The Best Cheeses To Top Your Caesar Salad

A Caesar salad is a classic dish that combines crisp romaine lettuce, crunchy croutons, and shaved Parmesan cheese, all tossed in a creamy garlic-lemon Parmesan dressing. The key to a great Caesar salad lies in its fresh, high-quality ingredients and proper preparation. While store-bought dressings and croutons may be convenient, nothing beats the flavour and texture of homemade components. The dressing, a standout element, typically includes raw egg yolks, olive oil, lemon juice, garlic, and anchovies, creating a rich and savoury coating for the lettuce.

The origin of the Caesar salad can be traced back to an Italian chef, Caesar Cardini, who, in the 1920s, created this signature dish in his restaurant in San Diego, California. It has since become a beloved staple in restaurants and homes worldwide, often served as a side or main course, sometimes paired with grilled chicken or shrimp.

Parmesan cheese: shaved, shredded, or grated

The classic, traditional Caesar salad calls for grated Parmesan cheese. However, some recipes have been developed to include shredded Parmesan, or a combination of shredded and grated. The choice between shaved, shredded, or grated Parmesan cheese depends on the desired texture and presentation of the salad.

Shaved Parmesan Cheese

Shaved Parmesan cheese is created using a vegetable peeler or a potato peeler on a block of Parmesan cheese. This method produces thin, delicate strips of cheese that melt easily in the mouth and provide a smooth, creamy texture. Shaved Parmesan is often used as a garnish, adding a touch of saltiness and elegance to the salad. It is also a great way to showcase the quality of the cheese. Shaved Parmesan is best added right before serving to maintain its delicate texture.

Shredded Parmesan Cheese

Shredded Parmesan cheese is achieved by grating the block of cheese using the larger holes on a box grater or a food processor. The resulting shreds are thicker and longer than shaved Parmesan, providing a heartier bite and a more pronounced texture in the salad. Shredded Parmesan can be mixed into the salad or used as a topping. It is a versatile option that can be prepared in advance and stored for later use.

Grated Parmesan Cheese

Grated Parmesan cheese is produced by grating the block of cheese using the smaller holes on a box grater or a microplane. This technique yields fine, granular pieces of cheese that cling to the lettuce and other ingredients in the salad. Grated Parmesan is ideal for evenly distributing the salty, nutty flavor throughout the dish. It is commonly used in the traditional Caesar salad dressing, adding a creamy texture and a punch of flavor.

Combining Shredded and Grated Parmesan

Some recipes, like the "two-parm method" mentioned earlier, combine shredded and grated Parmesan cheese. This approach offers a delightful textural contrast, providing both larger shreds and a granular texture in the same dish. This combination can be achieved by purchasing shredded and grated Parmesan separately or by using a block of Parmesan and grating it using the different sides of a box grater.

Anchovies: salty and briny

Anchovies are a key ingredient in a classic Caesar salad dressing. They add a subtle, savoury, salty, and briny taste to the dressing. Anchovies are so important to the flavour of a Caesar salad that, although they are not to everyone's taste, it is highly recommended to include them. If you add just the right amount, the salad won't taste too fishy.

If you are using whole anchovies, you can freeze any leftovers in a small sandwich bag and use them directly from the freezer next time. If you don't like anchovies, you can replace them with extra capers for a similar salty and briny flavour. Alternatively, you can leave them out and use a tablespoon of anchovy paste instead.

The anchovies are blended with other ingredients such as garlic, lemon juice, Parmesan cheese, egg, and oil to make a creamy, savoury dressing. The dressing can be made in advance and stored in the fridge for up to three days.

Romaine lettuce: crisp and fresh

Romaine lettuce, also known as cos lettuce, is a variety of lettuce characterised by its tall head of sturdy dark green leaves with firm ribs running down their centres. It is the typical lettuce used in Caesar salads, adding a crisp texture and a mildly sweet flavour.

The lettuce is slow to bolt, making it ideal for growing in spring and fall. It is also heat-resistant, which is unusual for a lettuce, and its crisp texture and fresh flavour are retained well after harvest.

