I never knew a Caesar Salad could be this crisp, bold, and satisfying until Gordon Ramsay’s version landed on my plate. This is the kind of salad that steals attention from the main course.

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I’m obsessed with this Gordon Ramsay Caesar Salad because it hits hard without feeling heavy. I love the snap of romaine lettuce against that salty, tangy dressing, and I could honestly eat the crunchy sourdough croutons straight from the bowl.

But together, they’re ridiculous. Sharp, fresh, punchy, and just rich enough to keep me going back for another forkful.

No sad side-salad energy here. This is the kind of Caesar I crave when I want something clean-ish but still bold, creamy, and properly satisfying.

And yes, I’m absolutely stealing the extra crispy bits before anyone else gets them.

Ingredients

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Romaine hearts bring that cold, crisp crunch you actually want in Caesar salad.
Day-old sourdough or ciabatta makes croutons chewy inside, golden outside, and not boring.
Olive oil helps the croutons fry up rich, crunchy, and snackable.
Extra virgin olive oil gives the dressing body without making it feel heavy.
Garlic adds that sharp little kick, because Caesar shouldn’t taste shy.
Anchovies bring salty depth, not fishiness.
Trust me, they’re doing work.
Egg yolk makes the dressing creamy, glossy, and a bit restaurant-level.
Dijon mustard adds tang and helps the dressing hold together nicely.
Worcestershire sauce gives a savory punch that makes everything taste bolder.
Lemon juice keeps it bright, fresh, and not too rich.
Parmesan adds nutty saltiness.
Plus, the shavings make it feel fancy.
Salt and black pepper finish it off.
Basically, don’t skip the seasoning.

Ingredient Quantities

2 large romaine lettuce hearts, washed and torn

4 slices day-old sourdough or ciabatta, cut into cubes for croutons

3 tablespoons olive oil for frying croutons

4 tablespoons extra virgin olive oil for the dressing

2 garlic cloves, peeled

2 anchovy fillets, finely chopped

1 large egg yolk (use pasteurized if preferred)

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

Juice of 1 lemon, about 2 tablespoons

50 grams Parmesan cheese, finely grated, plus extra shavings to serve

Salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Make the croutons: heat 3 tablespoons olive oil in a large skillet over medium heat, add the cubed day old sourdough or ciabatta and fry, turning occasionally, until golden and crisp, about 6 to 8 minutes; drain on paper towel and season lightly with salt.

2. Prepare the garlic and anchovy base: crush or finely mince 2 garlic cloves and finely chop 2 anchovy fillets, then mash together with a pinch of salt using the flat side of a knife or a small bowl until a paste forms.

3. Emulsify the dressing: in a bowl whisk together the garlic and anchovy paste, 1 large egg yolk (use pasteurized if preferred), 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, and the juice of 1 lemon until smooth.

4. Add oil to the dressing: while whisking constantly, slowly drizzle in 4 tablespoons extra virgin olive oil until the dressing is glossy and emulsified; season with freshly ground black pepper and more salt to taste.

5. Combine cheese with dressing: stir in 50 grams finely grated Parmesan cheese into the dressing to thicken and deepen the flavor.

6. Dress the lettuce: place the washed and torn romaine lettuce hearts in a large bowl, add a few tablespoons of the dressing and toss gently to coat, adding more dressing only as needed so leaves are lightly but evenly coated.

7. Add croutons and more cheese: toss in the warm croutons and a little extra grated Parmesan, reserving some croutons and cheese for topping.

8. Plate and finish: divide the salad among plates or a serving bowl, shave additional Parmesan over the top, grind fresh black pepper to taste, and scatter the reserved croutons for crunch.

9. Taste and adjust: sample a leaf and adjust seasoning with lemon juice, salt, or pepper if needed before serving immediately.

Equipment Needed

1. Large skillet for frying croutons
2. Chef knife for mincing garlic, chopping anchovies and slicing bread
3. Cutting board
4. Small bowl or ramekin for making the garlic and anchovy paste
5. Whisk for emulsifying the dressing
6. Large mixing bowl for tossing the lettuce and dressing
7. Measuring spoons and measuring cup for oils, lemon juice and seasonings
8. Fine grater or microplane for grating Parmesan and making shavings
9. Tongs or salad servers for tossing and plating
10. Paper towels for draining croutons and drying lettuce pieces

FAQ

Q: Can I use the raw egg yolk safely? A: Use a pasteurized egg yolk if you are pregnant, elderly, very young, or immunocompromised; otherwise fresh yolk is traditional and safe for most people when sourced from a reputable supplier.

Q: What can I use instead of anchovies? A: For a similar umami punch use 1 teaspoon of high quality fish sauce or 1 teaspoon of miso paste dissolved in a little lemon juice, keeping in mind the flavor will be slightly different.

Q: How do I get the dressing to emulsify and not split? A: Add the olive oil slowly in a steady stream while whisking vigorously into the egg yolk, mustard, anchovies and lemon juice until thick and creamy; room temperature oil and yolk help with stability.

