Caesar Salad
The Caesar salad was invented by chef Caesar Cardini in Tijuana, Mexico, in 1924 — and it's been a steakhouse staple ever since. The key is in the dressing: an emulsion of anchovies, garlic, lemon juice, Worcestershire, and parmesan, bound together with a raw or coddled egg yolk. Many recipes skip anchovies, but they're what gives Caesar its umami depth (don't worry — they melt into the dressing and don't taste fishy). Serve as a side or add grilled chicken for a protein-rich main.
Nutrition Per Serving
Steps
- 1
Make croutons: toss bread cubes with 2 tbsp olive oil, salt and pepper. Toast at 190°C (375°F) for 10 minutes until golden and crisp.
≈ 10 min - 2
Make dressing: mince garlic and anchovies into a paste with the side of a knife.
≈ 3 min - 3
In a bowl, whisk garlic-anchovy paste, egg yolk, lemon juice, Dijon and Worcestershire.
≈ 2 min - 4
Slowly drizzle in olive oil while whisking continuously to emulsify.
≈ 2 min - 5
Stir in 1/4 cup grated parmesan; season with salt and pepper.
≈ 1 min - 6
Wash and dry romaine thoroughly (water dilutes the dressing). Chop into bite-sized pieces.
≈ 5 min - 7
In a large bowl, toss romaine with dressing until evenly coated.
≈ 1 min - 8
Top with croutons and shaved parmesan. Serve immediately.
≈ 1 min
Dietitian Note
Caesar salad has a deceptive nutrition profile — the dressing and croutons add significant calories and saturated fat. To lighten it: use Greek yogurt-based dressing instead of egg-oil emulsion (cuts ~50% calories), reduce parmesan, and use whole-grain bread for croutons. Add grilled chicken or chickpeas for satiety. Anchovies provide omega-3s; don't skip them unless allergic.