Let Me Tell You About My Caesar Salad Obsession
So, here’s the deal: I didn’t even like salads growing up. (Honestly, I thought they were just green punishment.) But the first time I tried Caesar Salad at my friend Rachel’s house—she’d made it for a study group, and half of us didn’t even look up from our textbooks—it was like a lightbulb moment. Crunchy, creamy, garlicky, but with this zing that made you go back for seconds. I’ve been tinkering with my version ever since. Sometimes it’s my lazy weeknight dinner; other times, I’m making it a meal with grilled chicken or, if I’m feeling fancy, proper homemade croutons. Oh, and don’t even get me started on that time I accidentally used fish sauce instead of anchovies… but that’s a story for another day!
Why You’ll Love This—Or At Least, Why I Do
I make this Caesar Salad whenever I want to impress without actually doing a ton of work (or when the only green thing left in my fridge is romaine and I can’t face another sad sandwich). My family goes absolutely bonkers for it—my brother even requests it for his birthday, which is frankly a bit odd. And hey, if you’ve ever been thrown by the whole raw egg yolk thing in the dressing, don’t worry. I used to skip it out of fear, but honestly, store-bought mayo works just fine in a pinch (shh, don’t tell the purists). Plus, this salad actually gets better if it sits for a little bit, which is a lifesaver when you’re juggling six things in the kitchen at once. Except that one time I left it overnight and it went all limp—don’t do that.
What You’ll Need (Plus My Real-Life Substitutions)
- 1 big head of romaine lettuce (or two smaller ones—iceberg is a last resort, but hey, needs must)
- About ½ cup croutons (I usually just toast up day-old bread with olive oil and garlic, but honestly, the bagged kind is fine if you’re in a rush)
- ¼ cup freshly grated parmesan (the fancy stuff is best, but I’ve used the shaker version in dark times and survived)
- For the dressing:
- 1 egg yolk (or 2 tablespoons mayo if you’re not keen on raw eggs—my cousin swears by vegan mayo too!)
- 2 anchovy fillets, chopped super fine (I sometimes use a squirt of anchovy paste or if I’m out, a splash of Worcestershire, but it’s not the same)
- 1 fat garlic clove, minced (I go heavy—my husband says it keeps the vampires away)
- 1 teaspoon Dijon mustard (sometimes I use spicy brown, no one’s noticed)
- 2 tablespoons lemon juice (bottled will do in a pinch, but fresh is better)
- ⅓ cup olive oil (I’ve used canola once—don’t recommend it, flavor’s off)
- Splash of Worcestershire sauce (optional)
- Salt & pepper (to taste, or just a pinch and a couple cracks of the pepper grinder)
How I Actually Make It—Step by (Occasionally Messy) Step
- Wash and dry your lettuce. (I mean, really dry—nobody likes soggy salad. I spin mine in a salad spinner but that’s just because I found one at a garage sale. You can just pat with towels or swing it around in a pillowcase outside, but your neighbors might stare.) Tear into bite-sized pieces.
- For the dressing, I mash the anchovies and garlic together in a big bowl (sometimes I just use the side of my knife, but a mortar & pestle is fun if you’re feeling fancy). Add in the mustard, lemon juice, and egg yolk (or mayo). Whisk (or, if you’re me and can never find the whisk, a fork is fine). Pour in the olive oil sloooowly while whisking like mad—it should thicken up. Don’t worry if it looks a bit weird at first, it sorts itself out.
- This is where I sneak a taste (chef’s perks!). Add salt, pepper, and Worcestershire if you like. Adjust anything you want—it’s your salad.
- Toss lettuce with dressing until every leaf’s got a light coating (not swimming, just a nice sheen). Add croutons and most of the parmesan. Toss again, but gently now, or everything ends up at the bottom.
- Top with the last bit of parmesan and maybe an extra crack of pepper—fancy, right?
Lived and Learned—A Few Notes
- If your dressing’s too thick, add a splash of water. Actually, I find it works better if you go slowly with the oil, but I almost always get impatient and dump it all in; it still works, but it’s not as creamy.
- I once tried making this with kale—thought I was being all trendy. It was…not great. Stick to romaine unless you love chewing.
- Skip the anchovies? Sure, but the flavor’s never the same. I was skeptical for years, now I won’t leave them out.
Mixing It Up—Things I’ve Tried (and Sometimes Regretted)
- Add grilled chicken or shrimp for a full meal—I love this for lunch.
- I’ve used bacon bits in a pinch. Pretty tasty, even if it’s not traditional.
- Once tried blue cheese instead of parmesan. Let’s just say: not for me. But maybe you’re braver!
Do I Really Need Fancy Tools?
Salad spinner? Great. But honestly, a clean pillowcase and a good arm swirl work too. No mortar & pestle? Back of the spoon, mate. I’ve even whisked dressing in a big coffee mug before—works just fine.
Keeping Caesar Salad Fresh—Or Trying To
You can keep the undressed lettuce and prepared dressing separate in the fridge for a day or two, but once it’s mixed? Eat up. Though honestly, in my house it never lasts more than a day! I think it tastes better the next day, but my husband says I’m delusional.
How I Like To Serve It (And a Little Family Quirk)
I love this with garlic bread on the side—extra carbs never hurt anyone. My uncle insists on a fried egg on top (don’t knock it ‘til you try it). Sometimes, if I’m feeling cheeky, I’ll add extra lemon zest right before serving for a little brightness.
Lessons Learned the Hard Way (Pro Tips)
- I once tried rushing the oil into the dressing and ended up with a separated mess. Patience is a virtue (but honestly, if it splits, just whisk in a bit of water and it usually comes back together).
- Don’t overdress the salad. I’ve drowned more Caesars than I care to admit; start light, you can always add more.
- Actually, letting the salad sit for a few minutes before serving helps the flavors mingle. But too long and it turns limp, so don’t wander off and forget it!
Questions I’ve Actually Been Asked
- Can I make this ahead? You can prep the parts, but don’t toss it all together until you’re ready to eat—unless you like wilted lettuce (no judgment).
- Do I have to use anchovies? Nope! But it won’t taste quite like a Caesar. I promise you won’t notice them once it’s all mixed in.
- What if I don’t have Dijon? Any mustard will do in a pinch—heck, I’ve even used yellow once. Tasted fine, just not as zingy.
- Is it safe with raw eggs? I use super fresh eggs and have never had a problem, but you can use pasteurized or just sub in mayo if you’re worried.
- Where do you get good croutons? Honestly? Sometimes I make my own (here’s a crouton tutorial I like), but the store-bought ones are perfectly fine. No shame.
- What brand of parmesan? My grandmother always insisted on Parmigiano-Reggiano, but I’ll use whatever’s affordable. Try grating your own if you can, but don’t stress.
- More salad ideas? For something a bit different, Love and Lemons has loads of great salads. I’ve gotten heaps of ideas there!
One last thing—I sometimes eat the leftover croutons straight out of the salad bowl when no one’s looking. Perks of being the cook, right? Oh, and if you stumble on a really odd ingredient swap that actually works, let me know. I love a good culinary curveball.
Ingredients
- 1 large head romaine lettuce, chopped
- 1 cup croutons
- ⅓ cup grated Parmesan cheese
- ¼ cup Caesar salad dressing
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
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1Wash and chop the romaine lettuce. Pat dry and place in a large salad bowl.
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2In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, lemon juice, and Caesar dressing until well combined.
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3Add the croutons and grated Parmesan cheese to the lettuce.
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4Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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5Season with salt and freshly ground black pepper to taste. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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