# Homemade Caesar Salad

Caesar salad is crisp romaine in a creamy, garlicky, salty dressing with crunchy croutons and lots of Parmesan. Made from scratch, the dressing tastes far better than the bottled kind.

It needs only a whisk and a bowl, and it works as a side or a light meal. Add grilled chicken to turn it into dinner.

- Total time: 35 min (prep 25 min, cook 10 min)
- Serves: 4
- Per serving (estimated): 330 kcal, 8 g protein
- Cuisine: American. Category: Salad.

## Ingredients

- 2 heads romaine lettuce, chopped (about 500 g)
- 3 slices rustic bread, cut into 2 cm cubes
- 2 tbsp olive oil, for croutons
- 1/4 tsp garlic powder
- 1 clove garlic, finely grated
- 4 anchovy fillets, mashed to a paste
- 1 large egg yolk
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/3 cup olive oil, for the dressing
- 50 g Parmesan, finely grated
- 1/4 tsp black pepper, plus more to finish

## Method

1. Heat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil and the garlic powder on a baking sheet and spread out.
2. Bake 8 to 10 minutes, stirring halfway, until golden and crunchy all the way through. Let cool.
3. In a large salad bowl, mash the grated garlic and anchovy paste with the back of a fork until smooth.
4. Whisk in the egg yolk, mustard, lemon juice and Worcestershire sauce until combined.
5. Slowly drizzle in the 1/3 cup olive oil while whisking constantly, until the dressing is thick, creamy and pale. Add it a few drops at first.
6. Stir in half the Parmesan and the pepper. Taste and add lemon or salt as needed.
7. Add the chopped romaine and toss until every leaf is coated.
8. Top with the croutons and remaining Parmesan, finish with black pepper, and serve right away.

## Why it works

- Egg yolk is an emulsifier, so it lets the oil and lemon juice come together into a thick, creamy dressing.
- Adding the oil slowly breaks it into tiny droplets, which is what gives the dressing body.
- Anchovies melt into the dressing and add savory depth without tasting fishy.
- Mustard adds more emulsifying power and tang, and lemon juice keeps it fresh.
- Homemade croutons baked until dry stay crunchy even after they meet the dressing.

## The science

- **Egg yolk emulsifies.** Egg yolk contains lecithin, which grabs onto both oil and water. When you whisk in oil slowly, lecithin surrounds each tiny droplet and stops them from joining back together, which gives you a thick, creamy dressing.
- **Anchovies and umami.** Anchovies are loaded with glutamates, the compounds that create savory umami taste. Mashing them into a paste spreads that flavor evenly and means the salad tastes rich and savory without any fishy taste. A small amount goes a long way, so even people who dislike anchovies rarely notice them here.
- **Dry croutons stay crisp.** Baking bread cubes until they are completely dry removes the water that would turn them soggy. A dry, toasted crumb soaks up dressing slowly, so the croutons stay crunchy while the salad is eaten. Toasting also adds a nutty, golden flavor to the plain bread.

## Tips

- Wash and dry the romaine thoroughly, since wet leaves thin out the dressing.
- Set the bowl on a damp towel while whisking so it does not slide around.
- Toss the salad with the dressing right before serving so the leaves stay crisp.

## Mistakes to avoid

- Pouring the oil in too fast, which breaks the dressing; add it drop by drop at first.
- Leaving the croutons slightly soft in the middle, which makes them chewy; bake until dry throughout.
- Dressing the salad early, which wilts the romaine; toss just before serving.

## Variations and swaps

- Add 2 sliced grilled chicken breasts for a Caesar salad dinner.
- Swap romaine for chopped kale and massage the dressing in for a kale Caesar.
- Top with 4 slices of crumbled crispy bacon for extra salty crunch.
- Swap anchovy fillets for 1 tsp anchovy paste or 2 tsp extra Worcestershire sauce for a milder dressing.
- Swap the egg yolk for 2 tbsp mayonnaise if you want to avoid raw egg.
- Swap Parmesan for Pecorino Romano for a saltier, sharper flavor.

## Storage

Store undressed romaine, dressing and croutons separately. The dressing keeps in the fridge for up to 3 days because it contains raw egg yolk; use pasteurized eggs if that is a concern. Dressed salad does not keep.

## FAQ

**What is in a classic Caesar dressing?**

Classic Caesar dressing is egg yolk, garlic, anchovy, lemon juice, Dijon mustard, Worcestershire sauce, olive oil and Parmesan. The anchovy gives it a savory depth.

**Is Caesar dressing made with raw egg?**

Traditional Caesar dressing uses a raw egg yolk. If you want to avoid that, use a pasteurized egg yolk or replace it with 2 tbsp mayonnaise.

**Can I make Caesar salad without anchovies?**

Yes. Use 1 tsp of Worcestershire sauce more, or a teaspoon of capers, mashed. The dressing will be milder but still savory.

**How do you keep Caesar salad from getting soggy?**

Dry the lettuce well and toss with dressing right before serving. Keep the croutons separate until the last moment so they stay crunchy.

**How long does homemade Caesar dressing last?**

It lasts up to 3 days in a sealed jar in the fridge. Because it has raw egg yolk, do not keep it longer than that.

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Source: https://cookingscientist.com/recipes/caesar-salad (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846