Soup & salads · The home kitchen
Caesar Salad
Caesar salad works when the romaine stays crisp and the dressing coats rather than drowns the leaves. Homemade croutons give this version a fresh toasted flavor. A mayonnaise base makes the dressing straightforward in a home kitchen while Parmesan, lemon and mustard build its savory character. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Caesar Salad recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 12 min
- Rest / chill
- 0 min
- Total
- 32 min
Ingredients
- 2 romaine hearts, washed and dried
- 120 g day-old bread, cubed
- 2 tbsp olive oil
- 1/4 tsp fine salt
- 50 g Parmesan, shaved
- 80 g mayonnaise made with pasteurized eggs
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp Worcestershire sauce
- 1 anchovy fillet, mashed, optional
- 2 tbsp water
- 1/4 tsp black pepper
Method
Heat oven to 190°C/375°F. Toss bread cubes with olive oil and salt, spread on a tray and bake for 10–12 minutes until golden. Let cool.
Whisk mayonnaise, lemon, mustard, garlic, Worcestershire sauce, optional anchovy, water and pepper into a smooth dressing.
Tear romaine into bite-sized pieces and dry again if necessary. Put in a large bowl with half the Parmesan.
Add dressing gradually and toss until leaves are lightly coated; stop if the salad is dressed to your taste.
Fold in croutons just before serving and scatter remaining Parmesan over the top.
Make it your own.
- A pasteurized mayonnaise base avoids handling raw egg in the dressing.
- Dry lettuce helps dressing cling instead of sliding off.
- Worcestershire sauce and anchovy may contain fish; check labels for dietary needs.