Classic Caesar Salad

The first time I attempted a homemade Caesar dressing, I stood in my tiny apartment kitchen with anchovy paste on my fingers and a whisk that felt too light in my hand. Something about emulsifying oil into egg yolk felt like kitchen chemistry I wasn't qualified to attempt. But that first taste changed everything—restaurant quality, creamy, tangy, and nothing like the bottled stuff I'd been settling for.

My friend Sarah swore she hated Caesar salad until I made this version for her birthday dinner last spring. She watched me whisk the dressing, eyes widening when the anchovies hit the bowl, but one bite had her asking for the recipe before dessert even arrived. Now she makes it every Sunday for meal prep and sends me photos of her assembly line.

Ingredients

• Romaine lettuce: Two large heads provide the perfect crisp foundation, and washing them right before tossing keeps everything fresher longer
• Croutons: Homemade or artisanal bread cubes make all the difference here, transforming into golden crunch that holds up against the dressing
• Parmesan cheese: Freshly grated melts beautifully into the dressing while larger shreds on top create those salty little flavor bombs you expect
• Egg yolk: The secret to restaurant style creaminess, though mayonnaise works perfectly if you prefer to skip raw egg
• Dijon mustard: Just enough to help the emulsion hold together while adding a subtle sharpness behind the scenes
• Anchovies: Optional but recommended—they dissolve into the dressing leaving only that unmistakable savory depth
• Garlic clove: Minced finely so it distributes evenly without overwhelming other flavors
• Lemon juice: Freshly squeezed provides brightness that cuts through the rich oil and cheese
• Worcestershire sauce: The umami backbone that makes the dressing taste complex and layered
• Extra virgin olive oil: Slow whisking creates that luxurious emulsion that clings to every lettuce leaf

Instructions

Whisk the base together:

In a medium bowl, combine the egg yolk or mayonnaise with Dijon mustard, minced anchovies if using, garlic, lemon juice, and Worcestershire sauce until smooth and blended

Emulsify the oil:

Drizzle the olive oil into the bowl drop by drop while whisking constantly, watching the mixture thicken and turn pale yellow

Add the cheese:

Stir in the finely grated Parmesan until fully incorporated, then season with salt and plenty of black pepper to taste

Dress the lettuce:

Place chopped romaine in your largest salad bowl, pour over just enough dressing to coat, and toss with tongs until every leaf glistens

Add the crunch:

Scatter the croutons over the top and toss once more gently, letting some fall to the bottom for lucky bites

Finish and serve:

Top with additional freshly grated Parmesan and serve immediately while the croutons still snap

Save

This salad became my go-to for dinner parties after I realized people get genuinely excited about Caesar done right. Something about tearing into crisp lettuce with that creamy dressing makes even takeout pizza night feel elevated.

Making It Your Own

The beauty of Caesar salad lies in its adaptability to your taste preferences and pantry. Try roasted garlic instead of raw for a sweeter, milder flavor, or swap lemon juice for champagne vinegar if you prefer something less acidic.

Protein Additions That Work

Grilled chicken, pan seared shrimp, or even crispy pancetta transform this from side to main course. The key is seasoning your protein simply since the dressing carries so much flavor already.

Make Ahead Strategy

The dressing actually improves after a day in the refrigerator, so whisk up a double batch and keep it in a jar. Wash and chop your romaine ahead of time, but store it between paper towels to prevent sogginess.

• Crumble the croutons right before serving to maintain maximum crunch
• Hold back some Parmesan for the final flourish on each individual plate
• Extra dressing keeps for up to a week and works beautifully as a sandwich spread

Save

There is something deeply satisfying about a salad you can not stop eating, where every bite feels balanced and complete.

Recipe Questions & Answers

→ What makes Caesar dressing authentic?

Traditional Caesar dressing features egg yolk, Dijon mustard, anchovies, garlic, lemon juice, Worcestershire sauce, and extra-virgin olive oil. The anchovies provide that signature umami depth, while the emulsified mixture creates the characteristic creamy consistency.

→ Can I make this vegetarian?

Absolutely. Simply omit the anchovies and use vegetarian Worcestershire sauce. The dressing remains rich and flavorful through the combination of garlic, Dijon mustard, lemon, and Parmesan cheese. Many people prefer this lighter variation.

→ What type of lettuce works best?

Romaine lettuce is essential for its crisp texture and ability to hold the creamy dressing. The sturdy leaves provide satisfying crunch, while the slightly bitter ribs balance the rich dressing. Look for fresh, firm heads with no wilting or browning.

→ How do I achieve the perfect croutons?

For superior croutons, cube artisanal bread and toss with olive oil and salt. Bake at 375°F for 8–10 minutes until golden brown and crunchy throughout. Homemade croutons offer superior texture and flavor compared to store-bought versions.

→ Can I prepare components ahead of time?

The dressing can be made 1–2 days in advance and stored refrigerated. Croutons stay fresh for several days in an airtight container. However, dress the romaine just before serving to maintain optimal crispness and prevent sogginess.