Classic Caesar Salad (Print Version)

Crisp romaine tossed with creamy dressing, croutons, and fresh Parmesan cheese.

# Ingredients List:

→ Salad

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

→ Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise for 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

# Directions:

01 - Whisk together egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in olive oil while whisking continuously to form a creamy emulsion. Stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine in a large salad bowl and coat evenly with dressing.
04 - Gently toss the salad with croutons to combine.
05 - Sprinkle freshly grated Parmesan cheese on top.
06 - Transfer to serving plates and enjoy fresh.

# Expert Tips:

01 -
  • The homemade dressing puts bottled versions to shame and takes five minutes
  • Everything can be prepped ahead except the final toss
  • You control exactly how much anchovy flavor goes in
02 -
  • Overdressing the salad makes it soggy within minutes, so start with less than you think you need
  • The dressing tastes better after sitting for 30 minutes in the refrigerator
  • Dry lettuce thoroughly or the dressing will slide right off the leaves
03 -
  • Whisk the dressing in the bottom of your salad bowl and toss the lettuce directly in it
  • Use a vegetable peeler to shave Parmesan on top instead of grating for elegant presentation
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