Classic Caesar Salad (Printable)

A crisp salad with romaine, 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 - ½ cup Parmesan cheese, freshly grated

→ 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 - ½ cup extra-virgin olive oil
11 - ¼ cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together egg yolk or mayonnaise, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle olive oil into the mixture while whisking continuously to create an emulsion, then stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine lettuce in a large bowl and toss with enough dressing to coat evenly.
04 - Gently fold in croutons to the dressed lettuce.
05 - Sprinkle with additional freshly grated Parmesan cheese and serve immediately.

# Helpful Tips:

01 -
  • The homemade dressing comes together in minutes but tastes like restaurant quality
  • You can customize every element from the crunch factor to the garlic intensity
02 -
  • The dressing will keep in the fridge for a week but bring it to room temperature before using—it thickens when cold
  • Dress the salad right before serving or the lettuce will collapse under the weight of the oil
03 -
  • Room temperature ingredients emulsify more easily than cold ones straight from the fridge
  • Whisking in a bowl set on a damp towel keeps it steady while you drizzle with one hand
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