Classic Caesar Salad with Homemade Dressing Recipe

Ingredients

Dressing

• 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
• 1/2 tsp garlic, finely minced
• 2 anchovy fillets or 3/4 tsp anchovy paste
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup freshly grated parmesan cheese or 1/3 cup store bought grated parmesan cheese
• 3 – 4 tbsp milk (to adjust consistency)
• 1/4 tsp salt
• 1/4 tsp black pepper

Garlic Croutons

• 2 – 3 slices white bread, 2/3″ / 1.5cm thick
• 1 garlic clove, cut in half
• 1 tbsp olive oil
• 1/4 tsp salt

Salad

• 150g / 5oz streaky bacon, cooked and chopped
• 10 cups cos / romaine lettuce, chopped, washed and dried (1 large, 2 medium, or 3 small heads)
• Freshly grated parmesan, for garnish

Optional Extras – Chicken & Egg

• 2 – 4 eggs, cooked to your taste, peeled and halved
• 500g / 1lb chicken breast fillets (2 pieces)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil

Instructions

1. Whizz all dressing ingredients together in a food processor starting with 3 tbsp milk until smooth. Adjust salt, pepper, and milk to reach desired consistency. Set aside for at least 20 minutes to let flavors develop.
2. Place bacon in a cold skillet without oil and heat over medium-high. Cook until golden on both sides, then remove to paper towels, cool, and chop.
3. Preheat oven to 180°C/350°F. Toast bread slices in toaster for 1 minute or in oven 2 minutes per side until surface is dried but not browned. Rub both sides with cut garlic halves. Optional: remove crusts. Cut into cubes (~1.5 cups). Drizzle with 1-2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking tray once during baking. Baking time is around 7 minutes for sandwich bread, 12-15 minutes for sourdough.
4. Place eggs in saucepan, cover with water, and bring to simmer over medium-high. Once simmering, reduce heat to medium and cook for 6 minutes for hard boiled, 4 minutes for firm yolks, or 3 minutes for soft centers. Cool under cold water and peel.
5. Pound chicken breasts to 1/2 inch thickness or slice horizontally. Season both sides with salt and pepper. Using bacon fat in skillet, cook chicken on first side for 5 minutes, then 2 minutes on other side. Remove, cover loosely with foil, rest 5 minutes, then slice.
6. Place chopped lettuce in a bowl and toss with half the dressing. Taste and add more dressing if desired. Transfer to serving bowl, top with optional chicken and eggs, scatter bacon and croutons over salad, sprinkle with freshly grated parmesan cheese, and serve immediately.

Notes

• Use high-quality mayonnaise for the best dressing flavor, such as Hellman’s Real Mayonnaise or S&W Whole Egg Mayonnaise.
• Anchovy fillets are essential for authentic flavor; if unavailable, substitute with anchovy paste or fish sauce.
• Freshly grated parmesan produces a smoother texture than pre-grated; adjust quantity accordingly.
• Use plain white sandwich bread for croutons; remove crusts if preferred.
• Ensure lettuce is washed and thoroughly dried to help dressing adhere better.
• Do not over-thin the dressing; it should cling to the lettuce nicely.
• Garlic rubbed on bread imparts garlic flavor to croutons without burning, unlike minced garlic which can burn during baking.
• Best to dress the salad just before serving; dressed salad stays fresh about 20 minutes.
• Store leftover dressing in the refrigerator for 3 to 4 days; flavor improves with time.