A completely homemade Caesar salad featuring a creamy anchovy-egg dressing, crispy garlic croutons, and optional grilled chicken. The standout is the from-scratch dressing made with anchovies, fresh lemon juice, and raw egg yolks emulsified with extra virgin olive oil.
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Trim and thinly slice the romaine lettuce into bite-sized pieces.
Wash the lettuce thoroughly and dry it completely, using a salad spinner if available.
To make the dressing, add the roughly chopped garlic, drained anchovy fillets, and fresh lemon juice to a food processor.
Blend the ingredients until combined.
Add the Dijon mustard, Worcestershire sauce, kosher salt, and room temperature egg yolks to the food processor.
With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the dressing is thick and emulsified, which should take about 2.5 minutes.
Transfer the dressing to a bowl. Add the freshly grated Parmigiano-Reggiano cheese and lemon zest, and stir to combine.
To make the croutons, toss the bread cubes in a large bowl with olive oil, kosher salt, and freshly ground black pepper.
Bake the croutons on a sheet pan at 375°F (190°C) until golden brown and crispy, about 10-15 minutes.
In a large bowl, add a desired amount of Caesar dressing. Add the dry romaine lettuce and toss gently to coat.
Season the dressed lettuce with a pinch of kosher salt.
Transfer the salad to a serving bowl. Top with the homemade croutons.
Garnish with freshly ground black pepper and shavings of Parmigiano-Reggiano cheese.
If desired, top with sliced grilled chicken or shrimp before serving.
Store dressing in an airtight container in the refrigerator for up to 3 days. Croutons keep in an airtight container for 2 days. Assemble the salad immediately before serving.
Anchovies are the backbone of authentic Caesar flavor. If you must omit them, increase Dijon mustard to 2 tbsp and Worcestershire sauce to 2 tbsp, though the depth will be reduced.
Use only pasteurized eggs or pasteurized egg yolks if you have immune concerns. Room-temperature eggs are important for proper emulsification.
Cube bread, toss with minced garlic and olive oil, then bake at 375°F for 8-10 minutes until golden and crispy, stirring halfway through.
Prepare dressing and croutons up to 1 day ahead. Dress the lettuce and chicken just before serving to prevent wilting.
Plan for 4-6 oz per serving. Grill, season with salt and pepper, then slice or dice before topping the salad.
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