Classic Caesar Salad (Printable Version)

Crisp romaine with creamy dressing, crunchy croutons, and fresh Parmesan cheese.

# What You Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (preferably homemade or artisanal)
03 - 1/2 cup freshly grated Parmesan cheese

→ Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise for egg-free option)
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

# Step-by-Step Guide:

01 - 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. Stir in the grated Parmesan cheese and season with salt and pepper.
03 - In a large salad bowl, add the chopped romaine lettuce and toss with enough dressing to coat evenly.
04 - Add croutons to the salad and toss gently to combine.
05 - Top with additional freshly grated Parmesan cheese and serve immediately.

# Expert Advice:

01 -
  • You control the dressing's richness and tang, which means it tastes nothing like the bottled versions you've passed up a hundred times.
  • It comes together in twenty minutes, but feels like you spent hours fussing over it.
  • That moment when the greens get coated and the croutons soften slightly at the edges is honestly addictive.
02 -
  • If your dressing breaks and turns grainy instead of creamy, start with a fresh egg yolk and whisk the broken mixture into it slowly, which salvages everything.
  • The croutons lose their crunch if they sit in the salad too long, so dress it right before serving if you want that textural contrast.
  • The anchovies are optional until you taste them working, then you'll wonder how you ever made Caesar dressing without them.
03 -
  • Chill your salad bowl for five minutes before assembling; the cold bowl keeps the lettuce crisp longer and the dressing from warming too quickly.
  • If you're nervous about raw egg, use a pasteurized egg yolk or substitute one tablespoon of mayonnaise, which gives you nearly the same result with zero worry.
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