Conquer the Caesar Salad!

Step away from the sad pre-cut bag mix and listen up.

Way back in 2023, we ventured into Williamsburg with one simple mission: secure the world’s greatest caesar salad recipe from local favorite Leo Sourdough. Well, mission accomplished. While we were there, Joey Scalabrino and Mike Fadem did more than slide a folded slip of paper with measurements across the stainless prep table. The duo treated us to a step-by-step tutorial on how to craft the perfect salad. Lucky for you, we’ve compiled the demo’s five most crucial tricks for your Caesar-making at home.

—E.W.

Ditch The Microplane

Watching fluffy, ethereal Parmigiano flutter off your grater into a heaping cheese mountain on your plate really is a beautiful sight. But save it for a finishing touch on your pasta. We’ve said it once, and we’ll say it again — this time, with Leo’s co-sign: blender Parm reigns supreme. Its beady texture yields a properly emulsified Caesar that doesn’t clump. (Use a vegetable peeler to create elegant garnishes of Parm shavings.) It’s 2024: release yourself from Big Microplane’s chokehold. 

Don’t Spoil the Oil

To emulsify your dressing, remember: olive oil goes in last. Leo’s Caesar is comprised of mostly neutral oil and a little bit olive oil. Too much olive will overpower the flavor balance, but using some adds much-appreciated depth. Follow chef Joey’s lead and stream it in once the other ingredients are already emulsified. Heat and aeration kill olive oil’s flavor: the less time on the mixing blade, the better.

Choosy Moms Choose Gem^TM

This is a salad; feature the best leaves you can find. Joey and co-owner Mike Fadem opted for a crisp and resilient 50/50 mix of Little Gems and Radicchio. Both stand up to the creamy dressing in taste and texture, plus the palm-sized leaf cups make for salad that is easier to eat than a plate of foot-long Romaine planks.

Please Season

Great salads aren’t just tossed, and they’re not chopped, they’re built. Before even adding the dressing, the lettuces are dressed with a squeeze of lemon, a pinch of salt and a crack of pepper. It’s like salting the pasta water before adding the sauce—you’ve got to season every element before you bring them together. Sure, the dressing is amazing, but layered seasoning ensures each bite is optimized.

At Leo’s, there’s red wine vinegar in the prepped dressing, and Joey waits to add lemon juice until he’s actually composing the salad. Not only do the lettuces taste bright and fresh, the dressing holds up better in the fridge (fresh citrus juice can go off-flavor in about a day). Measure out a couple extra leaves so that you can taste and adjust as you go.

Build a Better Bite with Breadcrumbs 

You assemble the perfect forkful of lettuce, crouton, ‘chovy and cheese, only to bite down and instantly stab the roof of your mouth with a chunk of sharp bread. We’ve all been there. It hurts, it ruins your ability to taste, and worse yet, your ability to trust. You know what won’t puncture your soft palate, but will still deliver on toasty crunch? Breadcrumbs. Plus, when you spoon heapfuls of golden crumbs over your salad, you get a more even carb distribution. We’re living in an abundance mindset here.