Q: How do I make the croutons crisp and well seasoned? A: Fry the cubed day old bread in 3 tablespoons olive oil over medium heat until golden and crisp, then toss with a pinch of salt and a little grated Parmesan while still warm.

Q: How should I store leftovers and how long will they keep? A: Store leftover dressing separately in an airtight container in the fridge for up to 3 days; assembled salad is best eaten immediately because lettuce and croutons will go soggy.

Q: Can I make this vegetarian? A: Omit the anchovies and replace Worcestershire sauce with a vegetarian version or a splash of soy sauce plus a pinch of capers for briny depth, and proceed with the recipe as written.

Gordon Ramsay Caesar Salad Recipe Substitutions and Variations

Anchovy fillets: use 1 teaspoon anchovy paste or 1 tablespoon finely chopped capers plus a pinch of kelp powder for umami
Egg yolk: substitute 1 tablespoon mayonnaise or 2 tablespoons Greek yogurt mixed with 1 teaspoon olive oil for a safe, creamy emulsion
Parmesan cheese: swap with Pecorino Romano for a sharper bite or Grana Padano for a milder, similar texture
Day-old sourdough/ciabatta croutons: use cubed whole wheat or country bread, or toasted gluten-free bread or pita chips for a crisp alternative

Pro Tips

1) Toast croutons just before serving so they stay crisp. Use medium heat and watch closely; once they start browning, they go fast. Drain on paper towels and season immediately so the salt sticks.

2) Make a proper garlic and anchovy paste by sprinkling a little salt on the garlic before pounding. The salt helps break down the garlic and yields a smoother paste that blends into the dressing without big bits.

3) Emulsify slowly and steadily. Whisk the yolk, mustard and acid first until glossy, then add the oil drop by drop to start the emulsion. If it begins to split, whisk in a teaspoon of cold water to bring it back together.

4) Keep the lettuce cold and dry. Spin or pat the leaves well and chill briefly in the fridge so the dressing clings without wilting the romaine. Toss gently, adding dressing gradually until leaves are lightly coated, not drenched.

Gordon Ramsay Caesar Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I never knew a Caesar Salad could be this crisp, bold, and satisfying until Gordon Ramsay’s version landed on my plate. This is the kind of salad that steals attention from the main course.

Servings

servings

Calories

782

kcal

Equipment: 1. Large skillet for frying croutons
2. Chef knife for mincing garlic, chopping anchovies and slicing bread
3. Cutting board
4. Small bowl or ramekin for making the garlic and anchovy paste
5. Whisk for emulsifying the dressing
6. Large mixing bowl for tossing the lettuce and dressing
7. Measuring spoons and measuring cup for oils, lemon juice and seasonings
8. Fine grater or microplane for grating Parmesan and making shavings
9. Tongs or salad servers for tossing and plating
10. Paper towels for draining croutons and drying lettuce pieces

Ingredients

2 large romaine lettuce hearts, washed and torn
4 slices day-old sourdough or ciabatta, cut into cubes for croutons
3 tablespoons olive oil for frying croutons
4 tablespoons extra virgin olive oil for the dressing
2 garlic cloves, peeled
2 anchovy fillets, finely chopped
1 large egg yolk (use pasteurized if preferred)
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 1 lemon, about 2 tablespoons
50 grams Parmesan cheese, finely grated, plus extra shavings to serve
Salt, to taste
Freshly ground black pepper, to taste

Directions

Make the croutons: heat 3 tablespoons olive oil in a large skillet over medium heat, add the cubed day old sourdough or ciabatta and fry, turning occasionally, until golden and crisp, about 6 to 8 minutes; drain on paper towel and season lightly with salt.
Prepare the garlic and anchovy base: crush or finely mince 2 garlic cloves and finely chop 2 anchovy fillets, then mash together with a pinch of salt using the flat side of a knife or a small bowl until a paste forms.
Emulsify the dressing: in a bowl whisk together the garlic and anchovy paste, 1 large egg yolk (use pasteurized if preferred), 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, and the juice of 1 lemon until smooth.
Add oil to the dressing: while whisking constantly, slowly drizzle in 4 tablespoons extra virgin olive oil until the dressing is glossy and emulsified; season with freshly ground black pepper and more salt to taste.
Combine cheese with dressing: stir in 50 grams finely grated Parmesan cheese into the dressing to thicken and deepen the flavor.
Dress the lettuce: place the washed and torn romaine lettuce hearts in a large bowl, add a few tablespoons of the dressing and toss gently to coat, adding more dressing only as needed so leaves are lightly but evenly coated.
Add croutons and more cheese: toss in the warm croutons and a little extra grated Parmesan, reserving some croutons and cheese for topping.
Plate and finish: divide the salad among plates or a serving bowl, shave additional Parmesan over the top, grind fresh black pepper to taste, and scatter the reserved croutons for crunch.
Taste and adjust: sample a leaf and adjust seasoning with lemon juice, salt, or pepper if needed before serving immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.