Caesar Salad
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Caesar Salad
 Caesar salad with a bold dressing and homemade croutons. Adjust the oven rack to the middle position and preheat the oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with the minced garlic: 3 tablespoons plus 1/4 cup (105 ml) extra-virgin olive oil, divided 2 medium cloves garlic, minced (about 2 teaspoons) Whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl. Press with the back of a spoon to extract as much oil as possible, leaving the garlic behind. Reserve the pressed garlic separately. Add to the garlic oil and toss to coat: 3 cups hearty bread, cut into 3/4-inch cubes Add 2 tablespoons parmesan cheese and toss again: 2 ounces finely grated parmesan cheese (about 1 cup), divided Season to taste with: Kosher salt and freshly ground black pepper Transfer to a rimmed baking sheet. Bake until the croutons are pale golden brown and crisp, about 15 minutes. Remove from the oven and toss with 2 more tablespoons parmesan. Cool. While the croutons bake, make the dressing. Use a cup that just fits the head of an immersion blender, or use a food processor. In the bottom of it, combine the pressed garlic, 1/4 cup parmesan cheese and: 1 large egg yolk (see note) 1 tablespoon (15 ml) juice from 1 lemon 2 to 6 anchovies (see note) 1 teaspoon (5 ml) Worcestershire sauce (see note) With the blender or processor running, slowly drizzle in until a smooth emulsion forms: 1/3 cup (80 ml) canola oil Transfer the mixture to a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper. To serve, toss the lettuce with a few tablespoons of: the dressing Adding more if desired: 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact Once the lettuce is coated, add half of the remaining cheese and three-quarters of the croutons. Toss again. Transfer to a salad bowl and sprinkle with the remaining cheese and croutons. Serve. |
Caesar Salad crumb: romaine, anchovy and egg-yolk dressing, croutons The Food Lab includes “Caesar Salad”. J. Kenji López-Alt wrote it (2015). This book uses science to explain American cooking. It shows how burgers, fries, eggs, roasts and weeknight staples work. Differences: Popular internet Caesar here is López-Alt's own recipe on Serious Eats. He bakes garlic-oil croutons with Parmesan. He tosses romaine with a dressing of egg yolk, lemon, anchovy, Worcestershire, garlic and Parmesan. He blends the yolk and oil into that dressing from scratch. The ancestor is the Caesar salad in his Food Lab book, with Garlic Parmesan Croutons. The book stirs Parmesan, anchovies, Worcestershire and garlic into a cup of mayonnaise, preferably homemade. Homemade mayonnaise is the same egg yolk and oil base. The amounts differ slightly. |
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- Caesar Salad
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- The Food Lab by J. Kenji López-Alt (2015)
- Differences
Popular internet Caesar here is López-Alt's own recipe on Serious Eats. He bakes garlic-oil croutons with Parmesan. He tosses romaine with a dressing of egg yolk, lemon, anchovy, Worcestershire, garlic and Parmesan. He blends the yolk and oil into that dressing from scratch. The ancestor is the Caesar salad in his Food Lab book, with Garlic Parmesan Croutons. The book stirs Parmesan, anchovies, Worcestershire and garlic into a cup of mayonnaise, preferably homemade. Homemade mayonnaise is the same egg yolk and oil base. The amounts differ slightly.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Serious Eats · Caesar Salad
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web writeups - Date
- Sep 2026
The Food Lab by J. Kenji López-Alt (2015).
This book uses science to explain American cooking. It shows how burgers, fries, eggs, roasts and weeknight staples work.