Classic Caesar Salad (Print Version)

Crisp romaine with creamy dressing, croutons, and Parmesan

# Ingredient List:

→ 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

# Steps:

01 - Whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth and well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to create a thick, creamy emulsion. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Add enough dressing to coat the leaves evenly and toss thoroughly.
04 - Gently toss in the croutons to distribute throughout the salad while maintaining their crunch.
05 - Top with freshly grated Parmesan cheese and serve immediately while croutons remain crispy.

# Expert Tips:

01 -
  • The homemade dressing comes together in minutes but tastes like it has been simmering for hours
  • You can customize the garlic and anchovy levels to match your comfort zone perfectly
  • Crisp romaine meets creamy dressing and crunchy croutons in every single forkful
02 -
  • The dressing will thicken as it sits, so add a teaspoon of water if needed to reach pouring consistency
  • Overdressed salad becomes sad fast—start with half the dressing and add more as you toss
  • Room temperature lettuce absorbs dressing better than cold straight from the refrigerator
03 -
  • Whisk the dressing in a bowl set on a damp towel to keep it steady while you drizzle
  • Save the outer romaine leaves for other uses and stick to the crisp hearts for the best texture
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