Caesar’s Caesar Salad
Updated July 2, 2024
- Total Time
- 1 hour 40 minutes (including 1 hour’s chilling)
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 1large head romaine lettuce (about 1 pound)
- 1large egg
- 4 to 6anchovy fillets, minced
- 1large garlic clove, minced
- ¾teaspoon Dijon mustard
- 2tablespoons freshly squeezed lime juice
- 1½teaspoons Worcestershire sauce
- ¼teaspoon kosher salt
- ½teaspoon coarsely ground black pepper
- ½cup extra-virgin olive oil
- ¼cup finely grated Parmesan, plus more for garnish
- ¼cup olive oil
- 4garlic cloves, minced
- 20thin baguette slices (each about ¼-inch thick)
For the Salad
For the Croutons
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
521 calories; 46 grams fat; 8 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Crisp the romaine lettuce: Trim and discard the base, then separate the leaves, rinse them in cold water and drain. Spread them out on two clean kitchen towels (or paper towels), gently roll them up and refrigerate them for at least an hour.
- Step 2
Make the croutons: In a small bowl, mix the olive oil and the garlic until well combined. Heat the oven to 375 degrees and set a rack in the middle.
- Step 3
Place the baguette slices on a large baking sheet in a single layer. Generously brush the tops with the garlic oil, then swipe the slices around the pan to make sure their sides underneath soak up the olive oil mixture that soaks through to the bottom. Toast in the oven for 13 to 15 minutes, turning halfway through, until browned and crunchy. Set aside.
- Step 4
While the bread toasts, in a small saucepan, bring water to a boil over medium-high heat. Using a slotted spoon, gently lower the egg into the water, release it and let it cook for 1 minute. Remove with the slotted spoon and set aside to cool.
- Step 5
In a large wooden bowl, using the back of a soup spoon, mash the anchovies with the garlic, mustard, lime juice and Worcestershire sauce, pressing the mixture against the bowl in circular motions, mixing it well until it thickens and turns into a creamy paste. Cracked the cooled egg into a separate bowl, and add the yolk to the wooden bowl, discarding the egg white. Using a fork or a whisk, mix thoroughly to combine. Add the salt and pepper and mix well. Slowly, pour in the ½ cup olive oil, whisking vigorously to emulsify the dressing as you do. Add the grated Parmesan and continue mixing until very thickened.
- Step 6
Add the cold lettuce leaves and, using tongs or your hands, toss to coat with the dressing. Serve on a couple of plates. Smear the croutons into the remaining dressing in the bowl and tuck them into the lettuce, including a few on top. Add more Parmesan to taste and serve immediately.
Private Notes
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Cooking Notes
Golem
Not at all confused. Just because a food is from a different culture doesn't mean the people from another culture won't adopt it. They simply like it. Arguing that parmesan cheese should be confusing to Mexican cuisine because parmesan is not native to Mexico is like arguing that tomatoes in Italian cuisine is confusing since tomatoes are not native to Italy. The idea that there is a pure native cuisine that cannot or does not adopt portions of another culture is absurd.
David
Back in 1972 when I was a starving college graduate I took a job at a restaurant where we made Caesar’s salad table side. Only difference here is the addition of lime juice. We also did not boil the egg which I assumed is food safety. Still make it at home occasionally but I can’t hold a candle to pouring the olive oil like the gentleman in the photo. Good piece.
Yes, It's me
As a vegetarian I am always on the lookout for substitutions and have found that capers provide some of the umami and briny flavor that anchovies would. If you can't find anchovy-free Worcestershire sauce, try some low sodium soy or tamari.
Michael K
Chill the plates before serving - and add freshly ground pepper!
Randy
Actually the term "coddled" applies to both methods. An egg in the shell can be blanched or "coddled" in boiling water for 1 minute, then cooled before being added to a sauce or a salad dressing. The intent is to thicken the egg and eliminate bacteria. An egg without shell can be "coddled" in a ramekin baked in a water bath until the egg is just set for serving as a light meal. If the ramekin is baked dry the method is called "shirred".
Mark Herner
Isn't the egg used here just an egg boiled for one minute, and not a coddled egg? I thought a coddled egg was a whole shelled egg steamed in a ramekin.
Bob
We put sliced garlic into the olive oil an hour or so before making the salad. The croutons are pan-toasted in some of that oil, the rest is used to dress the lettuce before adding the dressing. The dressing we make is similar to this recipe, except we use lemon and red wine vinegar. On the Romaine leaves, years ago, I saw a Julia Childs program, where she made Caesar Salad with whole leaves. As I recall, she encouraged eating it with your fingers.
Dan
@ Mark Herner The reference to a coddled egg in the introduction refers what was believed to be in the original recipe, not the version presented here.
