Tableside Caesar Salad
This Caesar salad recipe is the real deal! I'm going to walk you through the classic tableside method used in fancy old school restaurants, along with a few trade secrets, so you can make the best Caesar salad of your life. Lots of Caesar recipes claim to be the best, but only this one delivers a true restaurant experience.
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We are huge Caesar salad lovers in my family. Ok, we're actually more like Caesar snobs!
It's hard to find a good Caesar salad at restaurants these days, but the ones doing it right are usually making them table side.
This is the Best Caesar Salad Recipe!
Back in the day, my FIL, Dave, worked as a server in a fine dining Italian restaurant and made table side Caesar salads every night. He made them so much he could literally do it in his sleep!
Dave's Caesar salads are legendary. On rare occasions, he'll dust off the wooden bowl and whip one up for a special occasion, but otherwise we're left to our own devices.
Thankfully, Dave taught me everything he knows!
Today I'm spilling all of the secrets to making Dave's incredible Caesar salad from scratch.
You don't have to do the whole tableside spectacle, but it will make your dinner parties that much more fun!
The dressing can easily be buzzed up in a blender, but doing it by hand produces a slightly different flavor and texture that makes this recipe extra special.
The key is to use a fork or the back of a spoon to mash the garlic and anchovies into a paste with coarse salt and black pepper. Get a head start by roughly chopping them into bite-size pieces first, or at least smash the garlic with the side of your knife to break it up a bit.
Homemade croutons are non negotiable! One of my biggest peeves is ordering a Caesar salad (or any salad) and getting served store-bought croutons. They're so easy to make yourself with mere scraps of bread and it makes such a big difference!
Where did Caesar Salad originate?
The original Caesar salad is traced back to Caesar Cardini, an Italian restaurateur working in Tijuana, Mexico in the 1920s. It was made during a busy night when the kitchen was low on ingredients, so he combined what he had and created one of the most popular salads of all time.
You'll find Caesar salads on nearly every menu these days, but the original technique and flavor is becoming a lost art.
I love riffing on Caesars and making different variations, like my Kale Caesar Salad. But truly nothing beats the original, especially when made the old fashioned way!
Want more classic salad recipes? Try my traditional Caprese Salad, a simple Arugula Salad with Pamesan or this Warm Spinach Salad with pancetta.
What Makes this Caesar Salad Recipe Great
- Made the old fashioned way with classic ingredients and technique.
- It's bold, lemony and pungent, just the way we like it!
- The dressing can be made by hand or blitzed in a blender if you're short on time.
- Easy to adjust if you're not down with anchovies or raw egg.
Classic Caesar Salad Ingredients
Lettuce - Use fresh, crisp Romaine lettuce or a similar variety such as little gem. Make sure it's really fresh and only use the light green inner leaves, which are crunchier and have a more refreshing bite. Wash and dry your lettuce leaves well and then chill until ready to use. You can cut it into whatever size pieces you want, but I like to leave the smaller leaves whole and cut the bigger ones into halves or thirds.
Eggs - Use a really good quality fresh pasture raised egg and make sure that it has been pasteurized so that it's safe for personal consumption. Dave uses a whole egg, but I prefer just the yolk with a little bit of white. If you don't want to use a raw egg you can substitute 1 tablespoon of mayonnaise.
*Always consume raw ingredients at your own risk.
Lemon juice - Fresh lemon juice from fresh lemons only, don't use bottled. It makes a difference.
Dijon Mustard - I typically use Grey Poupon but any good quality Dijon will work. Make sure it's Dijon, do not substitute another mustard variety.
Oil - It's better to use a light olive oil or neutral oil for the dressing since extra virgin olive oil can be too strong. You can add a little bit of olive oil to replace some of the neutral oil to enhance the flavor, but I do not recommend using a very bold olive oil for all of it.
Anchovies - Good quality anchovies are essential. I love the brand Fish Wife, they're incredible and make all the difference. You can also substitute 1-2 teaspoons of anchovy paste. If you really don't want to use anchovies you can substitute a tablespoon or two of capers.
Croutons - Homemade croutons are best, but sometimes I switch it up and use toasted panko breadcrumbs instead. They add a unique texture but aren't traditional.
Parmesan cheese - Use Parmigiano Reggiano or Grana Padano only. Grate it fresh and finely, or use a vegetable peeler to create long, thin shards. This guide to Italian cheeses gives more detail on selecting high quality options!
Black Pepper - Use freshly ground pepper that's a little on the coarse side. This will help create a paste with the garlic and anchovies, and don't forget to serve more on the side.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Small bowl
- Salad spinner
- Food processor
- Baking sheet
- Medium bowl
- Chef's knife
- Cutting board
How to Make Tableside Caesar Salad
- Wash and dry the lettuce thoroughly. Leave the smaller leaves whole and tear (don't cut) larger leaves in half or in thirds. Chill until ready to use.
- Add the garlic and anchovies to a large wooden salad bowl or mixing bowl. Add a pinch of kosher salt and coarse black pepper, then use the back of a spoon or fork to mash them together until a rough paste forms.
- Add the Dijon mustard, lemon juice, Worcestershire sauce and the egg yolk, then whisk until well blended and smooth.
- Slowly drizzle in the oil while whisking continuously to create an emulsified dressing.
Pro Tip: You can add all the ingredients to a blender or food processor if you prefer a smoother dressing.
- Taste and adjust with more lemon, salt, pepper, mustard or Worcestershire as needed.
- Use your spoon to coat sides of the bowl with dressing, then add the chilled lettuce and toss well to coat every leaf evenly.
- Add the homemade croutons and half of the parmesan, then toss again lightly.
- Top with the additional grated parmesan and more black pepper if desired.
- Serve immediately.
Tips for Success
- Substitute 1-2 teaspoons of anchovy paste or 1 tablespoon of capers in place of anchovies.
- This is best made in a large wooden salad bowl, but any large mixing bowl will work.
- If your romaine leaves are a little limp, submerge them in cold water for 15-20 minutes and they will perk back up.
- Use a salad spinner to dry the lettuce really well so the dressing clings and the salad doesn't get watered down.
- A pinch of salt and coarsely ground pepper at the beginning helps mash the garlic and anchovy fillets efficiently. You can pre-chop them first to make it a bit easier.
- Dave always used a whole raw egg, but I prefer just an egg yolk with a little bit of the white. When you're separating the yolk, try to leave a little bit of the white, but it's also ok to just use the yolk. If you're opposed to the raw egg yolk, substitute 1 tablespoon of mayonnaise instead for an extra creamy dressing.
- Extra virgin olive oil is a bit too strong for homemade caesar dressing, so a light olive oil or neutral oil is better. You can also do half olive oil and half neutral oil if you want some of that flavor.
- All ingredients can and should be adjusted to taste! Our preference is very lemony and garlicky with lots of anchovies.
- Chill plates in the fridge or freezer before serving.
Variations
- Use 2 tablespoons of capers in place of anchovies if you don't like them.
- If you're opposed to the raw egg yolk, substitute 1 tablespoon of mayonnaise instead for an extra creamy dressing.
- Adjust the raw egg yolk amount depending on how thick you want the dressing.
- Add grilled chicken, shrimp or salmon for a complete meal.
- Add a splash of red wine vinegar for more brightness.
- Use greek yogurt in place of the egg yolk for a lighter texture and egg free version.
- Create bigger and longer parmesan shavings with a vegetable peeler to garnish the salad.
What to Serve with Caesar Salad
Serve with a simple pan seared Filet Mignon or buttery Baked Shrimp Scampi for a steakhouse style dinner. Or, serve with classic pasta dishes like Spaghetti Pomodoro with the best homemade Italian Meatballs or a hearty Tagliatelle Bolognese for an Italian restaurant style meal.
Round it out with some warm homemade Focaccia bread or crisp homeamde Crostini for a complete and satisfying meal.
How to Store Caesar Salad
Caesar salad should be consumed immediately after making, but any leftovers can be stored in an airtight container for 1 day, but it will not have the same texture or flavor.
Any leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
The lettuce should be stored separately and eaten as soon as possible for the best texture.
Leftover croutons should be kept at room temperature so they stay crisp and can last for up to a few weeks. They can be re-crisped in a low oven if they become stale.
FAQs
Not technically. It was created by Caesar Cardini, an Italian living in Mexico, so it blends Italian technique with North American restaurant culture rather than being traditionally Italian.
Yes, you can use capers instead, though anchovies are a classic ingredient and add depth to the flavorful dressing.
Traditionally raw yolks are used to create a creamy Caesar dressing, but a spoonful of mayonnaise works well in place of raw eggs.
Yes, this classic caesar salad recipe with all the original ingredients. It is consistent, easy to learn and uses the right amounts of fresh ingredients for great results.
A homemade dressing gives you better flavor because you control the ingredients and make it fresh instead of relying on stabilizers or bottled formulas. The same goes for crunchy croutons. When you bake your own bread cubes until they turn golden brown, you get crunchy homemade croutons with more texture and a cleaner taste than anything pre-packaged.
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Classic Caesar Salad (Tableside Recipe)
Ingredients
- 3 romaine hearts dark outer leaves removed
- 1 clove garlic minced or grated
- 4 anchovy fillets more or less to taste *see note
- Kosher salt to taste
- Freshly ground black pepper to taste, plus more for garnish
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 large raw egg yolk with some, but not all, of the white *see notes
- ⅓ cup light olive oil or neutral oil such as vegetable oil or avocado oil
- 2 ounces Parmigiano Reggiano cheese freshly grated, about ½ cup, plus more for garnish
- 1 ½ cups homemade croutons
Instructions
- Wash and dry the lettuce thoroughly. Leave the smaller leaves whole and tear (don't cut!) larger leaves in half or in thirds. Chill until ready to use.
- Add the garlic and anchovies to a large wooden salad bowl or mixing bowl. Add a pinch of kosher salt and coarse black pepper, then use the back of a spoon or fork to mash them together until a rough paste forms.
- Add the Dijon mustard, lemon juice, Worcestershire sauce and the egg yolk. Whisk until well blended and smooth.
- Slowly drizzle in the oil while whisking continuously to create a thick, creamy dressing.
- Taste and adjust lemon, salt, pepper, mustard or Worcestershire as needed.
- Add the chilled lettuce to the bowl and toss well to coat every leaf evenly.
- Add half of the parmesan and croutons, then toss again lightly.
- Top with the additional grated parmesan and more black pepper, if desired.
- Serve immediately.
Notes
- Substitute 1-2 teaspoons of anchovy paste or 1 tablespoon of capers in place of anchovies.
- This is best made in a large wooden salad bowl, but any large mixing bowl will work.
- If your romaine leaves are a little limp, submerge them in cold water for 15-20 minutes and they will perk back up.
- Use a salad spinner to dry the lettuce really well so the dressing clings and the salad doesn't get watered down.
- A pinch of salt and coarsely ground pepper at the beginning helps mash the garlic and anchovy fillets efficiently. You can pre-chop them first to make it a bit easier.
- Dave always used a whole raw egg, but I prefer just an egg yolk with a little bit of the white. When you're separating the yolk, try to leave a little bit of the white, but it's also ok to just use the yolk. If you're opposed to the raw egg yolk, substitute 1 tablespoon of mayonnaise instead for an extra creamy dressing.
- Extra virgin olive oil is a bit too strong for homemade caesar dressing, so a light olive oil or neutral oil is better. You can also do half olive oil and half neutral oil if you want some of that flavor.
- All ingredients can and should be adjusted to taste! Our preference is very lemony and garlicky with lots of anchovies.
- Chill plates in the fridge or freezer before serving.
