Hamdi Saidani Julia Child Caesar Salad is a classic American side dish. This version uses fresh romaine lettuce, crunchy garlic croutons, and a tangy dressing made with Dijon mustard and Worcestershire sauce.
I’ve tried a few versions of Caesar salad and this one from Julia is the one I keep going back to because the dressing has such a sharp, clean bite. Most recipes rely on heavy mayo to get that thickness, but here you’re building a real emulsion with olive oil and lemon juice. The first time I made this, I dumped the oil in too fast and the whole thing stayed watery. Now I always add the oil one drop at a time at the start so it actually thickens up.
The croutons are doing more work than you’d think here. If you use the bagged kind from the store, they’re usually too hard and don’t soak up any of that garlicky oil. Slicing a baguette thin and baking it with fresh garlic makes them crisp but light enough to shatter when you bite into them. It’s a small change that makes the whole bowl feel like it came from a high-end French bistro.
Julia Child Caesar Salad Ingredients
For the Croutons:
- 1/2 French baguette, sliced 1/4 inch (6mm) thick
- 3 tbsp (45ml) extra virgin olive oil
- 1 tsp (5g) minced garlic
- 2 tbsp (10g) grated parmesan cheese
For the Caesar Salad Dressing:
- 2 cloves (10g) garlic, minced
- 2 tsp (10g) Dijon mustard
- 1 tsp (5ml) Worcestershire sauce
- 2 tsp (10ml) fresh lemon juice
- 1 1/2 tsp (7ml) red wine vinegar
- 1/3 cup (80ml) extra virgin olive oil
- 1/2 tsp (3g) sea salt
- 1/8 tsp (1g) black pepper
For the Caesar Salad:
- 1 large head romaine lettuce
- 1/3 cup (35g) parmesan cheese, shredded or shaved
How To Make Julia Child Caesar Salad
- 1. Heat the oven: Preheat your oven to 375°F (190°C) and grab a large rimmed baking sheet. Cut the baguette into thin rounds, making sure they’re even so they all brown at the same speed.
- 2. Toast the bread: Arrange the bread slices in a single layer, then drizzle with the oil and scatter the minced garlic over the top. Bake for about 10 minutes until they’re golden and smell like a garlic knot.
- 3. Finish the croutons: Pull the tray out and immediately sprinkle the grated parmesan over the hot bread. Let them sit on the tray to cool completely so they get fully crunchy before you add them to the greens.
- 4. Start the dressing: Put the garlic, mustard, Worcestershire sauce, lemon juice, and vinegar into a small glass bowl. Whisk these together until the mustard is fully mixed in and there are no clumps.
- 5. Emulsify the oil: Drizzle the olive oil in very slowly while whisking the entire time without stopping. If you go too fast, the oil will just float on top instead of turning into a creamy sauce.
- 6. Prep the greens: Wash the romaine well and dry it with a spinner or a clean kitchen towel. Tear the leaves by hand into bite-sized chunks instead of cutting them with a knife to prevent the edges from turning brown.
- 7. Toss the salad: Put the lettuce into your biggest bowl and pour the dressing over the top. Use your hands or large tongs to turn the leaves until every single piece has a thin coating of the sauce.
- 8. Add the crunch: Toss in the cooled croutons and the shaved parmesan cheese right before you plan to eat. If you add them too early, the bread will turn soggy and the cheese will lose its sharp texture.
Recipe Tips
- Dry the lettuce completely: If there’s even a little bit of water left on the leaves, the dressing won’t stick and it’ll just pool at the bottom of the bowl. Use a salad spinner or pat every leaf dry with a clean cloth.
- Use a heavy bowl for the dressing: When you’re whisking and pouring oil at the same time, the bowl tends to slide around the counter. Set it on a damp paper towel to keep it steady so you can focus on the slow drizzle.
- Shave the cheese yourself: The pre-shredded stuff in plastic tubs is coated in potato starch to keep it from sticking together. Buying a block of parmesan and using a vegetable peeler to make wide ribbons gives you a much better texture.
- Make extra croutons: These stay good in an airtight container for about three days on the counter. They’re great for snacking or throwing into a bowl of tomato soup later in the week.
- Chill your serving bowl: Put the big wooden or glass bowl in the fridge for 20 minutes before you assemble the salad. A cold bowl keeps the romaine leaves from wilting while you’re sitting at the table.
What To Serve With Julia Child Caesar Salad
A piece of grilled chicken or some sautéed shrimp makes this feel like a full meal. The warm protein goes well with the cold, crisp leaves and the salty dressing.
If you’re serving this as a side, a bowl of pasta with red sauce or a hot slice of pizza is a classic choice. A cold glass of sparkling water with a lemon wedge helps clean the garlic off your tongue between bites.
How To Store Julia Child Caesar Salad
- Fridge: Store the dressing in a small glass jar for up to four days. Keep the washed and dried lettuce in a bag with a dry paper towel to soak up any moisture that builds up.
