Classic Caesar Salad (Printable Version)

Crisp romaine with creamy dressing, croutons, and Parmesan

# What You Need:

→ For the Salad

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

→ For the 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

# How-To Steps:

01 - In a bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth and fully combined.
02 - Slowly drizzle in the olive oil while whisking continuously to create a thick, creamy emulsion. Stir in the grated Parmesan cheese until incorporated. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Drizzle with enough dressing to coat evenly and toss thoroughly using tongs to ensure all leaves are covered.
04 - Sprinkle the croutons over the dressed lettuce and toss gently to distribute evenly while maintaining their crunch.
05 - Top the salad with freshly grated Parmesan cheese. Serve immediately while croutons remain crisp.

# Expert Tips:

01 -
  • The homemade dressing puts restaurant versions to shame, and you probably have everything in your pantry right now
  • This salad comes together in twenty minutes but tastes like you spent all afternoon in the kitchen
02 -
  • If your dressing breaks, don't panic—start over with a fresh yolk in a clean bowl and very slowly whisk in your broken mixture
  • The dressing needs to sit at room temperature for at least fifteen minutes to let the flavors wake up and mingle
03 -
  • A microplane makes the finest Parmesan that practically melts into the dressing rather than sitting in tiny clumps
  • For extra garlic flavor, rub your salad bowl with a cut garlic clove before adding anything else
Go Back