Best Caesar Salad

Dinner

The Best Caesar Salad consists of a thick dressing made up of egg yolks, anchovy fillets, olive oil, parmesan and lemon juice. These ingredients create a delicious savory dressing that is delicious when tossed with garlic croutons and crisp romaine leaves.

Best Caesar Salad

If you were to ask me, “Adrianna, what is your favorite salad?” Without skipping a beat, I would say, A CAESAR SALAD. I love the crispiness of romaine lettuce, I love the savory quality of anchovies, I love bread in salad (who doesn’t). It’s all glorious.

This blog post is a story of how I like to make the Best Caesar Salad. It’s actually not super difficult. A food processor makes it go very quickly. If you don’t have one, no worries, I gotchu (more info below). Let’s begin.

Best Caesar Salad

Caesar Salad Origin

I love topics like this! Caesar salad was first originally started at a restaurant in Tijuana, Mexico by the Italian immigrant named Caesar Cardini in 1924. It’s been around for a LONG time. A lot of people thing its origins are from Italy but it’s much more complicated than that.

Caesar Salad Ingredients

  • Anchovies. I like to buy anchovies packed in olive oil that are jarred. You store them in the fridge and they’re delightful. I would avoid anchovy paste, if possible. It’s not as delicious. White anchovies are the best you can get. Unfortunately I hardly ever buy them due to their price point.
  • Parmesan. It’s a delicious savory addition to this salad.
  • Egg yolks. This will thicken the dressing and help with the emulsification.
  • Lemon Juice. This balances out the saltiness beautifully.
  • Dijon mustard. The flavor from the mustard is super delicious but what I love is that you don’t even taste it.
  • Olive oil.
  • Avocado Oil (or other neutral oil). If you don’t have neutral oil, you could absolutely use ALL olive oil or ALL avocado oil.
  • Freshly ground pepper.

Best Caesar Salad

How to Make Caesar Salad

  1. Start with the croutons. I like to melt butter, a bit of olive oil, minced garlic and salt. And then toss it with bread on a baking sheet.
  2. Bake the croutons. Is it just me but I don’t like rock hard croutons? I like ones with a bit of give but with crunchy edges.
  3. Add the Parmesan to a food processor. What if you don’t own a food processor? You can do all of this in a big bowl! See below for more details. Blend it up until the food processor resembles a corse meal.
  4. Next up, add the anchovies, garlic cloves, egg yolks, lemon juice and Dijon mustard.
  5. With the food processor running, pour in the neutral oil and olive oil.
  6. Scrape down the sides, add a few rounds of freshly ground pepper and blend again.
  7. Give it a taste and add any additional salt. I didn’t really need any. This will depend on your anchovies.

How to Make Caesar Dressing Without a Food Processor

For this recipe, I utilized a food processor. But what if you don’t have one? No biggie! Here’s what I would recommend:

  • Grab a large bowl
  • Mince up and mash the anchovies and garlic together. Add a pinch of salt to them both and mash and mash with the back of your knife so that it resembles a paste. No big chunks of garlic allowed!
  • Grate the Parmesan with a box grater or hand grater. And then proceed by mixing everything together. A whisk will be your best friend in this.

Best Caesar Salad

Best Caesar Salad Recipe

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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Assembly 5 minutes
Total Time: 35 minutes
Serving Size: 6
Calories: 205kcal

Ingredients

Garlic Croutons:

  • 3 cups (1-inch) pieces of Italian or country bread, with crusts and all
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and minced
  • Kosher salt

Dressing:

  • 2 ounces Parmesan-Reggiano, (about 1/2 cup grated Parmesan-Reggiano)
  • 6 anchovy fillets packet in oil, drained
  • 3 garlic cloves, peeled
  • 2 large egg yolks
  • 3 tablespoons lemon juice, from about 1 1/2 lemons
  • 1/4 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons avocado oil, (or other neutral oil)
  • Freshly ground pepper
  • Kosher salt

Romaine:

  • 1 large head of romaine lettuce, outside leaves trimmed and/or discarded
  • Topping:
  • Freshly ground black pepper
  • 1 ounce Parmesan-Reggiano

Directions

To Make the Croutons:

  • Preheat your oven to 350 degrees F. Tear your bread until you get 3 cups of torn bread pieces. Add them to a baking sheet.
  • In a small saucepan, set over medium heat, add the butter, olive oil, garlic and a few pinches of salt. Cook until fragrant, about 2 minutes.
  • Immediately pour over the torn bread and toss until the bread has been coated in the butter mixture. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
  • I don’t like my croutons too too hard. If you like them crunchy, you’re more than welcome to bake them an extra 5 minutes longer.

To Make the Dressing:

  • In a food processor, add the Parmesan-Reggiano. Pulse until it’s grated and ground up. Then, add the anchovy fillets and garlic cloves; and blend. Next, pour in the egg yolks, lemon juice and Dijon mustard. With the food processor running, pour in the neutral oil and olive oil. Open up the food processor and scrape down the sides. Add about 5 turns of freshly ground pepper and blend one last time. Give it a taste and mix in salt to taste. I only needed a pinch. This will vary depending on your anchovies.
  • At this point, you can store in the fridge in an airtight container for up to 3 days.

