Classic Caesar Salad

The restaurant version always felt like something you could not recreate at home, until a cooking class in Rome taught me the real secret. The instructor kept saying it is about the emulsion, not the measurements, and watching her whisk that dressing into velvet changed everything. My own first attempt went tragically wrong with broken sauce and soggy lettuce, but now this has become the dinner party request that never fails.

Summer evenings on our tiny apartment balcony meant simple suppers, and this salad became our Friday tradition. The wine would breathe while I prepped everything, my roommate would set the mismatched chairs, and we would eat standing up sometimes because the table was covered with cookbooks. Those imperfect meals became the ones we still talk about years later.

Ingredients

• Romaine lettuce: The heart gives you that satisfying crunch while the outer leaves add delicate texture, and drying them thoroughly is nonnegotiable for coating success
• Homemade croutons: Dayold sourdough transforms into golden bites that stay crisp, and the difference from storebought is honestly shocking
• Freshly grated Parmesan: Pregrated cheese lacks the melting quality that makes this salad sing, so grab that wedge and put in the arm work
• Egg yolk: Creates that luscious restaurantstyle emulsion, though mayonnaise works beautifully if you need to avoid raw egg
• Anchovies: They dissolve into umami richness without tasting fishy, but skip them if you are keeping it vegetarian
• Lemon juice: Freshly squeezed cuts through the rich ingredients and brightens every single bite
• Extra virgin olive oil: The backbone of the dressing, so use one you would happily drizzle on bread

Instructions

Build the emulsion base:

Whisk the egg yolk, Dijon, anchovies, garlic, lemon juice and Worcestershire until you have a uniform pale mixture

Create the creamy dressing:

Drizzle that olive oil painfully slowly while whisking furiously, then fold in the grated Parmesan and season generously

Coat the lettuce:

Start with less dressing than you think you need in a giant bowl, tossing with your hands to feel the coverage

Add the crunch:

Gently fold in the croutons so they stay crisp, then finish with a shower of fresh Parmesan over everything

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My sister claimed she hated Caesar salad until I made this for her birthday dinner, watching her face change midbite. Now she requests it every single time she visits, and I have learned to make double the dressing because she inevitably eats half with a spoon while we catch up.

Making It Your Own

Grilled chicken or shrimp turn this into dinner, and crispy bacon creates the most incredible salty crunch. The beauty is how the dressing plays with whatever protein you add.

The Crouton Secret

Cube whatever good bread you have on hand, toss with olive oil and salt, and bake at 375°F until golden. These freeze beautifully, so I always keep a bag ready.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the rich dressing beautifully, but an icy Pinot Grigio works just as well. The key is something bright and acidic.

• Chill your serving bowl for twenty minutes before tossing
• Make extra dressing because it doubles as a vegetable dip
• Add the croutons right before serving or they will lose their crunch

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Some recipes are just recipes, but this one somehow feels like an occasion every single time.

Recipe FAQs

→ What makes a Caesar salad authentic?

Traditional Caesar salad features romaine lettuce, creamy emulsified dressing with egg yolk, anchovies, garlic, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese, plus crunchy croutons. The dressing should be made fresh and tossed generously over crisp greens.

→ Can I make Caesar salad vegetarian?

Absolutely. Simply omit the anchovies and use vegetarian Worcestershire sauce (or substitute with additional soy sauce or a splash of balsamic). The dressing still delivers rich, savory depth thanks to the Parmesan, garlic, mustard, and egg yolk base.

→ How do I prevent soggy croutons?

Add croutons as the final step before serving and toss gently just to combine. Homemade croutons baked until golden and completely dry stay crunchiest longer. Store-bought artisanal croutons work well too—avoid adding them too far in advance.

→ Can I prepare the dressing ahead?

Yes, the homemade dressing keeps beautifully in an airtight container in the refrigerator for up to one week. The flavors actually develop and meld over time. Give it a good whisk or brief shake before using, as some separation may occur.

→ What proteins pair well with Caesar salad?

Grilled chicken breast, pan-seared shrimp, or crispy bacon all complement the rich, tangy flavors beautifully. For a heartier version, slice grilled steak or add poached salmon. The creamy dressing stands up well to substantial proteins without overpowering them.

→ Is there a lighter dressing option?

For a lighter version, substitute half the olive oil with plain Greek yogurt. The dressing remains creamy and tangy while reducing overall fat content. You can also use less dressing overall—the key is tossing thoroughly so every leaf gets lightly coated.