This recipe has all the features of a solid Caesar salad: romaine wedges, from-scratch dressing, crunchy croutons.
Romaine lettuce has sturdy leaves, making it a crunchy canvas for creamy Caesar dressing. The traditional way requires whisking egg yolks and a slow stream of olive oil to form an emulsion. If you’re anxious about raw yolks, use mayonnaise for a cheat dressing. It’s less of an arm workout to make, keeps longer in the fridge, and is just as delicious.
We offer two ways to making croutons: baked in the oven or toasted in a pan. Oven-baked croutons come out crunchier than pan-toasted croutons, but the latter are much faster to make. Either method will turn out great. And make sure to use fresh Parmesan for your salad—your hard work deserves it!
If using the oven, preheat to 350°F. Trim crusts from white bread and slice into small cubes with a bread knife. Transfer bread cubes to a mixing bowl.
Make clarified butter by melting butter in a pan over low heat. Skim out the foamy milk solids that rise to the top with a spoon, until no milk solids remain and the butter is clear. Transfer to a bowl to cool down.
Add garlic powder, onion powder, and salt to the cooled clarified butter.
Drizzle butter over the bread cubes, tossing or using your hands to coat evenly.
Oven method: Transfer buttered cubes to a small baking sheet, spreading them out in a single even layer. Toast in the oven for 10–15 minutes or until golden brown. Stovetop method: Add buttered cubes to a nonstick pan over medium-low heat, spreading them in an even layer and working in batches if necessary. Toss to toast until the edges are crispy and golden brown.
Finely grate garlic over a bowl using a Microplane or your grater’s finer side.
Add anchovy fillets and mash into a paste.
Add grated Parmesan, egg yolks, lemon juice, and Worcestershire sauce. Whisk to combine.
While whisking continuously, slowly add olive oil in a steady stream until well incorporated. Don’t stop whisking! The dressing should be thick and creamy.
Season dressing with freshly cracked pepper. Refrigerate dressing until ready to use.
Chop romaine lettuce into bite-size pieces. Transfer to a mixing bowl.
Add dressing and toss until leaves are evenly coated, adding more if desired.
Garnish with bacon bits, croutons, and Parmesan cheese. Serve immediately.
Yes! You can add the buttered cubes to your oven toaster pan, spreading them in an even layer and working in batches if necessary. Toast until the edges are crispy and golden brown.
We used Emborg unsalted butter but any brand would work well in this recipe.
If you’re concerned about using raw egg yolks, substitute with ¾ cup mayonnaise for a shortcut Caesar dressing.
We used Doña Elena olive oil but any brand would work well in this recipe.
Yes you can! This will save you a lot of time (and arm muscle).
If using raw egg yolks, keep refrigerated in an airtight container for 1–2 days.
If using mayonnaise instead of raw yolks, keep refrigerated in an airtight container for 5 days.
Traditional Caesar salad is always made with Romaine lettuce, but feel free to experiment with any crisp greens. You can mix bitter greens like arugula with your more neutral-flavored greens, if you'd like, but your salad's overall flavor will change!