Classic Caesar Salad
A timeless favorite Caesar salad combines crisp romaine lettuce, crunchy croutons and a creamy, tangy dressing. Topped with freshly grated Parmesan cheese this salad is perfect as a side or a light main course. It’s simple, elegant and packed with flavor.
Print Recipe
Equipment
- Large salad bowl
- Small mixing bowl or blender
- Whisk or fork
- Garlic press (optional)
- Cutting board and knife
- Measuring spoons and cups
- Salad tongs
Ingredients
- For the Salad:
- 1 large head of romaine lettuce or 2 hearts, chopped or torn into bite-size pieces
- 1 cup croutons store-bought or homemade
- ¼ cup freshly grated Parmesan cheese
- For the Dressing:
- 1 egg yolk or 1 tablespoon mayonnaise as a substitute
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic finely minced
- 2 anchovy fillets finely chopped (or 1 teaspoon anchovy paste)
- 2 tablespoons freshly squeezed lemon juice
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon grated Parmesan for the dressing
Instructions
- Prepare the Dressing:
- In a small bowl or blender, combine egg yolk (or mayo), Dijon mustard, lemon juice, Worcestershire sauce, garlic, and anchovies.
- Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies (becomes thick and smooth).
- Stir in optional grated Parmesan. Season with salt and pepper to taste. Set aside.
- Make (or Toast) the Croutons (Optional):
- If making homemade croutons: Cube stale bread, toss with olive oil, garlic powder, salt, and bake at 375°F (190°C) for 10–12 minutes or until golden and crisp.
- Assemble the Salad:
- In a large salad bowl, add the chopped romaine.
- Add croutons and sprinkle Parmesan cheese over the top.
- Drizzle with dressing and toss well to coat all ingredients evenly.
- Serve:
- Plate the salad and top with extra Parmesan and freshly ground pepper if desired.
- Serve immediately while fresh and crisp.
Servings: 4 side dishes