A Caesar salad made properly — dressing from scratch, croutons in the oven, tossed at the table in a big wooden bowl — is one of those things that sounds fancy but takes about 20 minutes. This is the version we actually make at home.
What you need (serves 4)
For the salad
- 2 heads of cos (romaine) lettuce, roughly torn
- 80g parmesan, shaved with a vegetable peeler
- 1 cup croutons (see below)
- 4 anchovy fillets (optional but traditional)
For the dressing
- 2 egg yolks
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 60ml olive oil
- 30ml vegetable oil
- Salt and pepper
For the croutons
- 3 thick slices sourdough, torn into chunks
- 2 tablespoons olive oil
- Pinch of salt and garlic powder
How to make it
Croutons
Toss the torn bread with olive oil, salt, and garlic powder. Spread on a baking tray and bake at 200°C for 10–12 minutes until golden and crisp. Set aside to cool.
Dressing
Whisk egg yolks, garlic, lemon juice, mustard, and Worcestershire sauce together in a bowl. Slowly drizzle in both oils while whisking constantly until thick and creamy. Season with salt and pepper. Thin with a little water if it gets too thick.
To assemble
- Place torn lettuce in a large wooden salad bowl.
- Pour over half the dressing and toss with two wooden servers or tongs.
- Add croutons, parmesan, and anchovies if using.
- Drizzle remaining dressing over the top.
- Bring the whole bowl to the table and toss again in front of your guests.
Tips
- Tossing salad in a wooden bowl is not just aesthetic. Wood has a slightly porous texture that helps the dressing cling to the leaves rather than pooling at the bottom.
- The dressing keeps in a jar in the fridge for up to 5 days. Make double and use it through the week.
- Add grilled chicken breast or crispy pancetta for a more substantial meal.