- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 285 kcal
Quick summary
“This classic Caesar salad combines crunchy romaine lettuce leaves coated in an emulsified dressing of mayonnaise, garlic, and lemon. Finished with golden croutons and parmesan cheese, it is quick and practical.”
What you need to know
- Romaine lettuce must be completely dry so that the creamy dressing adheres to the surface of the leaves without running off.
- The mixture of mayonnaise, lemon juice, and minced garlic recreates the characteristic velvety emulsion quickly.
- The golden croutons and grated parmesan should be added at the end to preserve the crunchy contrast in the dish.
Ingredients
Main
- 1 head of romaine lettuce, washed and cut into strips
- 2 cups croutons
- 1/2 cup of mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon of lemon juice
- 1 clove of garlic, minced
- Salt and black pepper to taste
Instructions
Principal
- In a bowl, mix the mayonnaise, lemon juice, garlic, salt, and pepper until you get a homogeneous sauce.
- In a salad bowl, place the cut lettuce and add the prepared sauce, mixing well.
- Incorporate the croutons into the salad.
- Finish by adding the grated Parmesan cheese on top.
- Serve immediately to ensure the croutons are crispy.
Chef's tips
- Use a salad spinner to dry the romaine lettuce well after careful washing in running water.
- Add the dressing gradually and gently toss the leaves with your hands or salad tongs without bruising.
- Toast the croutons in the skillet with a drop of olive oil and garlic to ensure crunchy texture for longer.
Variations
- Caesar with grilled chicken: add strips of hot or cold grilled chicken breast on top of the leaves.
- Sauce with anchovies: mash two canned anchovy fillets together with the garlic to provide a classic traditional flavor.
- Caesar with bacon: sprinkle crispy bits of dry fried bacon before serving.
Substitutions
- Traditional mayonnaise can be replaced by plain whole Greek yogurt for a lighter and more protein-rich sauce.
- The parmesan cheese can be replaced by pecorino cheese or grana padano cheese in wide shavings.
- Romaine lettuce can be combined with iceberg lettuce to boost the crunch of the fresh dish.
How to store
Consume immediately after assembly. To store in advance, keep the dried leaves, the blended sauce, and the croutons in three separate airtight containers in the refrigerator for up to 3 days; assemble at the moment of serving.
Can it be frozen?
Do not freeze the ready-made Caesar salad. Frozen lettuce leaves break their cellular structure becoming dark and wilted, while croutons become soggy and mayonnaise curdles in the defrosting process.
What to serve with
Serves as an elegant appetizer for Italian pasta, risottos, or grilled meats like chicken fillet or ribeye steak. Pairs very well with sparkling water flavored with lemon slices or iced mint tea.
Frequently asked questions
Doesn't the chopped garlic clove get too strong in the raw sauce?
To soften, mash the garlic well into a paste with a pinch of salt and mix into the lemon before adding the creamy mayonnaise.
Does the original recipe have anchovy fillets in the sauce?
In the historical Tijuana recipe, Worcestershire sauce was used; the version with anchovies has become consecrated in world cuisine.
Why do lettuce leaves wilt quickly with the dressing?
The salt and acids in the sauce dehydrate the leaves by osmosis; mix the sauce with the lettuce only at the moment of serving.
Can I make croutons at home with stale bread?
Yes, cut French bread or sandwich bread into cubes, drizzle with olive oil and salt, and bake at 180°C for 10 minutes until very dry.
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