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Classic Caesar Salad with Anchovy Dressing and Parmesan inspired by Cobblestones of Lowell
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Inspired by Cobblestones of Lowell
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Classic Caesar Salad with Anchovy Dressing and Parmesan

Appetizer
This authentic Caesar salad features crisp romaine hearts coated in a rich, garlicky dressing with unmistakable anchovy depth. The preparation maintains the traditional method, focusing on creating a perfectly balanced emulsion that clings to each leaf. Shaved Parmesan and homemade croutons add sharp flavor and textural contrast to this timeless salad that highlights simple ingredients prepared with proper technique.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients

  • 3 whole romaine hearts (Outer leaves removed, inner leaves separated)
  • 4 slices sourdough bread (Crusts removed, cut into 3/4-inch cubes)
  • 3 tbsp extra virgin olive oil (Divided)
  • 3 cloves garlic (1 whole, 2 minced)
  • 1/2 tsp kosher salt (Plus more to taste)
  • 1/4 tsp black pepper (Freshly ground, plus more to taste)
  • 6 whole anchovy fillets (Oil-packed, drained)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice (Freshly squeezed)
  • 1 large egg yolk (Pasteurized if preferred)
  • 1/2 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1/3 cup neutral oil (Such as canola or grapeseed)
  • 4 whole anchovy fillets (Additional, for garnish (optional))

Tools You'll Need

  • Large wooden salad bowl
  • Food processor or blender
  • Salad spinner
  • Baking sheet for croutons
  • Whisk
  • Vegetable peeler for Parmesan shavings
  • Sharp knife and cutting board

Chef's Tip

For the perfect Caesar dressing, slowly drizzle the oil into the other ingredients while whisking vigorously or blending. This creates a proper emulsion that will cling to the romaine leaves rather than pooling at the bottom of the bowl. Taste and adjust seasoning before adding to the lettuce - the dressing should be bold enough to stand up to the crisp romaine.

Instructions

  1. Make croutons: Preheat oven to 375°F. Toss bread cubes with 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of pepper. Spread on baking sheet and bake until golden and crisp, 10-12 minutes, tossing halfway through. Cool completely.
  2. Prepare lettuce: Wash and thoroughly dry romaine leaves (a salad spinner works best). Refrigerate until ready to use.
  3. For the dressing: Cut whole garlic clove in half and rub the inside of a large wooden salad bowl with the cut sides. Discard garlic or save for another use.
  4. In a food processor or blender, combine remaining minced garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, egg yolk, and 1/4 teaspoon salt. Process until smooth.
  5. With machine running, slowly drizzle in remaining olive oil and neutral oil to form an emulsion. Add 1/4 cup grated Parmesan and pulse to combine.
  6. Taste dressing and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  7. Tear romaine leaves into bite-sized pieces and add to the prepared salad bowl.
  8. Drizzle about half the dressing over the lettuce and toss gently to coat. Add more dressing as needed – leaves should be lightly coated but not drenched.
  9. Add croutons and remaining grated Parmesan, toss lightly to combine.
  10. Serve immediately, topped with additional shaved Parmesan and whole anchovy fillets if desired.

Plating

Arrange the dressed salad on chilled plates, stacking the romaine leaves to create height. Ensure the croutons are distributed throughout and visible on top. Using a vegetable peeler, create large shavings of Parmesan cheese and place them artfully on top of each serving. If using whole anchovy fillets for garnish, arrange 1-2 in a crisscross pattern on top. Finish with a final light drizzle of the dressing around the plate and a sprinkle of freshly ground black pepper.

Storage & Reheating

The croutons can be made up to 3 days ahead and stored in an airtight container at room temperature. The dressing can be refrigerated in an airtight container for up to 2 days. Dressed salad should be served immediately as it will wilt quickly once dressed. For a make-ahead option, prepare all components separately and assemble just before serving.

About This Recipe

This Caesar salad honors the classic preparation created by Caesar Cardini in Tijuana, Mexico in the 1920s. The dressing maintains the traditional emulsion method with authentic ingredients including anchovy, raw egg yolk, and Parmesan cheese. This preparation celebrates the perfect balance of flavors - the umami depth from anchovies, sharp tang from lemon, richness from egg and oil, and the savory notes of Parmesan - all working together to elevate simple romaine leaves into a memorable dining experience.

How did it turn out?

We'd love to hear about your experience making this recipe!