- Reheat: You shouldn’t reheat the salad once it’s put together. If you have leftover croutons that got a bit soft, toss them in a dry pan over medium heat for a minute to bring the crunch back.
- Freeze: Don’t freeze any part of this recipe. The lettuce will turn into mush and the dressing will separate and become oily when it thaws out.
Julia Child Caesar Salad Nutrition Facts
Per serving (1 of 4):
- Calories: 280 kcal
- Protein: 6g
- Fat: 22g
- Carbohydrates: 15g
- Sugar: 2g
- Sodium: 490mg
FAQs
Can I use bottled lemon juice for the Julia Child Caesar Salad dressing?
No, you really need to use a fresh lemon here. The bottled stuff has a metallic aftertaste that will ruin the balance of the mustard and garlic.
How do I stop my Caesar salad from getting soggy?
Only add the dressing and croutons right before you’re ready to eat. If the salad sits for more than ten minutes with the sauce on it, the leaves will lose their snap.
Can I make this Julia Child Caesar Salad without a whisk?
Yes, you can put all the dressing ingredients in a small mason jar and shake it hard for about a minute. This is actually a great way to make sure the oil and vinegar stay mixed together.
What’s a good substitute for the baguette in the croutons?
You can use any crusty bread like sourdough or even thick-cut Italian bread. Just make sure it’s a bit dry or stale so it crisps up properly in the oven.
Is there an easy way to mince the garlic for the dressing?
You can use a microplane or a fine grater to turn the garlic into a paste. This helps it blend into the oil much better than chopped pieces would.
Try More Julia Child Recipes:
Julia Child Caesar Salad
Description
This Julia Child-inspired Caesar Salad is a masterclass in French-technique-meets-American-classic. Unlike the heavy, mayonnaise-based dressings found in bottles, this version relies on a hand-whisked emulsion of extra virgin olive oil, Dijon mustard, and fresh lemon juice to create a bright, zesty coating. The standout feature is the homemade garlic-parm croutons, which are toasted to a golden crisp and act as savory sponges for the dressing. It’s a sophisticated, textural experience that proves why Julia’s focus on “the essentials”—perfectly dry lettuce and high-quality Parmesan—makes all the difference.
Ingredients
For the Croutons:
For the Caesar Salad Dressing:
For the Caesar Salad:
Instructions
- Heat the oven: Preheat your oven to 375°F (190°C) and grab a large rimmed baking sheet. Cut the baguette into thin rounds, making sure they’re even so they all brown at the same speed.
- Toast the bread: Arrange the bread slices in a single layer, then drizzle with the oil and scatter the minced garlic over the top. Bake for about 10 minutes until they’re golden and smell like a garlic knot.
- Finish the croutons: Pull the tray out and immediately sprinkle the grated parmesan over the hot bread. Let them sit on the tray to cool completely so they get fully crunchy before you add them to the greens.
- Start the dressing: Put the garlic, mustard, Worcestershire sauce, lemon juice, and vinegar into a small glass bowl. Whisk these together until the mustard is fully mixed in and there are no clumps.
- Emulsify the oil: Drizzle the olive oil in very slowly while whisking the entire time without stopping. If you go too fast, the oil will just float on top instead of turning into a creamy sauce.
- Prep the greens: Wash the romaine well and dry it with a spinner or a clean kitchen towel. Tear the leaves by hand into bite-sized chunks instead of cutting them with a knife to prevent the edges from turning brown.
- Toss the salad: Put the lettuce into your biggest bowl and pour the dressing over the top. Use your hands or large tongs to turn the leaves until every single piece has a thin coating of the sauce.
- Add the crunch: Toss in the cooled croutons and the shaved parmesan cheese right before you plan to eat. If you add them too early, the bread will turn soggy and the cheese will lose its sharp texture.
Notes
-
Dry the lettuce completely: If there’s even a little bit of water left on the leaves, the dressing won’t stick and it’ll just pool at the bottom of the bowl. Use a salad spinner or pat every leaf dry with a clean cloth.
Use a heavy bowl for the dressing: When you’re whisking and pouring oil at the same time, the bowl tends to slide around the counter. Set it on a damp paper towel to keep it steady so you can focus on the slow drizzle.
Shave the cheese yourself: The pre-shredded stuff in plastic tubs is coated in potato starch to keep it from sticking together. Buying a block of parmesan and using a vegetable peeler to make wide ribbons gives you a much better texture.
Make extra croutons: These stay good in an airtight container for about three days on the counter. They’re great for snacking or throwing into a bowl of tomato soup later in the week.
Chill your serving bowl: Put the big wooden or glass bowl in the fridge for 20 minutes before you assemble the salad. A cold bowl keeps the romaine leaves from wilting while you’re sitting at the table.
