Tijuana / North American · Salads & bowls

Classic Caesar salad

Name: Classic Caesar salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Tijuana / North American
Ingredients: 1 large head romaine lettuce, separated, washed, and thoroughly dried; 4 ounces crusty bread, torn in 3/4-inch pieces; 5 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, finely grated, divided; 1/4 teaspoon kosher salt, plus more to taste; 2 oil-packed anchovy fillets, finely mashed; 1 pasteurized large egg yolk; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper, plus more for serving; 2 ounces finely grated Parmesan, plus shaved Parmesan for serving

Cold, crisp romaine with a bright anchovy-Parmesan dressing and deeply toasted garlic croutons.

About 35 minTotal

About 35 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 large head romaine lettuce, separated, washed, and thoroughly dried
4 ounces crusty bread, torn in 3/4-inch pieces
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely grated, divided
1/4 teaspoon kosher salt, plus more to taste
2 oil-packed anchovy fillets, finely mashed
1 pasteurized large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper, plus more for serving
2 ounces finely grated Parmesan, plus shaved Parmesan for serving

Instructions

Heat oven to 375°F. Toss bread with 2 tablespoons olive oil, half the garlic, and the salt. Bake on a 10 to 12 minutes, turning once, until crisp through and deeply golden; cool completely.
Whisk anchovy, remaining garlic, pasteurized yolk, lemon juice, Dijon, Worcestershire, and pepper until smooth. Slowly whisk in remaining 3 tablespoons olive oil to make a glossy dressing, then whisk in finely grated Parmesan.
Tear romaine into large bite-size pieces only after it is completely dry. Place it in a wide bowl and add two-thirds of the dressing. Toss from the bottom until every leaf is lightly coated, adding more dressing only as needed.
Add most of the cooled croutons and toss once more. Taste a dressed leaf before adding salt; anchovy, Worcestershire, and Parmesan already contribute plenty.
Finish with remaining croutons, shaved Parmesan, and black pepper and serve immediately. Keep components separate until the last moment because even excellent dressing cannot rescue wet or pre-dressed lettuce.

Tijuana, MexicoTijuana restaurant cooking

From the table

About this recipe

Caesar salad was created in Tijuana in the 1920s by restaurateur Caesar Cardini, an Italian immigrant; it is not named for Julius Caesar.

Caesar salad was created in Tijuana in the 1920s by restaurateur Caesar Cardini, an Italian immigrant—not named for Julius Caesar. Later versions made anchovies explicit, but the enduring structure remains whole-flavored romaine, emulsified savory dressing, Parmesan, and croutons. Pasteurized yolk preserves the classic texture without presenting ordinary raw egg as a hidden risk. This Kwilt version follows the reviewed household adaptation: Preserve the highest-satisfaction classic flavor set, use the comparative winner's lighter coating discipline, accurately tell the Tijuana origin, and specify pasteurized yolk rather than hiding raw-egg risk.

Sources

Dinner does not stop at the recipe