Classic Caesar Salad

I used to think Caesar salad was just restaurant food until I watched my friend Sarah make it for a dinner party, tossing the romaine in a giant wooden bowl she'd inherited from her grandmother. She taught me that the real magic happens when you make the dressing from scratch, something about how the garlic and anchovies melt together into this creamy, tangy emulsion that clings to every crisp leaf.

Last summer I made this for my dad who'd sworn he hated Caesar salad his whole life because of some cafeteria experience from the 1970s. He went back for thirds and asked if I could teach him how to make the dressing, which is basically the highest compliment I've ever received on my cooking.

Ingredients

• Romaine lettuce: The thick, crunchy ribs hold up beautifully to creamy dressing unlike delicate greens that wilt under the weight
• Croutons: Homemade ones transform this salad into something extraordinary, just stale bread cubed and toasted with olive oil until golden
• Parmesan cheese: Freshly grated makes all the difference, melting slightly against the cool lettuce while adding that nutty salty finish
• Egg yolk or mayonnaise: This creates the creamy emulsion base, binding everything into that velvety consistency coats each leaf perfectly
• Dijon mustard: Adds just enough sharpness to cut through the richness while helping stabilize the dressing
• Anchovies: They dissolve into the background, providing that deep savory umami without any fishy taste if you're skeptical
• Garlic: Minced finely so it distributes evenly throughout the dressing, giving you that gentle aromatic warmth
• Lemon juice: Brightens everything and cuts through the oil, making the dressing feel light despite its creamy texture
• Worcestershire sauce: The secret ingredient many people forget, adding layers of fermented complexity
• Extra-virgin olive oil: Use good quality here since it's front and center, providing that grassy peppery finish

Instructions

Whisk the base together:

In a medium bowl, combine the egg yolk or mayonnaise with Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce, whisking until you've got a smooth, creamy mixture

Emulsify the dressing:

Slowly drizzle in the olive oil while whisking constantly, watching as the mixture transforms into a thick, glossy dressing that coats the back of your spoon

Add the cheese:

Stir in the grated Parmesan until it's fully incorporated, then taste and adjust the salt and pepper to your liking

Dress the lettuce:

Place your chopped romaine in a large bowl and drizzle with just enough dressing to coat each leaf, tossing gently with tongs until everything is evenly glossed

Add the crunch:

Sprinkle in the croutons and give everything one more gentle toss so they get lightly dressed without becoming soggy

Finish and serve:

Top with additional freshly grated Parmesan and serve right away while the croutons still have their satisfying crunch

Save

This salad became my go-to for nights when I want something that feels indulgent but doesn't require turning on the oven. There's something deeply satisfying about standing at the counter, whisking that dressing together, hearing the croutons crunch against the bowl as I toss everything.

Making It Your Own

I've learned that Caesar salad is surprisingly adaptable once you understand the basic framework. Sometimes I'll add grilled chicken or shrimp when I want it to be a complete meal, and other times I'll keep it simple as a side to accompany soup or pasta. The key is maintaining that balance between creamy, crunchy, and fresh.

The Art of the Crouton

Homemade croutons changed my relationship with this salad entirely. I keep a bag of cubed stale bread in my freezer, ready to be tossed with olive oil and salt whenever the craving strikes. They bake at 375°F for about 8 to 10 minutes, turning into these golden, crunchy bites that make store-bought versions seem completely lackluster by comparison.

Dressing Variations

Some nights I want something lighter and will substitute half the olive oil with plain Greek yogurt, which keeps the creamy texture while cutting some of the richness. Other times I'll go all in with extra anchovies if I'm craving that intense savory punch. The basic formula stays the same, but small adjustments can completely transform the final bowl.

• Letting your lettuce dry completely after washing prevents watery dressing
• Room temperature ingredients emulsify more easily than cold ones
• This dressing keeps in the refrigerator for up to a week and actually improves with time

Save

There's something timeless about a perfectly made Caesar salad, the kind of dish that feels special whether you're eating it alone on a Tuesday night or serving it to friends on the weekend. Once you've made the dressing from scratch, you'll understand why it's been a classic for so long.

Recipe Help & Answers

→ What makes Caesar dressing authentic?

Traditional Caesar dressing features egg yolk, Dijon mustard, minced anchovies, garlic, lemon juice, Worcestershire sauce, and olive oil emulsified together with grated Parmesan for creamy richness.

→ Can I make this vegetarian?

Yes, simply omit the anchovies and use vegetarian Worcestershire sauce. The dressing remains creamy and flavorful without these ingredients.

→ How do I make the perfect croutons?

Toss cubed bread with olive oil and salt, then bake at 375°F (190°C) for 8-10 minutes until golden and crispy throughout.

→ What protein additions work well?

Grilled chicken, sautéed shrimp, or crispy bacon make excellent protein additions to transform this into a hearty main course.

→ How long does the dressing keep?

Homemade Caesar dressing stays fresh in the refrigerator for up to one week when stored in an airtight container.