Classic Caesar Salad (Printer-Friendly)

Crisp romaine with creamy dressing, croutons, and Parmesan

# What You'll Need:

→ Salad Components

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

→ Caesar 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

# Direction Steps:

01 - Whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce in a bowl until completely smooth and combined.
02 - Slowly drizzle in the olive oil while whisking continuously to create a stable emulsion. Stir in the grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Add enough dressing to coat the leaves evenly and toss thoroughly until all pieces are lightly covered.
04 - Gently fold in the croutons, being careful not to crush them. Toss lightly to distribute throughout the salad.
05 - Top the salad with freshly grated Parmesan cheese. Serve immediately while the croutons remain crunchy and the lettuce is crisp.

# Expert Advice:

01 -
  • Homemade dressing comes together in minutes and transforms everything
  • Perfect balance of creamy, tangy, and salty in every single bite
02 -
  • Dressing tastes even better after resting for 30 minutes in the refrigerator
  • Wet lettuce makes for watery salad, so dry those leaves thoroughly
03 -
  • Room temperature ingredients emulsify more easily than cold ones
  • Whisk in one direction only for the smoothest, most stable dressing
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