Classic Caesar Salad (Printable)

Crisp romaine with creamy dressing, croutons, and Parmesan

# Components:

→ For the Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (preferably homemade or artisanal)
03 - 1/2 cup Parmesan cheese, freshly grated

→ For the Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise, for egg-free)
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# Steps:

01 - In a bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - In a large salad bowl, add the chopped romaine lettuce and toss with enough dressing to coat evenly.
04 - Add the croutons and toss gently.
05 - Top with freshly grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The homemade dressing tastes like something from a fancy Italian restaurant but takes maybe five minutes to whisk together
  • You can customize everything from the crunch factor to the protein toppings while keeping that classic Caesar flavor everyone craves
02 -
  • The dressing tastes better after sitting for 30 minutes, so make it first and let the flavors meld while you prep the lettuce
  • Overdressing is the biggest mistake people make with Caesar salad, start with less dressing than you think you need
03 -
  • Use the biggest bowl you own when tossing the salad, it gives you room to mix everything without making a mess
  • Save a few extra Parmesan shavings for the top rather than mixing all the cheese into the dressing
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