Classic Caesar salad
- Preparation 45 min
- Refrigeration 30 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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🥗 The classic Caesar salad recipe, simple and flavorful
I love a real Caesar salad. It’s the kind of recipe that proves simplicity is elegance. No need for complications or grilling: just fresh and crispy romaine lettuce, a rich homemade creamy dressing, crispy bacon, parmesan, and golden croutons. That’s what makes a Caesar salad memorable. You have all the classic elements working together to create something truly satisfying.
🍋 Fresh, creamy, and dangerously addictive
The beauty of a traditional Caesar salad is its perfect balance. The cold, crispy romaine contrasts with the rich, creamy dressing. The bacon brings salt and crunch, the parmesan adds umami and depth, and homemade croutons give you that texture you don’t find everywhere. Once you’ve tasted it properly prepared, you understand why it’s a timeless classic. It’s not fancy, it’s just really, really good.
🍗 Transform it into a complete meal with chicken
If you want a heartier salad, add thinly sliced grilled chicken. Beautiful, well-cooked chicken, golden and juicy, transforms this appetizer into a satisfying main course. The chicken brings protein without overpowering the delicate flavors of the salad. It’s the classic way to make a Caesar truly complete and comforting. Between the rich dressing, the crispy bacon, and the tender chicken, you’ve got a dinner that really has character.
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🥬 Wash and dry the lettuce properly
Wet lettuce dilutes the dressing and makes the salad soggy. Wash your romaine well, then use a salad spinner or paper towels to dry it thoroughly. Crispy texture is the foundation of everything. No compromises here.
🍖 Make your own bacon
Store-bought bacon can be greasy or limp. Cook your bacon in the oven at 400°F for 15-20 minutes until it’s crispy and golden. It doesn’t take long and it changes everything. Crispy, not soft. That’s what matters.
🥖 Homemade croutons are non-negotiable
Store-bought croutons? Soggy, flavorless, useless. Make your own. Fresh bread cut into cubes, a good drizzle of oil, herbs, salt, pepper, and in the oven for 10-12 minutes. It’s the difference between an average salad and an excellent one. It’s serious.
🧄 The dressing needs to rest in the fridge
30 minutes minimum. This pause allows the anchovies and garlic to integrate and soften. The flavors blend and become cohesive. No rushing here. Make the dressing in advance if you really want excellence.
⏱️ Assemble just before serving
Prepare all your ingredients in advance, but assemble the salad just before serving. The dressing softens the lettuce quickly if you wait too long. Quick, fresh, crispy. It’s the timing that makes the difference.
For the dressing
- 3 garlic cloves
- 10 small anchovy fillets in oil, drained
- 3 egg yolks
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2.5 ml) Worcestershire sauce
- 2 tbsp (30 ml) olive oil
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (30 ml) freshly grated Parmesan cheese
For the croutons
- 1/2 baguette, cut into cubes
- Olive oil
- 1 tsp (5 ml) Herbes de Provence (or more to taste)
- Salt and freshly ground pepper
For the salad
- 2 heads of romaine lettuce, cut in half lengthwise then well washed (keep the bases)
- Olive oil
- 5 slices of bacon cooked crispy and chopped
- 1/2 cup (125 ml) fresh parmesan cheese, grated (or more to taste)
- Salt and freshly ground pepper
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Preparation
- For the dressing: Using a knife, finely chop the garlic and anchovies together to create a paste, for about 2 minutes. Set aside in a bowl.
- Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce, olive oil, salt and pepper then whisk to combine.
- Incorporate the vegetable oil while whisking using a mixer, for 1 to 2 minutes, until you get a mayonnaise. Add the garlic and anchovy mixture and parmesan, salt and pepper to taste then mix. Set aside in the fridge for 30 minutes.
- Preheat oven to 400°F.
- For the croutons: Place the croutons on a large baking sheet and drizzle with a good stream of olive oil. Sprinkle with Herbes de Provence, salt and pepper then mix well. Bake for about 10 to 12 minutes, stirring from time to time. Remove from oven and let cool.
- For the salad: Roughly chop the romaine lettuce and place in a salad bowl.
- Pour some dressing on the lettuce, to taste, followed by bacon, croutons and parmesan. Mix well, taste and adjust seasoning if necessary.
Yes, prepare the dressing and croutons ahead of time, cook the bacon, wash and dry the lettuce. But assemble the salad just before serving. If you assemble it too early, the lettuce becomes soft and loses its crunch.
Absolutely. Grilled chicken, thinly sliced, transforms this appetizer into a satisfying main course. Add it at the same time as the bacon and croutons. It’s actually what I recommend if you want a heartier dinner.
In the fridge in a sealed jar, about 4-5 days. It contains raw egg yolks, so don’t keep it longer. If you need it to last longer, use pasteurized eggs from the start.
Technically yes, but romaine is classic for a reason. It has the right texture, the right neutral taste. If you want to change it, stick with something similar and crispy. No soft lettuce.
You can, but you’re removing the soul of the salad. The anchovies don’t taste fishy—they add umami and depth. If you really can’t use them, it’s okay, but it won’t be the same thing.
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