Classic Caesar Salad (Print Version)

Crisp romaine with creamy dressing, croutons, and Parmesan.

# What You Need:

→ 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

# Directions:

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 Suggestions:

01 -
  • The homemade dressing puts restaurant versions to shame and comes together in minutes
  • Everything can be prepped ahead, leaving you looking effortless when guests arrive
02 -
  • Wet lettuce ruins everything, so use a salad spinner or pat those leaves completely dry with towels
  • The dressing keeps for three days in the fridge and actually tastes better the next day
03 -
  • Room temperature ingredients emulsify better than cold ones straight from the fridge
  • Taste the dressing before adding salt since the Parmesan and anchovies are already salty
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