I remember the first time I tried a Caesar salad at a fancy restaurant. I expected something basic-romaine lettuce, bottled dressing, maybe some croutons. But what I got was something wildly different: warm croutons, anchovy-packed dressing, a soft egg yolk… I was hooked.
Then I saw Gordon Ramsay make his version on a cooking special. It had flair. It had boldness. It had an egg that wasn’t hard-boiled but soft-boiled-like a surprise hidden in every bite. That was the day I realized Caesar salad didn’t have to be boring.
Gordon Ramsay’s Caesar Salad Is
- Punchy with flavor
- Not your grandma’s version
- Anchovy-rich and unapologetically creamy
- Full of texture and temperature contrasts
- Made with a warm poached egg-not raw, not hard-boiled-perfectly soft
It’s classic Caesar turned gourmet. A little challenging. A lot rewarding.
Gordon Ramsay Caesar Salad Recipe
Ingredients Needed
Let me tell you: the first time I made this, I thought I had everything. I did not. I forgot anchovies and it made a huge difference. So here’s your complete checklist. no surprises at prep time.
For The Salad
- Romaine lettuce (go fresh and crisp. no bagged stuff)
- Parmigiano-Reggiano (freshly shaved)
- Fresh baguette or sourdough (for croutons)
- Olive oil (extra virgin is best)
- Garlic clove (for rubbing bread before toasting)
For The Dressing
- Anchovy fillets (packed in oil-about 3-4)
- Dijon mustard (not yellow mustard, trust me)
- Egg yolk (raw or pasteurized, depending on your comfort)
- Lemon juice (fresh squeezed only)
- Olive oil (this gets emulsified into the dressing)
- Worcestershire sauce (just a splash)
- Salt and black pepper
For The Egg
- 1 whole egg (for soft-boiling or poaching)
This isn’t a salad you throw together in five minutes. But the depth of flavor makes the prep 100% worth it.
Equipment Needed
The first time I tried this, I didn’t have a microplane or a proper whisk. That salad was sad. Here’s what you’ll want:
- Sharp chef’s knife
- Large mixing bowl
- Medium pot (for boiling or poaching the egg)
- Tongs (to toss the lettuce gently)
- Whisk (essential for dressing emulsion)
- Microplane or grater (for shaving Parmesan)
- Sheet pan (for toasting croutons)
- Garlic press (optional but handy)
Optional but pro-level:
- Immersion blender (makes dressing in seconds)
- Salad spinner (nobody likes soggy leaves)
Ingredient Science Spotlight
Let’s geek out for a second. Why does Gordon’s Caesar taste that good? It’s chemistry.
Anchovies
Don’t skip them. They’re not fishy once blended. They bring umami, the flavor that makes your brain say YES. Anchovies dissolve into the dressing, giving it a salty, savory backbone that’s addictive.
Egg Yolk
This is your emulsifier. It’s the glue that binds lemon juice and oil into a creamy dressing. Without it? You’ll get a watery mess.
Parmesan
Real Parmigiano-Reggiano has crystals-that’s protein breaking down into tiny flavor bombs. Pre-shredded cheese? Doesn’t even come close.
Dijon Mustard
Acts like a co-emulsifier. It stabilizes the dressing and gives a little zing.
Soft-Boiled Egg
Gordon’s twist. It adds richness, silkiness and a warm center that plays beautifully against the chilled lettuce. Temperature contrast is flavor magic.
Instructions To Make Gordon Ramsay’s Caesar Salad
Here’s how I do it, step-by-step, just like Gordon (but with a few personal hacks I’ve picked up).
Make Your Croutons
- Preheat oven to 375°F (190°C)
- Cube fresh bread-don’t make them too tiny
- Drizzle with olive oil
- Rub with garlic (just halve a clove and drag it across the bread)
- Toast for 10-15 minutes, flipping once
Soft-Boil Your Egg
- Bring water to a gentle simmer
- Add egg carefully
- Cook for 6 minutes-set a timer!
- Transfer to ice bath to stop cooking
- Peel gently
Optional Gordon move: Poach the egg instead of boiling it-3 minutes max. You get an even runnier center.
Make The Dressing
- Mash anchovies in a bowl with the back of a spoon
- Add Dijon mustard, egg yolk, lemon juice, Worcestershire
- Whisk until combined
- Slowly drizzle in olive oil while whisking hard
- Season with salt and pepper
Toss The Salad
- Tear romaine (don’t chop-chopping bruises the leaves)
- Toss gently with dressing
- Add croutons
- Plate it all up
- Top with shaved Parmesan
- Add that soft egg right in the center
- Finish with black pepper
Boom. That’s restaurant-quality Caesar on your plate.
Common Mistakes & Fixes
We’ve all been there. Salad disasters happen. Here’s how to avoid them.
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Using Bottled Dressing
Fix: Don’t. Just don’t. Homemade takes 5 minutes and tastes 100x better.
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Skimping On Anchovies
Fix: Embrace the anchovy. Once it’s in the dressing, it disappears into flavor.
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Overcooking The Egg
Fix: Use a timer. Even 30 seconds over makes it hard instead of soft.
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Using Soggy Lettuce
Fix: Wash and spin it dry. Water kills emulsified dressing.
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Cutting Instead Of Tearing Lettuce
Fix: Tear by hand. Leaves stay perky, not bruised.
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Adding Cheese Too Early
Fix: Add Parm last. Otherwise, it melts into the dressing and clumps.
Smart Substitutions
Don’t have something? Don’t panic. I’ve made swaps that still work beautifully.
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No Anchovies?
Use a teaspoon of anchovy paste or a splash of fish sauce.
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No Dijon?
A bit of whole grain mustard can work in a pinch.
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No Raw Egg?
Use pasteurized egg yolk or a spoon of mayo.
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No Romaine?
Try baby kale or little gem lettuce.
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Gluten-free?
Use GF bread for croutons or roasted chickpeas for crunch.
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Vegetarian?
Use capers instead of anchovies. It won’t be the same but still great.
FAQs
What Makes Gordon Ramsay’s Caesar Salad Different?
Gordon Ramsay adds a twist by using anchovies in the dressing and making fresh croutons with a garlic butter base. It’s rich and flavorful.
Can I Make The Caesar Dressing Ahead Of Time?
Yes, you can. Just store it in the fridge for up to 3 days. Stir it well before using.
How Can I Make This Caesar Salad Vegetarian?
To make it vegetarian, skip the anchovies in the dressing and use a plant-based parmesan substitute.