Classic Caesar Salad

The sound of fresh romaine crunching against my fork still takes me back to my first restaurant job, where the prep cook taught me that Caesar salad lives or dies by how confidently you toss the greens. She had this rhythm, almost like a dance, coaxing the dressing into every leaf without bruising them. I probably ruined a dozen batches trying to copy her wrist motion, but eventually something clicked. Now making Caesar dressing from scratch feels like second nature, and honestly, once you've tasted the real thing, bottled dressing just tastes sad.

Last summer my neighbor came over while I was whisking the emulsion, and she admitted shed been intimidated by Caesar salad her whole life because of the raw egg and anchovies. We made it together on her back porch that evening, and when she took that first bite, her eyes got huge. Now she texts me photos every time she makes it, sometimes with added grilled chicken or shrimp, always proudly mentioning how she finally conquered her fear of the anchovy fillets.

Ingredients

• 2 large heads romaine lettuce: Fresh, crisp romaine is non-negotiable here. Look for heads with tight, bright green leaves and no wilting or brown edges. The crunch is what makes this salad sing.
• 2 cups croutons: Homemade croutons transform this dish entirely. Day-old sourdough or baguette, cubed and tossed with olive oil and salt, then baked until golden.
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself. Pre-grated cheese has anti-caking agents that prevent it from melting properly into the dressing.
• 1 large egg yolk or 1 tablespoon mayonnaise: The traditional emulsifier, but mayonnaise works beautifully if you prefer to avoid raw eggs or want a more stable dressing.
• 2 teaspoons Dijon mustard: Adds sharpness and helps stabilize the emulsion so your dressing stays creamy.
• 2 anchovy fillets, finely minced: Dont skip them. They dissolve into the dressing and provide that unmistakable umami depth without tasting fishy.
• 1 garlic clove, minced: Fresh garlic gives a bright kick. Press it through a garlic press or mince it very finely so no one bites into a raw chunk.
• 2 tablespoons freshly squeezed lemon juice: Bright acid cuts through the rich olive oil and cheese. Bottled lemon juice cannot replicate this freshness.
• 1 teaspoon Worcestershire sauce: The secret ingredient in many classic Caesar recipes. Use a vegetarian version if needed.
• 1/2 cup extra-virgin olive oil: Good olive oil matters here. Youll really taste it, so choose something fruity and pleasant.
• 1/4 cup finely grated Parmesan cheese: This goes directly into the dressing for body and extra savory flavor.
• Salt and freshly ground black pepper: Finish with generous grinds of black pepper and salt to taste.

Instructions

Make the dressing base:

In a medium bowl, whisk together the egg yolk or mayonnaise, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth. Take your time here to really combine everything.

Create the emulsion:

Slowly drizzle in the olive oil while whisking continuously. The mixture will thicken and become creamy. Stir in the grated Parmesan cheese and season with salt and pepper.

Prep the romaine:

Place the chopped romaine in a large salad bowl. You want room to toss without making a mess.

Dress the greens:

Add just enough dressing to coat the leaves lightly. Toss gently with tongs or your hands, lifting the greens from the bottom to distribute evenly.

Add the crunch:

Throw in the croutons and give everything one last gentle toss so they stay crunchy but get lightly dressed.

Finish with cheese:

Top with additional freshly grated Parmesan and serve immediately while everything is crisp and cold.

Save

My dad used to make Caesar salad every Sunday night, and the ritual of whisking that dressing became the soundtrack to my teenage years. Now whenever I make it for friends, they always ask for the recipe, and I get to tell them about anchovies and emulsions and why patience with the whisk matters more than any ingredient.

Making The Perfect Croutons

Honestly, store-bought croutons are fine in a pinch, but homemade ones change everything. Cut day-old bread into cubes, toss with olive oil and salt, and bake at 375°F for about 10 minutes. The kitchen will smell incredible, and youll have croutons that are perfectly crisp outside but still tender inside. Make extra because people will snack on them straight from the baking sheet.

Customizing Your Caesar

While the classic version is hard to beat, this salad welcomes additions beautifully. Grilled chicken, pan-seared shrimp, or even crispy pancetta can turn it into a full meal. Ive also added roasted cherry tomatoes or avocado when I wanted something a little different. The key is adding proteins after youve dressed the greens so they dont get soggy.

Serving And Storage

Caesar salad is best eaten immediately after tossing. The dressing will eventually wilt the crisp romaine, and those perfect croutons will absorb moisture and lose their crunch. If youre prepping for a party, keep everything separate and toss right before serving. Leftover dressing keeps beautifully in the fridge for up to a week, which means you can have impromptu Caesar salad whenever the craving strikes.

• Chill your salad bowl in the freezer for 10 minutes before serving for extra-crisp greens
• Use a vegetable peeler to create elegant Parmesan ribbons for garnish
• Grind fresh black pepper over the whole salad right before serving

Save

Theres something deeply satisfying about making something from scratch that so many people only know from bottles or restaurants. Hope this recipe becomes part of your own kitchen traditions.

Recipe FAQs

→ Can I make Caesar salad vegetarian?

Yes, omit the anchovies and use vegetarian Worcestershire sauce. You can also substitute the egg yolk with mayonnaise for an egg-free version while maintaining the creamy texture.

→ How long does homemade Caesar dressing last?

Homemade Caesar dressing will keep in the refrigerator for up to one week when stored in an airtight container. The ingredients may separate slightly, so whisk well before using again.

→ What makes a good Caesar salad authentic?

Authentic Caesar salad features crisp romaine lettuce, freshly made dressing with emulsified egg yolk and olive oil, anchovies or Worcestershire sauce for umami depth, garlic, lemon juice, and quality Parmesan cheese with homemade croutons.

→ Can I prepare components ahead of time?

You can wash and chop the romaine lettuce up to a day in advance, storing it in the refrigerator with a paper towel to absorb moisture. The dressing can also be made ahead and kept refrigerated. Toss everything together just before serving for optimal texture.

→ What protein additions work well?

Grilled chicken breast, pan-seared shrimp, or crispy bacon make excellent protein additions. Slice chicken into strips or cook shrimp separately and arrange on top of the dressed salad for a complete meal.

→ How do I make homemade croutons?

Cut day-old bread into cubes, toss with olive oil and salt, then bake at 375°F for 8–10 minutes until golden and crispy. Artisanal breads like sourdough or baguette work exceptionally well for added texture.