Classic Caesar Salad (Printable Version)

Crisp romaine with creamy dressing, croutons, and Parmesan.

# What You'll Need:

→ Salad Components

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

→ Caesar 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

# How To Make It:

01 - Whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth and well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Pour dressing over lettuce and toss thoroughly to coat all leaves evenly.
04 - Add the croutons to the dressed lettuce and toss gently to distribute evenly while maintaining crouton crunch.
05 - Top with freshly grated Parmesan cheese and serve immediately while croutons remain crisp.

# Expert Advice:

01 -
  • The homemade dressing puts bottled versions to shame and comes together in minutes
  • You can customize every element from the crunch level to the garlicky intensity
  • It transforms simple ingredients into something that feels restaurant worthy
02 -
  • Cold eggs straight from the fridge sometimes resist emulsifying, let them sit on the counter for ten minutes first
  • If your dressing breaks, start over with a fresh yolk and very slowly whisk in the broken mixture
  • Uneaten dressed salad turns soggy within twenty minutes, so dress only what you will eat
03 -
  • Tear lettuce by hand instead of cutting with a knife for more natural edges
  • Massage a tiny bit of olive oil into the leaves before dressing for extra silkiness
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