Classic Caesar Salad
A classic Caesar salad with crisp romaine lettuce, homemade dressing, croutons, and Parmesan cheese.
Equipment
Ingredients
Salad Base
Romaine lettuce (chopped)
400 g
Cherry tomatoes (halved)
200 g
Croutons
Bread cubes (cubed, toasted)
150 g
Butter
30 g
Caesar Dressing
Egg yolks
2 piece
Garlic cloves (minced)
2 piece
Lemon juice
60 ml
Olive oil
120 ml
Parmesan cheese, grated
50 g
Anchovy fillets (minced)
4 piece
Dijon mustard
15 g
Salt
5 g
Black pepper
2 g
Instructions
Prepare the lettuce
Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces.
Make the croutons
Cube the bread, melt butter in a pan over medium heat, add bread cubes, and toast until golden and crispy. Transfer to baking sheet to cool.
Prepare the dressing
In a bowl, whisk egg yolks, minced garlic, anchovies, Dijon mustard, lemon juice, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Stir in grated Parmesan.
Assemble the salad
In a large bowl, toss chopped lettuce (and cherry tomatoes if using) with the dressing until evenly coated. Top with croutons and extra Parmesan.
Serve
Divide into portions and serve immediately.
Storage
Best eaten fresh. Dressing can be made ahead and stored in fridge for 2 days.
Notes
• Use pasteurized eggs for safety.
• Adjust anchovies for less fishy taste.
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