Classic Caesar Salad (Print Version)

Romaine lettuce tossed with creamy dressing, croutons, and Parmesan for a light, crisp dish.

# Needed Ingredients:

→ Salad

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

→ 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 Steps:

01 - In a bowl, 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 emulsify dressing, then stir in grated Parmesan cheese. Season with salt and pepper to taste.
03 - Place chopped romaine lettuce in a large salad bowl and toss with enough dressing to coat evenly.
04 - Gently toss in croutons until evenly distributed.
05 - Top salad with freshly grated Parmesan cheese.
06 - Serve immediately to retain crispness.

# Expert Suggestions:

01 -
  • The dressing comes together in minutes but tastes like you've been making it for years.
  • Those crunchy croutons and shards of Parmesan transform a simple salad into something you'd actually crave for dinner.
  • It's one of those dishes that feels elegant enough to serve guests but easy enough to make on a Tuesday night.
02 -
  • The oil must go in slowly and your whisk must never stop moving, or the dressing will break into a sad, separated mess.
  • Don't dress the salad until the moment you serve it, or the lettuce will wilt and lose all its character.
  • If you're nervous about raw egg, mayonnaise works beautifully as a substitute and no one will know the difference.
03 -
  • Chill your bowl and salad plates in the freezer for five minutes before serving so the cold lettuce stays that way longer.
  • Make the dressing in a jar and shake it if you're feeding a crowd, and always make a little extra because people will want to drizzle it on seconds.
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