Classic Caesar Salad

The first time I made Caesar dressing from scratch, I couldn't believe how different it tasted from the bottled stuff I'd grown up with. My roommate walked into the kitchen asking what smelled so incredible, and when I told her it was just garlic and anchovies and lemon, her eyes went wide. That night we stood at the counter eating straight from the bowl with forks, forgetting completely about the lettuce part.

Last summer I served this at a dinner party where one guest announced she hated Caesar salad. Five minutes later she was asking for the recipe, and I felt secretly smug about winning someone over with something so simple. The key is really not overthinking it—fresh ingredients, confident seasoning, and serving it while the croutons still have that perfect bite.

Ingredients

• Romaine lettuce: Two large heads give you enough substance for a satisfying meal, and the crisp ribs hold dressing beautifully while staying crunchy
• Croutons: Homemade or artisanal bread makes a huge difference here—stale cubes tossed with olive oil and salt transform into golden crunch in the oven
• Parmesan cheese: Freshly grated is nonnegotiable for that salty umami punch that ties everything together
• Egg yolk: Creates that silky creamy emulsion, though mayonnaise works perfectly if you prefer to skip raw egg
• Dijon mustard: Just enough to help the dressing come together while adding a subtle sharpness
• Anchovies: These melt into the background providing depth without any fishy taste, but you can skip them for vegetarian versions
• Garlic: One clove minced finely gives you that signature Caesar kick without overwhelming
• Lemon juice: Freshly squeezed brightens the rich dressing and balances all that olive oil
• Worcestershire sauce: The secret ingredient that adds fermented complexity
• Extra virgin olive oil: Half cup creates that velvety luxurious texture you want in a good Caesar

Instructions

Whisk the base:

In a bowl combine the egg yolk or mayonnaise with Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire until you have a smooth uniform mixture

Emulsify the dressing:

Slowly drizzle the olive oil while whisking continuously—the mixture will thicken and become creamy before your eyes

Finish the dressing:

Stir in the grated Parmesan and season generously with salt and pepper, tasting as you go

Dress the lettuce:

Place chopped romaine in your largest bowl and toss with just enough dressing to coat each leaf lightly

Add the crunch:

Gently fold in croutons so they stay crisp and don't get soggy from the dressing

Finish and serve:

Top with more freshly grated Parmesan and get this to the table immediately while everything is at its best

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This became my go-to for nights when I want something substantial but not heavy, standing at the kitchen island with a glass of wine and the salad bowl between me and whoever wandered in hungry. Some meals are just better eaten standing up.

Making It Your Own

I've found that adding grilled chicken or shrimp transforms this from side to main, and crispy bacon never hurt anything either. The beauty of a classic Caesar is how well it plays with others while still being perfect on its own.

The Crouton Situation

Homemade croutons changed everything for me—toss cubed bread with olive oil and salt at 375°F for 8 to 10 minutes until golden, and suddenly the salad feels restaurant worthy. Sturdy bread works better than soft sandwich loaves, and day old slices actually perform better than fresh.

Lightening Things Up

Some nights I swap half the olive oil for plain Greek yogurt, and the result is still creamy and satisfying without quite so much richness. A little white wine vinegar helps balance the flavors when you cut back on the oil.

• Make extra dressing and keep it in a jar for quick weekday lunches
• Massage a little dressing into the leaves five minutes before serving for deeper flavor
• Use a vegetable peeler to get those beautiful Parmesan shavings on top instead of grated cheese

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Hope this becomes one of those recipes you know by heart and make without thinking, the kind that feels like coming home every single time.

Recipe FAQs

→ What type of lettuce is best for this salad?

Romaine lettuce is preferred for its crisp texture and sturdy leaves that hold dressing well without becoming soggy.

→ How do I make the dressing creamy without eggs?

Mayonnaise can be used as a substitute for egg yolk to maintain creaminess and emulsification in the dressing.

→ Can I make the croutons at home?

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

→ How can I adjust the dressing for a lighter version?

Replace part of the olive oil with plain yogurt to reduce richness while keeping the dressing smooth and tangy.

→ Are anchovies necessary in the dressing?

Anchovies add a savory depth but can be omitted for a milder flavor or a vegetarian-friendly version.