Classic Caesar Salad

The first time I attempted homemade Caesar dressing, I stood over my mixing bowl for twenty minutes, convinced I'd ruined it. The emulsion broke twice, my arm was sore from all that whisking, and I was about to reach for a bottle from the grocery store shelf. But then something clicked—the olive oil started cooperating, the mixture turned creamy and golden, and that first taste made me understand why people bother making it from scratch. Now I can't imagine going back to the bottled stuff, and neither will you after trying this.

Last summer, my neighbor came over while I was tearing romaine for dinner and ended up staying for hours. We stood in my kitchen, eating directly from the salad bowl with forks, discussing everything from her garden tomatoes to why anchovies get such a bad rap. Something about that crisp, creamy combination makes people linger, and I've learned that Caesar salads are rarely just about the food.

Ingredients

• Romaine lettuce: Two large heads give you enough substance and crunch—look for tight, heavy heads with no wilting or browning at the edges
• Egg yolk: Use pasteurized eggs if you're concerned about raw eggs, or swap in mayonnaise for the same creamy emulsifying power
• Anchovies: These dissolve into the dressing and provide that signature salty depth—don't skip them unless you must, and know that vegetarian Worcestershire works as a substitute
• Garlic: One fresh clove, minced very finely so nobody bites into a raw chunk
• Fresh lemon juice: About half a large lemon—bottled juice makes the dressing taste flat and one-dimensional
• Dijon mustard: The secret weapon that helps everything come together and adds a gentle sharpness
• Worcestershire sauce: Just enough to give that mysterious savory note that makes people ask what's in this
• Extra-virgin olive oil: The emulsifying backbone of your dressing—don't use a light oil or you'll lose flavor
• Parmesan cheese: Freshly grated is non-negotiable here—pre-grated cheese has anti-caking agents that make the dressing grainy
• Croutons: Homemade from day-old bread or good artisanal ones from a bakery—nothing from a plastic bag that's been sitting on a shelf for months

Instructions

Make the dressing base:

Whisk together your egg yolk or mayonnaise, Dijon mustard, those tiny minced anchovies, garlic, lemon juice, and Worcestershire until you've got a smooth, unified mixture sitting at the bottom of your bowl.

Emulsify like you mean it:

Start drizzling in your olive oil drop by drop while whisking vigorously—don't rush this part, or you'll be starting over with a broken mess.

Finish and season:

Stir in that grated Parmesan, then taste and adjust the salt and pepper until it makes you want to lick the spoon.

Dress the greens:

Put your chopped romaine in your largest bowl, pour over just enough dressing to coat each leaf lightly, and toss gently with tongs.

Add the crunch:

Throw in those croutons and give everything one more gentle toss so they get dressed but don't shatter into crumbs.

Finish with cheese:

Shave or grate more Parmesan over the top right before serving—it makes everything look restaurant-worthy.

Save

This recipe became my dinner party go-to after the night my friend Sarah literally licked her plate clean at the end of the meal. She's not normally a salad person, but something about that combination of crisp lettuce, creamy dressing, and salty Parmesan won her over completely. Now she requests it every time she comes over.

Making It Your Own

I've learned that while the classic version is perfect, Caesar salad is incredibly forgiving. Sometimes I'll add grilled chicken or shrimp when I need something more substantial. Other times, crisp bacon or pancetta takes it in an entirely different but equally delicious direction. The key is keeping that dressing as your anchor.

The Crouton Situation

After years of buying croutons, I started cubing whatever bread I had lying around—sourdough, ciabatta, even baguette ends. A quick toss with olive oil and salt, then ten minutes in a 375°F oven until golden, gives you something infinitely better than anything from a bag. Your future self will thank you for making double the amount.

Timing Is Everything

The absolute worst thing you can do to a Caesar salad is dress it too early. I learned this the hard way when serving a buffet lunch where the salad sat for twenty minutes before anyone ate. The leaves went sad and limp, and I've never made that mistake again. Dress it right before you're ready to eat.

• Keep your romaine completely dry after washing—water clinging to the leaves makes the dressing slide right off
• Cold lettuce makes the dressing coat unevenly, so let it sit out for fifteen minutes before dressing
• If you're making this for a crowd, dress individual portions rather than the whole bowl

Save

A perfectly made Caesar salad is one of those simple things that feels somehow greater than the sum of its parts. Pull this together for dinner on a Tuesday, and you'll understand why it's been a classic for nearly a hundred years.

Recipe Questions & Answers

→ What makes Caesar dressing authentic?

Traditional Caesar dressing features egg yolk, garlic, anchovies, Dijon mustard, lemon juice, Worcestershire sauce, and extra-virgin olive oil emulsified together. The anchovies provide umami depth without an overwhelming fishy taste, while the Worcestershire adds complexity.

→ Can I make this vegetarian?

Yes, simply omit the anchovies and use vegetarian Worcestershire sauce. The dressing remains creamy and flavorful with the garlic, mustard, lemon, and Parmesan providing plenty of taste.

→ How do I prevent the salad from getting soggy?

Toss the romaine with dressing immediately before serving and add croutons last. Homemade croutons stay crunchier longer than store-bought varieties. Dress individual portions if serving over time.

→ What proteins pair well with this salad?

Grilled chicken, pan-seared shrimp, or crispy bacon make excellent additions. Slice chicken breast and grill until cooked through, or quickly sauté shrimp with garlic and olive oil.

→ How long will homemade dressing keep?

Store in an airtight container in the refrigerator for up to 5 days. The dressing may thicken when cold—let it come to room temperature and whisk briefly before using.

→ Can I substitute mayonnaise for egg yolk?

Absolutely, use 1 tablespoon mayonnaise instead of raw egg yolk for a pasteurized, egg-free version. This also creates a more stable dressing that stays emulsified longer.