Classic Caesar Salad

The first time I made Caesar dressing from scratch, I stood over my mixing bowl for twenty minutes, whisking until my arm actually ached. I could not believe how different it tasted from the jarred stuff, so rich and velvety I almost ate it with a spoon. Now whenever romaine looks especially crisp at the market, I know exactly what is happening for dinner.

My sister visited last summer and watched me make the dressing, her eyes widening when I told her the secret ingredient was Worcestershire sauce. She texted me two days later saying she made it three times in one week. That is the kind of recipe loyalty I live for.

Ingredients

• Romaine lettuce: Use cold, crisp heads and dry them thoroughly after washing so the dressing clings perfectly
• Croutons: Homemade ones transform this salad, just cube day old bread and toast with olive oil until golden
• Parmesan cheese: Freshly grated makes all the difference, buy a wedge and grate it yourself right before serving
• Egg yolk: This creates that silky restaurant style emulsion, though mayonnaise works beautifully as a shortcut
• Anchovies: They melt into the background and provide that signature umami depth without any fishiness
• Lemon juice: Freshly squeezed cuts through the rich ingredients and brightens the entire bowl
• Extra virgin olive oil: Use a quality one since the flavor really shines in a simple dressing like this

Instructions

Make the dressing base:

Whisk together the egg yolk, mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until completely smooth and combined.

Emulsify the oil:

Slowly drizzle the olive oil while whisking constantly until the dressing thickens into a glossy, creamy consistency.

Add the cheese:

Stir in the grated Parmesan and season generously with salt and plenty of freshly cracked black pepper.

Prep the lettuce:

Place your chopped romaine in a large bowl and drizzle with just enough dressing to coat each leaf lightly.

Serve it up:

Plate immediately while everything is still cold and crisp, adding extra dressing at the table if needed.

Save

This became my go to contribution for family potlucks after my uncle asked if I would please just bring the Caesar every single time. Something about tossing it tableside makes people feel like they are at a restaurant.

Making It Your Own

I have found that grilling the romaine halves for a couple minutes per side adds this incredible smoky sweetness that plays beautifully against the creamy dressing. The slight char creates this restaurant style presentation that looks impressive but takes almost zero effort.

The Perfect Protein Additions

Grilled chicken cut into strips is classic, but I have also loved adding crispy bacon pieces or even grilled shrimp when I want something lighter. The key is seasoning whatever protein you choose simply so it complements rather than competes with the bold dressing.

Make Ahead Magic

The dressing keeps beautifully in the refrigerator for up to a week, actually developing deeper flavor as the ingredients meld together. I often double the batch and use it throughout the week for quick lunches or unexpected guests.

• Wash and chop your romaine in advance, then store it with a paper towel to absorb excess moisture
• Keep croutons in an airtight container so they stay perfectly crunchy
• Assemble everything at the last minute for that restaurant quality crunch

Save

There is something deeply satisfying about a perfectly composed Caesar, the way the cold crisp romaine meets that tangy, creamy dressing. This salad has earned its permanent spot in my weekly rotation.

Recipe FAQs

→ What makes Caesar dressing authentic?

Traditional Caesar dressing includes egg yolk, Dijon mustard, anchovies, garlic, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese. The key is emulsifying the oil slowly while whisking to create a creamy, smooth consistency.

→ Can I make this vegetarian?

Yes. Simply omit the anchovies and use vegetarian Worcestershire sauce. Substitute the egg yolk with mayonnaise if preferred. The dressing remains creamy and flavorful without these ingredients.

→ How do I make homemade croutons?

Cubed bread tossed with olive oil and salt, baked at 375°F (190°C) for 8-10 minutes until golden and crispy. Use day-old bread for best results, and season with herbs if desired.

→ What proteins can I add?

Grilled chicken breast, pan-seared shrimp, or crispy bacon make excellent additions. Cook proteins separately and slice or arrange on top of the dressed salad just before serving.

→ How long will the dressing keep?

Store in an airtight container in the refrigerator for up to one week. The dressing may thicken when cold—let it come to room temperature and whisk briefly before using. Give it a quick taste and adjust seasoning if needed.

→ Can I make this ahead?

Prepare the dressing up to 3 days ahead. Wash and chop romaine, store with paper towels to absorb moisture. Keep croutons in an airtight container. Toss everything together just before serving to maintain crispness.