Caesar Salad with Anchovies

Few dishes carry the same balance of freshness, richness, and boldness as a Caesar salad with anchovies.

It’s one of those recipes that feels timeless, equally at home in a fine dining restaurant or served in a casual kitchen.

At Vomfass, we’ve seen how small details—the right olive oil, a hint of fig balsamic, or a drizzle of your favorite vomFASS oil over homemade croutons—turn a standard salad into something extraordinary.

Directions:

1. In a small bowl, or food processor, mash anchovies.

2. Add egg yolk and dijon mustard to anchovies and then mix with salt & pepper, to taste.

3. Slowly drizzle VOM FASS Lemon Extra Virgin Olive Oil and VOM FASS Garlic Extra Virgin Olive Oiluntil emulsified.

4. Add VOM FASS Fig Balsamic Star and mix well. Heat VOM FASS Garlic Extra Virgin Olive Oil (or oil of choice) in a frying pan, and then toss in croutons until browned.

5. Tear romaine hearts into small pieces and toss in dressing.

6. Toss salad in parmesan cheese mixture.

7. Garnish with the croutons and parmesan Remaining.

8. Arrange on four chilled plates and serve.

Why Anchovies Matter in a Caesar Salad

A Caesar salad without anchovies can feel incomplete. They are the backbone of the dressing, lending that signature savory depth often described as umami.

Some restaurants choose to use anchovy paste instead of whole anchovies, but the effect is the same: the subtle saltiness balances the creaminess of egg yolks and parmesan cheese.

Anchovies aren’t overpowering when handled correctly—they dissolve into the dressing, transforming it.

When asked if anchovies belong in a Caesar salad, the answer is yes. Traditional recipes call for them, and for good reason.

Without their briny kick, the caesar dressing risks tasting flat.

The Classic Caesar Salad Structure

A classic Caesar salad always begins with crisp romaine lettuce torn into bite sized pieces. The greens must be dry and cold so they can hold the dressing without going limp. From there, the elements build on one another:

• Caesar dressing made with raw egg yolks, dijon mustard, olive oil, lemon juice, fresh garlic, and worcestershire sauce.

• Parmesan cheese or grated parmesan whisked into the dressing for richness.

• Croutons browned to golden brown in nut oil or canola oil, tossed until evenly coated for crunch.

Pro Tip: Always make sure the lettuce and croutons are ready before mixing the dressing.

Once the raw eggs, garlic, and oils are whisked together, the dressing should coat the salad immediately to preserve flavor and texture.

Anchovy-Based Caesar Dressing

Making the dressing is where most people go wrong. Caesar dressing isn’t mayonnaise from a jar thinned out with lemon juice.

It’s an emulsification of egg yolk, mustard, and oils—olive oil, vegetable oil, or even canola oil for balance.

Slowly pour the oils in, whisking continuously or using an immersion blender until the mixture thickens. Add freshly ground black pepper, salt, and worcestershire sauce for complexity.

The raw eggs or raw egg yolks may worry some, but they are the reason the dressing has body.

Pasteurized eggs are an option if safety is a concern, but skipping them altogether means you lose the creamy mouthfeel of a true homemade caesar salad.

Parmesan and Croutons

Cheese plays a starring role. Parmesan cheese—whether shaved, grated cheese, or grated parmesan—adds both salty sharpness and texture.

Some chefs even toss extra parmesan into the crouton pan, letting it crisp onto bread crumbs for an added layer of flavor.

Croutons should be cut into uniform bite sized pieces, tossed in nut oil or canola oil, and heated until golden brown. A large bowl of romaine lettuce sprinkled with parmesan and croutons is unmistakably Caesar.

Adding Chicken to Caesar Salad

The best Caesar salad often comes topped with chicken breasts cooked simply with olive oil, salt, and black pepper.

Grilled chicken delivers smokiness, while pan-cooked chicken keeps things straightforward. Chop the chicken into evenly coated slices before placing over the salad.

Chicken Caesar salad is the most popular variation, giving extra protein without overwhelming the classic flavor.

Common Caesar Salad Mistakes

Even delicious recipes can stumble. Here are a few Caesar salad pitfalls—and how to avoid them:

• Using too much dressing. The lettuce should be lightly coated, not soggy. A medium bowl of dressing is often enough for a big batch of salad.

• Skipping anchovies. Without them, the flavor is incomplete. Anchovy paste or remaining anchovies both work.

• Not drying the romaine. Wet lettuce waters down the dressing. Spin it dry before use.

• Over-salting. Remember, anchovies, parmesan, and worcestershire already bring salt. Taste before adding more.

Every misstep becomes an opportunity to refine the recipe. When done right, the Caesar is one of the most foolproof, delicious dishes to serve.

Storing Caesar Salad and Dressing

Homemade dressing should be kept in an airtight container in the fridge. Because it uses raw eggs, it’s best eaten within a day or two.

Croutons, however, can be made ahead and stored in an airtight container for up to a week.

Pro Tip: If you’re making a big batch of Caesar salad, keep the dressing and lettuce separate until just before serving.

That way the greens stay crisp and evenly coated when tossed.

The Vomfass Touch

A Caesar salad with anchovies shines brightest when the ingredients are exceptional. Vomfass oils and vinegars bring a natural depth that’s hard to replicate with supermarket brands, while vinegar enhances acidity and balance in the dressing.

Garlic extra virgin olive oil adds intensity without overpowering. Lemon extra virgin olive oil brightens the dressing more cleanly than bottled lemon juice. Porcini extra virgin olive oil pairs beautifully with pasta, rice, and egg dishes.

And fig balsamic star brings a subtle sweetness that balances the anchovies and raw egg yolks perfectly.

With the right oils, even the simplest Caesar dressing becomes the centerpiece of the dish. That’s the difference great ingredients make.

Bringing It All Together

At its heart, Caesar salad is about contrast—crisp romaine lettuce, creamy dressing, salty parmesan cheese, and crunchy croutons all layered in one dish.

Anchovies give it the complexity that keeps people coming back. Whether you’re serving it plain, adding chicken, or preparing a homemade Caesar salad for a crowd, it’s one of the most reliable, delicious recipes you can make.

With Vomfass oils and vinegars, the flavors of a classic Caesar salad reach their highest potential.

Try it with our lemon olive oil, garlic olive oil, and fig balsamic star, and see how a timeless recipe becomes unforgettable.