Classic Caesar Salad

Last summer, my neighbor Mark taught me how to make real Caesar dressing from scratch while we grilled on his back porch. He insisted the anchovies were non-negotiable, though I admit I was skeptical at first. Now I cannot imagine this salad any other way.

I made this for my book club last fall, and three people asked for the recipe before they even finished their plates. Something about tossing it tableside makes the whole room lean in a little closer.

Ingredients

• Romaine lettuce: Use cold, crisp heads and dry them thoroughly after washing so the dressing clings properly
• Croutons: Homemade or artisanal ones hold their crunch longer than supermarket versions
• Parmesan cheese: Freshly grate it yourself right before serving for the best melt and flavor
• Egg yolk: Room temperature yolk emulsifies better, or use mayonnaise for a completely foolproof base
• Anchovies: Mince them finely and they dissolve into the dressing without any fishy taste
• Lemon juice: Freshly squeezed cuts through the richness and brightens everything
• Extra-virgin olive oil: The dressing needs quality oil since it is the main flavor carrier

Instructions

Whisk the dressing base:

Combine the egg yolk, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce in a bowl until completely smooth.

Emulsify the oil:

Drizzle the olive oil in a thin stream while whisking constantly until the dressing thickens and turns creamy.

Finish the dressing:

Stir in the grated Parmesan and season with salt and plenty of black pepper.

Dress the lettuce:

Place chopped romaine in a large bowl and toss with just enough dressing to coat each leaf lightly.

Add the crunch:

Gently fold in the croutons so they stay crisp but get lightly coated.

Finish and serve:

Top with freshly grated Parmesan and bring the whole bowl to the table immediately.

Save

This recipe became my go-to for impromptu dinner parties. I have even made it for skeptical anchovy-haters who ended up asking for seconds.

Making It Your Own

Skip the anchovies and use vegetarian Worcestershire for a completely plant-based version. Sometimes I add grilled chicken or shrimp when I need something more substantial.

Perfect Croutons Every Time

Cube day-old sourdough or baguette, toss with olive oil and salt, then bake at 375°F for 8 minutes until golden. They keep for a week in an airtight container and make this salad feel special.

Serving Suggestions

A chilled Sauvignon Blanc cuts through the creamy dressing beautifully. I also love this alongside a simple soup or grilled fish.

• Grill extra romaine halves for a warm variation
• Offer extra dressing on the side for guests who love it
• Make the dressing up to three days ahead and store it refrigerated

Save

There is something deeply satisfying about a Caesar salad made with care. Hope this one becomes a staple in your kitchen too.

Recipe FAQs

→ What makes the dressing creamy and flavorful?

The dressing combines egg yolk or mayonnaise with Dijon mustard, lemon juice, anchovies, and olive oil emulsified together, enriched with grated Parmesan for a creamy, savory finish.

→ Can I omit anchovies for dietary preferences?

Yes, removing anchovies and using vegetarian Worcestershire sauce maintains a rich flavor while keeping it suitable for vegetarians.

→ How do I make crunchy croutons at home?

Toss cubed bread with olive oil and salt, bake at 375°F (190°C) for 8–10 minutes until golden and crisp to add perfect crunch.

→ What ingredients can be added for extra protein?

Grilled chicken, shrimp, or crispy bacon can be incorporated to elevate the dish's protein content and add variety.

→ How can I make the dressing lighter?

Substitute part of the olive oil with plain yogurt for a lighter, tangier dressing without sacrificing creaminess.