Crunchy, creamy, and tangy, Caesar Salad is a perfect mate for any meal or a perfect meal all by itself.
Hail Caesar! The salad, I mean. And I want to salute it for being the spectacular salad that it is. It deserves that level of respect. Why? Well, first of all, there’s really nothing else like it. True, recipes for salad greens tossed in dressing abound. However, when you’re served chopped romaine in that distinctively tangy, creamy, mustardy, anchovy-laced, cheesy dressing, there’s no mistaking what you’re eating: the classic Caesar Salad. Our version here tweaks a few things but it’s just as iconic and delicious as the OG.
And the OG was the brainchild of Italian immigrant Caesar Cardini, who, on July 4, 1924, in his Tijuana, Mexico, restaurant Caesar’s Place, found himself in a predicament. He had to feed a large group of Americans who had crossed the border to avoid Prohibition, but he was short on ingredients. So, he served romaine leaves with a mix of oil, eggs, lemon, Worcestershire Sauce, Parmesan cheese, and some toasty croutons on the side. And now Caesar Salad’s popularity knows no bounds: it’s prepared table-side in the most grand and upscale steakhouses. It is also featured at all our favorite chain restaurants and even appears at Starbucks, McDonald’s, and Chick-fil-A.
We stay true to many of the traditional ingredients in Caesar Salad dressing in our recipe (olive oil, Parmesan, lemon), but instead of egg yolks, we’re using mayonnaise (which is basically egg yolks, oil, and an acid like lemon juice). Also, we add the sharp zip of Dijon mustard (not an original ingredient but one that has long been essential to this dressing). Chef Cardini got his anchovy flavor from the Worcestershire sauce and so are we, but we’re doubling up the salad’s garlic flavor with powder on the croutons and a minced raw clove in the dressing. The creamy concoction, in harmony with the crispy lettuce and the crunchy homemade croutons, is about as perfect as a salad can be. Hail Caesar!
Making your own croutons for Caesar Salad is a snap. Our recipe calls for crusty bread, but I’ve made some mighty good croutons from Challah, leftover Garlic Rolls, and even sweet and salty Pandesal.
What, Exactly, is Worcestershire Sauce
I think it’s safe to say that many of us are familiar with and use Worcestershire Sauce all the time without knowing exactly what it is. So, without further ado…
Back in the 19th century in Worcester, England, two British chemists—John Lea and William Perrins—were experimenting with vinegar-based sauces. See where this is going? Lea and Perrins? Worcester? Yep, that’s where the famous Lea and Perrins Worcestershire Sauce began! Apparently, these two made a batch of sauce but didn’t like the way it tasted; they abandoned the batch but didn’t throw it away. Some time went by (about 18 months), and they discovered that the sauce had fermented and developed some deliciously complex flavors. Long story short, they bottled and marketed it, and it was a huge success. Its ingredient list is too long to write out here, and today’s version may not be exactly like the original, but basically, the sweet-sour-salty-spicy sauce (a favorite ingredient in meatloaf, barbecue sauces, and Bloody Mary’s, as well as a condiment on its own) includes vinegar, tamarind, molasses, and the source of its powerful umami—anchovies!
How to Make Ahead and Store?
You can prepare and store the Caesar Dressing in an airtight container in the refrigerator for up to a week. The croutons will also last for up to a week in an airtight container on your counter. And while you can wash and dry the Romaine and store it in a plastic bag with some paper towels inside for a few days, it’s best to prep the lettuce right before you are ready to toss the salad.
Serving Suggestions
Caesar Salad goes with pretty much everything (another reason to hail it!). Of course, it’s great with all kinds of soup, such as Broccoli Cheddar or Creamy Chicken Tortilla, and is also a perfect side to your favorite sandwiches (here are mine: Italian Drip Beef and Chicken Bacon Cheddar). But one of my favorite ways to serve Caesar Salad is in a recreation of my family’s favorite steakhouse dinner: this yummy Caesar, followed by Filet Mignon, Twice-Baked Potatoes, Parmesan Roasted Asparagus, and Chocolate Cake for dessert.
But it wouldn’t be Caesar Salad if we didn’t talk about chicken because one of the most popular items around now is the Chicken Caesar. So, top our Caesar Salad with slices of this Herb-Baked Chicken Breast or Garlic-Butter Chicken. Or try this: top your homemade Pizza Crust with the Caesar Salad, and then top that with Shredded Chicken—delish!!
Caesar Salad
Ingredients
- 2 large slices of crusty bread about ½-inch thick
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
- ⅛ teaspoon garlic powder
- Freshly ground black pepper to taste
- ½ cup mayonnaise
- 1 medium garlic clove minced
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ⅓ cup finely grated Parmesan cheese
- 2 medium heads of romaine lettuce roughly chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Prepare the croutons: Cut the bread into ½-inch cubes and place on the baking sheet. Drizzle with olive oil, sprinkle with salt, garlic powder, and black pepper. Toss to coat. Bake for 10-12 minutes until golden.
- Make the dressing: In a bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Stir in grated Parmesan cheese. Adjust seasoning with black pepper.
- Assemble the salad: In a large bowl, place chopped romaine lettuce. Add croutons and drizzle with the dressing. Toss to combine.
- Serve immediately, garnished with extra Parmesan cheese if desired.
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