Caesar Salad from Alton Brown
Elevate your salad game with Alton Brown's classic Caesar Salad recipe, a true homage to bold, balanced flavors and fresh ingredients. Crisp Romaine lettuce serves as the foundation, perfectly complemented by golden, buttery homemade croutons. The standout feature is the rich and creamy dressing, crafted from a luxurious blend of garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, and a silky egg yolk emulsion. Finished with a generous sprinkle of freshly grated Parmesan cheese, this salad delivers a satisfying harmony of tangy, savory, and umami notes in every bite. Perfect as a light lunch or an elegant appetizer, this Caesar salad recipe is easy to prepare in just 30 minutes and promises restaurant-quality results right in your own kitchen.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 heads Romaine lettuce
- 0.5 cup Olive oil
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large Egg yolk
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Crusty bread
- 2 tablespoons Butter
- 2 Anchovy fillets
Instructions
Preheat your oven to 375°F (190°C) for the croutons.
Cut the crusty bread into 1-inch cubes to make croutons. Melt the butter in a skillet over medium heat, then toss the bread cubes in the melted butter until evenly coated.
Spread the bread cubes on a baking sheet in a single layer. Bake for 8-10 minutes, or until golden brown and crunchy.
While the croutons bake, prepare the dressing. Start by mincing the garlic and anchovy fillets together into a fine paste.
In a large bowl, whisk together the garlic-anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk until emulsified.
Slowly drizzle in the olive oil while continuously whisking to create a smooth and creamy dressing.
Stir in the Parmesan cheese, salt, and black pepper. Adjust seasoning as needed.
Separate and wash the romaine lettuce leaves, patting them dry with paper towels. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
Add the croutons to the bowl with the lettuce, then drizzle the prepared dressing over the salad. Toss gently but thoroughly to coat the leaves and croutons evenly.
Top the salad with additional Parmesan cheese, if desired, and serve immediately.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
