Classic Caesar Salad (Print Version)

Crisp romaine combined with creamy dressing, crunchy croutons, and freshly grated Parmesan cheese.

# What You'll Need:

→ Salad

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

→ Dressing

04 - 1 large egg yolk or 1 tablespoon mayonnaise (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

# How to Make It:

01 - Whisk together egg yolk or mayonnaise, Dijon mustard, anchovies if using, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in the olive oil while whisking continuously to form a smooth emulsion. Stir in grated Parmesan cheese and season with salt and pepper to taste.
03 - Place chopped romaine lettuce in a large bowl and toss with enough dressing to coat evenly.
04 - Gently toss in the croutons to combine without breaking them.
05 - Top the salad with additional freshly grated Parmesan cheese and serve immediately.

# Expert Tips:

01 -
  • The homemade dressing comes together in minutes but tastes like you spent hours perfecting it
  • Everything can be prepped ahead, then tossed right before serving for maximum crunch
02 -
  • Dry lettuce is absolutely non-negotiable, water on the leaves will make your dressing slide right off
  • The dressing needs to be made just before serving and kept at room temperature for the best consistency
03 -
  • Room temperature ingredients emulsify better than cold ones, so take everything out of the fridge about 20 minutes before starting
  • If your dressing breaks, whisk another egg yolk in a clean bowl and slowly add the broken dressing while whisking constantly
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