Name: Nando's Waterloos Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 heads cos (Romaine) lettuce; 0.75 cups Italian hard cheese (Parmigiano-Reggiano or Pecorino Romano), grated; 4 pieces lemon wedges (for serving); 4 cups day-old crusty bread (ciabatta or baguette), cut into 1/2-inch cubes; 3 tbsp extra-virgin olive oil; 2 cloves garlic, minced; 2 tbsp fresh parsley, finely chopped; 0.5 tsp salt; 0.25 tsp black pepper; 2 pieces egg yolks (large); 1 tsp Dijon mustard; 4 fillets anchovy fillets packed in oil, finely chopped; 1 clove garlic, finely grated or smashed; 2 tbsp fresh lemon juice; 1 tsp white wine vinegar; 1 tsp Worcestershire sauce; 0.5 cups extra-virgin olive oil; 0.25 cups neutral-flavored oil (light olive oil or vegetable oil); 0.25 cups grated Italian hard cheese (Parmigiano-Reggiano or Pecorino Romano); 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Method

Croutons

Preheat and prepare bread

Preheat oven to 200°C (400°F). Spread the 1/2-inch bread cubes in a single layer on a baking sheet lined with parchment or a silicone mat.

Season and toast

In a small bowl, combine 3 tbsp extra-virgin olive oil, 2 minced garlic cloves, 2 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Toss the bread cubes with the seasoned oil until evenly coated. Spread again in a single layer and roast for 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.

Creamy Caesar Dressing

Whisk base

In a medium bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, 4 finely chopped anchovy fillets, and 1 finely grated garlic clove until smooth and combined.

Acid and season

Whisk in 2 tbsp fresh lemon juice, 1 tsp white wine vinegar and 1 tsp Worcestershire sauce. Continue whisking to emulsify the mixture.

Emulsify with oil

While whisking vigorously, very slowly drizzle in 1/2 cup extra-virgin olive oil followed by 1/4 cup neutral oil in a thin stream so the dressing thickens and emulsifies. If the dressing becomes too thick, whisk in 1–2 tsp water or an extra splash of lemon juice to loosen slightly.

Finish dressing

Stir in 1/4 cup grated Italian hard cheese, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning—add more lemon for brightness, salt for punch, or a little more grated cheese for umami. If you prefer a slightly lighter dressing, fold in 1–2 tbsp plain yogurt or thin with a little water.

Optional - cook anchovy-garlic

If you prefer not to use raw egg yolks, gently warm the yolks and anchovy/garlic mixture over a double boiler while whisking until they reach 60°C (140°F) and thicken slightly, then remove from heat and proceed to emulsify with oil.

Salad Assembly

Prepare lettuce

Trim core from each cos (Romaine) lettuce head, remove any damaged outer leaves, and rinse well under cold water. Shake off excess water and dry thoroughly using a salad spinner or clean kitchen towels. Tear or crisply chop leaves into bite-size pieces; place in a large mixing bowl.

Dress the lettuce

Pour about two-thirds of the dressing over the lettuce (reserve some for guests to add more if desired). Using tongs or salad hands, toss the leaves gently but thoroughly so each piece is lightly coated. Add more dressing if needed, but avoid overdressing—the salad should be creamy, not soggy.

Add cheese and croutons

Sprinkle 1/2 cup of the grated Italian hard cheese over the dressed lettuce and toss once to distribute. Scatter the herby toasted croutons on top and finish with the remaining 1/4 cup grated cheese as a final sprinkle.

Serve

Transfer to a serving bowl or plates, crack additional black pepper over the salad, and offer lemon wedges alongside for guests to squeeze if they like extra brightness. Serve immediately so croutons remain crunchy.