To Assemble the Salad:

  • Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are witty and browned. And then using a knife, slice the romaine into 2-inch strips. Transfer it to a colander and wash. And then dry.
  • Place romaine lettuce in a large bowl. Pour dressing on top, along with the reserved bread crumbs, Parmesan-Reggiano and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing.
  • Serve immediately.

Notes

To Store Dressing:
Dressing will keep in the fridge for up to 3 days when stored in an air-tight container. 
Equipment:
Large Stainless Steel Bowls | Olive Oil Dispenser | Food Processor | Kitchen Towels | Baking Sheet | Chef's Knife | Oxo Measuring Spoons
CourseAppetizer, Lunch, Salad
CuisineAmerican, Italian, Mexican
Keywordcaesar salad dressing, caesar salad ingredients, caesar salad recipe, kale caesar salad
Serving: 6g | Calories: 205kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you make this recipe, let me know on Instagram! 

Looking to pair caesar salad some things? Here are some options:

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38 Comments

Leave a Reply






  • Reply libertine pornographique June 10, 2014 at 4:51 am

    C’est un véritable bonheur de visiter ce site web

  • Reply acceptableanypl78.soup.io May 21, 2014 at 12:53 pm

    Je n’ai pas terminé de lire cependant je repasse plus tard

  • Reply NeenAnn September 26, 2013 at 6:51 am

    Best one I’ve had was a Lydia’s in Kansas City. I couldn’t get enough. In fact, I asked for seconds of the salad, rather than the pasta tasting for lunch one day. Caesar is amazing, and it does take anchovies. Thanks for a recipe. Can’t wait to try this out!

  • Reply Kasey September 19, 2013 at 3:06 pm

    OMG! Souplantation!! I used to go there in San Diego (there’s an equivalent in Norcal which I’m not sure exists anymore called Fresh Choice). Ahh, the memories…

    • Reply Adrianna Adarme September 19, 2013 at 3:18 pm

      I’ve been wanting to go–just as like a joke, but can’t. I just can’t. I’ve been wanting to go back to Sizzler too!

  • Reply Cass @foodmyfriend September 18, 2013 at 10:55 pm

    That is a fancy ass salad! Love the way balsamic looks over fresh cos <3

  • Reply erin @ yummy supper September 17, 2013 at 10:29 am

    Adrianna, I’m a big fan of this Fancy-Ass series! Maybe your next book?
    And yes to Caesars, which as SO good when done right. I was cracking up at your cat food description – you nailed that one. Looks so bad, but tastes so good.
    I hope all is well with you!
    xoxo
    E

    • Reply Adrianna Adarme September 17, 2013 at 7:07 pm

      Ha! A whole Fancy-Ass book? That’d be so fun. Hope you’re well, too! x

  • Reply Bee September 17, 2013 at 9:13 am

    I absolutely love your blog! I found it recently and have to say that it is amazing!
    I love the “fancy-ass” title! So down to earth!
    I made a post about you, would be really cool if you could check it out!
    Lots of Love,
    Bee
    http://thedramaqueenconfesses.blogspot.pt/2013/09/blog-crush-cozy-kitchen.html
    http://thedramaqueenconfesses.blogspot.com

    • Reply Adrianna Adarme September 17, 2013 at 10:33 am

      I just took a look and you’re so super SWEET! Thank you! XOXO

  • Reply Tracy | Peanut Butter and Onion September 17, 2013 at 6:18 am

    Love when things are fancy-ass.

  • Reply Becki's Whole Life September 16, 2013 at 7:36 pm

    Yum….. I agree that a good dressing is key to a good caesar salad – and anchovies are a must!

  • Reply Jamie @lifelovelemons September 16, 2013 at 3:03 pm

    Ohhh you fancy!! But seriously, this looks delicious!

  • Reply Anna Marie Flaherty September 16, 2013 at 1:30 pm

    Grilling the lettuce sounds great, do you think you could get the same effect charring the lettuce over the stove top instead of a grill pan?

    • Reply Adrianna Adarme September 16, 2013 at 2:45 pm

      Yes, I’d actually just rub the heads of romaine with olive oil and then place them on the grate of your gas stove. Just like you’d do with a pepper. I’ll work great!

  • Reply Sarah September 16, 2013 at 12:14 pm

    I love your blog and all your fancy-ass posts. You’re an inspiration to me. My ass just wants to be fancier now, and with this salad in the mix, it likely will be.

  • Reply Emily@TotesDelishy September 16, 2013 at 11:30 am

    Souplantation maybe the best (worst?) name for a restaurant ever. I am imagining a Southern mansion with soup bowls growing in rows in the yard.
    Yum! Know what I’ll be craving all day!

  • Reply allie@sweetpotatobites September 16, 2013 at 10:51 am

    Being an OC kid myself I totally grew up going to Souplantation. The soft serve! And the delicious blueberry muffins, oh man.

    Love the idea of a grilled caesar salad!

  • Reply Stu Borken September 16, 2013 at 10:30 am

    This is the classic Caesar dressing. It is wonderful. The char on the lettuce is something new and having had it recently, it is a wonderful addition.

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