Classic Caesar Salad

Ingredients

• 2 romaine lettuce hearts, chopped into bite-sized pieces
• 80g Parmigiano Reggiano, shaved with a peeler
• Lemon wedges

For the croutons:

• 200g day-old sourdough or ciabatta, cubed
• 3 tbsp olive oil
• 1 garlic clove, crushed
• Salt and pepper

For the dressing:

• 4 anchovy fillets in oil, minced
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 egg yolk (or 2 tbsp mayonnaise for safety)
• 100ml olive oil
• 50ml grated parmesan
• Black pepper

Method

1. Make croutons. Heat oven to 200°C. Toss bread cubes with olive oil, garlic, salt and pepper. Spread on a tray. Bake 8-10 minutes until golden and crunchy. Cool.
2. Make dressing. Whisk anchovies, garlic, mustard, lemon juice, Worcestershire and egg yolk together in a bowl. Slowly drizzle in olive oil while whisking until emulsified. Stir in grated parmesan. Season with pepper.
3. Prep the lettuce — wash and dry thoroughly. Wet lettuce = watery dressing. A salad spinner is gold here.
4. Toss lettuce with dressing in a large bowl — add dressing gradually, you want every leaf coated but not swimming.
5. Add croutons and most of the parmesan shavings. Toss again gently.
6. Plate up, top with remaining parmesan shavings and a grind of black pepper. Serve with lemon wedges.

Tips

• Raw egg is traditional — use pasteurised egg or mayonnaise if you’re serving anyone vulnerable (pregnant, elderly, kids).
• Anchovies aren’t optional — they dissolve into the dressing, adding savoury depth without tasting fishy. Trust the process.
• Day-old bread for croutons — fresh bread goes soft. Stale bread crisps up properly.
• Dry your lettuce — wet leaves dilute the dressing and stop it clinging. A salad spinner is the best £15 you’ll spend on salad gear.
• Dress just before serving — dressed lettuce wilts within minutes. Have everything prepped, dress at the last second.