I first tasted the irresistible pairing of Caesar salad and fries on a rainy afternoon in Lisbon, where a bustling bistro served a crisp Romaine bowl alongside hot, salted fries.
The contrast of temperatures and textures, crunchy lettuce, silky anchovy-laced dressing, and the hot, crackling exterior of fries – made it a must-make at home.
You’ll love how the salty, savory notes of the dressing play against the warm starchiness of potatoes, creating a healthy-ish indulgence that feels both comforting and sophisticated.
I discovered that a few simple techniques transform this duo into a restaurant-worthy quick lunch or light dinner you’ll crave again and again.
Caesar Salad and Fries
Equipment
- Chef's knife – for clean, quick lettuce and garlic prep
- Salad spinner – removes excess water to keep dressing clingy
- Air fryer or heavy skillet – for crisp, even fries
Ingredients
- 300 g 10.5 oz Romaine lettuce, 6 cups chopped
- 200 g 7 oz Russet potatoes, 2 medium
- 60 g 1/2 cup Parmesan cheese, grated
- 120 ml 1/2 cup mayonnaise
- 30 ml 2 tbsp lemon juice
- 10 g 2 cloves garlic, minced
- 8 g 1 tsp anchovy paste
- 15 ml 1 tbsp Dijon mustard
- 30 ml 2 tbsp olive oil
- 5 g 1 tsp flaky sea salt
- 5 g 1/2 tsp freshly ground black pepper
- 240 ml 1 cup vegetable or peanut oil
Instructions
- Prepare the fries: Peel (optional) and cut potatoes into 8 mm (1/3 inch) sticks for even cooking. Rinse in cold water to remove surface starch; you’ll see the water cloud then clear with quick rinses.
- Soak and dry: Soak the cut potatoes in cold water for 30 minutes, or at least 15 minutes for quicker prep. Dry thoroughly on a clean towel so oils don’t splatter and fries crisp properly.
- Heat oil: Warm 240 ml (1 cup) oil in a deep skillet or heat your air fryer to 200 C (390 F). For skillet frying, aim for 175 C (350 F) for the first fry, and 190 C (375 F) for finishing to achieve that crackling exterior.
- Par-cook fries: Fry in batches 3-4 minutes until pale and tender but not browned. Transfer to a tray and let rest; you’ll notice the scent of cooked potato rising, signaling starch gelatinization.
- Finish fries: Increase temperature and fry again 2-3 minutes until deep golden and crisp. If air frying, cook 8-10 minutes with a light spray of oil, shaking halfway.
- Make the dressing: In a bowl, whisk 120 ml (1/2 cup) mayonnaise, 30 ml (2 tbsp) lemon juice, 10 g (2 cloves) minced garlic, 8 g (1 tsp) anchovy paste, 15 ml (1 tbsp) Dijon mustard, and 30 ml (2 tbsp) olive oil. Taste and adjust salt and pepper. You’ll get a punchy, aromatic mix that smells bright and savory.
- Toss the salad: In a chilled bowl, combine 300 g (6 cups) chopped Romaine and most of the 60 g (1/2 cup) grated Parmesan. Add 2-3 tbsp dressing and toss gently until leaves are glossy and coated. The lettuce should crackle under your fork.
- Plate and serve: Pile dressed Romaine onto plates, sprinkle remaining Parmesan, and place a generous portion of hot fries alongside or on top for the Caesar fries effect. The contrast of warm, salty fries and cool, creamy salad is immediate and addictive.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Double fry method: Par-cook then finish at higher heat for a crisp, non-greasy fry.
- Anchovy swap: Use Worcestershire for a milder umami if anchovy is unavailable.
Crunch-Worthy Components That Make This Caesar Salad & Fries Sing
- 300 g (10.5 oz) Romaine lettuce – 6 cups chopped: provides rigid cell walls for crunch and a mildly bitter flavor that contrasts rich dressing
- 200 g (7 oz) Russet potatoes – 2 medium: high amylose content gives a fluffy interior and promotes Maillard browning on the crust
- 60 g (1/2 cup) Parmesan cheese: aged casein proteins and umami peptides add savory depth and mouth-coating richness
- 120 ml (1/2 cup) mayonnaise: emulsified oil and egg yolk create a stable, creamy base that clings to leaves
- 30 ml (2 tbsp) lemon juice: citric acid brightens flavors and helps cut through fat
- 10 g (2 cloves) garlic: contains sulfur compounds that provide pungency and aromatic complexity
- 8 g (1 tsp) anchovy paste: inosinate-rich ingredient that intensifies savory perception
- 15 ml (1 tbsp) Dijon mustard: mucilage and acidity help stabilize the dressing emulsion
- 30 ml (2 tbsp) olive oil: monounsaturated fat carries aromatic notes and smooths texture
- 5 g (1 tsp) flaky sea salt and 5 g (1/2 tsp) black pepper: essential seasonings that enhance and lift all components
- 240 ml (1 cup) vegetable or peanut oil: high smoke point for efficient heat transfer and crisping during frying
Kitchen Tools You’ll Need
- Chef’s knife.
