Classic Caesar Salad (Printer-Friendly)

Crisp romaine with creamy dressing, crunchy croutons, and Parmesan—bright flavors in every bite.

# What You Need:

→ Salad

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

→ Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise for egg-free option)
05 - 2 teaspoons Dijon mustard
06 - 2 finely minced anchovy fillets (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 - Whisk together the egg yolk or mayonnaise, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in the olive oil while whisking continuously to achieve an emulsion, then stir in the grated Parmesan cheese. Season with salt and pepper to taste.
03 - In a large salad bowl, combine the chopped romaine lettuce and enough dressing to coat evenly.
04 - Gently toss in the croutons to distribute evenly throughout the salad.
05 - Top with additional freshly grated Parmesan cheese and serve immediately.

# Helpful Hints:

01 -
  • The dressing comes together in minutes but tastes like you spent hours perfecting it.
  • It's the kind of salad people ask for the recipe after one bite, and you get to be mysterious about your secret ingredients.
02 -
  • If your dressing breaks or looks separated during the emulsification, don't throw it away, just whisk in a splash of cold water or milk to bring it back together.
  • The dressing can be made several hours ahead, but add the croutons only right before serving or they'll absorb moisture and turn soft.
03 -
  • Make the dressing hours ahead so the flavors deepen and meld together, but only add croutons and fresh Parmesan right before serving.
  • If you're nervous about raw eggs, use good quality mayonnaise instead of egg yolk and the dressing will still be absolutely delicious.
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