Classic Caesar Salad

I used to think Caesar salad was just restaurant food until a friend showed me how easy it really is. The trick is getting the dressing right, whisking it slowly so it thickens into something silky instead of greasy. Now I make it on busy weeknights when I need something that feels indulgent but comes together in minutes. The sound of romaine crunching under the knife always means dinners almost ready.

I made this for a potluck once and watched people go back for seconds before touching anything else on the table. Someone asked if I bought the dressing from a fancy shop, and I just smiled. That was the night I realized homemade Caesar dressing has a richness you cant buy in a bottle, something about the fresh lemon juice and the way the oil emulsifies into the egg yolk.

Ingredients

• Romaine lettuce: The backbone of the salad, it needs to be crisp and cold so wash it early and let it chill in the fridge while you make the dressing.
• Croutons: Homemade ones are worth the extra ten minutes because they soak up dressing without turning to mush, but a good bakery crouton works too.
• Parmesan cheese: Freshly grated is non negotiable here, the pre shredded stuff doesnt melt into the dressing the same way.
• Egg yolk: This is what makes the dressing creamy and thick, though mayonnaise works if youre nervous about raw eggs.
• Dijon mustard: Adds a quiet sharpness that balances the richness of the oil and cheese.
• Anchovy fillets: They dissolve into the dressing and add a salty umami depth without tasting fishy, but you can skip them if you must.
• Garlic: One clove is enough to make its presence known without overpowering the other flavors.
• Lemon juice: Freshly squeezed brightens everything and cuts through the oil.
• Worcestershire sauce: A small splash adds complexity and a hint of tang.
• Extra virgin olive oil: Use a mild one so it doesnt turn bitter when you whisk it in.

Instructions

Make the dressing base:

In a bowl, whisk together the egg yolk, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until everything is smooth and the anchovies have mostly dissolved. This is where all the flavor lives, so take your time.

Emulsify the oil:

Drizzle in the olive oil very slowly while whisking constantly, the dressing should thicken and turn pale as the oil blends in. If you pour too fast it will break and stay greasy, so patience pays off here.

Finish the dressing:

Stir in the grated Parmesan cheese and season with salt and pepper to taste. The dressing should coat the back of a spoon and taste bold enough to stand up to the crisp lettuce.

Toss the salad:

In a large bowl, add the chopped romaine and pour in enough dressing to coat the leaves evenly without drowning them. Use your hands or tongs to toss it gently so every piece gets covered.

Add croutons and serve:

Toss in the croutons just before serving so they stay crunchy, then top with extra Parmesan. Serve immediately while the lettuce is still cold and crisp.

Save

The first time I nailed the dressing I stood in my kitchen and ate it straight off the spoon like it was dessert. My partner walked in and laughed at me, but then they tried it and understood. Thats when Caesar salad stopped being a side dish and started being something I craved.

Making It Your Own

You can add grilled chicken or shrimp to turn this into a full meal, or toss in crispy bacon if youre feeling indulgent. I once added roasted chickpeas for crunch and it worked surprisingly well. If youre making it for a crowd, double the dressing recipe because people always want extra on the side.

Storing and Leftovers

The dressing keeps in the fridge for up to three days in a sealed jar, just give it a good shake before using. Dressed salad doesnt store well because the lettuce wilts, so only toss what youll eat right away. Leftover croutons can be stored in an airtight container and stay crispy for a few days.

Troubleshooting and Swaps

If your dressing breaks and turns oily, start with a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it like youre adding oil. For a lighter version, replace half the olive oil with Greek yogurt. If you dont have anchovies, a little extra Worcestershire sauce and a pinch of salt will get you close.

• Use mayonnaise instead of egg yolk if youre worried about raw eggs.
• Swap regular croutons for gluten free bread cubes if needed.
• Try adding a pinch of red pepper flakes to the dressing for a subtle kick.

Save

This salad has become my answer to what should I make when I want something that feels special without much effort. It never gets old, and every time I make it I remember why simple food done right is always worth it.

Recipe FAQs

→ What type of lettuce is best for this dish?

Fresh romaine lettuce provides the perfect crisp texture and mild flavor essential for balance in this dish.

→ Can anchovies be omitted without losing flavor?

Yes, anchovies add savory depth but can be skipped or replaced with vegetarian Worcestershire sauce while maintaining a delicious dressing.

→ How are croutons best prepared?

Homemade croutons made by baking seasoned bread cubes at 375°F until golden add a fresh crunch and superior flavor.

→ Is it possible to lighten the dressing?

Substituting part of the olive oil with plain yogurt creates a lighter, creamy dressing without sacrificing taste.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, or crispy bacon complement the flavors and add satisfying protein to the dish.