Classic Caesar Salad

There's something about a proper Caesar salad that takes me back to a small trattoria where I watched a chef work the dressing like it was liquid gold, whisking it with such care that the egg yolk transformed into something creamy and alive. I'd ordered Caesar salads before, sure, but they were always thin and forgettable. This one was different. The crunch of the romaine against that silky, tangy dressing made me realize I'd been eating Caesar salad wrong my whole life.

I made this for my dad last summer when he was convinced he didn't like salad, convinced he needed meat with every meal. I tossed it at the table in front of him with maybe too much confidence, and he actually went back for more. We didn't talk about it much, but he started requesting it when he'd visit, which is how I know it worked.

Ingredients

• Romaine lettuce: Use crisp, unblemished heads and wash them well, tearing them into bite-sized pieces so the dressing coats every leaf evenly.
• Croutons: Homemade ones make all the difference, but if you're short on time, hunt for artisanal ones from a good bakery instead of the boxed stuff.
• Parmesan cheese: Grate it fresh just before serving so it's tender and catches the light instead of clumping into sad little shreds.
• Egg yolk: Use a fresh, high-quality egg, or swap for mayonnaise if you're uncomfortable with raw eggs.
• Dijon mustard: This is your emulsifier, the thing that helps the oil and egg become one creamy whole.
• Anchovies: They dissolve into the dressing and add umami depth without tasting fishy if you mince them fine.
• Garlic clove: Mince it as fine as you can so there are no harsh chunks interrupting the creaminess.
• Lemon juice: Freshly squeezed, never bottled, because the brightness is what makes this taste alive.
• Worcestershire sauce: Just a teaspoon adds a savory complexity that brings everything together.
• Extra-virgin olive oil: This is where your money matters, so don't skimp on quality.

Instructions

Start the dressing base:

In a bowl, whisk the egg yolk with the mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until it's smooth and pale. This mixture should smell bright and a little sharp.

Emulsify with oil:

Drizzle the olive oil in slowly while whisking without pause, watching as the dressing thickens and transforms into something creamy. If it breaks, start with a fresh yolk in a clean bowl and whisk it into the broken batch slowly.

Finish the dressing:

Stir in the grated Parmesan and taste as you go, adjusting salt and pepper so it's balanced and doesn't taste one-note.

Dress the lettuce:

Tear your romaine into the large bowl and toss with just enough dressing to coat each leaf lightly, so nothing gets soggy but everything tastes like Caesar.

Add the croutons:

Toss them in gently at the last moment so they stay crunchy and don't absorb too much dressing.

Serve with ceremony:

Top with a final shower of freshly grated Parmesan and bring it to the table immediately while everything is at its best.

Save

There was an afternoon when my roommate and I made this salad together, and she caught me being overly precious about the whisking, and we laughed so hard we almost spilled the bowl. Sometimes the best meals happen when you stop taking yourself so seriously and just enjoy the rhythm of cooking beside someone else.

Building the Perfect Bite

Every bite should include romaine, a crouton, and a bit of Parmesan, so don't just pile everything in the bowl like it's a competition. Toss the lettuce first, then add the croutons at the very end so they stay crunchy and keep their golden color. When you serve it, the salad should look a little undressed, a little casual, like someone who knows what they're doing.

Flavor and Balance

The magic of Caesar is that it walks a line between rich and bright, between the umami of Parmesan and anchovies and the sharp pop of lemon and Worcestershire. Don't be afraid to taste as you adjust the dressing, because your salt level and acid level are what make it sing. A squeeze of extra lemon at the end can save a dressing that's tasted too salty or heavy.

Variations Worth Trying

While Caesar is perfect on its own, I've discovered some simple additions that make it feel fresh each time. Grilled chicken turns it into a full meal, crispy bacon adds a salty crunch, and shrimp makes it feel special enough for company without any extra work. You can also play with the base: try lacinato kale if you want something heartier, or mix in some fresh herbs like parsley or chives if you're in the mood to experiment.

• Anchovies can be omitted entirely for vegetarians, though the depth of flavor changes slightly.
• A light drizzle of honey or a splash of apple cider vinegar can brighten the dressing if it tastes too heavy.
• Keep everything cold until the moment of serving so the lettuce stays crisp and the dressing stays fresh.

Save

Caesar salad taught me that sometimes the simplest dishes demand the most attention, and that's exactly why they matter. Make this when you want to feel like you know your way around a kitchen, because after one good Caesar, you absolutely will.

Recipe FAQs

→ Can anchovies be omitted?

Yes, anchovies are optional. Omitting them keeps the flavor milder and suitable for vegetarians when replaced with vegetarian Worcestershire sauce.

→ How can I make homemade croutons?

Cube bread pieces, toss with olive oil and salt, then bake at 375°F (190°C) for 8-10 minutes until golden and crisp.

→ Is there a lighter dressing option?

For a lighter version, substitute part of the olive oil with plain yogurt to reduce fat while maintaining creaminess.

→ What proteins pair well?

Grilled chicken, shrimp, or crispy bacon can be added to boost protein and add richness to the dish.

→ What wine complements this dish?

A crisp white wine like Sauvignon Blanc enhances the fresh, tangy flavors found in the salad components.

→ Can this be adapted for egg allergies?

Yes, the egg yolk in the dressing can be replaced by mayonnaise to accommodate egg-free needs.