In North America, romaine is often sold as whole heads or as "hearts", with the outer leaves removed. It is widely available year-round in supermarkets and is the second most popular type of lettuce in the US in terms of volume consumed.

Romaine lettuce is packed with healthy nutrients and minerals, including vitamins A, C, and K, calcium, magnesium, potassium, fibre, and protein. It is also a good source of folate and provides lutein and zeaxanthin.

When preparing romaine lettuce for a Caesar salad, it is recommended to cut the lettuce into bite-sized pieces rather than tearing it with your hands. This keeps the lettuce colder and ensures uniform pieces that are easy to eat. It is also important to dry the lettuce thoroughly after washing, as wet lettuce will prevent the dressing from coating the leaves effectively.

Croutons: crunchy and homemade

Croutons are a key component of a Caesar salad, adding a delicious crunch to the dish. Homemade croutons are easy to make and can be customised to your liking. They are also a great way to use up leftover bread. Here is a simple recipe for homemade croutons that will take your Caesar salad to the next level.

Ingredients:

• Bread: Ideally, use bread that is a day or two old. Any variety will work, including gluten-free options.
• Oil: Extra virgin olive oil is recommended for its flavour and quality. Alternatively, you can use melted butter or a light, flavourless oil such as canola or avocado oil.
• Seasonings: This is where you can get creative. Basic seasonings include garlic powder, salt, and black pepper. You can also add Italian seasoning, blackening seasoning, Parmesan cheese, onion powder, parsley, mustard powder, or dried herbs like thyme and rosemary.

Method:

• Dice your bread: Cut the bread into uniform cubes or tear it into small chunks. The important thing is that the croutons are evenly sized so they cook evenly.
• Toss with oil and seasonings: Drizzle the bread with oil and sprinkle on your desired seasonings. Toss until everything is evenly coated.
• Spread on a baking sheet: Place the croutons on a parchment-covered baking sheet in a single layer.
• Bake until crispy: Bake the croutons in the oven, flipping them once halfway through to ensure even browning. The baking time will depend on the size of your croutons and the type of bread you're using, so keep an eye on them to avoid burning.
• Serve or store: Serve the croutons immediately, or let them cool to room temperature and store them in an airtight container for up to two weeks.

Tips:

• Stovetop croutons: If you don't want to heat up your oven, you can make stovetop croutons by frying the bread pieces in oil or butter over medium-high heat for a few minutes until golden brown.
• Customise your croutons: Experiment with different seasonings and ingredients to create unique flavour profiles. For example, add chilli powder, smoked paprika, and cumin for a chipotle flavour, or toss in some za'atar seasoning for a Middle Eastern twist. You can also make "honey" mustard croutons by adding a touch of agave or maple syrup to the olive oil.
• Use in other dishes: Croutons are versatile and can be used in soups, stuffings, casseroles, or as breadcrumbs for coating foods like crispy tofu.

Dressing: creamy, garlicky, and lemony

A creamy, garlicky, and lemony Caesar dressing is the perfect addition to a Caesar salad. This dressing should be rich, fresh, and crisp, with a perfect balance of flavours.

The key ingredients for this dressing are garlic, lemon juice, and Parmesan cheese. The garlic should be freshly minced, and the lemon juice should be freshly squeezed. The Parmesan cheese can be shredded or shaved, and it adds a savoury, salty flavour to the dressing. Anchovies are also a signature ingredient in a classic Caesar dressing, adding a subtle, briny taste. If you don't like anchovies, you can replace them with extra capers or omit them altogether.

To make the dressing, simply combine the garlic, lemon juice, and other ingredients, such as Worcestershire sauce, Dijon mustard, and egg, in a blender or food processor. With the blender running, slowly drizzle in olive oil until the dressing thickens. You can also whisk the ingredients by hand while slowly drizzling in the oil. This method will create a creamy, emulsified dressing.

The dressing can be made up to 48 hours in advance and stored in the fridge. However, it's important to use fresh ingredients, especially fresh lemon juice and garlic, for the best results. This dressing is not only perfect for Caesar salad but can also be used as a dipping sauce or drizzled over vegetables.

Frequently asked questions