original caesar salad recipe

Written ByJenny Smyth Posted on
original caesar salad recipe
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The Best original caesar salad recipe

I’m so excited to share with you my family’s favorite original Caesar salad recipe. This classic dish has been a staple in our household for years, and for good reason – it’s easy to make, delicious, and packed with nutrients. The story of Caesar salad begins with its namesake, Italian-born chef Caesar Cardini, who created this recipe in the 1920s.

It was originally made with romaine lettuce, croutons, parmesan cheese, and a tangy dressing that’s now synonymous with this dish. When I’m feeling stressed or overwhelmed, I often turn to this recipe as a comfort food. My kids love helping me make it, and they’re always eager to taste the final product.

The combination of crunchy croutons, creamy dressing, and fresh lettuce is a winning combination that never fails to please. Plus, it’s incredibly easy to customize with your favorite ingredients – add some grilled chicken or shrimp for extra protein, or swap out the parmesan for another type of cheese. Whether you’re serving it as a side dish or using it as the main event for a quick dinner, this recipe is sure to become a new favorite in your household.

I’ve tried many different versions of Caesar salad over the years, but there’s just something special about this classic recipe that never gets old. And the best part? It’s incredibly healthy – just think about all those veggies and lean protein!

In fact, my husband often jokes that he can eat an entire head of lettuce by himself if he’s not careful – it’s just that good! So go ahead and give this recipe a try – I promise you won’t be disappointed.

Original Caesar Salad

Original Caesar Salad

4.7 from 1997 votes

This classic Caesar salad features crisp romaine lettuce, homemade croutons, and a creamy anchovy and garlic dressing. Topped with shaved Parmigiano-Reggiano, it is a timeless starter or light main course.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Croutons

2 cups cubed day-old Italian bread (1/2-inch cubes)
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
Salt to taste

For the Dressing

1 large egg
2 anchovy fillets, minced
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper to taste

For the Salad

2 heads romaine lettuce, washed and dried, torn into bite-sized pieces
1/2 cup shaved Parmigiano-Reggiano

👨‍🍳Directions

1Preheat the oven to 375°F.
2Toss the bread cubes with olive oil and the smashed garlic clove, then spread them on a baking sheet.
3Bake for 8 to 10 minutes, stirring once, until the croutons are golden and crisp.
4Remove the garlic clove and let cool.
5Bring a small saucepan of water to a gentle simmer.
6Carefully lower the egg into the water and cook for exactly 1 minute to coddle it.
7Remove the egg with a slotted spoon and let it cool slightly before cracking it into a bowl.
8In a large salad bowl, combine the coddled egg, minced anchovies, minced garlic, lemon juice, and Dijon mustard.
9Whisk vigorously until smooth and slightly thickened.
10Slowly drizzle in the olive oil while whisking constantly to form an emulsified dressing.
11Add the grated Parmigiano-Reggiano and a generous grind of black pepper to the dressing and whisk to combine.
12Taste and adjust seasoning with salt if needed, keeping in mind the anchovies and cheese are salty.
13Add the torn romaine lettuce to the bowl with the dressing and toss thoroughly until every leaf is coated.
14Add the croutons and shaved Parmigiano-Reggiano, then toss gently once more.
15Serve immediately on chilled plates.

🔧Equipment

Large skillet
Small saucepan
Whisk
Large salad bowl
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 30g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For a milder anchovy flavor, use anchovy paste instead of fillets. To reduce raw egg risk, use a pasteurized egg. The dressing can be made up to one day ahead and refrigerated; whisk before using.

Watch Video Of How Original Caesar Salad Works

I always keep a batch of homemade croutons on hand so I can whip up a quick Caesar salad whenever I need one.

My kids love helping me make this recipe because it’s so much fun – they get to toss together all the ingredients and watch as they magically transform into a delicious meal.

This classic recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or something special for a holiday gathering.

❓ Frequently Asked Questions About Original Caesar Salad

Q: What is the origin of Caesar salad?

The origin of Caesar salad is credited to Italian-born chef Caesar Cardini who created this recipe in the 1920s at his restaurant in Tijuana.

Q: What are croutons made from?

Croutons are typically made from bread that has been cubed and then toasted until crispy.

Q: Can I make Caesar salad without anchovies?

You can omit the anchovies from the recipe if you prefer – simply omit them from the ingredients list or substitute with another type of fish.

Q: How do I store leftover Caesar salad?

It’s best to store leftover Caesar salad in an airtight container in the refrigerator for up to 24 hours.

Q: Can I reheat leftover Caesar salad?

Yes, you can reheat leftover Caesar salad by placing it in a microwave-safe dish and reheating on high for 10-15 seconds at a time until warmed through.

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