Caesar Salad

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Caesar salad is built on romaine lettuce torn into rough, generous pieces and tossed in a dressing made from mayonnaise, lemon juice, garlic, and anchovy.

The anchovy does not taste fishy in the finished dressing; it dissolves into the fat of the mayonnaise and functions as a deep umami foundation that keeps the salad interesting beyond its creamy surface. Lemon juice cuts through the richness of the mayo base, so the dressing coats the lettuce heavily without feeling cloying. Croutons are cubed bread toasted in olive oil until the outside turns crisp and golden but the inside stays slightly soft and chewy, giving them enough structure to absorb dressing without going immediately soggy. Wide, thin shavings of Parmesan add a dry, salty intensity that contrasts with the watery crunch of the romaine. With a short ingredient list, the quality of the dressing balance and the texture of the croutons determine the final outcome.

Ingredients

servings

IngredientAmountUnit

romaine lettuce1 headhead

bread (for croutons)2 sheetsheet

parmesan cheese30 gg

mayonnaise3 tbsptbsp

lemon juice1 tbsptbsp

garlic1 cloveclove

anchovy (optional)2 filletfillet

olive oil2 tbsptbsp

black pepper¼ tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Cut the 2 slices of bread into 2cm cubes.

Add 2 tablespoons olive oil to a skillet and warm it over medium heat until the oil spreads in a thin, even layer.
2

Step

Add the bread and toast for 2-3 minutes, turning often so every side browns.

When the outside is golden and crisp but not dark, move the croutons to paper towels to drain excess oil.
3

Step

Finely mince 1 garlic clove and 2 anchovy fillets, if using, so they disappear into the dressing.

Whisk them with 3 tablespoons mayonnaise, 1 tablespoon lemon juice, and 0.25 teaspoon black pepper until smooth.
4

Step

Halve 1 head of romaine lengthwise and rinse it under running water, especially near the base.

Dry the leaves thoroughly with paper towels, because leftover water will make the dressing slide off and dilute the flavor.
5

Step

Remove the core and tear the leaves by hand into 4-5cm pieces.

Just before serving, place them in a large bowl, add only two-thirds of the dressing, and toss for 30-40 seconds until lightly coated.
6

Finish

Transfer the salad to plates and scatter the croutons on top so they stay crisp.

Shave 30g Parmesan into thin pieces, add the remaining dressing in small streaks, and serve immediately while the romaine is still crunchy.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Caesar Salad relies on an emulsified dressing of anchovy, garlic, and lemon for its savory depth.
Finish cue: When the outside is golden and crisp but not dark, move the croutons to paper towels to drain excess oil.
Avoid this: Croutons are cubed bread toasted in olive oil until the outside turns crisp and golden but the inside stays slightly soft and chewy, giving them enough structure to absorb dressing without going immediately soggy.