Classic Caesar Salad

The first time I attempted Caesar dressing from scratch, I stood over a mixing bowl for twenty minutes, my arm aching as I whisked olive oil into the emulsion drop by drop. That afternoon taught me that patience transforms humble ingredients into something extraordinary. Now, whenever I make this salad, I remember how the kitchen filled with the sharp tang of lemon and garlic, cutting through the richness of egg yolk and Parmesan. There is something deeply satisfying about creating that creamy, velvety dressing yourself rather than reaching for a bottle.

I served this at a dinner party last spring, right as the weather turned warm enough to keep the windows open while cooking. My friend Sarah, who swore she hated Caesar salad, went back for thirds and asked for the dressing recipe before she even left. Something about the balance of bright lemon against the umami depth of Worcestershire and anchovies makes it impossible to stop eating.

Ingredients

• 2 large heads romaine lettuce: Fresh, crisp romaine is non-negotiable here. Wash and dry it thoroughly so the dressing clings to every leaf.
• 2 cups croutons: Homemade croutons transform this salad. Day-old bread, cubed and tossed with olive oil then baked until golden, make all the difference.
• 1/2 cup freshly grated Parmesan cheese: Use a microplane or the finest holes on your box grater. Pre-grated cheese lacks the melting quality you want.
• 1 large egg yolk: This creates the luxurious emulsion. If you are concerned about raw egg, mayonnaise works as a perfect substitute.
• 2 teaspoons Dijon mustard: The emulsifier that helps oil and vinegar become one smooth, cohesive dressing.
• 2 anchovy fillets: Do not skip them. They dissolve into the dressing, providing that deep, savory backbone without any fishy taste.
• 1 garlic clove: Freshly minced. One clove is enough to impart warmth without overpowering the delicate balance.
• 2 tablespoons freshly squeezed lemon juice: Bottled lemon juice cannot replicate the bright, fresh acidity you need here.
• 1 teaspoon Worcestershire sauce: The secret ingredient that adds complexity and depth.
• 1/2 cup extra-virgin olive oil: Use your best olive oil. Since this dressing is not cooked, the quality really shines through.
• 1/4 cup finely grated Parmesan cheese: This gets whisked directly into the dressing for extra creaminess and flavor.
• Salt and freshly ground black pepper: Taste as you go. The anchovies and Parmesan are already salty, so season lightly.

Instructions

Make the dressing base:

In a medium bowl, whisk together the egg yolk, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until smooth. The mixture should be pale yellow and well combined.

Emulsify the oil:

Slowly drizzle the olive oil into the bowl while whisking continuously. Take your time, about 5 minutes, until the dressing thickens into a creamy emulsion. Stir in the grated Parmesan and season with salt and pepper.

Prep the lettuce:

Place the chopped romaine in a large salad bowl. You want enough room to toss everything without making a mess.

Dress the salad:

Pour about half the dressing over the lettuce and toss gently with tongs. Add more dressing as needed until every leaf is lightly coated but not drowning.

Add the crunch:

Sprinkle the croutons over the top and give the salad one last gentle toss. The croutons should stay crisp, not soggy.

Finish and serve:

Top with the remaining 1/2 cup freshly grated Parmesan and serve immediately while everything is still cold and crisp.

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This salad became my go-to for impromptu Tuesday night dinners when friends drop by unannounced. There is something about the ritual of whisking that dressing, the sound of croutons hitting the bowl, that makes even a random Tuesday feel like a small celebration.

Making It Yours

Once you have mastered the classic version, this salad welcomes all sorts of personal touches. Grilled chicken, crisp bacon, or even roasted chickpeas can turn it into a full meal. The dressing itself is incredible drizzled over roasted vegetables or used as a dip for raw vegetables.

The Crouton Secret

Store-bought croutons are often hard as rocks or strangely soft. Making your own takes five minutes and the result is infinitely better. Cube leftover bread, toss with olive oil and a pinch of salt, and bake at 375°F until golden. They stay crunchy for days in an airtight container.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the dressing beautifully. If wine is not your thing, an ice-cold lager works surprisingly well. For a full meal, serve alongside grilled fish or a light soup.

• The dressing tastes even better after a day in the refrigerator.
• Massaging the dressing into the lettuce leaves by hand ensures every bite is perfectly coated.
• Leftover dressing doubles as an incredible sandwich spread.

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Sometimes the simplest recipes, made with care and attention, become the ones we return to again and again. This Caesar salad is exactly that.

Recipe FAQs

→ What makes a Caesar salad authentic?

Traditional Caesar salad features crisp romaine lettuce, creamy garlic-anchovy dressing, freshly grated Parmesan, and crunchy croutons. The key is the emulsified dressing made with egg yolk, lemon juice, and quality olive oil.

→ How do I make the dressing creamy?

Whisk egg yolk with Dijon mustard, then slowly drizzle in olive oil while whisking continuously. This creates a stable emulsion. Adding grated Parmesan enhances creaminess and flavor.

→ Can I make this vegetarian?

Yes, simply omit anchovies and use vegetarian Worcestershire sauce. The dressing remains delicious and creamy without these ingredients, and the classic flavors still shine through.

→ How do I make homemade croutons?

Toss cubed bread with olive oil and salt, then bake at 375°F for 8-10 minutes until golden and crispy. Stale bread works best, and you can add garlic or herbs for extra flavor.

→ How long does Caesar dressing last?

Homemade Caesar dressing keeps in the refrigerator for up to one week when stored in an airtight container. The flavors actually develop and improve after a day or two.

→ What protein additions work well?

Grilled chicken, pan-seared shrimp, or crispy bacon complement the flavors perfectly. Simply cook your chosen protein separately and arrange on top of the dressed salad.