Classic Caesar Salad

My tiny apartment kitchen smelled like garlic and ambition the night I finally attempted Caesar dressing from scratch. Something about whisking egg yolks into silky emulsion felt like cooking magic, the kind that transforms Wednesday dinner into an occasion. The romaine crunch, that sharp tang of lemon against rich cheese, maybe this salad has stayed classic for nearly a century because it gets everything right.

Last summer I served this at a rooftop potluck, watching friends go quiet after their first bites. Someone asked if there was a secret ingredient, but really it was just anchovies, patience, and not being afraid of garlic. Now it is the salad I make when I want people to feel taken care of, without any fuss.

Ingredients

• 2 large heads romaine lettuce: Look for tight, crisp heads with no wilting or brown edges, the foundation that holds everything together
• 2 cups croutons: Homemade croutons transform this salad, so use good bread and do not rush the toasting step
• 1/2 cup freshly grated Parmesan cheese: Invest in a wedge and grate it yourself, the pre grated stuff cannot compare to what you will achieve fresh
• 1 large egg yolk or 1 tablespoon mayonnaise: The emulsifier that brings the dressing together into something luxurious and coating
• 2 teaspoons Dijon mustard: Adds sharpness and helps stabilize the emulsion so your dressing will not separate
• 2 anchovy fillets, optional: Do not skip these if you are not vegetarian, they dissolve into umami richness without tasting fishy
• 1 garlic clove, minced: Fresh garlic makes this dressing sing, mince it finely so no one bites into a raw chunk
• 2 tablespoons freshly squeezed lemon juice: Bright acid that cuts through the richness, squeeze it just before making the dressing
• 1 teaspoon Worcestershire sauce: The secret depth note, use vegetarian version if needed
• 1/2 cup extra virgin olive oil: Use something you would drink straight, the oil flavor really comes through here
• 1/4 cup finely grated Parmesan cheese: This goes directly into the dressing for creaminess and salty depth

Instructions

Whisk the base:

In a medium bowl, combine the egg yolk or mayonnaise, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and uniform, about 30 seconds of serious elbow grease.

Emulsify the dressing:

Start drizzling the olive oil drop by drop while whisking constantly, this gradual introduction is what creates that creamy texture. Once the dressing begins to thicken and hold together, you can pour the oil in a thin stream, whisking until everything is glossy and emulsified.

Add the cheese:

Stir in the grated Parmesan until fully incorporated, then taste and adjust the seasonings with salt and pepper as needed. Let it sit for 5 minutes if you can, the flavors meld and become somehow more cohesive.

Prepare the lettuce:

Place your chopped romaine in a large salad bowl, leaving plenty of room for the tossing that comes next. Make sure the leaves are completely dry after washing, water on lettuce makes dressing slide right off instead of cling.

Dress and toss:

Start with about half the dressing and toss thoroughly with tongs or clean hands, adding more only as needed to coat each leaf lightly but completely. You want every piece to have that glossy sheen without drowning in excess dressing.

Add the finishing touches:

Gently fold in the croutons so they stay crisp, then shower everything with the remaining Parmesan. Serve immediately while the croutons still have their crunch and the lettuce stands tall and proud.

Save

This was the first proper salad my partner ever requested by name, saying it tasted like something from a restaurant but better. There is something deeply satisfying about mastering a dressing that most people just buy in bottles.

Making It Your Own

Once you have the basic dressing down, variations become second nature. I have added a teaspoon of capers for briny brightness, swapped lemon for lime when that was what I had, even blended in a roasted red pepper for color and sweetness. The technique stays the same while the flavors shift to match your mood.

The Crouton Situation

Day old sourdough or a rustic country loaf makes the best croutons, their sturdy structure stands up to the dressing without turning soggy immediately. Cut them into generous cubes, toss with olive oil and salt, and bake at 375 degrees until they are golden all over, usually 8 to 10 minutes. The house will smell incredible and your salad will thank you.

Serving Suggestions

This salad shines alongside grilled meats or as a starter before something rich and slow cooked. I love it with a simply grilled chicken breast or scattered with crispy pancetta cubes for extra substance. A chilled glass of crisp white wine makes everything feel more intentional, like you planned this moment.

• Grill extra romaine hearts for a warm variation that changes the texture completely
• Top with soft boiled eggs or poached chicken for a more substantial main course
• Shave extra Parmesan over the top in ribbons for restaurant style presentation

Save

There is quiet confidence in serving something so simple, so classic, made entirely from scratch. This is the salad that proves taking the extra ten minutes makes all the difference.

Recipe FAQs

→ What makes a Caesar salad authentic?

Traditional Caesar salad features romaine lettuce, homemade dressing with egg yolk, garlic, lemon juice, Worcestershire sauce, and anchovies, plus croutons and freshly grated Parmesan cheese.

→ Can I make this without anchovies?

Yes, simply omit the anchovies. The Worcestershire sauce and Parmesan provide enough savory depth. For vegetarian Worcestershire, look for brands without anchovies.

→ How do I prevent the lettuce from getting soggy?

Dress the salad just before serving and toss gently to coat evenly. Use thoroughly washed and dried romaine, and add croutons last to maintain their crunch.

→ What can I add for more protein?

Grilled chicken breast, seasoned shrimp, or crispy bacon make excellent additions. Simply cook your chosen protein separately and slice or crumble over the dressed salad.

→ How long does homemade Caesar dressing last?

Store the dressing in an airtight container in the refrigerator for up to one week. The lemon juice helps preserve it, but give it a good whisk before using again.

→ What's the best way to make homemade croutons?

Cube day-old bread, toss with olive oil and salt, then bake at 375°F for 8-10 minutes until golden and crispy. Let cool completely before adding to your salad.