The Perfect Cheeses To Compliment Your Caesar Salad

A classic Caesar salad is made with romaine lettuce, croutons, Parmesan cheese, and a creamy, tangy dressing. The dressing is what makes or breaks a Caesar salad. While some recipes call for a dressing made with mayonnaise, others suggest a more traditional approach using raw egg yolks and olive oil. Anchovy paste is also a key ingredient in a classic Caesar salad dressing, giving it its distinct flavor.

Parmesan cheese: shaved, shredded or grated

The classic, signature cheese for a Caesar salad is Parmesan. But what form should it take? Shaved, shredded, or grated? Well, the answer is: any of them! All three are used in various recipes for this iconic salad.

Shaved Parmesan is a popular choice, adding thin, elegant strips of salty, nutty flavour to the salad. You can buy it pre-shaved, but for the best flavour, it's recommended to buy a block of Parmesan and use a potato peeler to create your own shavings.

Shredded Parmesan is another option, adding a different texture to the salad. You can buy it pre-shredded, or shred it yourself at home. Some recipes even call for a combination of shredded and grated Parmesan, for a varied texture.

Grated Parmesan is a finer, granular texture, which will cover the lettuce and croutons with a dusting of cheese. As with the other forms, you can buy it pre-grated, or grate it yourself at home. If you want to go all out, you can use Parmegiano-Reggiano, a higher-quality Parmesan.

Whichever option you choose, Parmesan is an essential ingredient in a classic Caesar salad, and the form you select will depend on your personal preference and the specific recipe you are following.

Anchovies: add umami and a subtle savoury taste

Anchovies are a key ingredient in a classic Caesar salad. They add umami and a subtle savoury taste to the dish. Anchovies are little fish that pack a punch when it comes to flavour. They bring a salty tang and a moreish umami flair, creating a well-balanced, dimensional flavour profile.

Anchovies are a staple in a traditional Caesar salad dressing, with some recipes calling for six anchovy fillets per ½ cup of oil. They are easy to incorporate into the dressing, and can be either finely minced or pulsed in a food processor along with the other ingredients. The amount of anchovies added can be adjusted according to personal preference, but they are essential for adding depth and a unique savoury note to the salad.

In addition to their flavour, anchovies also contribute to the texture of the dressing. They create a luscious, richer mouthfeel, yet they dissolve seamlessly into the creamy dressing, leaving behind an intense savoury taste. The combination of anchovies with other ingredients such as garlic, lemon juice, Parmesan cheese, and Worcestershire sauce results in a dressing that is full of flavour and adds a delightful savoury touch to the salad.

Anchovies truly are a powerhouse ingredient that elevates the taste of a Caesar salad. They are the secret to taking your salad from good to great!

Croutons: homemade is best, made from any bread

Homemade croutons are the best option for a Caesar salad. They are not difficult to make and can be made from any bread. Use any French, sourdough, or artisan loaf from a bakery or the grocery store, or a simple loaf of white sandwich bread.

To make croutons, cut or tear the bread into cubes or slices. Drizzle with enough olive oil to lightly coat the bread, and toss to ensure all the pieces are coated. Spread the bread out on a baking sheet and sprinkle with salt. Bake in the oven at 350-375°F until golden brown and crisp, about 7-12 minutes. Keep a close eye on them so they don't burn, and stir and toss them as needed.

Homemade croutons can be made several days in advance and stored in an airtight container. They can also be frozen for a month or more.

Romaine lettuce: the traditional choice

Romaine lettuce is the traditional choice for a classic Caesar salad. It provides a crisp texture that holds up well against the thick, creamy dressing. You can tear it or cut it into bite-sized pieces, with uniform pieces making for easier eating.

When preparing the lettuce, it is important to ensure that it is dry. Watery greens can dilute the dressing and ruin the salad. It is recommended to wash and dry the lettuce well in advance, using a salad spinner if possible, and then chill it in the fridge.

Romaine lettuce is the key ingredient that forms the base of the Caesar salad, and its crisp texture and refreshing flavour complement the other components of the dish, such as the crunchy croutons, shaved Parmesan cheese, and tangy dressing.

Dressing: make it yourself, with mayo, lemon juice, garlic and more

Dressing: Make it Yourself, with Mayo, Lemon Juice, Garlic, and More

Ingredients

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (or 5 anchovy fillets)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (optional: Maille)
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise (optional: Hellmann's Real)
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon freshly ground black pepper
• Salt, to taste

Optional Add-Ins

• Red wine vinegar
• Olive oil
• Capers
• Raw egg

Method

The beauty of making your own dressing is that you can adjust the measurements to your taste. You can also add in extra ingredients, such as red wine vinegar, olive oil, or capers, to make the flavour your own. If you're feeling adventurous, you can even add a raw egg to make the dressing creamier.

To make the dressing, start by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Then, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Taste and adjust the seasoning as needed. The dressing will keep in the fridge for about a week.

Tips

For the best results, use imported Parmigiano-Reggiano from Italy, as domestic Parmesan won't have the same flavour. When it comes to lemon juice, fresh is best. If you're using a blender or food processor, combine all the ingredients except the oil first, then slowly drizzle in the oil while the machine is running.

Frequently asked questions