Caesar Salad (Classic)

About this recipe

A true Caesar salad has nothing to do with bottled dressing; it's a showcase for the alchemy of raw egg yolk, anchovies, and good oil creating a dressing that clings to crisp romaine and makes you reconsider what a salad can be. This is the dish that proves simplicity, when executed with attention, becomes sophistication. The dressing relies on umami and richness rather than cream: anchovies (or capers and soy for a substitute) provide a deep, salty complexity that rounds out the sharpness of lemon and the bite of fresh garlic. The raw egg yolk acts as an emulsifier and adds silky body. Mayo grounds everything in richness. This is not a light dressing—it's assertive, coating the lettuce thoroughly and making every leaf cling with flavour. The critical step is chopping and chilling the romaine well in advance so it's crisp when you toss it just before serving. A wilted Caesar is not a failure; it's simply a different dish. The dressing, too, should be made at the last moment or held in the coolest part of your kitchen. Freshly grated Parmesan—never the pre-grated stuff—is non-negotiable. Toss this at the table if you're serving guests; it's a small theatre that builds anticipation. The croutons should be crispy enough to add textural contrast without softening the leaves. Serve this as a standalone lunch or as a substantial side to grilled protein. The high protein content (thanks to the egg and cheese) makes it satisfying enough for a light main course. Leftover dressing keeps a day in the fridge, though the leaves must be fresh to the moment.