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Caesar Salad

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Originally proposed by Alice on Feb 18, 2026

Wikimedia photo of Caesar salad

Source: Wikimedia

A Caesar salad, also known as Caesar's salad, is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan and black pepper.

Source: Wikipedia (Caesar salad)

An emulsion of yolk, oil, and acid coats crisp leaves evenly.

A bold dressing-led salad.

Ingredients

  • 1 large head romaine hearts, chopped
  • 3 anchovy fillets, minced
  • 1 garlic clove, finely grated
  • 1 large egg yolk (pasteurized preferred)
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil
  • 1/2 cup finely grated Parmesan, plus more to finish
  • 1 1/2 cups croutons

Method

  1. Whisk anchovy, garlic, yolk, lemon juice, and mustard in a large bowl until smooth.
  2. Drizzle in olive oil slowly while whisking to build a thick, clingy emulsion.
  3. Stir in parmesan, black pepper, and salt, then adjust with a little more lemon if needed.
  4. Add romaine and toss until every leaf is evenly coated but not heavy.
  5. Finish with croutons and extra parmesan and serve right away.

Why These Techniques Work

Browse techniques

Cold emulsified dressing

Why it works: Fine droplets of fat suspend in water phase for cling.

Why this recipe uses it: It distributes flavor across every leaf.

Acid, salinity, and texture balancing

Why it works: In no-cook dishes, contrast between acidity, seasoning, and texture drives flavor intensity and perceived freshness.

Why this recipe uses it: This recipe relies on bright seasoning and contrast instead of heat-driven browning for depth.

Recipe facts

Type
Lunch
Difficulty
Easy
Total time
20 minutes
Servings
2-4 servings
Tools
Chef's knife, Cutting board, Measuring cups and spoons, Mixing bowl

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