Classic Caesar Salad

There's something about a perfectly balanced Caesar salad that stops me mid-conversation. I discovered this years ago at a tiny Italian restaurant tucked between two storefronts, where the waiter prepared it tableside with such care that I watched the whole thing happen. The mustard whisked into egg yolk, the oil flowing in so slowly it seemed meditative, the cheese falling like fresh snow. I went home determined to recreate that moment in my own kitchen, and somehow, this simple salad became the thing I make when I want to feel like I actually know what I'm doing.

I made this for my dad when he came to visit last spring, and he took one bite and got quiet in that way that meant something hit right. He told me it reminded him of a trip to Rome he'd taken before I was born, and suddenly this salad was more than lunch. We ended up talking for two hours over that bowl, and I've never quite looked at it the same way since.

Ingredients

• Romaine lettuce: The crisp, sturdy leaves hold up to the creamy dressing without wilting into sadness in five minutes, and their slight bitterness is what makes this salad feel sophisticated instead of boring.
• Croutons: If you find yourself near a bakery, ask them for day-old bread and make your own; the difference between store-bought and homemade is the difference between eating and tasting.
• Parmesan cheese: Freshly grated changes everything, I promise. The pre-grated stuff coats your grater and tastes like an echo of itself.
• Egg yolk: This is what makes the dressing creamy without cream, a small bit of kitchen magic that works every single time if you whisk slowly.
• Dijon mustard: A teaspoon or two brings structure to the dressing, keeping everything from turning into runny sadness as you mix.
• Anchovies: I know, I know, but they dissolve completely and add a salty depth that makes people ask what your secret is.
• Garlic: Minced fine and whisked raw, it gives the dressing a sharp, clean bite that softens slightly as it sits.
• Lemon juice: Fresh squeezed, not the bottle; it's the brightness that keeps this from feeling heavy.
• Worcestershire sauce: A small splash adds umami complexity that shouldn't work but absolutely does.
• Olive oil: Extra-virgin, the good kind you taste, slowly drizzled in like you're being patient with something fragile.

Instructions

Build your dressing base:

Whisk the egg yolk with mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until everything looks smooth and pale. Take your time here; this is where the emulsion gets its foundation.

Add the oil slowly:

This is the moment that feels like it requires focus. Drizzle the olive oil in a thin stream while whisking constantly, watching the dressing transform from separated to silky and cohesive. It should look like something between mayonnaise and liquid gold.

Finish with cheese and seasoning:

Stir in the finely grated Parmesan until it disappears into the dressing, then taste and adjust with salt and pepper. Remember that anchovies and cheese are both salty, so be gentle.

Toss the lettuce:

In a large bowl, add your chopped romaine and pour in enough dressing to coat everything with a thin, even layer. Use your hands or tongs and be gentle; these leaves bruise.

Add croutons and finish:

Toss in the croutons gently so they don't shatter, then crown the whole thing with a final shower of freshly grated Parmesan. Serve immediately so the croutons stay crunchy.

Save

My neighbor came over unexpectedly one evening with wine and complained about being tired of everything she usually ate. I threw together this salad almost without thinking, and the first thing she said was that it tasted like a choice, not an obligation. We ate the whole bowl standing in my kitchen, and she asked for the recipe so many times I finally just told her to come over when she needed it rather than write it down.

The Secret of Emulsification

What makes this dressing work is emulsification, which is just a fancy word for convincing oil and water to hold hands. The egg yolk contains lecithin, a natural emulsifier that acts like a peacekeeper between the acidic lemon juice and the olive oil. When you whisk slowly and add oil gradually, you're giving these molecules time to get to know each other. Rush it and they'll give up on each other; take your time and they'll stay together through everything.

Making Your Own Croutons

Store-bought croutons are often stale or overseasoned, but making your own croutons is absurdly simple and changes the entire salad. Cube day-old bread into rough, uneven pieces, toss them with good olive oil, salt, and maybe some garlic powder, then spread them on a baking sheet. Bake at 375°F until they're golden and make that hollow sound when you bite them, usually eight to ten minutes. Your kitchen will smell incredible, and you'll eat a handful while they're still warm, which is tradition.

Variations and Customizations

This salad works as a canvas for whatever you're in the mood for. A grilled chicken breast torn into pieces, crispy bacon crumbled across the top, or even grilled shrimp tossed through the greens all feel natural here. Some people add a soft-boiled egg, others use it as a foundation for roasted vegetables. The dressing is forgiving enough to stand up to almost anything you add, and it never loses its character.

• For vegetarian Caesar, skip the anchovies and use vegetarian Worcestershire sauce, which tastes almost identical.
• A lighter dressing works if you replace half the olive oil with plain Greek yogurt, though it'll be less silky and more tangy.
• Gluten-free croutons swap in seamlessly if you or someone at your table needs them.

Save

Caesar salad is one of those dishes that proves simplicity isn't boring when every element is thoughtful. Make it once and pay attention, and it becomes something you'll reach for forever.

Recipe Questions & Answers

→ What can I use instead of anchovies?

You can omit anchovies for a vegetarian friendly version and use vegetarian Worcestershire sauce for similar depth.

→ How do I make crunchy croutons at home?

Toss cubed bread with olive oil and salt, then bake at 375°F (190°C) for 8–10 minutes until golden and crisp.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or crispy bacon can be added for extra protein and flavor.

→ Is there a lighter option for the dressing?

To lighten the dressing, substitute part of the olive oil with plain yogurt for a creamy yet lower-fat alternative.

→ What wine pairs well with this salad?

A crisp white wine such as Sauvignon Blanc complements the salad’s fresh and tangy flavors well.