Salads
This Brutus salad recipe delivers the bold, spicy kick of a Caesar with a modern twist—crispy celery crowns replacing croutons and a tangy dill-tomato velouté that cuts through rich toppings.
The secret lies in the anchovy-based dressing, where garlic, hot sauce, and Parmesan create a complex, umami-packed base that transforms simple romaine into a restaurant-worthy dish. I developed this version after craving something with the heat of a Brutus but the texture contrast of a classic Caesar.
The dressing is where the magic happens—anchovies and garlic form the foundation, while hot sauce adds the signature spice. A touch of Dijon mustard emulsifies everything, creating a velvety sauce that clings to crisp romaine leaves and crispy celery crowns.
The celery crowns (thinly sliced celery fried until golden) provide the crunch that croutons can't match, elevating this salad from ordinary to extraordinary. This method ensures every bite delivers that perfect balance of heat, creaminess, and crunch.
What sets this Brutus salad apart is its versatility—add grilled chicken for protein, soft-boiled eggs for richness, or crispy bacon for smoky depth. The traditional Caesar gets a modern upgrade with the celery crowns, which stay crisp even when dressed.
The dill-tomato velouté adds brightness that cuts through any toppings, making this salad both satisfying and refreshing. Whether you're serving it as a main course or a side, this recipe delivers restaurant-quality results with minimal effort.
For those who prefer a lighter version, swap the anchovies for nutritional yeast and use vegan Parmesan. The dressing still packs flavor, proving this salad can be both traditional and adaptable. Let's get started—this is one salad that will disappear faster than you can say "Brutus."
Ingredients for brutus salad
Restaurant-quality Brutus salad hinges on crisp celery crowns and umami-rich anchovy dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Romaine Lettuce 🥬 | 1 whole | Heads cut into 1/4-inch thick wedges |
| Celery Stalks 🥬 | 4 whole | Thinly sliced into 1/8-inch rounds |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety preferred |
| Anchovy Fillets 🐟 | 4 whole | High-quality, packed in oil |
| Garlic Cloves 🧄 | 3 cloves | Freshly minced for maximum flavor |
| Hot Sauce 🌶️ | 1 tbsp | Like Tabasco or Cholula |
| Dijon Mustard 🍯 | 1 tbsp | For proper emulsification |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine grade |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped dill |
| Tomato Paste 🍅 | 1 tbsp | Smooth, no added salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Grilled Chicken Breast 🍗 | 1 lb | Optional protein addition |
| Soft-Boiled Eggs 🥚 | 2 whole | Optional garnish |
The anchovies are non-negotiable for that signature Brutus depth—Bruno or Colosio brands from Italian markets deliver the best quality. Look for fillets packed in oil, not salt, as they dissolve more cleanly. Whole Foods or specialty stores carry these, but any high-end grocery will stock them. Freshly mincing the garlic (not pre-minced jars) ensures vibrant flavor. For the celery crowns, use crisp, pale stalks—avoid any with brown spots or rubbery texture. Thinly slice them on a mandoline for even rounds that crisp perfectly.
No anchovies? Nutritional yeast at double the amount mimics the umami, though purists will notice the difference. Substitute hot sauce with a dash of soy sauce for depth if needed. The tomato paste can be swapped for roasted cherry tomatoes blended smooth, though it lacks the concentrated sweetness. For the lettuce, romaine with firm, upright leaves holds up best—avoid wilted or yellowing heads. The grilled chicken, if using, should be seasoned with smoked paprika and garlic powder to complement the dressing.
Store the anchovy paste (mashed fillets) in the fridge for up to 3 days—it keeps better than you'd think. The celery crowns stay crisp for 2 days if stored in an airtight container with a paper towel to absorb moisture. The dressing can be made 1 day ahead, though the celery crowns are best fried fresh. For maximum crunch, fry the celery in small batches—overcrowding steams instead of crisps. The salad itself keeps for 4 hours dressed, but the celery crowns lose crispness after 2 hours.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this salad for busy nights—just toss chopped romaine, celery, and a quick anchovy-garlic dressing. No wilting, no soggy mess, and honestly? The hardest part is remembering to open the olive oil.
