Classic Caesar Salad (Printable)

Crisp romaine tossed with creamy dressing, crunchy croutons, and fresh Parmesan cheese in a classic style.

# What You’ll 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 (egg-free alternative)
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

# How To Make It:

01 - Whisk together egg yolk or mayonnaise, Dijon mustard, minced anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Gradually drizzle in olive oil while continuously whisking to emulsify. Stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine lettuce in a large bowl and toss with enough dressing to coat evenly.
04 - Gently toss in croutons to combine.
05 - Sprinkle freshly grated Parmesan cheese over the salad.
06 - Serve immediately to maintain crispness.

# Expert Advice:

01 -
  • The dressing tastes brighter and creamier than anything from a bottle, and you control exactly how garlicky it gets.
  • It comes together in about twenty minutes, but feels impressive enough to serve to guests without breaking a sweat.
  • You can toss in grilled chicken or shrimp and suddenly it's a full meal that doesn't weigh you down.
02 -
  • Add the olive oil slowly and whisk constantly, or the dressing will break and turn oily instead of creamy.
  • Don't dress the salad until you're ready to serve, once the lettuce sits in dressing it wilts fast and loses that satisfying crunch.
  • Taste the dressing before tossing, it should be bold and punchy on its own since the lettuce will mellow it out.
03 -
  • Chill your salad bowl in the fridge for ten minutes before tossing, it keeps the lettuce extra crisp and refreshing.
  • If the dressing feels too thick, whisk in a teaspoon of cold water at a time until it reaches the perfect pourable consistency.
  • Toast your croutons with a little grated Parmesan on top for an extra layer of flavor that makes them almost addictive.
Return