Wasfetna

Caesar salad

Crisp romaine lettuce with creamy Caesar dressing, toasted bread, and Parmesan — the authentic homemade version.

Caesar salad
Cooking time
25 min
Hands-on time
20 min
Free time
8 min
Difficulty
Easy
Cuisine
American
Calories
360
Contains
Gluten, Dairy, Eggs, Fish, Soy

Caesar salad came from Mexico, not Italy, and from restaurant menus it made its way into our homes. Our homemade version bases the dressing on mayonnaise instead of raw eggs—the same creamy texture, no worries.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

For the salad

For the sauce

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Shopping list

Equipment

  • Baking tray — For toasting the bread cubes at 200°.
  • Bowl and whisk — The dressing is beaten until creamy and even.

Method

  1. Toss the bread cubes with olive oil and a pinch of salt, then toast them in the oven at 200°.

    8 minYou can walk away
    You’ll know it’s ready when

    Golden and crispy throughout.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  2. Whisk the sauce ingredients until they are smooth and creamy.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Mix only until homogeneous and taste before adding more salt.

  3. Toss the lettuce in the dressing just before serving, and add the bread and Parmesan on top.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Cold lettuce + dressing just in time to serve = the crunch that characterizes a successful Caesar.

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