Lunch Recipes Savory

The Perfect Caesar Salad


Sometimes what I need from the world manifests itself in the strangest ways.

Truth be told, I think I might need a hug. I know… that phrase has tinges of lame and needy all over it. I could easily go find a hug, that’s not the issue. I’m looking for a very specific hug.

I need to kind of hug that I imagine comes from the husband I don’t yet have. The kind of hug that you can completely relax into. The kind of hug where you are exactly who you are without any self conscious discomfort. The kind of hug that I imagine comes with familiar husband neck smells, synchronized breathing, and maybe a whisper in the ear. The kind of hug that softens everything in the world- that’s the kind of hug I need.

Since I don’t exactly have that soul changing hug at my everyday disposal, I decided to take to get in my kitchen and make myself exactly what my soul wanted to eat. Ironically enough, my soul didn’t wax on about chocolate, or pudding or fresh doughnuts. All my insides wanted was a big, fresh, home-crafted Caesar Salad.

Funny how that works.



If you’ve never made a homemade Caesar Salad, consider this your formal invitation. There is something unbelievably satisfying about grinding garlic and anchovies into a paste, then working the dressing into the most luscious salad topper with egg yolks and olive oil. It’s lovely. It feels like the salt of the earth, like I imagine those husband hugs.

Oh! This salad is perfect with homemade pizza. Now that’s good lovin’.


The Perfect Caesar Salad

from Martha Stewart

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If you don’t like the idea of using egg yolks for this dressing, feel free to substitute one tablespoon of mayonnaise. Don’t skip out on the anchovies as much as you think you might dislike them. They add so much flavor and depth, you’ll miss if you leave them out. I skipped the fresh croutons, mostly because I didn’t have any bread on hand. I’ve included the crouton portion of your recipe for your tummy. Enjoy!

  • 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh flat-leaf parsley, minced
  • Coarse salt (to taste)
  • 2 cloves garlic, halved
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 4 to 5 anchovies
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
  • Grated Parmesan cheese (to taste)
  1. Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
  2. In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy
  3. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.