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Greatest Caesar Salad

Most Caesar salads are trash. Let's just be honest. Today we're gonna do it homemade, the right way, and it's going to be amazing....

Most Caesar salads are trash. Let's just be honest. Today we're gonna do it homemade, the right way, and it's going to be amazing.



INGREDIENTS:

  • 6 cloves garlic

  • 3 anchovy filets

  • Salt to taste

  • 2 egg yolks

  • Juice of 1.5 large lemons

  • 1 heaping Tbsp (18g) dijon

  • 1.25 cup 300ml vegetable oil

  • 3/4 cup grated parmigiano

  • Pepper to taste

  • Garlic bread Croutons

  • Leaves


INSTRUCTIONS:

Method:

  1. Start by smashing the garlic cloves, sprinkle with kosher salt, and finely chop using the rolling chop method. Chop, gather, chop, gather, and occasionally smear with a knife. Continue this process for 3-5 minutes.

  2. Finely chop anchovy filets until fine as possible.

  3. Mix garlic and anchovy paste together until fully combined.

  4. To a medium size bowl, add in garlic paste, egg yolks, lemon juice, and dijon mustard. Season to taste with salt and whisk together.

  5. While constantly whisking, slowly add vegetable oil until fully emulsified then grate in parmigiano reggiano and whisk to combine.

  6. For croutons, slice a loaf of ciabatta in half and into individual slices. Cover with garlic butter, place on a baking sheet lined with foil and set in a 400F oven for 10 minutes. Cut bread into crouton size before adding to salad.

  7. Toss all the salad leaves together in a large bowl before serving in a bowl topped with croutons and dressing.

  8. To properly dress the salad, place greens in a large bowl and season with salt. Add desired dressing to the side of the bowl then using tongs toss the salad to coat evenly with dressing.

  9. Plate and top with croutons and an optional parmesan.

32 Comments


Darrek Jones
Darrek Jones
May 11

Well I made this and let me tell you it was absolutely disgusting. The garlic is so overwhelming I can't taste anything else. I'm sure this would be great if I had used 2 or 3 cloves instead of 6.

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Darrek Jones
Darrek Jones
May 08

Please quantify the lemon juice in tablespoons or ounces. No two lemons have the same amount of juice

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adsefret45345000
Jan 27

Words cannot describe how disappointed and pissed I am.


1.5 large lemons and the juice looked nothing like what was pictured on Joshua's YouTube video of this recipe. But I figured he just didn't show all of the lemon juice added; I was going to trust the process! I probably had about 1.5 cups worth of lemon juice in my bowl after juicing 1.5 lemons. Again, thought it was too much but that's what the recipe called for, so, again, trust the process.


And the end product, even after adding additional oil and cheese, is very liquid-y dressing. ZERO creaminess. ZERO thickness. It was like vinaigrette.


This is the last time I listen to an influencer "chef". What a waste…


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troy.lambert
Apr 13
Replying to

Your lemons may vary?


I keep fresh lemon juice on hand for cocktails, and I used about a half cup of lemon juice, whisked together, then drizzled in the full measure of oil, then added more lemon juice until it tasted where I wanted it.


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Samuel Mead-Williams
Samuel Mead-Williams
Nov 18, 2023

Can anyone tell me for how many servings it makes? Would I need to double for more people? Thanks

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William Frascona
William Frascona
Oct 30, 2023

Fantastic recipe! The only thing I'd recommend (and this is based purely on personal taste) is to use 3 garlic cloves (instead of 6) and use 6 anchovy filets (instead of 3). Other than that, everything else is absolutely perfect!!

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