Homemade Caesar Salad
Ingredients
Dressing
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 200 ml neutral oil (sunflower or canola)
- 50 ml olive oil
- 4 anchovy fillets (tinned or jarred)
- 2 cloves garlic
- splash or lemon juice
- 15 ml Dijon mustard
- 10 ml Worcestershire sauce
- 30 g parmesan, finely grated
- Salt & black pepper
Salad
- 2 heads cos lettuce, washed and torn
- 4 slices sourdough or ciabatta, torn into chunks
- 30 ml olive oil
- 1 clove garlic, halved (for the pan)
- extra parmesan, shaved with a peeler
- anchovy fillets, to garnish (optional but classic)
Instructions
- 1
Croutons first. Heat the olive oil in a pan over medium heat. Rub the garlic halves around the pan to scent the oil. Add the torn bread and toss until golden and crisp, 5–6 minutes. Season with salt. Set aside — they'll stay crisp while you make the dressing. Or just chuck it in the Air Fryer until crispy.
- 2
Dressing — stick blender method (foolproof). Put the whole egg, yolk, anchovies, garlic, lemon juice, mustard, Worcestershire, parmesan and a pinch of salt into a tall narrow jar (the jug that comes with a stick blender is perfect). Pour both oils on top.
- 3
Plunge the stick blender all the way to the bottom of the jar and run it for 15 seconds without moving it. You'll see the emulsion forming at the base. Then slowly lift the blender upward through the mixture — the whole lot transforms into a thick, glossy dressing.
- 4
Alternative — jug blender. Blitz everything except the oils for 10 seconds. With the motor running, drizzle in the neutral oil in a thin, slow stream, then the olive oil last.
- 5
Taste and adjust. It should be punchy, salty, and lemony. Add more anchovy for depth, more lemon for brightness, more salt and pepper to finish. If it's too thick, loosen with a teaspoon of water.
- 6
Assemble just before serving. Toss the cos in a big bowl with just enough dressing to coat every leaf (you'll have dressing leftover — it keeps 3–4 days covered in the fridge).
- 7
Scatter the croutons over, shave parmesan on top with a vegetable peeler, crack black pepper generously, and drape anchovy fillets across if you're going full-classic. Serve straight away.
Notes & Tips
Bosvark tip: dressing & serving
Two things make or break a Caesar. One: the dressing must be thick enough to cling to the leaves — if it pools at the bottom of the bowl, it's too thin. Two: dress at the table, not in the kitchen. Wilted cos is a tragedy. Toss, plate, and serve within minutes.
Leftover dressing
You'll have dressing leftover after dressing the salad — it keeps 3–4 days covered in the fridge.
Air Fryer
If you have an air fryer use it. The croutons goes really crispy in there.