The Best Cheeses To Sprinkle On 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, tangy homemade dressing. The key to a great Caesar salad lies in the quality of its ingredients and the perfect assembly. While the salad is traditionally made with raw egg yolk, some variations use mayonnaise for a simpler preparation. The homemade croutons and dressing elevate this salad, making it a favourite among many.

Parmesan cheese: shaved, shredded, or grated

The classic, traditional Caesar salad calls for Parmesan cheese, but the question is: shaved, shredded, or grated? The answer is not so simple, as it depends on your personal preference and desired texture. Here are some insights to help you decide.

Shaved Parmesan Cheese

Shaved Parmesan cheese is a popular choice for Caesar salads. Shaving a block of Parmesan cheese with a vegetable peeler creates thin, delicate strips that add a touch of elegance to your salad. Shaved Parmesan has a slightly softer texture than shredded or grated Parmesan, and it melts more easily when tossed with the warm croutons and dressing. It also provides a nice contrast to the crunchy croutons, creating a delightful combination of textures. Shaved Parmesan is best added just before serving to maintain its shape and texture.

Shredded Parmesan Cheese

Shredded Parmesan cheese offers a coarser texture that can stand up to the other ingredients in the salad. It is also a good option if you want to ensure that your Parmesan is evenly distributed throughout the salad. Shredded Parmesan can be purchased pre-shredded or freshly shredded from a block of Parmesan. It adds a nice, subtle salty flavour to the salad without being overpowering.

Grated Parmesan Cheese

Grated Parmesan cheese is the traditional choice for a classic Caesar salad. Grating your own Parmesan cheese allows you to control the fineness of the grate, ranging from a coarse grate to a fine, granular texture. Grated Parmesan has a stronger flavour impact and can be evenly distributed throughout the salad. It also tends to cling to the lettuce leaves more easily, ensuring every bite is packed with flavour.

Combining Shredded and Grated Parmesan

For an even more textural experience, you can combine shredded and grated Parmesan cheese, as suggested by a family recipe from Joanie Simon. This combination provides a delightful mix of larger shreds and a granular texture, taking your Caesar salad to the next level. You can purchase shredded and grated Parmesan or invest in a block of Parmesan and use the two different sides of a box grater to achieve the desired textures.

Anchovies: for a subtle, briny taste

Anchovies are a key ingredient in a classic Caesar salad, adding a subtle briny taste to the dish. While some recipes call for whole anchovies, others suggest using anchovy paste, which is easier to blend into a smooth dressing. Anchovies are packed with omega-3 fatty acids and lend a unique umami flavour to the salad. They are also salty and briny, so adding just the right amount will ensure your salad doesn't taste too fishy.

If you're not a fan of anchovies, you can replace them with extra capers for a similar salty, briny kick. Alternatively, you can omit them altogether, but anchovies are highly recommended if you want to achieve the best flavour.

When it comes to preparing the anchovies for your Caesar salad, start by draining and rinsing the anchovy fillets. Next, use the back of your knife to mash them into a paste. Place the anchovy paste in a medium-sized bowl and add the remaining dressing ingredients, such as mayonnaise, garlic, mustard, lemon juice, vinegar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Whisk everything together until well combined.

If you prefer a thinner dressing, simply add a tablespoon of water at a time and whisk until you achieve your desired consistency. It's best to refrigerate the dressing before use so that the flavours can meld together. Your homemade Caesar dressing will last for a few days in the refrigerator, so feel free to make a larger batch to enjoy throughout the week.

When serving your Caesar salad, toss the dressing with crisp Romaine lettuce, add some extra anchovy fillets, shave some Parmesan cheese on top, and serve with a side of crusty bread or croutons.

Romaine lettuce: crisp, fresh, and cut, not torn

Romaine lettuce is the traditional lettuce for a Caesar salad. To keep it crisp, fresh, and cut, there are a few steps you can follow. Firstly, always opt for fresh lettuce and cut it yourself. Pre-bagged lettuce is not ideal. Wash the lettuce and dry it thoroughly using a salad spinner or paper towels. You can also vacuum-seal the lettuce in Mason jars to prolong its freshness. When cutting the lettuce, use a regular chef's knife or tear it by hand. Cutting the lettuce with a plastic knife will not make a difference if you are vacuum-sealing it.

