Amelia Grace A good Caesar salad lives or dies by its dressing, and this recipe is built around getting that properly right — rich, creamy, and with a real depth of savoury flavour that a bottled version simply can’t match.
I love making this from scratch because the dressing genuinely transforms the whole salad.
Crisp romaine lettuce, homemade croutons with real crunch, and shavings of Parmesan all matter, but it’s the dressing that turns a simple green salad into something people ask for the recipe for.
Why Anchovies Are Essential to a Proper Caesar Dressing
Anchovies have a reputation for being divisive, and I understand the hesitation, but they’re genuinely not optional in a proper Caesar dressing, even for people who think they don’t like anchovies.
Finely mashed or blended into the dressing, anchovies dissolve completely and don’t taste fishy in the way a whole anchovy fillet might — instead, they contribute a deep, savoury, almost meaty quality known as umami, which is exactly what gives an authentic Caesar dressing its characteristic depth.
Leaving them out results in a dressing that tastes noticeably flatter and less interesting, however good the other ingredients are.
Ingredients for Delia Smith Caesar Salad
Dressing:
- 2 anchovy fillets, finely mashed
- 1 garlic clove, crushed
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 100ml olive oil
- 30g Parmesan, finely grated
- Freshly ground black pepper
Salad:
- 2 romaine lettuce hearts, torn or chopped
- 2 slices day-old bread, cubed
- 2 tbsp olive oil
- Extra Parmesan shavings, to finish
How to Make Delia Smith Caesar Salad — Step by Step
Step 1 — Make the Croutons
Preheat your oven to 190°C (170°C fan / Gas 5). Toss the cubed bread with the olive oil and spread on a baking tray. Bake for 10–12 minutes, until golden and crisp, tossing halfway through.
Step 2 — Mash the Anchovies and Garlic
In a bowl, mash the anchovy fillets and crushed garlic together into a paste using the back of a fork.
Step 3 — Whisk in the Egg Yolk
Add the egg yolk, Dijon mustard and lemon juice to the anchovy paste, whisking until combined.
Step 4 — Add the Oil Gradually
Whisking constantly, add the olive oil very slowly, a little at a time at first, then in a thin, steady stream, until the dressing thickens and emulsifies.
Step 5 — Add the Parmesan
Whisk in the grated Parmesan and season with black pepper. The anchovies provide plenty of saltiness, so you likely won’t need extra salt.
Step 6 — Toss the Lettuce
Put the torn lettuce in a large bowl and pour over the dressing. Toss well to coat every leaf evenly.
Step 7 — Add the Croutons
Scatter over the cooled croutons and toss once more, gently.
Step 8 — Finish and Serve
Top with generous shavings of extra Parmesan and serve immediately.
My Top Tips for the Best Delia Smith Caesar Salad
Don’t skip the anchovies, even if you think you don’t like them. Properly mashed into the dressing, they add depth rather than a fishy taste, and they’re genuinely central to what makes a Caesar dressing taste authentic.
Add the oil very slowly when making the dressing. Rushing this step, just like with mayonnaise, risks the dressing splitting rather than emulsifying properly.
Use day-old bread for the croutons. It crisps up better in the oven than very fresh bread, which can stay slightly soft in the middle.
Toss the salad just before serving. Dressed lettuce wilts fairly quickly, so this isn’t a salad to assemble too far ahead of eating.
This dressing contains raw egg yolk. Use a good quality, fresh egg, ideally one carrying the British Lion mark, and if you have any concerns, a pasteurised egg yolk is a safe alternative.
Serving Suggestions
Serve as a starter on its own, or add grilled chicken or salmon on top for a more substantial main course salad. It’s also lovely alongside a simple soup for a light lunch.
How to Store Delia Smith Caesar Salad
In the fridge: The dressing keeps well in an airtight container for up to 3 days, but once assembled with the lettuce, the salad is best eaten immediately, as it wilts and softens on standing.
At room temperature: Not suitable — dressing and croutons should be kept separately if not eating right away.
In the freezer: Not suitable — none of the components freeze well once made.
Delia Smith Caesar Salad Recipe
Ingredients
Method
- Toss bread cubes in oil and bake at 190°C (170°C fan) for 10–12 minutes until golden.
- Mash anchovies and garlic into a paste.
- Whisk in egg yolk, mustard and lemon juice.
- Whisk in the oil very slowly to emulsify.
- Whisk in the Parmesan and season with pepper.
- Toss the lettuce with the dressing.
- Add the croutons and toss gently.
- Top with extra Parmesan and serve immediately.
Notes
Frequently Asked Questions About Delia Smith Caesar Salad
Can I make the dressing ahead of time?
Yes, the dressing keeps well in an airtight container in the fridge for up to 3 days. Give it a good stir before using, as it may thicken slightly on standing.
Why did my dressing split?
This almost always happens if the oil was added too quickly. Slow right down, especially at the start, adding it drop by drop before building up to a thin stream.
Can I make this salad without raw egg?
Yes, you can use a good quality shop-bought mayonnaise as the base instead of making the traditional emulsified dressing, mixing in the anchovies, garlic, lemon juice and Parmesan in the same way.
Can I add chicken to make this a main course?
Absolutely — grilled or pan-seared chicken breast, sliced and placed on top, turns this into a substantial, satisfying main course salad.