- Umami Bomb: That anchovy-garlic dressing isn’t just flavor—it’s a full-on experience. The saltiness cuts through the crisp romaine, while the garlic lingers like a warm hug. (Yes, even if you’re not a garlic lover, this one wins you over.)
- Lunchbox Legend: Between us, this salad holds up perfectly for work lunches. The celery stays crunchy, the dressing clings without getting gross, and I’ve packed it for three days straight without complaint. Zero sad desk lunches here.
- Budget Power Move: Anchovies and olive oil stretch this salad into a week’s worth of meals. I buy them in bulk, and honestly? The cost per serving is laughable. Plus, it’s the kind of dish that makes you feel fancy without breaking the bank.
Step-by-step instructions for Brutus salad
Master this classic Italian salad with perfectly crisp celery crowns and a velvety dill-tomato dressing.
Prepare the Crispy Celery Crowns
Slice the 4 whole celery stalks into 1/8-inch rounds using a sharp chef's knife. You'll need about 3 cups of thin slices. Transfer them to a large mixing bowl and toss with the 0.5 cup extra-virgin olive oil until evenly coated. Sprinkle with 1 tsp of the 1.5 tsp salt and 0.25 tsp of the 0.5 tsp black pepper.
Spread the celery slices in a single layer on a parchment-lined baking sheet. Bake at 375°F for 12-15 minutes until golden brown and crispy. Watch carefully—they burn quickly once they reach this color. Remove from oven and let cool completely before using. This crisp texture is the signature element of a proper Brutus salad.
Create the Zesty Dill-Tomato Velout
In a small saucepan, combine the 1 tbsp tomato paste, 3 cloves minced garlic, and 1 tbsp hot sauce. Cook over medium heat for 2 minutes until fragrant. Add the 0.5 cup finely grated parmesan cheese and stir until melted.
Remove from heat and whisk in the 1 tbsp Dijon mustard, 1 tbsp lemon juice, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Thin with 2 tablespoons of ice water if needed to achieve a pourable consistency. Let cool completely before using—this ensures proper emulsification when combined with the dressing.
Assemble the Salad Base
Cut the 1 whole romaine lettuce into 1/4-inch thick wedges, removing any tough stems. Arrange the crispy celery crowns in a circular pattern on a large platter, creating a crown-like formation. This is the signature presentation that gives Brutus salad its name.
Gently place the romaine wedges between the celery crowns, creating an elegant, layered effect. Drizzle the cooled dill-tomato velout evenly over the entire salad, allowing it to seep into the lettuce leaves. The dressing should coat the greens lightly without overwhelming them.
Add Optional Protein Garnishes
Slice the 1 lb grilled chicken breast into thin strips and arrange them over the salad if using. For the 2 whole soft-boiled eggs, peel them carefully and halve lengthwise. Place the egg halves on top of the chicken strips, creating a visually appealing contrast with the crisp celery.
Sprinkle with the remaining 1 tsp dried dill and serve immediately. The crisp celery crowns should maintain their crunch, the lettuce should be dressed but not wilted, and the egg yolks should be perfectly set with just a hint of runny center. This balance of textures and temperatures makes Brutus salad truly exceptional.
Pro Tips For Making Brutus Salad
- Toast Celery Properly: Cut celery into ¼-inch thick slices and dry them thoroughly with paper towels—wet celery steams instead of toasting. Heat your oil in a dry pan over medium-high until shimmering, then add the celery in a single layer. Let it cook undisturbed for 3-4 minutes until golden brown and crisp, or it’ll turn soggy and sad. (Yes, even if you’re impatient like me, resist the urge to stir early.)
- Mince Anchovies Fine: Skip the whole fillets—break them into tiny pieces with your fingers or the flat of a knife before adding to the dressing. This way, they dissolve smoothly into the oil without leaving fishy chunks. (I learned this the hard way after serving a salad with an anchovy surprise in every bite.)