To ensure your lettuce stays crisp, it needs good airflow and some moisture. Store the lettuce in the crisper drawer of your fridge, set to high humidity. You can also place the lettuce in a container with a perforated bottom or layer it with paper towels to absorb excess moisture. Additionally, you can blow into the lettuce bag and seal it with a rubber band; the carbon dioxide in your breath will slow down the ripening process.

If your lettuce starts to wilt, you can rescue it by submerging the leaves in ice water for 20-30 minutes, which will help rehydrate and crisp the leaves.

Croutons: crunchy, homemade, and made with garlic

Croutons are an essential part of a Caesar salad, adding a satisfying crunch to the dish. Making your own croutons at home is easy and allows you to create a healthier, tastier alternative to store-bought croutons. Here is a recipe for homemade garlic croutons that you can make with just a few basic ingredients and simple steps.

Ingredients:

• Bread: Use crusty bread with a spongy centre, such as sourdough, focaccia, crusty French bread, or a baguette. Day-old bread is ideal, as it is easier to cut and holds its shape better.
• Olive Oil: Choose a good-quality extra virgin olive oil for the best flavour.
• Italian Seasoning: This seasoning blend combines dried Italian herbs like basil, oregano, thyme, and rosemary.
• Garlic: Use fresh garlic cloves for the best flavour. You can also substitute with garlic powder if needed.
• Salt and Pepper: For seasoning.

Method:

• Preheat your oven to 350°F (depending on your oven).
• Mix the Seasonings: In a small bowl, whisk together the olive oil, Italian seasoning, garlic, salt, and pepper.
• Cube the Bread: Cut the bread into 3/4-inch cubes. You can do this by hand for more rustic-shaped croutons or use a bread knife for more uniform cubes. Leaving the crusts on adds texture and crunch.
• Toss to Coat: Drizzle the seasoned oil over the bread cubes and toss until they are evenly coated.
• Bake: Spread the croutons in a single layer on a rimmed baking sheet. Bake for 15-20 minutes, or until crisp, stirring halfway through for even browning. The exact baking time will depend on the type of bread and the size of your croutons. The croutons are done when they are fully dried out and crunchy.

Tips:

• For extra flavour, toss the bread cubes with grated Parmesan cheese before baking.
• Store your homemade croutons in an airtight container or zip-top bag at room temperature for up to 2 weeks.
• You can also freeze croutons for longer-term storage. Flash-freeze them on a baking sheet, then transfer to an airtight freezer bag.

Now you have crunchy, homemade garlic croutons to elevate your Caesar salad!

Raw egg: for a rich, creamy texture

A Caesar salad is a classic dish that combines crisp romaine lettuce, crunchy croutons, Parmesan cheese, and a creamy, tangy dressing. While there are many variations of this salad, the traditional recipe includes raw egg in the dressing, which contributes to its rich and creamy texture.

The addition of raw egg to a Caesar salad dressing may seem unusual, but it serves a specific purpose. When raw egg is combined with oil, it creates an emulsion, resulting in a thick and creamy consistency. This technique is similar to how mayonnaise is made, and it gives the dressing a smooth and indulgent mouthfeel.

Using raw egg in the dressing not only enhances the texture but also adds a subtle savoury flavour. The egg emulsifies with the oil and other ingredients, such as lemon juice, garlic, Worcestershire sauce, and Parmesan cheese, creating a well-balanced and flavourful dressing.

When preparing a Caesar salad with raw egg, it is essential to use fresh, high-quality eggs to ensure food safety. Some people may have concerns about consuming raw eggs due to the risk of foodborne illnesses. However, the risk can be minimised by using pasteurised eggs or substituting raw egg with mayonnaise, which also contains egg but has been treated to reduce the risk of bacteria.

In conclusion, the addition of raw egg to a Caesar salad dressing is a traditional technique that contributes to the signature rich and creamy texture of the dish. It not only enhances the mouthfeel but also adds depth of flavour, making it an essential component of this classic salad.

Frequently asked questions