Print

Bobby Flay Caesar Salad

Bobby Flay Caesar Salad
Print Recipe

This is a chef-inspired version of the traditional Caesar salad. Bobby Flay’s Caesar combines homemade croutons, Parmesan cheese, and fresh romaine with a zesty dressing made from anchovies, garlic, Dijon mustard, lemon juice, and egg yolk or mayo. It’s tossed to coat every leaf and served chilled for maximum freshness.

Ingredients

  • Romaine lettuce (chopped or whole leaves) – 2 large heads

  • Parmesan cheese (shaved or grated) – ½ cup

  • Crusty bread (cubed for croutons) – 2 cups

  • Olive oil – 4 tablespoons (divided)

  • Salt and black pepper – To taste

For the Caesar dressing:

  • Anchovy fillets (or paste) – 3 fillets

  • Garlic (minced) – 1 clove

  • Egg yolk (or 2 tablespoons mayonnaise) – 1

  • Dijon mustard – 1 teaspoon

  • Lemon juice (freshly squeezed) – 2 tablespoons

  • Worcestershire sauce – 1 teaspoon

  • Grated Parmesan cheese – 2 tablespoons

  • Olive oil (for emulsifying) – ⅓ cup

Instructions

  • Prepare the croutons – Toss bread cubes with 2 tbsp olive oil, salt, and pepper. Toast in a 400°F oven for 10–12 minutes until golden.

  • Make the dressing – Mash anchovies and garlic into a paste using a knife or mortar. Whisk in egg yolk (or mayo), mustard, lemon juice, Worcestershire, and Parmesan. Slowly drizzle in olive oil while whisking to emulsify. Season to taste.

  • Wash and dry the lettuce – Use chilled romaine for extra crispness.

  • Toss the salad – In a large bowl, combine lettuce, croutons, and dressing. Add shaved Parmesan on top.

  • Serve immediately – Best enjoyed fresh and cold.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-caesar-salad/