Description
This classic Caesar salad is crisp, creamy, and packed with bold flavors. Featuring fresh romaine lettuce, homemade Caesar dressing, crunchy croutons, and Parmesan cheese, this recipe delivers a restaurant-quality salad at home. Perfect as a side dish or topped with protein for a hearty main course, this salad is a timeless favorite. The rich dressing, made with egg yolks, garlic, lemon juice, Dijon mustard, olive oil, and anchovies, creates the signature tangy and umami-packed flavor.
Ingredients
Scale
For the Salad:
- 1 large head of romaine lettuce, washed and chopped
- 1 cup homemade croutons (see below)
- ½ cup freshly grated Parmesan cheese
For the Caesar Dressing:
- 2 egg yolks
- 3 anchovy fillets (or 1 teaspoon anchovy paste)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Homemade Croutons:
- 2 cups day-old bread, cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the Croutons:
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper.
- Spread evenly on a baking sheet and bake for 10-12 minutes, flipping halfway, until golden and crispy.
- Remove from the oven and let cool.
Prepare the Caesar Dressing:
- In a bowl, whisk together egg yolks, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce.
- Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing.
- Stir in grated Parmesan, then season with salt and pepper to taste.
Assemble the Salad:
- Place chopped romaine lettuce in a large salad bowl.
- Drizzle the dressing over the lettuce and toss to coat evenly.
- Add the croutons and grated Parmesan, tossing gently.
- Serve immediately with extra Parmesan and freshly ground black pepper on top.
Notes
- No raw eggs? Substitute 2 tablespoons of mayonnaise for the egg yolks.
- Anchovy-free option: Use ½ teaspoon of miso paste or simply increase Worcestershire sauce.
- Make it a meal: Add grilled chicken, shrimp, or salmon for extra protein.
- Storage: Keep dressing in the fridge for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: Caesar salad, homemade Caesar dressing, classic Caesar, easy salad recipe