Romaine, House Caesar dressing, Croutons, Parmigiano.
The Story
Our Classic Caesar is built on tradition - crisp romaine hearts tossed with our house-made dressing that balances anchovy depth with bright lemon and garlic. Each bowl is crowned with golden, herb-kissed croutons and a generous shower of aged Parmigiano-Reggiano.
Make it at Home
Restaurant-Style Classic Caesar Salad with Homemade Croutons
This isn't your average Caesar - it's the real deal with a from-scratch dressing that delivers that perfect umami punch. The key is using quality ingredients and not skimping on the anchovy paste for authentic flavor.
Ingredients
2 heads romaine lettuce, outer leaves removed
3 cloves garlic, minced
2 tsp anchovy paste
1 large egg yolk
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/4 tsp freshly ground black pepper
3 cups day-old bread, cut into 1-inch cubes
2 tbsp olive oil for croutons
1/4 tsp salt for croutons
Instructions
1
Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil and salt. Spread on a baking sheet and bake for 12-15 minutes until golden brown and crispy. Set aside to cool.
2
Wash romaine thoroughly and dry completely. Tear into bite-sized pieces and chill in refrigerator while preparing dressing.
3
In a large wooden salad bowl, mash minced garlic and anchovy paste together with the back of a spoon until it forms a paste.
4
Whisk in egg yolk, lemon juice, and Dijon mustard until smooth. While whisking continuously, slowly drizzle in olive oil to create an emulsion.
5
Add half the Parmigiano-Reggiano and black pepper to the dressing, whisking to combine.
6
Add chilled romaine to the bowl and toss thoroughly with the dressing using tongs, ensuring every leaf is coated.
7
Top with homemade croutons, remaining Parmigiano-Reggiano, and an extra crack of black pepper. Serve immediately.