George
A coddled egg (an egg placed in very hot water for 30-45 seconds) is designed to denature the protein in the white and make the egg less stringy and more evenly incorporated in the dressing. There are other variations but this one is considered the best for Caesar Salad.
Brian T.
Growing up in Southern Cal in the late 60's I remember being taken to Caeser's for lunch on a day trip to Tijuana and to this day the salad served tableside there is a cherished vivid memory. There's a splendid episode of "Pati's Mexican Table" on PBS you can stream in which she visits Caeser's and experiences this most famous of salads, the show is worth seeking out.
Red-or-Green
Another option for vegetarians: a dab of better-than-bouillon paste!
Lorraine Fina Stevenski
The grated cheese is a big flavor factor in Caesar Salad. It does not matter by who or where it is made. Parmigiano Reggiano or Grana Padano would be the best choices for this salad. Not domestic (wherever you are) Parmesan.
Sheryle
This is basically the old joy of cooking recipe I use only with lime instead of lemon. Yummy.
rsp
Great recipe. But "discard the egg white? Why? It's FOOD. Good. Healthful. Carries the taste of whatever you eat it with. Finish cooking it in a non-stick skillet or a regular skillet with a little olive oil. Save it. Shred it. Put it on toast, buttered, plain, or with avocado or mayonnaise. Toss it in a plain green salad. Add it to potato salad, chicken salad, tuna salad. Throw it into a cup of soup. You get the idea...endless possibilities. Ok,it's a tiny bit. But, come on....
Luther W
I substitute 3/4 tsp Dulse (seaweed) for anchovies.
almond berry layer cake
Having grown up in San Diego from 1952 on, Caesar’s salad was ubiquitous. It originally did have a raw or barely cooked egg, lightly whisked with a fork in a garlic-rubbed wooden salad bowl Fresh squeezed lemon juice, salt and fresh pepper, and freshly grated Romano cheese completed the dressing, into which a lavish bunch of crisp romaine lettuce and crisp croutons were ceremoniously dumped and tossed. I do not recall any olive oil, and there were definitely no anchovies. The egg was tasteless.
Judy
Since this salad was invented in Mexico, it uses lime juice, as yellow lemons are not common there. Lemon of course works but go for the authentic.
Bob
We put sliced garlic into the olive oil an hour or so before making the salad. The croutons are pan-toasted in some of that oil, the rest is used to dress the lettuce before adding the dressing. The dressing we make is similar to this recipe, except we use lemon and red wine vinegar. On the Romaine leaves, years ago, I saw a Julia Childs program, where she made Caesar Salad with whole leaves. As I recall, she encouraged eating it with your fingers.
Callie
This is very close to my mom's version. I have the handwritten recipe in my mom's old cookbooks. She always made it with lemon juice, Worcestershire, parmesan, egg, olive oil, salt, pepper, and garlic. I have upgraded the ingredients - I love Trader Joe's granulated garlic, and a nice olive oil helps. I let the egg sit in lemon juice for a bit, but have been informed that this doesn't obviate any raw egg risks. So far no issues for us. I switch between shredded and grated parmesan.
Luthr W
After trying once, will likely replace my old favorite, Joy of Cooking recipe. I substitute 3/4 tsp Dulse (seaweed)for anchovies.
Karen
I always love anything from Ms. Jinich and look forward to making this very soon. Will remove the hard crunchy white ribs from the romaine as I don’t think they add anything to the salad. It takes a few extra minutes but worth it to me. Absolutely should dress the salad in the traditional way which few restaurants still do. I sure miss “tableside service”. Sigh.
Claudia
Thank you for a Caesar salad recipe that is actually a Caesar salad recipe. All those recipes that add in all sorts of other ingredients may be great salads, but they are not Caesar salads.
Sam, NJ
Cesar Cardini was Italian. It was an Italian restaurant in Mexico so Parmesan cheese makes perfect sense.
Kenny
I heard on NPR that one is "supposed" to eat the salad with one's hands (or that this is how it's served at Caesar's). Is that true?
Gregg in Seattle
I was led to believe that the original Caesar salad used whole Romaine lettuce leaves that were picked up by hand and eaten. I still sometimes do this today depending on the Romaine.
George
A coddled egg (an egg placed in very hot water for 30-45 seconds) is designed to denature the protein in the white and make the egg less stringy and more evenly incorporated in the dressing. There are other variations but this one is considered the best for Caesar Salad.
Babblefish
First made this way back in college 40 years ago as a waiter in a fancy Italian restaurant. Stuck with the old recipe, raw egg yolk with anchovies and plenty of really good parmesan. Use lemon, and rub the salad bowls with a wedge of lemon for an intoxicating scent.
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