The Best Authentic Original Caesar Salad
This Caesar is one of those “simple” recipes I’ve been trying to get perfect for years. I finally did. Now I make it often. I worked hard to reverse-engineer it from both the famous Musso & Frank Grill in Hollywood and the original Mexican Caesar recipe. Caesar salad has been a classic for 100 years for a reason—it’s crisp, tart, and refreshing, with an earthy depth that secures its place on the menus of the best restaurants.
The Best Authentic Original Caesar Salad
This Caesar is one of those "simple" recipes I've been trying to get perfect for years. I finally did. Now I make it often. I worked hard to reverse-engineer it from both the famous Musso & Frank Grill in Hollywood and the original Mexican Caesar recipe. Caesar salad has been a classic for 100 years for a reason—it’s crisp, tart, and refreshing, with an earthy depth that secures its place on the menus of the best restaurants.
Equipment
- Salad bowl & Tongs
- small mixing bowl
- Sharp knife
- Garlic Press
- Lemon Squeezer
- Grating Plane
- Measuring Cups
Ingredients
Croutons:
- 1-2 slices day-old sourdough bread (I like La Brea Bakery brand)
- 1 drizzle olive oil high quality, extra virgin
Dressing:
- 2 cloves garlic smashed or pressed
- 1 egg yolk fresh, high-quality large egg
- 1/4 cup good olive oil
- 1/2 tsp dijon mustard
- 2 tbsp Worcestershire sauce
- 1/2 lemon juice
- ¼ – ½ cup parmesan cheese – grated very fine high quality
- 3 strips anchovies – chopped very fine (if desired)
Salad:
- 1 head romaine lettuce (trim tops and tails) torn, cut or whole
- 2 tbsp shaved parmesan slices – to taste
- 1 tsp fresh cracked pepper – to taste
- 6 strips Anchovies if desired – placed onto lettuce
Instructions
Croutons:
- Sourdough Bread, torn or cut into ½-inch pieces, place on a baking sheet, then drizzle with olive oil.
- Place in a 375°F oven until golden brown – approximately 10-15 minutes.
- Meanwhile…
Dressing:
- Combine olive oil, pressed garlic, egg yolk, Dijon, Worcestershire, lemon juice, and grated Parmesan.
- Mix well. Refrigerate for 45 minutes.
Salad:
- Romain lettuce pieces, croutons, shaved parmesan, freshly cracked pepper, and anchovies (if desired).
- Chill for 45 minutes.
Serve and enjoy!
Notes
This recipe nicely captures the genuine essence of the Original Mexican Caesar. Interestingly, that version might not have even included anchovies! I personally love anchovies, so I like to add them to the salad for that little extra flavor. However, I typically leave them out of the dressing, just in case your guests aren’t fans of them.
PURCHASE NOTE: These are a few of my favorite things.
-California olive oil was the highest-rated overall by America’s Test Kitchen, and it’s not expensive.
-Agostino anchovies were rated the best by Serious Eats. It is also helpful that they come in a jar because you can reuse them after opening. And they are not expensive. Enjoy!
-Agostino anchovies were rated the best by Serious Eats. It is also helpful that they come in a jar because you can reuse them after opening. And they are not expensive. Enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 10gFat: 22gSaturated Fat: 5gCholesterol: 120mgSodium: 650mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!
