Ultimate Caesar Salad
Crisp romaine, parmesan-spiked croutons, and a satiny, garlicky dressing – this is the only Caesar salad recipe you will ever need. Egg-free and super easy to make!
This recipe was written for the Arizona Republic.
What makes one Caesar salad reign over another?
Is it the dressing? The greens? The croutons? Yes, yes, yes – it’s the commingling of all those things. When done right, each forkful of Caesar salad delivers a combination of savory, creamy, tangy, toasty, and crisp. All senses are stimulated – from visually vibrant greens to the aroma of parmesan and garlic, the perceptible crunch of toasted croutons, the cool/crisp sensation of lettuce on the palate, and the unrivaled complexity of flavors that stimulate the tastebuds.
Who invented the Caesar Salad?
There are a few claims, but the most predominant answer is Caesar (Cesare) Cardini, an Italian-born restaurateur who, along with his brother Alessandro, emigrated to the U.S. after World War I. The Cardini brothers operated one restaurant in San Diego until 1920, when the Prohibition motivated them to open a second location just over the border, in Tijuana, where they could serve alcohol. And a thirsty crowd followed. According to Caesar’s daughter Rosa, Caesar created the salad on July 4, 1924, when the restaurant was bustling with American tourists, and the kitchen was short on supplies. Caesar grabbed what he had on hand – lettuce, olive oil, eggs, bread, parmesan cheese, and Worcestershire sauce – and, for added flair, prepared the salad table-side.
That said, as with all claims to fame, there are disputes. Some state that it was Caesar’s brother Alessandro (“Alex”) who invented the iconic salad. That story asserts that Alex, an Italian pilot during World War I, fashioned the salad for a group of American airmen who traveled down from the Rockwell Field military base in San Diego. To impress his fellow pilots, Alex tossed together the same ingredients listed above, but added anchovies. Alex coined the concoction “Aviator’s Salad” in honor of his comrades. This story alleges that, when Alex left to open his own restaurants in Mexico City, Caesar tossed the aviator reference and dubbed the salad Caesar.
Yet another story claims that it wasn’t a Cardini at all, but an 18-year-old restaurant employee named Livio Santini, who got the recipe from his mother.
It doesn’t really matter who created the first Caesar salad, I’m just thankful someone did
And as wonderful as restaurant salads are, it’s often more rewarding (and affordable) to create one at home. If building the perfect Caesar salad is on your culinary bucket list, I’ve got you covered. The recipe below is entirely foolproof, made with everyday ingredients, and ready in minutes.
Tips for building the ultimate Caesar salad
- Use the inner Romaine lettuce leaves to keep the salad crisp. The outer, darker green leaves are softer and often wilt. Peel off the outer leaves until you reach the ultra-crisp, pale-colored inner leaves. Reserve the outer leaves for another use.
- Coat your croutons with garlic-infused olive oil instead of fresh garlic. Garlic browns faster than bread and the little minced bits often burn before the bread is fully toasted. Create a garlic-infused oil by combining olive oil and minced garlic. Then press the oil through a fine-mesh sieve and discard the garlic. Now the croutons will be scented with garlic, not dotted with charred bits.
- Toss your croutons with parmesan cheese before baking. Baked parmesan cheese takes on a wonderful nutty quality, which marries perfectly with the sharpness of the freshly grated cheese used in the dressing and salad.
- Since we’re using mayonnaise, the dressing starts with an “emulsified” ingredient (versus creating an emulsion with raw egg, olive oil, and lemon). The combination of mayonnaise and Dijon mustard (another emulsifier) keeps the dressing stable and satiny when the olive oil is added. Why is this important? An emulsion is a combination of two or more liquid ingredients (such as oil and lemon juice) that normally couldn’t hang out together. When blended with an emulsifier (mayo, mustard), the liquids are married into one smooth mixture. Emulsified dressings are supreme because they evenly coat every inch of the lettuce and other ingredients.
- Traditional Caesar salad has no real anchovies (that would be the Aviator’s Salad mentioned above). But Worcestershire sauce contains anchovies, so the little fish make their way into the salad either way. If you’d like to add more, arrange flat anchovy fillets on top of the salad just before serving.
- Try not to use extra-virgin olive oil when using an electric blender (a food processor is fine). The high speed of the blender may cause the olive oil to break down and turn bitter.
- Use good-quality ingredients. There aren’t many ingredients in Caesar salad, so each one must add value to the dish.
Caesar Salad
Ingredients
For the Croutons
- 3 tablespoons good-quality olive oil
- 2 cloves garlic, chopped
- 1/2 French Baguette, halved lengthwise and cut or torn into bite-size pieces
- 2 tablespoons grated good-quality parmesan cheese
For the Dressing
- 1/4 cup fresh lemon juice, about 1 1/2 small lemons or 1 large lemon
- 2 cloves garlic, chopped
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 1 cup good-quality olive oil, if you’re using an electric blender, avoid extra-virgin
- 1/3 cup grated good-quality parmesan cheese
For the Salad
- 3 heads romaine lettuce, outer leaves removed (and reserved for another use) and inner leaves rinsed, patted dry, and chopped or torn into bite-size pieces
- 1/3-1/2 cup shredded good-quality parmesan cheese
Instructions
- To make the croutons, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil, or use a nonstick baking sheet.
- In a small bowl, combine the 3 tablespoons of olive oil and 2 chopped garlic cloves. Press the mixture through a fine-mesh sieve, creating garlic-infused olive oil. Place the bread cubes in a large bowl, add the infused oil and toss to coat. Add the 2 tablespoons of parmesan cheese and toss to coat. Transfer the croutons to the prepared baking sheet and bake for 8 to 10 minutes, until golden and crisp. Set aside.
- To make the dressing, in a food processor or blender, combine the lemon juice, garlic, mayonnaise, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Process until blended and smooth. With the food processor or blender running, gradually (and slowly) add the olive oil. Process until thick and creamy. Add the 1/3 cup parmesan cheese and pulse on and off until just blended. Season to taste with salt and black pepper.
- To assemble the salad, place the lettuce in a large bowl, add about 1/4 cup of the dressing and 1/3 cup parmesan cheese and toss to coat. Add more dressing and parmesan cheese if desired. Top the salad with the croutons and serve extra dressing on the side.
- Refrigerate leftover dressing for up to 4 days.