Name: Caesar Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 heads romaine lettuce (washed, dried thoroughly, and torn into bite-size pieces); 150 g white bread (2 cm cubes); 4 tbsp Olive oil (divided); 2 cloves Garlic (1 clove minced for the croutons and 1 clove finely grated for the dressing); 1 piece pasteurized egg yolk (at room temperature); 4 pieces anchovy fillet (drained and finely minced); 2 tbsp Lemon juice (freshly squeezed); 1 tsp Dijon mustard; 60 g Parmesan cheese (finely grated); 1/4 tsp Black pepper (freshly ground); 1/4 tsp fine sea salt (plus more for seasoning)

How to prepare

Heat the oven to 190°C. Toss the bread cubes with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt until evenly coated.

Spread the bread on a baking sheet and bake for 10 to 12 minutes, turning once, until the croutons are crisp and golden. Cool for 5 minutes.

Golden garlic croutons cooling on a baking sheet

AI-generated image

Whisk the pasteurized egg yolk, anchovies, lemon juice, Dijon mustard, grated garlic, and remaining 2 tablespoons of olive oil in a bowl until smooth and lightly thickened, about 1 minute.

Whisk in 40 g of the Parmesan, then season with the black pepper and sea salt. Taste and adjust with a little more lemon juice if the dressing needs brightness.

Place the romaine in a large serving bowl and toss with the dressing until every leaf is lightly coated and glossy.

Fold in the croutons and sprinkle with the remaining 20 g of Parmesan. Serve immediately while the lettuce is cold and crisp.

Finished Caesar Salad with croutons and Parmesan

AI-generated image

Why this recipe works

Romaine supplies cool crunch, while toasted bread adds contrast and the anchovy, Parmesan, lemon, and garlic dressing balances savory depth with fresh acidity.

Storage and reheating

How to store it

Store the dressing in an airtight container for up to 2 days and the croutons at room temperature for up to 3 days. Keep washed romaine refrigerated and assemble the salad just before serving.