Classic Caesar Salad (Printable)

Crisp romaine tossed with creamy dressing, crunchy croutons, and fresh Parmesan for a light, flavorful dish.

# What You Need:

→ 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

→ 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

# How-To:

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

# Expert Tips:

01 -
  • It tastes better than most restaurant versions because you control the garlic and anchovy levels.
  • The dressing comes together in under five minutes and you can make extra to keep in the fridge.
  • Its one of those recipes that looks impressive but is secretly foolproof.
02 -
  • If you add the oil too quickly the dressing will separate into a greasy mess, so drizzle it in slowly and keep whisking.
  • Cold lettuce makes all the difference, warm or room temperature romaine wilts under the dressing and loses its snap.
  • Toss the salad right before serving because croutons get soggy fast once they hit the dressing.
03 -
  • Let the dressing sit for five minutes before tossing so the garlic flavor mellows and everything melds together.
  • Use the darker outer leaves of the romaine for maximum crunch and save the pale inner leaves for another salad.
  • If youre making this for guests, prep the dressing and chop the lettuce ahead of time, then toss everything together right before serving so it looks and tastes fresh.
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