Luscious, creamy dressing, loads of crunchy romaine, croutons, and extra shaved parmesan – a classic Caesar salad is hard to beat! Here's how to make one perfectly.
Done in 30 minutes
Serves 2
2egg yolks
1/2lemon, juice and zest
1garlic clove, grated
4anchovies
1 tbspdijon mustard
1 tbspWorcestershire sauce
80mlneutral oil
45gparmesan, grated
Salt and pepper, to taste
1 largeromaine lettuce
Extra parmesan to garnish
Handful of croutons
This salad is named after its creator, Caesar Cardini, an Italian-American chef who invented it in Tijuana in the 1920s – although many people think it's named after Julius Caesar! It's about as lavish as a salad gets, with garlicky, acidic, fatty flavour notes, and a dressing that we could quite happily drink. If you want to know more about what's in a Caesar salad, or dig a little deeper into how to make Caesar dressing, read on!
To make the dressing, place the egg yolks in a large bowl, grate in the zest of your lemon and then squeeze in the juice. Grate over a clove of garlic and mix well.
On your chopping board, dice the anchovies and using the side of your knife mash into a paste, add to the bowl. Then add the dijon mustard.
Give it a good whisk and then begin streaming the oil into the dressing, starting slowly with a very thin stream, whisking as you go. Beat the mixture until the dressing is pale yellow and creamy.
Once thick and creamy, add in the worcestershire sauce, parmesan, salt and pepper. Taste for seasoning, make any adjustments if needed.
Drop in your washed and torn lettuce leaves along with the croutons. Toss together, coating the romaine in the cream caesar dressing.
Place the salad on a large platter, finish with shaved parmesan and freshly cracked black pepper
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
