Classic Caesar Salad (Printable Version)

Crisp romaine lettuce with creamy homemade dressing, croutons, and Parmesan cheese ready in 20 minutes.

# What You Need:

→ For the 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

→ For the Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise, for egg-free)
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

# Steps:

01 - In a bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - In a large salad bowl, add the chopped romaine lettuce and toss with enough dressing to coat evenly.
04 - Add the croutons and toss gently.
05 - Top with freshly grated Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The homemade dressing comes together in minutes but tastes like you spent hours perfecting it
  • Nothing beats the satisfaction of tossing crisp romaine with dressing you made yourself
02 -
  • The dressing can be made ahead and stored in the refrigerator for up to a week, but bring it to room temperature before using
  • Never overdress your salad. Start with less dressing than you think you need, and add more only after tasting.
03 -
  • If your dressing breaks or separates, start over with a fresh egg yolk and very slowly whisk in the broken mixture
  • Dry your romaine thoroughly after washing. Water on the leaves prevents the dressing from coating properly.
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