is part of the experience.
Because it contains egg products, the dressing should always be stored in the refrigerator, and used within a week. The croutons produced by this recipe are fine right when they’re made but we found them to be quite exceptional the following day, so consider preparing the dressing and croutons the day before they’re going to be used.
Makes enough for 10 servings of salad, about 3/4 cups.
Equipment:
• large mixing bowl, preferrably nonreactive (glass or ceramic)
• wire whisk
• lined sheet pan or cookie sheet
Ingredients:
Croutons:
1 clove garlic smashed
1-2 cup extra-virgin olive oil
1/2 tsp vinegar
2 cup bread cubes about a third of a loaf?
Dressing:
1 ea egg yolk
2 Tbsp lemon juice juice of one lemon; optionally include zest if that’s your jam
1 tsp Dijon mustard choose wisely
1/2 tsp anchovy paste or more, to taste
6 Tbsp extra-virgin olive oil
3 Tbsp parmesan finely grated
Salad:
2 heads romaine lettuce
1 batch Caesar dressing
1 batch croutons
Procedure:
1. Preheat the oven to 400F, or higher if your oven runs cool.
2. Smash the garlic and mix it in the mixing bowl with the olive oil and vinegar for the croutons.
3. Beat this mixture really well until it emulsifies.
4. Pour the mixture over the bread cubes, then add them to the bowl and carefully toss them until they absorb all of the mixture.
5. Carefully use the bread cubes to wipe the bowl mostly clean while transferring them to the sheet pan.
6. Place the croutons into the center of the 400F oven for about 15 minutes. Take them out halfway through and toss them, see how they are doing. They may need a bit more time. They should be toasty but not especially dark.
7. Once the croutons are out of the bowl, it will smell like garlic. This is just what we want.
8. Add the egg yolk, lemon juice, anchovy paste and mustard into the bowl and beat well to combine.
9. Add a little bit of oil to start the emulsion and beat it in well.
10. Drizzle in the remaining oil while beating, to get the salad dressing to a properly smooth consistency like mayonnaise but not especially tight. It should be pourable at room temperature.
11. Keep an eye on the croutons and make sure they come out of the oven once they’re ready and get a good place to cool where their water vapor can escape easily.
12. Ideally, pack the dressing up in a sealed container in the fridge, put the croutons away once they’re cool, and come back to it all the next day.
13. Cut up the lettuce, wash and spin it dry if need be, and then place it in a large mixing bowl along with an appropriate amount of dressing. Toss well to combine and apply a bit of salt and pepper to season the greens.
14. Place the salad on a plate, and top with croutons and grated parmesan cheese.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Caesar salad is one of those iconic dishes which has been a pervasive meme for so long that there are now a million different ideas of what it should be. At its most basic level, the Caesar salad is made with an egg yolk turned into a loose mayonnaise flavored with lemon juice, parmesan and anchovy. I prefer to use anchovy paste in the dressing because I find that the bones in whole anchovies become stuck in my gums. The finished salad may be garnished with additional curls or gratings of parmesan, and toasted, garlicky croutons.
In this recipe we use a raw egg yolk. It may be replaced with about 2 tablespoons of pasteurized egg yolk if that’s preferrable, or use 1/4 cup of commercial mayonnaise and use at most half of the oil and lemon juice in the recipe. Whatever method you choose, I cannot stress enough the importance of using high-quality, delicious extra-virgin olive oil to get the best results from this recipe. The complexity and nuance of the oil itself is part of the experience.
Because it contains egg products, the dressing should always be stored in the refrigerator, and used within a week. The croutons produced by this recipe are fine right when they’re made but we found them to be quite exceptional the following day, so consider preparing the dressing and croutons the day before they’re going to be used.
Makes enough for 10 servings of salad, about 3/4 cups.
Equipment:
• large mixing bowl, preferrably nonreactive (glass or ceramic)
• wire whisk
• lined sheet pan or cookie sheet
Ingredients:
Croutons:
1 clove garlic smashed
1-2 cup extra-virgin olive oil
1/2 tsp vinegar
2 cup bread cubes about a third of a loaf?
Dressing:
1 ea egg yolk
2 Tbsp lemon juice juice of one lemon; optionally include zest if that’s your jam
1 tsp Dijon mustard choose wisely
1/2 tsp anchovy paste or more, to taste
6 Tbsp extra-virgin olive oil
3 Tbsp parmesan finely grated
Salad:
2 heads romaine lettuce
1 batch Caesar dressing
1 batch croutons
Procedure:
1. Preheat the oven to 400F, or higher if your oven runs cool.
2. Smash the garlic and mix it in the mixing bowl with the olive oil and vinegar for the croutons.
3. Beat this mixture really well until it emulsifies.
4. Pour the mixture over the bread cubes, then add them to the bowl and carefully toss them until they absorb all of the mixture.
5. Carefully use the bread cubes to wipe the bowl mostly clean while transferring them to the sheet pan.
6. Place the croutons into the center of the 400F oven for about 15 minutes. Take them out halfway through and toss them, see how they are doing. They may need a bit more time. They should be toasty but not especially dark.
7. Once the croutons are out of the bowl, it will smell like garlic. This is just what we want.
8. Add the egg yolk, lemon juice, anchovy paste and mustard into the bowl and beat well to combine.
9. Add a little bit of oil to start the emulsion and beat it in well.
10. Drizzle in the remaining oil while beating, to get the salad dressing to a properly smooth consistency like mayonnaise but not especially tight. It should be pourable at room temperature.
11. Keep an eye on the croutons and make sure they come out of the oven once they’re ready and get a good place to cool where their water vapor can escape easily.
12. Ideally, pack the dressing up in a sealed container in the fridge, put the croutons away once they’re cool, and come back to it all the next day.
13. Cut up the lettuce, wash and spin it dry if need be, and then place it in a large mixing bowl along with an appropriate amount of dressing. Toss well to combine and apply a bit of salt and pepper to season the greens.
14. Place the salad on a plate, and top with croutons and grated parmesan cheese.
Music: bensound.com/royalty-free-music
