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Classic caesar salad served in a white ceramic bowl on marble, topped with shaved parmesan and golden croutons, natural window light — caesar salad
Abdul Rehman

Classic Caesar Salad with Homemade Dressing

A from-scratch caesar salad built on a hand-whisked anchovy-parmesan dressing and oven-baked garlic croutons. The dressing takes 5 minutes and keeps for 3 days. Crisp romaine, bold parmesan, and croutons with real crunch throughout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Salad / Side
Cuisine: American-Italian
Calories: 520
Ingredients Method

Ingredients
  

  • 3 cups 150g day-old sourdough or baguette, cut into 2.5cm cubes
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 anchovy fillets finely minced (or 1 teaspoon anchovy paste)
  • 2 garlic cloves finely minced
  • 1 large egg yolk pasteurized
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce halal-certified
  • 120 ml 1/2 cup extra-virgin olive oil
  • 30 g parmesan cheese finely grated
  • Fine sea salt and black pepper to taste
  • 2 large romaine hearts about 500g, roughly chopped or torn
  • 30 g parmesan cheese shaved or coarsely grated
  • Freshly cracked black pepper

Method
 

  1. Preheat oven to 200°C (400°F). Toss bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
  2. Spread on a baking sheet in a single layer. Bake 12 to 15 minutes, flipping at 7 minutes, until deep golden brown and hard when tapped. Cool completely.
  3. Mash anchovy fillets and garlic into a paste using the back of a fork in a medium bowl.
  4. Add egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and slightly paler in color.
  5. While whisking constantly, pour the olive oil in a very slow, thin, steady stream until the dressing is thick and creamy.
  6. Stir in the grated parmesan. Season carefully with salt and pepper, tasting as you go.
  7. Place romaine in a large bowl. Add half the dressing and toss to coat every leaf. Add more dressing as needed.
  8. Add croutons and toss gently to distribute. Top with shaved parmesan and cracked black pepper. Serve immediately.