Gordon Ramsay Caesar Salad Recipe

The first time I made Caesar salad, I assumed it was idiot-proof. Lettuce, dressing, cheese, croutons. Done, right? Wrong. Mine was soggy, flat, and tasted like a grocery store knockoff. The dressing split, the lettuce was limp, and the croutons? Sad little bread bricks.

Then I studied how Gordon Ramsay does it. He doesn’t just assemble ingredients—he builds texture, layers umami, and controls every variable. Anchovies aren’t optional. Temperature and timing matter. And dressing isn’t dumped on—it’s emulsified and balanced.

This isn’t just a Caesar salad—it’s how to master it.

Why This Works (And Where Most Go Wrong)

Gordon’s Caesar salad isn’t about shortcuts. It’s about contrast and control.

Here’s what makes it click:

• The anchovy-based dressing doesn’t taste fishy—it tastes savory. You blend it right, and it disappears into creamy umami depth.
• The emulsion matters. Dumping oil into acid and calling it dressing? That’s how you split it. Gordon emulsifies slowly—oil in a steady stream, blender running. Smooth and stable.
• Dry lettuce is non-negotiable. If it’s wet, the dressing slides off and pools at the bottom. Salad turns soggy, fast.
• Homemade croutons > store-bought. Ramsay toasts real bread with olive oil until golden. Crunchy, not chewy. And they hold up.

Most people fail on the dressing or overdo the amount. This version fixes both.

Ingredients That Actually Matter

• Romaine Lettuce – Crunchy and mild, the backbone of the salad. Use hearts if you want extra crisp.
• Anchovy Fillets (4) – These make the dressing. No fishy taste, just umami. Skip them, and you’ve got a bland vinaigrette.
• Garlic (2 cloves) – Fresh, not pre-minced. It brings bite.
• Dijon Mustard (1 tsp) – Adds heat and stabilizes the emulsion.
• Lemon Juice (2 tbsp) – The acid. Brightens everything.
• Olive Oil (120ml) – Use a smooth, not bitter, extra virgin oil.
• Parmesan Cheese (50g, grated) – Adds salt and body to the dressing. Use a microplane—pre-shredded cheese ruins it.
• Croutons (1–2 cups) – Use stale bread. Cube, toss with oil and seasoning, and bake till golden.
• Salt + Pepper – Season the dressing to taste.
• Optional Proteins – Grilled chicken, shrimp, or extra anchovies for topping.

How To Make Gordon Ramsay Caesar Salad

Start with the dressing. In a blender or food processor, add anchovy fillets, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Blend until it’s smooth.

Now, with the motor running, slowly stream in the olive oil to emulsify. Don’t rush this. Once creamy, fold in the grated Parmesan. It should thicken slightly and taste sharp, salty, and rich.

Wash the romaine lettuce. Then dry it completely. Use a salad spinner or lay out towels and pat it dry. Water ruins everything here.

Tear into bite-sized pieces and put in a chilled mixing bowl.

Add a few spoonfuls of dressing—just enough to coat. Toss gently. This isn’t coleslaw. Go light and build.

Add the croutons. Add a shower of shaved Parmesan (use a vegetable peeler on a block). Toss once more, gently.

If you’re topping with grilled chicken or shrimp, layer it on now. Serve immediately.

What Gordon Ramsay Says About This Dish

“Anchovies are key. If you don’t use them, don’t call it Caesar.”

That quote hit me hard. I used to skip them. Big mistake. When blended, they vanish into the dressing—but the flavor sticks around.

“Dressing should cling, not drown.”

This changed how I dress salads. It’s not about quantity—it’s about coverage. Start small, toss, taste. Add more if needed.

“Use your hands. Feel the food.”

Gordon tosses salad with his hands. You control pressure, movement, everything. Spoons bruise leaves and don’t distribute well.

“Homemade croutons. Always.”

Once you taste fresh ones—golden, warm, crackly—you’ll never go back.

What I Got Wrong (And How I Fixed It)

• I overdressed the first version. It felt heavy, even though the ingredients were right. Lesson: add a little, toss, then taste.
• I used wet lettuce. My spinner was broken—I thought paper towels were “good enough.” They weren’t. It watered down the flavor.
• I used pre-grated Parmesan. It clumped, didn’t melt, and tasted dusty. Block or nothing.
• I tried to emulsify the dressing by hand. Didn’t work. Blender or bust.

Can You Tweak It?

Yes—but carefully.

• No anchovies? Try a splash of Worcestershire sauce. It won’t be the same, but it adds umami.
• No blender? Mash anchovies with garlic, whisk the rest in slowly. You’ll get close.
• Want it creamier? Add an egg yolk (coddled) or a spoon of mayo. Not classic, but it works.
• Going veg? Use capers instead of anchovies—but again, not the same depth.

Pro Tips That Change the Game

• Rest your croutons. Let them cool before adding or they’ll steam the salad.
• Pre-chill your bowl and plates. Keeps the lettuce crisp longer.
• Use a vegetable peeler for cheese. Gives you those iconic Parmesan ribbons.
• Grill your protein with lemon + rosemary. It complements the salad perfectly.

Storage + Leftover Moves

Don’t store it dressed. The lettuce wilts fast.

If you’ve got leftover components:

• Keep dressing in the fridge for 3–5 days.
• Store lettuce dry in paper towels.
• Croutons can stay at room temp in an airtight jar.

Rebuild to serve. Don’t reheat.

FAQs

Q: Can I use rotisserie chicken?
Yes, if it’s not too greasy. Let it cool slightly so it doesn’t wilt the leaves.

Q: Why is Gordon Ramsay’s Caesar salad so flavorful?
The anchovy-based emulsion is the key. It’s not just lemon and oil—it’s layers of umami and acid, blended properly.

Q: What herbs does Gordon use?
Typically none in the classic Caesar. But if you’re adding protein, thyme or rosemary works beautifully.

Q: Can I make the dressing in advance?
Yes. Up to 3 days ahead. Store it cold, stir before using.

Q: What bread makes the best croutons?
Day-old sourdough or baguette. The drier, the better—it crisps beautifully.

Try More Recipes:

• Gordon Ramsay Prawn Salad Recipe 
• Gordon Ramsay Macaroni Salad Recipe 
• Gordon Ramsay Lobster Salad Recipe 
• Gordon Ramsay Green Papaya Salad Recipe