Classic Caesar Salad

There's something about a Caesar salad that feels like a small act of kitchen confidence. I learned to make this one afternoon when my neighbor casually mentioned she could never get the dressing quite right, and something about that challenge stuck with me. I started experimenting with the emulsion, learning how patience with the oil makes all the difference, and suddenly I understood why this simple salad has endured for nearly a century. Now it's become my go-to when I want something that tastes restaurant-quality but feels entirely personal.

I made this for a dinner party once and watched my usually quiet cousin actually ask for seconds, which never happens. He stood by the kitchen counter eating croutons straight from the bowl while I finished plating, and in that moment I realized this salad was doing more than just feeding people, it was creating those little comfortable moments where everyone relaxes a bit.

Ingredients

• Romaine lettuce: Two large heads give you the perfect crisp foundation, and the sturdy leaves won't wilt under the dressing the way delicate greens would.
• Croutons: Homemade ones stay crunchy longer and taste infinitely better than anything from a box, but honestly, quality store-bought ones work when you're short on time.
• Parmesan cheese: Fresh grated is non-negotiable here because pre-grated versions have anti-caking agents that make the texture grainy.
• Egg yolk: This is what creates the creamy emulsion, though mayonnaise works beautifully if you're avoiding raw eggs or feeding people who prefer it.
• Dijon mustard: Just enough to add complexity and help stabilize the emulsion, not enough to taste spicy.
• Anchovy fillets: These might seem intimidating, but they dissolve into the dressing and add umami depth without tasting fishy, though you can absolutely skip them.
• Garlic clove: Always use fresh and mince it finely so it distributes evenly through the dressing.
• Lemon juice: Fresh squeezed makes a noticeably brighter dressing than bottled, and the acidity is crucial for flavor balance.
• Worcestershire sauce: A small but mighty addition that adds salty, savory notes that tie everything together.
• Extra-virgin olive oil: The quality matters since it's such a prominent ingredient, look for something peppery and rich.
• Salt and black pepper: Taste as you go because the anchovies and Worcestershire sauce already contribute saltiness.

Instructions

Build your dressing base:

Whisk the egg yolk with Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until everything is smooth and pale. You'll feel the texture change as the mustard incorporates, which signals you're ready for the oil.

Emulsify with patience:

This is where the magic happens, so resist the urge to rush. Drizzle the olive oil in slowly, whisking constantly, watching the mixture transform into something thick and creamy. If it breaks or looks separated, don't panic, just whisk in a tablespoon of water or cold milk and it usually comes back together.

Season the dressing:

Stir in the finely grated Parmesan and taste before adding salt and pepper, since the anchovies and Worcestershire already bring saltiness to the party.

Dress your lettuce:

In a large bowl, toss the chopped romaine with just enough dressing to coat lightly and evenly, which takes about two minutes of gentle tossing.

Add texture at the last moment:

Toss in the croutons gently so they stay crispy and don't get soggy, then top with a generous handful of fresh Parmesan and a few cracks of black pepper.

Serve right away:

This salad is best enjoyed immediately while the lettuce is crisp and the croutons still have that satisfying crunch.

Save

The first time I served this salad to my partner's family, his grandmother ate most of it before anyone else had finished their first bite, and that's when I knew I'd nailed something. She didn't say much, but her empty plate and small smile told me everything.

The Art of the Emulsion

An emulsion is just a fancy way of saying you're tricking oil and water-based ingredients into getting along, and the dressing is held together by the mustard and egg yolk acting as little mediators. The slower you add the oil and the more you whisk, the more stable and creamy everything becomes. I learned this the hard way after making thin, broken dressing multiple times before understanding that patience is literally the ingredient that makes the difference.

Making Your Own Croutons

Homemade croutons take five minutes and completely transform the salad from good to unforgettable. Cube up some good bread, toss it with olive oil and a pinch of salt, then bake at 375°F for about eight to ten minutes until they're golden and crispy. The kitchen smells incredible while they're toasting, and once you taste them warm and crunchy, you'll never buy the boxed version again.

Variations and Adaptations

This salad is your blank canvas, and people have been playing with Caesar variations for decades. Skip the anchovies if they make you nervous, use mayonnaise instead of raw egg if you prefer, try grilled chicken or shrimp on top when you want something more substantial. One friend of mine adds crispy bacon and a soft-boiled egg, which turns this into her go-to dinner rather than just a side dish.

• Vegetarian version: omit the anchovies and use vegetarian Worcestershire sauce instead.
• For a lighter touch, replace half the olive oil with creamy Greek yogurt and you'll still get richness with fewer calories.
• Gluten-free diners need only gluten-free croutons to enjoy this fully.

Save

Caesar salad isn't fancy or complicated, but it proves that simple ingredients handled with care create something that tastes like you're in a good restaurant. Make it once and you'll make it again.

Recipe FAQ

→ Can I make the dressing without egg?

Yes, substitute the egg yolk with mayonnaise for a similar creamy texture without raw egg.

→ How do I make the croutons crunchy?

Toss cubed bread with olive oil and salt, then bake at 375°F (190°C) for 8–10 minutes until golden and crisp.

→ What can I add for extra protein?

Grilled chicken, shrimp, or crispy bacon make excellent additions for more protein.

→ How to prepare a vegetarian-friendly version?

Omit anchovies and choose a vegetarian Worcestershire sauce, or adjust the dressing accordingly.

→ What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc complements the salad’s bright and savory flavors nicely.