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Classic Caesar Salad inspired by Locke-Ober
Inspired by Locke-Ober

Classic Caesar Salad

Appetizer
This timeless appetizer features crisp romaine lettuce tossed in a rich, garlicky dressing with traditional ingredients like Parmesan and croutons. The tableside preparation was once a hallmark of fine dining restaurants, and this version captures the bold flavors and textural contrasts that have made Caesar salad an enduring classic.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Servings 4

Ingredients

  • 3 whole Romaine lettuce hearts (Outer leaves removed, inner leaves separated and washed)
  • 2 large Garlic cloves (1 minced, 1 whole peeled)
  • 6 whole Anchovy fillets (Oil-packed, drained and finely chopped)
  • 2 large Egg yolks (Pasteurized for safety)
  • 1 tsp Dijon mustard
  • 3 tbsp Fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 cup Extra virgin olive oil
  • 3/4 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1/2 loaf Day-old French bread (Cut into 3/4-inch cubes)
  • 3 tbsp Unsalted butter (Melted)
  • 1 to taste Kosher salt
  • 1 to taste Freshly ground black pepper

Tools You'll Need

  • Large wooden salad bowl
  • Whisk
  • Wooden spoon
  • Baking sheet
  • Salad tongs
  • Garlic press (optional)

Chef's Tip

For the most flavorful Caesar salad, make the dressing at least an hour before serving to allow the flavors to meld. Keep the romaine leaves very cold until just before tossing to maintain maximum crispness.

Instructions

  1. Make croutons: Preheat oven to 375°F. Toss bread cubes with melted butter and a pinch of salt. Spread on a baking sheet and bake until golden brown, about 10 minutes, turning once halfway through. Cool completely.
  2. Prepare romaine: Dry lettuce leaves thoroughly and refrigerate until ready to use. Leave whole or tear into large pieces depending on presentation preference.
  3. Make dressing: Rub the inside of a large wooden salad bowl with the whole garlic clove, then discard the clove.
  4. In the bowl, combine minced garlic, chopped anchovies, and a pinch of salt. Using the back of a wooden spoon, mash into a paste.
  5. Whisk in egg yolks, mustard, lemon juice, and Worcestershire sauce until smooth.
  6. Slowly drizzle in olive oil while whisking constantly to create an emulsion.
  7. Stir in 1/2 cup of the Parmesan cheese and season with black pepper to taste.
  8. Assemble salad: Just before serving, add chilled romaine leaves to the bowl with dressing.
  9. Toss gently but thoroughly to coat leaves evenly with dressing.
  10. Add croutons and remaining 1/4 cup Parmesan, toss briefly to combine.

Plating

Divide the dressed salad among chilled plates, ensuring each serving has plenty of croutons and an even coating of dressing. Garnish with additional freshly grated Parmesan and a few grinds of black pepper. For a more dramatic presentation, arrange whole romaine leaves in a tall formation with dressing drizzled over the top.

Storage & Reheating

The dressing can be made up to 2 days ahead and refrigerated in an airtight container. The croutons can be prepared up to 3 days ahead and stored in an airtight container at room temperature. Once dressed, the salad should be served immediately as it will quickly wilt. Leftover dressed salad is not recommended for storage.

About This Recipe

The Classic Caesar Salad at Locke-Ober honored the original version created by Caesar Cardini in Tijuana, Mexico in the 1920s. This refined preparation captures the essence of the traditional tableside service that was once a hallmark of fine dining establishments. The combination of crisp romaine, savory dressing, crunchy croutons, and umami-rich Parmesan creates a timeless appetizer that balances bold flavors with elegant simplicity.

How did it turn out?

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