The Best Caesar Salad

 

A few months ago my best friend’s fiancé turned me on to sardines. I always knew they were in Caesar dressing, but I had never eaten a whole one before. After that, when I was at the coast for my birthday, I stopped at the fishmonger before heading home and picked up a nice can of sardines along with some clams, and prawns. Right away, I knew I wanted to make my own homemade Caesar dressing with them. And of course if you’re making homemade Caesar dressing, you have to make homemade croutons.

This version of Caesar is a little lighter and higher in protein thanks to cottage cheese, but it still packs all the garlicky, briny punch you expect from the classic. I used Porthos Sardines in hot oil so it also gave it a little kick! The croutons are rustic, crunchy, and ridiculously easy - the kind of thing that makes you wonder why you ever bought them in a bag.

         

Ingredients

For the Dressing

• 1/4 cup packed grated Parmesan cheese

• 1 clove garlic

• 2 egg yolks (see note below on safety)

• 1/3 cup thick cottage cheese

• 1 teaspoon mustard

• 1 tablespoon capers + a splash of the brine

• 3-4 anchovy fillets (or sardines, if you’re feeling bold)

• 2 tablespoons olive oil (add more as needed to blend)

• Salt and pepper, to taste

For the Croutons

• 2-3 slices of bread (rustic, sourdough, or even sandwich bread)

• 1-2 tablespoons olive oil

• Freshly ground black pepper

• Pinch of salt (optional)

Instructions

Make the Dressing

1. Add all dressing ingredients to a blender.

2. Blend until smooth and creamy, scraping down the sides if needed.

3. Taste and adjust seasoning (add more olive oil for silkiness, or extra caper brine if you like more tang).

Make the Croutons

1. Preheat oven to 375°F (190°C).

2. Tear bread into bite-sized pieces - rustic edges make the best texture.

3. Toss with olive oil, pepper, and a pinch of salt if desired.

4. Spread on a baking sheet and roast 10–15 minutes, stirring halfway, until golden and crispy.

   
   

Storage Notes

• Dressing: Store in the fridge up to 2–3 days with raw yolks, or 5–7 days if you use pasteurized yolks.

• Croutons: Keep in an airtight container at room temperature for 2–3 days, or freeze for longer storage and re-crisp in the oven.

I topped my salad with a couple of whole sardines, but I think it would also be amazing with seared salmon, grilled chicken, or even steak!