Classic Caesar Salad

The first time I attempted Caesar dressing from scratch, I stood over my bowl whisking olive oil into egg yolk for what felt like eternity, terrified it would break. My arm actually hurt the next day, but that first taste of silky, emulsified perfection made every minute worth it. Now I make this salad when I want something that feels restaurant-impressive but comes together faster than delivery would arrive.

I served this at a dinner party once where my friend Sarah, who claims to hate salads, went back for thirds and asked for the dressing recipe before she even finished her plate. Watching someone discover that salads can actually be exciting changed how I approach greens entirely. Now whenever I bring this to gatherings, people assume I spent hours on it, which is a secret Ill keep.

Ingredients

• 2 large heads romaine lettuce: Romaines sturdy crunch holds up beautifully to creamy dressing, unlike delicate greens that wilt under the weight
• 2 cups croutons: Homemade croutons transform this salad, offering that satisfying garlic bread crunch in every bite
• 1/2 cup Parmesan cheese: Freshly grated Parmesan melts slightly against the cool lettuce while adding salty depth
• 1 large egg yolk: The key to that velvety emulsion that makes restaurant Caesar dressing so luxurious
• 2 teaspoons Dijon mustard: Adds sharpness and helps stabilize the emulsion so your dressing stays perfectly creamy
• 2 anchovy fillets: These dissolve into the background, providing that signature umami richness without any fishy taste
• 1 garlic clove: Minced fresh garlic gives you that authentic kick that powdered garlic can never replicate
• 2 tablespoons lemon juice: Bright acidity cuts through the rich ingredients and brings everything into balance
• 1 teaspoon Worcestershire sauce: The secret ingredient that deepens the flavor with fermented complexity
• 1/2 cup extra virgin olive oil: Use good quality oil here since it forms the backbone of your dressing
• 1/4 cup finely grated Parmesan cheese: Adding cheese directly into the dressing amplifies the savory elements throughout

Instructions

Make the dressing base:

Whisk together the egg yolk, Dijon mustard, anchovies, garlic, lemon juice and Worcestershire sauce until smooth and combined.

Emulsify the oil:

Drizzle the olive oil into the mixture drop by drop while whisking continuously, then stir in the grated Parmesan.

Dress the lettuce:

Place chopped romaine in a large bowl and pour over just enough dressing to coat each leaf evenly.

Add the crunch:

Gently toss in the croutons so they stay crisp but get lightly coated with dressing.

Finish with cheese:

Top with freshly grated Parmesan and serve immediately while everything is still cold and crisp.

Save

This became my go-to date night salad after I realized it feels fancy enough for a special occasion but takes barely any active prep time. Something about cracking into those crisp croutons and tasting that creamy dressing makes even a Tuesday dinner feel like a celebration.

Making Perfect Croutons

I used to buy croutons until I realized how incredibly simple they are to make at home. Day old bread works best here, cut into cubes and tossed with olive oil plus a pinch of salt before baking at 375°F until golden. The house fills with this irresistible garlic bread aroma that makes everyone wander into the kitchen.

Dressing Variations

Some nights I swap the egg yolk for mayonnaise when I want a slightly more stable dressing, especially if Im making it ahead for a party. You can also use Greek yogurt for half the olive oil if you want something lighter but still creamy and satisfying.

Serving Suggestions

This salad stands beautifully on its own, but adding grilled chicken or shrimp makes it into a complete meal. I love serving it alongside a crisp white wine like Sauvignon Blanc, which cuts through the rich dressing perfectly.

• Grill extra chicken on Sunday to top quick weeknight salads
• Keep the dressing in a jar in the fridge for up to a week
• Toss in extra vegetables like cherry tomatoes or cucumber when theyre in season

Save

There is something deeply satisfying about a perfectly composed salad, crisp and cold and creamy all at once. This recipe reminds me that sometimes the simplest dishes, made with care, are the ones we return to again and again.

Recipe Help & Answers

→ What makes Caesar dressing authentic?

Traditional Caesar dressing features egg yolk or mayonnaise as an emulsifier, Dijon mustard for tang, minced garlic, lemon juice for brightness, Worcestershire sauce for depth, and extra-virgin olive oil. Many versions include anchovy fillets for umami richness, though this ingredient remains optional for vegetarians.

→ Can I make this salad ahead of time?

Prepare the dressing up to 3 days in advance and store it refrigerated in an airtight container. Wash and chop the romaine lettuce ahead, but keep it separate from the dressing until serving to maintain crispness. Add croutons and Parmesan just before serving for optimal texture.

→ How do I achieve restaurant-quality croutons?

Cube day-old artisanal bread into even pieces, toss with extra-virgin olive oil and sea salt, then bake at 375°F for 8-10 minutes until golden brown and crispy throughout. Homemade croutons offer superior texture and flavor compared to store-bought varieties.

→ What proteins pair well with Caesar salad?

Grilled chicken breast, pan-seared shrimp, or crispy pancetta make excellent additions for heartier versions. The salad's bold flavors also complement grilled salmon or steak strips. Add proteins after tossing with dressing to prevent sogginess.

→ How can I make this dish vegetarian?

Simply omit anchovy fillets and substitute traditional Worcestershire sauce with a vegetarian version containing no fish-based ingredients. Many find that the extra Parmesan, Dijon mustard, and garlic provide sufficient savory depth without anchovies.