Difficulty
Easy
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes
Servings
4 servings
Discover the magic of Grandpa’s Caesar Salad, a cherished family recipe perfected over generations. This isn’t just any Caesar salad it’s a labor of love that balances crisp romaine lettuce with a creamy, tangy dressing that has the perfect hint of garlic and anchovy. The homemade croutons add a satisfying crunch that store-bought varieties simply can’t match. Whether you’re hosting a dinner party or enjoying a quiet family meal, this salad delivers restaurant-quality flavor with the warmth of home cooking. Let Grandpa’s special touch transform a simple Caesar salad into an unforgettable culinary experience that will have everyone asking for the recipe!
Ingredients
For the Croutons:
3 cups day-old bread, cut into 3/4-inch cubes
3 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Dressing:
2 cloves garlic, minced
4 anchovy fillets, finely chopped (or 1 tablespoon anchovy paste)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 egg yolk (pasteurized for safety)
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
For the Salad:
2 large heads romaine lettuce, washed, dried, and torn into bite-sized pieces
1/2 cup freshly grated Parmesan cheese
Additional black pepper for serving
Execution
Make the Croutons: Preheat the oven to 375°F (190°C). In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake for 10-12 minutes, tossing halfway through, until golden brown and crispy. Remove from the oven and let cool completely.
Prepare the Dressing Base: In a medium bowl, combine the minced garlic and chopped anchovies. Using the back of a fork, mash them together to form a paste. Add the Dijon mustard, Worcestershire sauce, and lemon juice, whisking to combine.
Emulsify the Dressing: Add the egg yolk to the mixture and whisk vigorously. While continuing to whisk, slowly drizzle in the olive oil in a thin stream to create an emulsion. The dressing should thicken and become creamy as you add the oil.
Finish the Dressing: Stir in the grated Parmesan cheese. Season with salt and pepper to taste. If the dressing is too thick, thin it with a teaspoon of water at a time until the desired consistency is reached.
Assemble the Salad: In a large serving bowl, place the torn romaine lettuce. Drizzle about half of the dressing over the lettuce and toss gently to coat. Add more dressing as needed, being careful not to overdress the salad.
Add the Finishing Touches: Sprinkle the homemade croutons and the remaining Parmesan cheese over the dressed lettuce. Add a generous grinding of fresh black pepper on top.
Serve Immediately: Caesar salad is best enjoyed right after it’s prepared, while the lettuce is still crisp and the croutons are crunchy.
Additional tips
- Bread Choice: Grandpa always said a hearty sourdough or French bread makes the best croutons. The drier the bread, the better the croutons will be.
- Anchovy Alternative: If you’re not a fan of anchovies, you can substitute with 1 tablespoon of capers or an extra teaspoon of Worcestershire sauce for that umami flavor.
- Safety First: If you’re concerned about using raw egg yolk, you can use pasteurized eggs, or substitute with 2 tablespoons of mayonnaise for a similar creamy texture.
- Make Ahead: The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Just give it a good whisk before using.
- Protein Addition: For a heartier meal, Grandpa would sometimes add grilled chicken, shrimp, or even sliced steak to transform this side salad into a main course.
- Lettuce Prep: The key to a great Caesar is making sure your romaine is thoroughly dried after washing. A salad spinner works wonders, or pat dry with paper towels.
FAQ
Yes, though traditional Caesar dressing does include anchovies for that distinctive umami flavor. You can substitute with 1 tablespoon of capers, a splash of fish sauce, or an extra teaspoon of Worcestershire sauce.
The dressing will keep for up to 3 days in an airtight container in the refrigerator. It may separate slightly; just give it a good whisk before using.
Prepare all components separately: wash and dry the lettuce, make the dressing, and prepare the croutons. Store separately and assemble just before serving to maintain freshness and prevent the lettuce from wilting.
While romaine is traditional for its crisp texture and ability to stand up to the hearty dressing, Grandpa would sometimes mix in some little gem lettuce or hearts of romaine for variety.
Grandpa’s special touch was using extra garlic and a splash more Worcestershire sauce than most recipes call for. He also insisted on baking the croutons with garlic powder rather than fresh garlic to prevent burning, a technique he learned from his own father.