Description
This classic Caesar salad features crisp romaine lettuce tossed in a creamy, garlicky homemade dressing with freshly grated Parmesan and crunchy croutons. Restaurant-quality flavor in just 15 minutes—better than any bottled dressing you’ve ever tried!
Ingredients
Scale
For the Caesar Dressing:
- 2 large garlic cloves, minced or pressed
- 2–3 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk OR ¼ cup mayonnaise (see notes)
- ½ cup (120ml) extra-virgin olive oil
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
For the Salad:
- 2 large romaine lettuce hearts (or 1 large head), washed and dried
- 1½ cups (90g) croutons, homemade or store-bought
- ½ cup (50g) shaved or grated Parmesan cheese
- Freshly ground black pepper, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Prepare the Lettuce: Wash the romaine lettuce thoroughly under cold running water, separating the leaves to remove any dirt or grit. Spin dry in a salad spinner or pat completely dry with clean kitchen towels—this is crucial as any water will dilute the dressing. Tear or chop the lettuce into bite-sized pieces (about 2-3 inch pieces). Place in a large salad bowl and refrigerate while you make the dressing.
- Make the Dressing (Food Processor Method): In a food processor or blender, combine the minced garlic, anchovy fillets, Dijon mustard, fresh lemon juice, Worcestershire sauce, and egg yolk (or mayonnaise). Pulse several times until well combined and relatively smooth.
- Emulsify the Dressing: With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube in a thin, steady stream. This gradual addition creates a thick, creamy emulsion. The dressing should be smooth, pale, and creamy. Add the grated Parmesan cheese and pulse a few more times until incorporated. Taste and season with salt and pepper as needed—start conservatively as anchovies and Parmesan are already salty.
- Alternative Whisking Method: If making dressing by hand, mince the garlic and anchovies into a very fine paste (you can use the back of your knife to smash them into a paste). In a medium bowl, whisk together the garlic-anchovy paste, mustard, lemon juice, Worcestershire sauce, and egg yolk (or mayo) until smooth. While whisking constantly, slowly drizzle in the olive oil in a thin stream—this takes patience but creates proper emulsification. Whisk in the Parmesan and season with salt and pepper.
- Adjust Consistency: If your dressing is too thick, thin it with 1-2 teaspoons of water or additional lemon juice until it reaches your desired consistency. It should be thick enough to coat the lettuce but still pourable—like a thin ranch dressing.
- Dress the Salad: Remove the dried lettuce from the refrigerator. Start by adding about half of the dressing to the lettuce. Using salad tongs or your hands (the best tool!), toss the salad gently but thoroughly, lifting from the bottom and folding over to ensure every leaf is coated. Add more dressing as needed—you want each leaf glossy and coated but not swimming in dressing.
- Add Toppings: Add the croutons and half of the shaved Parmesan cheese. Toss once more to distribute them evenly throughout the salad.
- Serve: Transfer the dressed salad to individual serving plates or bowls, or serve family-style in the large bowl. Top with the remaining Parmesan cheese, a generous grinding of fresh black pepper, and additional croutons if desired. Serve immediately with lemon wedges on the side.
Notes
- Egg Safety: If concerned about raw egg, use pasteurized eggs, or simply substitute mayonnaise (which is made from cooked/pasteurized eggs) for a completely safe option with similar results.
- Dressing Consistency: The dressing should be creamy and thick enough to cling to lettuce leaves, not watery. If too thick, thin with water; if too thin, whisk in more Parmesan or a bit more mayo.
- Anchovy Alternatives: For vegetarian version, omit anchovies and add 1 tablespoon of capers for similar briny, umami flavor, though it won’t be traditional Caesar.
- Make-Ahead: Dressing can be made up to 3 days ahead and stored in the refrigerator. Wait to dress the salad until just before serving to prevent soggy lettuce.
- Don’t Overdress: Start with less dressing than you think you need—you can always add more, but you can’t remove it. Overdressed salad becomes limp and soggy.
- Serving Size: This recipe serves 4 as a side salad or 2 as a main course salad (especially if you add protein like grilled chicken).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 385
- Sugar: 2g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg