The Perfect Caesar

I’ve spent a lot of time, maybe too much, trying to figure out how to do this one thing absolutely right.

But I hesitate to say “too much.” How much time is too much time to spend perfecting something that ought to be perfected? I wonder about this, because I’ve been making various grades of mediocre caesar salads for a few years now. Always different, always imperfect in some new way. Always galvanizing some new flawed approach.

And as far as salads go, this is the one I need–and I use that word purposefully, need–to get right. This salad needs to soar. Because it is so frequently botched, so misunderstood, so canned and thoughtlessly thrown together, and its elements, every one of them, deeply perverted in their commonest forms: lumpy, congealed milky white dressing from a bottle; bagged, oversalted croutons; pre-shredded, flavorless Parmesan cheese; and carelessly torn Romaine lettuce.

And Americans love it, love this salad. Are content, tickled even, to eat this bagged, bottled, oversalted crap. And I don’t know why. But I do know that hardly anything in the world of food upsets me as much as a bad Caesar salad. And most Caesar salads out there are bad ones.

Now, my Caesar salad, which is not perfect, is at least very, very good, and its most recent incarnation is as close to perfect as I may ever get. I say this because after I made this salad, and ate it, the restless perfectionism in me, like a snarling cat, quieted for a moment. First it said, Delicious!!! And then it said, Ok, Angela. Good enough. You can stop now.

So if you’re like me, and you like your Caesars garlicky, lemony, and bold (bold, here, meaning not skimping on the anchovies), then you need–and I use that word purposefully, need–to try this salad, my favorite. I could eat it every day.

– Angela M.

A Very Good Caesar Salad


– 3 hearts of Romaine

- 8 garlic crostini (recipe below)

– Really good shaved Parmesan cheese


– 2 large egg yolks

– 1 can flat anchovy filets, finely chopped

– 2-3 cloves of garlic, crushed and finely chopped

– 1/2 tbsp Dijon mustard

– 2-3 tbsp fresh squeezed lemon juice

- 1 tsp Worcestershire sauce

- 2/3 cup Extra Virgin Olive Oil

- 2 tbsp filtered water
– 1/2 tsp lemon zest

- Kosher salt, black pepper


In a salad bowl, combine egg yolks, chopped anchovies, garlic, mustard, lemon juice, lemon zest, and Worcestershire sauce with a fork until a paste is formed. Slowly pour oil into the bowl while stirring briskly. Add filtered water, combine, and set aside.

Separate Romaine heart leaves and wash. This is a knife-and-fork salad; don’t tear the leaves. You can discard the largest green ones in order to keep everything at roughly the same size, or you can do what I do and cut them down to size. Pat the leaves dry, but not completely. It’s good to leave a little dampness.

Place leaves in salad bowl, on top of dressing, and season with Kosher salt. With a pair of wooden spoons (or, better, with your hands) gently toss the salad until every leaf is coated in a thin layer of dressing. Pile leaves onto four plates. Place two garlic crostinis on both sides of each salad, grind some fresh black pepper on top, and sprinkle with shaved Parmesan cheese.

Garlic Crostini


- 1 stale baguette

– Extra virgin olive oil

- Garlic powder

– Kosher salt, black pepper


Preheat oven to 350 degrees. Thinly slice the baguette on a sharp diagonal. Arrange on a sheet pan. Drizzle with olive oil, season on both sides with salt, pepper, and garlic powder. Bake for 6-10 minutes, depending on the thickness of the bread, until golden brown.

7 thoughts on “The Perfect Caesar

  1. Maxiumus Decimus Meridius says:

    My name is Maximus Decimus Meridius, Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. And I will have this salad, in this life or the next.

  2. Kurt says:

    Yummy! The caesar salad you made for me, j-dogg and a-dizzle over winter break was amazing, so you’ve set a pretty high standard for yourself! I’d love to compare that version with this one 😉

  3. John Mears (aka "Daddy") says:

    I must eat that salad. I must. That salad must be eaten by me. Soon. At least, as soon as is comfortably feasible.

  4. Annaliece Rynes says:

    The best Ceasar Salad that I have ever made came from the Coyote Cafe Cookbook. It was an all afternoon affair making the croutons, etc. but with friends it was time well spent. The salad was enjoyed immensely by everyone.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s