Classic Caesar Salad

The night I finally nailed Caesar dressing at home, I called my mom at 11 PM just to tell her I'd never buy the bottled stuff again. Something about that emulsion hitting my tastebuds took me right back to our Sunday dinners at that tiny Italian place downtown where they'd make tableside Caesar with more theater than flavor. This recipe captures that same magic without the pretense.

Last summer my neighbor Sarah brought over a bag of garden-fresh romaine and I realized I'd been making Caesar salad wrong for years. The leaves need to be ice-cold and absolutely dry, or the dressing slides right off instead of clinging to every crisp curve. Now I keep a salad spinner permanently on my counter.

Ingredients

• 2 large heads romaine lettuce: The backbone of any great Caesar, washed and chopped into bite-sized pieces while still cold from the fridge
• 2 cups croutons: Homemade ones transform this dish, just cube day-old bread, toss with olive oil and salt, then bake at 375°F until golden
• 1/2 cup Parmesan cheese: Freshly grated makes all the difference, the pre-grated stuff just doesn't melt into the dressing the same way
• 1 large egg yolk: The secret to that silky restaurant-style emulsion, though mayonnaise works beautifully if you're avoiding raw eggs
• 2 teaspoons Dijon mustard: Adds just enough sharpness to cut through the rich olive oil
• 2 anchovy fillets: Don't skip these unless you must, they dissolve into the dressing leaving only depth, not fishiness
• 1 garlic clove: Minced finely so it distributes evenly throughout every bite
• 2 tablespoons lemon juice: Freshly squeezed brightens everything and helps balance the creamy elements
• 1 teaspoon Worcestershire sauce: The umami bomb that makes the flavor profile sing
• 1/2 cup extra-virgin olive oil: Go for quality here since you'll really taste it
• 1/4 cup finely grated Parmesan cheese: Whisked directly into the dressing for extra savory depth

Instructions

Make the base:

Whisk together the egg yolk, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until everything's completely smooth and combined

Create the emulsion:

Drizzle the olive oil in a slow, steady stream while whisking constantly until the dressing thickens and coats the back of a spoon

Add the cheese:

Stir in the grated Parmesan until melted into the dressing, then season generously with salt and pepper to taste

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 the croutons so they stay crispy but get lightly coated in that glorious dressing

Finish and serve:

Top with freshly grated Parmesan and get this to the table immediately while everything's still cold and crisp

Save

My daughter used to pick out the crunchy lettuce ribs until I started calling them Caesar bones and now she fights me for them. Sometimes it's the silly little things that turn a recipe into a family tradition.

Make It Yours

The beauty of Caesar salad lies in how well it adapts to whatever you're craving. I've added grilled chicken, crispy pancetta, even roasted chickpeas for a vegetarian protein boost that keeps everyone happy.

Timing Is Everything

This is one dish that demands immediate attention once dressed. The croutons start softening and the lettuce begins wilting within minutes, so have your plates ready and your people at the table before that first toss.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the rich dressing beautifully, though a cold beer works just as well for Tuesday night dinner.

• Grill some bread rubbed with garlic while the oven's still hot from making croutons
• Keep extra lemon wedges on hand for those who love extra brightness
• The dressing doubles beautifully as a dip for raw vegetables or roasted potatoes

Save

There's something deeply satisfying about a perfectly executed Caesar salad, the kind that makes you pause between bites and appreciate how simple ingredients can create something extraordinary.

Recipe Q&A

→ What ingredients create the dressing?

The dressing combines egg yolk or mayonnaise, Dijon mustard, minced anchovies (optional), garlic, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese, whisked to a creamy consistency.

→ How can I make this without anchovies?

Simply omit anchovies and use vegetarian Worcestershire sauce for a flavorful, vegetarian-friendly dressing.

→ What are the best croutons to use?

Homemade or artisanal croutons add a satisfying crunch; making them by baking bread cubes tossed in olive oil and salt is recommended.

→ Can I add protein to this salad?

Yes, additions like grilled chicken, shrimp, or crispy bacon enhance the dish for a more substantial meal.

→ How should I serve this salad?

Serve immediately after tossing to maintain crispness, accompanied by a glass of crisp white wine like Sauvignon Blanc for a refreshing pairing.