Nothing beats a Classic Caesar Salad made fresh right at your table. It is one of the things that makes restaurant dining special. Now, you can recreate that experience at home!
You don't need a fancy salad bowl stand or a cart like they use in a restaurant. The freshly mashed garlic and anchovies, the freshly squeezed lemon, and the freshly grated Parmesan are what will take your salad to fine-dining level.
Ingredients
Fresh lemon and freshly grated Parmesan are key to this recipe's success. Anchovies add a classic touch, but those of you who don't happen to keep anchovies on hand at all times, I have added notes in the recipe for substituting Worcestershire sauce.
If you are concerned about raw egg yolk in your salad, you can check out the variation in the Recipe notes or this link that discusses Should you eat raw eggs?
How To Make It
A wooden salad bowl is recommended because when you rub the cut garlic on the inside, it tends to absorb the flavour. But don't let that stop you if you only have glass or ceramic bowls. Start by mashing the garlic and salt into a paste using the tines of two forks.
Use 1-2 garlic cloves to suit your taste. If you are using fresh-from-the-garden, juicy cloves, 1 clove will probably be more than enough. If it is mid-winter garlic with no visible juiciness, you will likely want 2 cloves. Fresh garlic will provide a delicious, sharp zing to your final dressing.
Then add the anchovy fillets and continue to mash them into the paste.
Next, add the Worcestershire Sauce and the black pepper and stir well. Then, add the egg yolk and lemon juice and stir well. Lastly, add the olive oil and Dijon if using and whisk well.
Add the lettuce to the bottom of the bowl, half the bacon, half the parmesan and half the croutons. Freshly grated Parmesan here is essential to the classic Caesar salad experience. You can easily make interesting croutons at home, but if that is a pain, commercial ones work well too! Just be aware that for each variation you use, you risk moving in the direction of an 'everyday' Caesar salad.
Toss til the lettuce leaves are shiny and coated. Add the remaining croutons, cheese and bacon on top of the salad.
Serve with additional black pepper and lemon wedges.
Suggested Menu
This made a perfect side for my favourite Eggplant Parmigiana!
Wine Pairing
You are more likely to pair your wine with the main meat or feature of your meal. But if you are serving this Caesar as a separate course, then a crisp white such as a Sauvignon Blanc or Italian Pinot Grigio would work. Choose a low-tannin red such as a Barbera or a Southern Rhone blend.
Classic Tableside Caesar Salad
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Save Print Pin FacebookIngredients
Classic Caesar Salad
- 1 head romaine lettuce cleaned and torn into bite size pieces
- 4 slices bacon cooked til crisp and crumbled
- 1-2 cloves fresh garlic
- ½ teaspoon fine sea salt
- 2 anchovie fillets
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon fresh ground black pepper
- 1 egg yolk
- 2 Tbsps fresh lemon juice plus more wedges if you want more for garnish
- 5 Tbsps extra virgin olive oil
- ⅓ cup fresh grated parmesan cheese
- 1 teaspoon Dijon mustard optional
Croutons
- 2 cups rustic bread cut into ½" cubes
- 2 Tbsps olive oil
- fresh ground black pepper
Instructions
Classic Caesar Salad
- Using the tines of 2 forks, shred and mash the garlic and salt in the bottom of, preferably a wooden, bowl until they make a paste.
- Add the anchovy fillets, the Worcestershire sauce and the cracked black pepper. Mash with the forks until well blended.
- Whisk in the egg yolk with a fork. Whisk in the lemon juice and then the olive oil and Dijon if using.
- Add the torn lettuce, half the croutons, cheese and bacon and toss til the lettuce is well coated. Sprinkle the remaining croutons, cheese and bacon on top of the salad.
- Serve with additional black pepper and lemon wedges if desired.
Croutons
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Toss the bread cubes, oil and pepper together and spread in one layer on the baking sheet. Bake about 10 minutes til crispy. Allow to cool before adding to salad.
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