- Chill the Dressing: Whisk your olive oil, garlic, and anchovies together, then let the dressing sit at room temp for 10 minutes before tossing. This gives the garlic time to infuse fully without overpowering. (Sounds weird, but it works—trust me, the flavor’s way more balanced.)
- Core the Lettuce: Remove the tough inner core of romaine before chopping—it’s bitter and chewy, and no one wants that texture. Just slice off the base where the leaves meet, then tear or chop the rest. (Does it look like you’re ruining the head? Yes. Does it make the salad better? Every. Single. Time.)
Make-ahead tips for brutus salad
Dressing Prep Ahead
The dressing is the heart of this salad, and it keeps beautifully when prepped in advance. I make mine 1 day ahead—just store the cooled velouté in an airtight container in the fridge.
The flavors meld even better overnight, and you’ll save time on serving day. When ready to assemble, whisk it briefly to re-emulsify before drizzling. 🥄
Celery Crown Storage
Celery crowns are the star, but they lose crispness fast. Fry them fresh for best results, but if you need to prep ahead, store them in a single layer on a wire rack inside an airtight container with a paper towel.
They’ll stay crisp for 2 days this way. Reheat in a 350°F oven for 3-5 minutes if they’ve softened—just until they regain their crunch.
Protein Prep Options
Grilled chicken can be cooked 2 days ahead and stored in the fridge. Slice it just before serving to keep it tender. For soft-boiled eggs, prep them 1 day ahead—peel and store in cool water in the fridge.
Reheat in warm water for 1 minute before serving to maintain that perfect runny yolk. 🍳
Full Salad Assembly
Assemble the salad 1 hour before serving to let the dressing soak into the lettuce without wilting it. Keep the celery crowns and protein garnishes separate until the last minute.
This ensures maximum crunch and presentation. If making ahead, store the dressed lettuce in a sealed container and add toppings just before serving.
Freezer-Friendly Components
While the full salad doesn’t freeze well, you can freeze individual components. The velouté dressing freezes for 1 month—just thaw in the fridge overnight. The celery crowns don’t freeze well, but you can freeze the raw celery slices (uncooked) for 2 weeks.
Fry fresh when ready to serve for the best texture.
Serving Timeline
Plan your timeline like this: Fry celery crowns 30 minutes before serving, assemble the salad 1 hour ahead, and add proteins/eggs just before guests arrive. This keeps everything at peak texture and temperature. Trust me, this method makes hosting effortless while keeping the salad restaurant-worthy. ✨
Nutrition facts
Frequently asked questions
Why is this salad called "Brutus"?
The name comes from the crispy celery crowns arranged in a circular pattern—resembling a crown—that surround the romaine. This presentation gives it the regal "Brutus" name, inspired by the Roman emperor's crown. The spicy kick also adds to its bold character!
Can I make the dressing without anchovies?
Yes! For a vegan version, replace the 4 anchovy fillets with 2 tbsp nutritional yeast and 1 tsp soy sauce. The umami flavor will still shine through, though purists may notice a slight difference. The dressing will still emulsify beautifully with these substitutes.
How do I keep the celery crowns extra crispy?
Fry them in small batches at 375°F until golden brown—don't overcrowd the pan! After baking, transfer them immediately to a wire rack to cool. Store in an airtight container with a paper towel to absorb moisture. For extra crunch, reheat at 350°F for 3-5 minutes before serving.
What's the best way to store leftover dressing?
Store the cooled dressing in an airtight container in the fridge for up to 5 days. Before using, whisk vigorously to re-emulsify—it may separate slightly. For longer storage, freeze it for 1 month, thawing overnight in the fridge. The flavors actually improve after resting!
Can I use regular croutons instead of celery crowns?
While possible, celery crowns are the traditional choice—they stay crisp longer and add a refreshing celery flavor that complements the spicy dressing. If you must use croutons, opt for sturdy ones like panko and toast them extra crispy to match the texture. The salad will still taste great, but it won't be authentic!