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Classic Caesar Salad with Garlic Croutons inspired by Café Budapest
Inspired by Café Budapest

Classic Caesar Salad with Garlic Croutons

Appetizer
This timeless appetizer features crisp romaine lettuce dressed in a rich, garlicky emulsion. The traditional preparation method emphasizes the careful building of flavors through proper emulsification. Topped with homemade garlic croutons and shaved Parmesan, this refined salad offers the perfect balance of crisp textures and savory, umami flavors.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients

  • 2 large Romaine lettuce hearts (Washed, dried, and torn into bite-sized pieces)
  • 3 cloves Garlic (2 minced, 1 halved)
  • 4 whole Anchovy fillets (Packed in oil, drained)
  • 2 large Egg yolks (At room temperature)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp Fresh lemon juice
  • 1/2 cup Extra-virgin olive oil
  • 1/2 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1/2 loaf Day-old baguette (Cut into 3/4-inch cubes)
  • 2 tbsp Unsalted butter (Melted)
  • 1 tsp Kosher salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large wooden salad bowl
  • Baking sheet
  • Whisk
  • Medium mixing bowl
  • Microplane or box grater
  • Salad tongs
  • Garlic press (optional)

Chef's Tip

For a perfectly emulsified dressing without risk of separation, add the olive oil in a very slow, steady stream while whisking constantly. If your dressing does break, you can rescue it by whisking in a teaspoon of warm water, which will help re-emulsify the ingredients.

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with melted butter, 1 minced garlic clove, and 1/4 teaspoon salt. Spread on a baking sheet in a single layer.
  2. Bake croutons for 10-12 minutes, tossing halfway through, until golden brown and crisp. Set aside to cool.
  3. For the dressing: In a medium bowl, mash anchovy fillets with the back of a fork until they form a paste.
  4. Add remaining minced garlic, egg yolks, Dijon mustard, Worcestershire sauce, and lemon juice. Whisk until well combined.
  5. Very slowly drizzle in olive oil while whisking constantly to create an emulsion. The dressing should become thick and creamy.
  6. Stir in grated Parmesan cheese, remaining salt, and pepper. Taste and adjust seasoning if needed.
  7. In a large wooden salad bowl, rub the inside with the cut sides of the halved garlic clove. Discard garlic after rubbing.
  8. Add romaine lettuce to the bowl. Drizzle with enough dressing to lightly coat the leaves (you may not need all the dressing).
  9. Toss gently to combine, making sure all leaves are evenly coated.

Plating

Divide the dressed salad among chilled plates. Top with homemade croutons and additional freshly shaved Parmesan cheese. Finish with a few grinds of fresh black pepper. For an elegant presentation, leave some smaller romaine leaves whole and arrange them around the edges of the plate.

Storage & Reheating

The dressing can be refrigerated in an airtight container for up to 3 days. Homemade croutons will stay crisp in an airtight container at room temperature for up to 3 days. Dress the lettuce just before serving to prevent wilting.

About This Recipe

Created in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico, this salad has become an international classic that transcends its origins. This version honors the traditional tableside preparation with its carefully emulsified dressing and attention to detail. By making the components from scratch—from the garlicky croutons to the rich dressing—this recipe captures the essence of what made the original Caesar salad an enduring favorite in Continental cuisine.

How did it turn out?

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