Caesar Salad

Ingredients

• 2large egg yolks
• 5 mlWorcestershire sauce
• 45 mlfresh lemon juice
• 1 medium clovegarlic, crushed
• 1 pinchsalt
• 2.5 mlcracked black pepper
• 5 ml anchovy paste or 4anchovies
• 5 mlDijon mustard
• 80 ml (⅓ cup)virgin olive oil
• 2 medium headsromaine lettuce, outer leaves removed
• ⅓ cupfreshly grated Parmesan cheese
• 4 slicesprosciutto
• 2 large clovesgarlic
• 1 pinchsalt
• 45 mlolive oil
• 480 ml (2 cups)country bread slices, cut into 3.8 cm (1½-inch) pieces

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Season the bread

   Combine the garlic, olive oil, salt and bread cubes in a bowl, mixing until the pieces are evenly coated.

3. 3

   Bake the croutons

   Spread the coated bread on a baking sheet and bake for about 10 minutes, until golden.

4. 4

   Crisp the prosciutto

   Dice the prosciutto. Heat a heavy frying pan, then cook the pieces until brown and crisp.

5. 5

   Cool the prosciutto

   Set the cooked prosciutto aside to cool.

6. 6

   Prepare the lettuce

   Trim the stem ends from the romaine leaves and separate them. Put the leaves in a large bowl for tossing.

7. 7

   Mix the seasonings

   In a bowl, combine the Worcestershire sauce, lemon juice, crushed garlic, salt, pepper, anchovy and mustard.

8. 8

   Whisk in yolks

   Add the egg yolks and whisk the mixture until smooth.

9. 9

   Emulsify the dressing

   Whisk constantly while pouring in the virgin olive oil in a slow, steady stream, continuing until smooth.

10. 10

    Keep whisking

    Adding the oil too quickly can make the dressing separate rather than emulsify. Whisk briskly as the oil is slowly drizzled in.

11. 11

    Add the toppings

    Pour the dressing over the romaine, then add the croutons and grated Parmesan.

12. 12

    Toss and serve

    Toss gently to coat the leaves, divide the salad between four plates and serve immediately.

What is Caesar salad?

Caesar salad is a North American restaurant classic, despite its name and frequent association with Italian food. Its signature combination is crisp romaine, a savoury, tangy dressing, Parmesan and toasted bread.

This version adds crisp prosciutto for a salty, meaty topping. The dressing is whisked from egg yolks and oil, with lemon, mustard and anchovy giving it its characteristic punch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 19g protein, 19g carbs, 38g fat.

The bread and lettuce contribute most of the carbohydrates, while the olive oil, egg yolks and prosciutto account for much of the fat. Egg yolks, Parmesan and prosciutto also provide protein. To balance the plate, pair a portion with extra vegetables or a lean protein.

The dressing’s key ingredients

Anchovy and Worcestershire: These give the dressing its savoury depth. Use anchovy paste or the four whole anchovies specified, and mix them thoroughly with the other seasonings.

Lemon and mustard: Lemon juice adds brightness, while Dijon mustard brings a gentle sharpness and helps the dressing come together.

Egg yolks and oil: The yolks form the base of the creamy dressing. Drizzle the oil in gradually while whisking so it blends smoothly.

Make crisp croutons

Bread pieces: Country bread gives the croutons a substantial bite. Keep the pieces roughly 3.8 cm across so they brown on the outside while retaining some texture inside.

Even coating: Toss the bread well with the garlic, oil and salt before baking. Spread it across the baking sheet so the pieces can toast rather than steam.

Watch the emulsion

Slow drizzle: Add the oil in a steady, fine stream while whisking continuously. This is the key step for a smooth dressing; adding it all at once can leave the oil separate.

Smooth finish: Keep whisking until the dressing looks evenly blended. If someone else can drizzle while you whisk, the job is easier.

Keep the lettuce crisp

Dry leaves: After washing the romaine, make sure the leaves are thoroughly dry before dressing them. Water on the leaves can dilute the sauce and make it harder for the dressing to cling.

Gentle toss: Add the dressing, croutons and Parmesan to the bowl and toss just until the leaves are lightly coated. Serve straight away so the bread stays crunchy.

Crisp the prosciutto

Small pieces: Dice the prosciutto so each portion gets a little of its crisp, salty flavour. Cook it in a heated heavy pan until browned and crisp, then let it cool before adding it to the salad.

Serving idea: Offer the salad as a generous side with roast chicken or grilled fish, or serve it as a lighter main with extra protein alongside.

Recipe notes & tips

• Dry the romaine well before tossing so the dressing stays creamy.
• Grate the Parmesan just before serving for the freshest flavour.
• Cut the bread into similarly sized pieces to help the croutons brown evenly.
• Let the prosciutto cool before adding it, so it keeps its crisp texture.
• Dress the leaves only when you are ready to serve.

Variations

• Extra anchovy: Add another anchovy for a more pronounced savoury flavour.
• Garlic croutons: Cut the bread into smaller pieces for more garlic-seasoned surface in each bite.
• Chicken topping: Serve with cooked chicken for a more substantial meal.
• No prosciutto: Leave it out for a simpler salad with the same dressing and croutons.
• More Parmesan: Add extra grated Parmesan at the table for a saltier, cheesier finish.

Common mistakes to avoid

• Oil added too fast: The dressing can separate; pour it in slowly while whisking constantly.
• Wet lettuce: Excess water dilutes the dressing; dry the leaves thoroughly before tossing.
• Crowded croutons: The bread may not toast evenly; spread the pieces across the baking sheet.
• Overcooked prosciutto: It can turn hard and overly crisp; remove it once browned and crisp.
• Early dressing: The leaves and croutons can soften; toss the salad just before serving.

How to store

The dressed salad is best eaten immediately and does not keep its crisp texture well. Store any undressed lettuce, dressing, croutons and cooked prosciutto separately in covered containers in the fridge; keep the croutons at room temperature in an airtight container. Use the refrigerated components within 2 days, and do not reheat the salad.

Frequently asked questions