- Salad spinner.
- Deep skillet or Dutch oven.
- Thermometer (for oil temperature).
How to Build the Ultimate Caesar Salad & Fries, Bite by Bite?
- Start by prepping lettuce and potatoes. Chop Romaine into bite-size pieces and pat dry until leaves make a crisp snapping sound. Cut potatoes into uniform sticks so they cook evenly and emit a faint earthy aroma when raw.
- Rinse cut potatoes under cold water until water runs clear, then soak for 15-30 minutes. The water should cloud, then clear; that cloudiness is surface starch leaving the potatoes, which keeps fries from becoming gluey.
- Dry the potatoes completely. Damp fries cause oil to splatter and steam during frying, which prevents proper browning. They should look matte and slightly dry to the touch.
- Heat oil and par-cook the fries until pale and tender. You’ll notice a softened center and a faint toasty scent. Drain on paper towels and rest; this first cook sets the interior texture.
- Finish the fries ata higher heat to create a blistered, golden exterior. Listen for a lively sizzle and watch for uniform browning; fragrant roasted potato and caramel-like aroma signals readiness.
- Whisk the dressing until glossy. Combine mayonnaise, lemon, garlic, anchovy paste, Dijon, olive oil, salt, and pepper. The aroma should be bright, garlicky, and savory with a smooth sheen.
- Toss lettuce with most of the dressing and Parmesan. Leaves should be lightly coated, glossy, and yield a crisp crunch. The sound and texture here are key – not soggy, not dry.
- Assemble and serve. Plate the chilled salad next to steaming fries, or lay fries atop for Caesar fries style. The immediate sensory hit is heat meeting coolness, creamy meeting crisp, and salty meeting bright.
Chef Confessions: Tricks for Super-Crisp Fries and Lively Caesar
Tip 1: Double Fry Technique
Double-frying gives fries a tender interior and an exterior that snaps. Par-cook at a lower temperature, rest, then finish at a higher heat. It’s the difference between limp fries and fries that sing.
Tip 2: Dry Your Lettuce
A salad spinner removes micro-droplets that dilute dressing and lead to sogginess. Dry leaves help dressing cling, so every forkful is flavorful and texturally satisfying.
Tip 3: Temper the Anchovy
If anchovy feels intimidating, dissolve a small amount into the lemon and mustard first. It blends invisibly yet gives deep umami without a fishy punch.
Common Mistakes When Making Caesar Salad And Fries
Mistake 1: Frying at the Wrong Temperature
If the oil is too hot, the exterior burns before the interior cooks. If too cool, fries absorb oil and get greasy. Use a thermometer and aim for 175 C (350 F) for par-cook and 190 C (375 F) to finish.
Mistake 2: Overdressing the Lettuce
Too much dressing makes leaves limp. Start with a small amount and toss gently; you can always add more. The goal is a glossy coating, not a pool at the bottom.
Mistake 3: Wet Fries
Skipping the soak or inadequate drying causes soggy fries. Rinse, soak, and pat completely dry to ensure crispness and prevent oil splatter.
How to store Caesar salad and fries?
- Room temperature: Serve immediately for best texture; fries lose crispness within 15-30 minutes.
- Fridge: Store salad components separately in airtight containers for up to 2 days; fries will keep in the fridge for 1 day but will soften.
- Freezing: Not recommended for assembled salad or fries; freeze raw potatoes if needed for up to 3 months.
Nutritional Benefits of Caesar Salad And Fries
This dish offers protein from Parmesan and anchovies, vitamin K and folate from Romaine, and satisfying carbohydrates from potatoes.
It’s not dairy-free due to Parmesan and mayo, and not inherently gluten-free if croutons are added; otherwise, naturally gluten-free and high-protein when paired with chicken.
Frequently Asked Questions
You can prep components ahead. Keep dressing refrigerated, lettuce dry in a sealed container, and fries par-cooked. Finish fries hot and toss salad just before serving for the best texture.
Yes, when balanced. Use moderate oil, add lean protein like grilled chicken, and portion fries to keep it a healthy-ish indulgence rather than a heavy meal.
Use the double fry method, dry potatoes thoroughly, and avoid overcrowding the pan. A final blast of high heat creates a crisp, golden shell.
Absolutely, omit croutons and check labels on anchovy paste and mustard. The core ingredients are naturally gluten-free.
