Invented in 1924 in Tijuana by Italian-American restaurateur Caesar Cardini, the original was tossed table side. This version respects that heritage. Toasted croutons, homemade dressing, and served up fresh. A Caesar is more than a side. It’s a statement.

This is Caesar as it was meant to be: cold romaine, rich creamy dressing, and crunchy croutons, made by hand and tossed just before serving. A true Caesar salad isn't about bottled shortcuts or mayo stand-ins. It’s about balance. The creamy, tangy dressing comes from emulsion, not emulsifiers. You’ve got raw garlic, sharp lemon, anchovy umami, and fresh Parmesan, all brought together in a salad that’s bright and bracing, never limp or dull.

Watch my video to follow along step-by-step.

Ingredients

Makes enough for 2

For the Salad:

2 heads romaine lettuce, washed, dried, and torn into pieces
½ cup (45 g) freshly grated Parmigiano-Reggiano
2–3 slices day-old bread, cut into cubes (for croutons)
2 tbsp (30 ml) olive oil, for toasting croutons
Pinch of sea salt

For the Dressing:

1 egg yolk, room temperature
2 anchovy fillets, mashed or finely chopped
1 small garlic clove, mashed or grated
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
⅓ cup (80 ml) extra virgin olive oil
2 tbsp (15 g) grated Parmigiano-Reggiano
Salt and freshly ground black pepper, to taste

👨🏽‍🍳 Method

Make the Croutons:
Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and a pinch of salt. Spread on a baking tray and toast for 10–12 minutes, turning once, until golden and crisp. Set aside.
Make the Dressing:
In a large mixing bowl (the one you’ll toss the salad in), whisk together egg yolk, garlic, anchovy, mustard, and lemon juice. While whisking, drizzle in the olive oil slowly to form a creamy emulsion. Stir in grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper.
Assemble the Salad:
Add romaine to the bowl with the dressing. Toss thoroughly until every leaf is coated. Add half the croutons and grated Parmesan, toss again. Plate immediately and top with remaining cheese and croutons.
Serve Immediately:
Cold, crisp, and craveable. This salad doesn’t wait. It doesn’t need to..

📌 Tips & Notes

It’s bold. It’s briny. It’s the Caesar salad they should’ve been serving all along. Make it cold. Make it right. And make sure there’s enough for seconds.
A real Caesar doesn’t come from a bottle. It comes from your hands, and it shows. Cold, crisp, and craveable. As it should be.
No shortcuts, just good ingredients, well handled. And yes, you will want to make it again. There’s something deeply satisfying about getting this right.

Classic Caesar Salad