Mom’s Lemony Caesar Salad – made with sourdough bread, thyme, red pepper flakes, olive oil, egg, garlic, anchovy fillets, lemon juice, romaine lettuce, and parmesan cheese for a tangy, garlicky classic.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I think about Mom’s Lemony Caesar Salad, I’m instantly transported to the dinners of my childhood. This wasn’t just any salad—it was *the* salad. My mom would make it almost every night, and it was my job to help toss it before dinner. I remember watching in awe as she would so confidently mash those anchovies and coddled eggs together, turning simple ingredients into magic. For years, it was the salad by which all other salads were judged. I just couldn’t get on board with those super-thick, creamy Caesar dressings some restaurants serve—it felt like betrayal!
When I picked up the phone to ask for the recipe, talking to my mom stirred up even more nostalgia. We had an impromptu guessing game trying to recall how much lemon she used or how garlicky she made it. Those little details of cooking from memory made the recipe feel that much more special. And when I recreated it, it was perfection—bright, tangy, garlicky, and utterly addictive. Turns out, some things are even better than you remember!
Why You’ll Love This Mom’s Lemony Caesar Salad
This recipe offers everything you could ever want in a Caesar salad, with its own lemony twist:
– **Bright and zesty flavors**: Unlike creamy Caesar dressings, this one is refreshingly light and tangy, thanks to lemon juice stealing the spotlight.
– **Homemade croutons**: Sourdough bread transforms into crispy, golden croutons that blow packaged ones out of the water.
– **Simple yet elevated ingredients**: Anchovies, Parmigiano Reggiano, and freshly mashed garlic take this salad from everyday to extraordinary.
– **Nostalgic charm**: If you’ve ever grown up with a family favorite dish, you’ll love the warm, comforting vibes this salad brings.
Ingredient Notes
Each ingredient plays a big role in making this salad unforgettable. Let’s break it down:
- Sourdough bread: Skip store-bought croutons. Good-quality bread is the secret to crispy, flavor-packed croutons.
- Anchovy fillets: These add that briny, umami kick. Don’t skimp on these—they’re the star of the dressing!
- Lemon juice: This is where the “lemony” magic happens. Freshly squeezed, always.
- Parmigiano Reggiano: Go for big shavings—the nutty, salty flavor is unmatched by pre-shredded cheese.
- Garlic: Use 2-3 cloves, depending on how much you love that bite. (Or stick with 2 if you’ve got a garlic-sensitive mom watching over your shoulder!)
How To Make This Mom’s Lemony Caesar Salad
Making this salad might feel fancy, but it’s surprisingly simple! Here’s how to bring it together:
- Step 1: Preheat your oven to 375°F. Cut sourdough into bite-sized pieces, toss with thyme, red pepper flakes, olive oil, salt, and pepper, and bake until golden and crispy.
- Step 2: Coddle an egg by boiling water, letting the egg sit in it for about a minute, then cracking it into your bowl. Scrape out any remaining egg bits from the shell.
- Step 3: Mash anchovies and garlic into the egg until smooth. Add lemon juice, vinegar, salt, and pepper, whisking to combine. Slowly whisk in olive oil until it’s thick and emulsified.
- Step 4: Toss your romaine lettuce and most of the croutons with the dressing. Top with parmesan shavings, remaining croutons, and extra black pepper. Serve immediately for maximum crispness and flavor!
Storage Options
This salad is best enjoyed fresh, but if you have leftovers, keep the dressing and lettuce separate to avoid sogginess. Store the dressing in a tightly sealed jar in the fridge for up to 3 days. Store croutons in an airtight container at room temperature for up to a week. Reheat croutons in the oven for a few minutes to bring back their crunch before serving.
Variations and Substitutions
Love the idea of customization? Here are a few ways to switch things up:
- Vegetarian twist: Replace anchovies with capers for a tangy, briny substitute.
- Add protein: Toss in grilled chicken or shrimp for a heartier meal version of the salad.
- Extra lemony: If you love bright flavors, add even more lemon juice or some zest to the dressing.
What to Serve with This Mom’s Lemony Caesar Salad
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This refreshing salad pairs well with all kinds of dishes:
- Grilled salmon: The richness of salmon balances the salad’s zingy flavors perfectly.
- Garlic bread: Because who says no to double carbs? This is ideal for soaking up any leftover dressing.
- Pasta primavera: Keep the fresh, vibrant vibes going with a light, veggie-packed pasta.
FAQ
Q: Can I skip the anchovies?
A: You can, but they’re crucial for that “classic Caesar” flavor! For a substitute, try a teaspoon of capers or a dash of soy sauce for a similar umami vibe.
Q: What’s the point of coddling the egg?
A: Coddling lightly cooks the egg, making the dressing creamy without the risk of raw egg safety issues. It’s easy and totally worth it!
Q: Can this dressing be made ahead of time?
A: Absolutely! Just whip it up and store it in the fridge for up to 3 days. Shake it well before using to recombine the ingredients.
Mom's Lemony Caesar Salad
Ingredients
Croutons
- 1 small loaf (285-340 g) sourdough bread 10 to 12 ounces
- a few sprigs thyme
- pinch red pepper flakes
- kosher salt
- freshly ground black pepper
- 2 tbsp (30 ml) olive oil plus more for croutons
Dressing & Salad
- 1 egg
- 2-3 cloves garlic finely minced
- 2 whole anchovy fillets
- 3-4 tbsp (45-60 ml) lemon juice or more, if desired
- 1 tbsp (15 ml) red wine vinegar
- 1 large head romaine lettuce washed, dried, and torn into large pieces
- parmesan cheese (preferably Parmigiano Reggiano) for serving
Equipment
- Baking sheet
- Small pot
- Mixing bowl
Instructions
- Preheat the oven to 375 degrees F. Cut the bread into 1 - 1 1/4 inch pieces and place on a baking sheet. Toss together with the thyme, red pepper flakes, a couple tablespoons of olive oil, and salt and pepper. Bake for 15-20 minutes, tossing once, until toasted and golden brown.
- While the croutons are baking, bring a small pot of water to a boil. Once boiling, remove from the heat, carefully add the egg, and let sit for about a minute. Remove the egg, crack into your serving bowl. Scrape out any of the egg that clings to the shell. Using a fork, mash the anchovies and garlic into the egg in the bowl.
- Add the lemon juice, vinegar, 1 teaspoon salt, and freshly ground black pepper to taste. Whisk to combine. Continue whisking while slowly pouring in the olive oil until well combined. When ready to serve, toss the lettuce and most of the croutons with the dressing. Top with the remaining croutons, large shavings of parmesan, and more black pepper. Serve with the pepper grinder and extra cheese at the table, because you really can't have enough of either.
