Classic Caesar Salad

The first time I attempted Caesar dressing from scratch, I stood over my mixing bowl for twenty minutes, convinced my emulsion would never come together. My arm actually ached the next day, but that first taste made every whisk worth it. Theres something almost magical about watching oil and egg yolk transform into something creamy and luxurious right before your eyes. Now I make it on repeat, especially when summer evenings call for something crisp but satisfying.

Last summer my neighbor came over for what was supposed to be a quick weeknight dinner and ended up teaching me her restaurant trick of tossing individual portions rather than the whole bowl at once. She said it keeps the crunch intact longer and lets everyone control their dressing ratio. Now whenever I make this for friends, they always ask what I did differently.

Ingredients

• 2 large heads romaine lettuce: Choose crisp heads with tight leaves and avoid any with wilted edges, as the texture is everything here
• 2 cups croutons: Homemade cubes from day old bread are worth the extra eight minutes in the oven
• 1/2 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre grated stuff just does not melt the same way
• 1 large egg yolk or 1 tablespoon mayonnaise: Pasteurized eggs are safest here, or use mayo for a foolproof emulsion
• 2 teaspoons Dijon mustard: This helps the dressing come together and adds a gentle sharpness
• 2 anchovy fillets: Even skeptics usually love the umami depth they provide, but paste works too
• 1 garlic clove: Minced very fine so no one gets an overwhelming raw bite
• 2 tablespoons freshly squeezed lemon juice: Bottle juice never has the same bright acidity
• 1 teaspoon Worcestershire sauce: Look for vegetarian version if needed
• 1/2 cup extra virgin olive oil: Use something you like drinking plain, it really shines here

Instructions

Make your base:

In a medium bowl, whisk together the egg yolk, Dijon, anchovies, garlic, lemon juice, and Worcestershire until smooth and combined.

Emulsify like you mean it:

Slowly drizzle the olive oil while whisking constantly, watching the mixture thicken and turn creamy. Stir in the grated Parmesan and season generously.

Prep your greens:

Chop the romaine into bite sized pieces and give them a gentle spin in a salad spinner or pat dry with towels. Water is the enemy of good dressing.

Toss and serve immediately:

Add the lettuce to your largest bowl, pour over just enough dressing to coat, and toss with tongs. Add croutons and give one last gentle toss before topping with extra Parmesan.

Save

This recipe has become my go to for impromptu dinner parties because it looks impressive but requires almost zero active cooking time. The first time I served it to my in laws, my father in law actually asked if there was a secret ingredient, which is basically the highest compliment I have ever received on a salad.

Making Perfect Croutons

Day old bread is ideal because it has lost enough moisture to crisp up nicely without burning first. Cut your bread into uniform half inch cubes and toss them with just enough olive oil to coat lightly, not drown them. Season with salt and maybe some dried herbs if you are feeling fancy. Bake at 375°F for about eight minutes, then shake the pan and give them another couple of minutes until they are golden throughout. They will keep in an airtight container for up to a week, though they rarely last that long in my house.

The Protein Question

While this salad is perfectly satisfying on its own, adding protein transforms it from a side into a full meal. Grilled chicken cut into strips is classic, but I have also used sliced steak, seared shrimp, and even crispy pancetta cubes. The key is seasoning your protein simply and cooking it separately so it does not make the lettuce wilt. Let whatever protein you choose cool slightly before tossing it in, and add it at the very end right before serving.

Dressing Variations

Once you master the classic version, do not be afraid to play around with the formula. Substituting half the olive oil with plain yogurt lightens everything up beautifully without sacrificing creaminess. Adding a teaspoon of capers or a handful of fresh herbs like parsley or basil can change the whole character. Some people even like a pinch of smoked paprika for unexpected depth.

• Make a double batch of dressing and keep it in a jar for up to five days
• The flavors actually develop overnight, so it is great for meal prep
• Let the dressing come to room temperature before using if it has been refrigerated

Save

There is something deeply satisfying about a perfectly executed Caesar salad, the way crunch meets creaminess in every single bite. I hope this becomes one of those recipes you know by heart and make without even thinking about it.

Recipe Questions & Answers

→ What makes a Caesar salad authentic?

Traditional Caesar salad features romaine lettuce, creamy dressing made with egg yolk, garlic, lemon juice, Worcestershire sauce, and olive oil, plus croutons and Parmesan cheese. The dressing should be emulsified and freshly made for the best flavor and texture.

→ Can I make this vegetarian?

Yes, simply omit the anchovy fillets and use vegetarian Worcestershire sauce. The dressing remains creamy and flavorful thanks to the Dijon mustard, garlic, lemon, and Parmesan cheese.

→ How do I prevent the lettuce from getting soggy?

Toss the romaine with dressing immediately before serving, and use just enough to coat the leaves lightly. Add croutons last and serve right away to maintain their crunch.

→ What can I add for more protein?

Grilled chicken, crispy bacon, or pan-seared shrimp are classic additions that transform this side into a satisfying main course while complementing the bold flavors.

→ How long does homemade dressing last?

The emulsified dressing keeps refrigerated in an airtight container for up to one week. Give it a good whisk before using, as separation may occur.