Classic Caesar Salad
Crisp romaine, garlicky croutons, and a proper anchovy dressing — no shortcuts.
Vegetarian option
The dressing is the whole recipe — get that right and the rest takes care of itself. Worth making the croutons properly rather than reaching for a bag.
Ingredients
- 2 heads romaine lettuce, torn
- 2 slices sourdough, cubed
- 2 tbsp olive oil, for the croutons
- 2 egg yolks
- 2 garlic cloves, crushed
- 4 anchovy fillets, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 120ml olive oil, for the dressing
- 50g parmesan, finely grated, plus extra to serve
- Black pepper, to taste
Method
- 1
Toss the bread cubes in olive oil and bake at 200°C for 8-10 minutes until golden, tossing halfway.
- 2
Whisk the egg yolks, garlic, anchovies, mustard and lemon juice together in a bowl.
- 3
Slowly whisk in the olive oil until the dressing emulsifies and thickens.
- 4
Stir in the parmesan and season with black pepper.
- 5
Toss the romaine with the dressing, top with croutons and extra parmesan, and serve immediately.
