Crisp romaine, homemade dressing, garlic croutons, and shaved Parmesan
Classic Caesar Salad
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 side salads or 2 entree salads
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
A great Caesar salad is one of the most satisfying things you can eat, and a mediocre one — made with bottled dressing and bagged croutons — is one of the most forgettable. The difference is entirely in making the dressing from scratch. It takes five minutes, requires no cooking, and the result is so dramatically better than anything from a bottle that you will never go back.
This dressing hits every note: rich and creamy from the egg yolk and olive oil, briny and savory from the anchovies and Parmesan, bright from fresh lemon juice, and pungent from raw garlic. The anchovies are non-negotiable — they do not make the dressing taste fishy, they make it taste deeply savory in a way that nothing else can replicate. Even people who claim to hate anchovies love Caesar dressing.
The homemade garlic croutons are worth the extra ten minutes. Torn bread (not cut — the jagged edges catch more dressing and get crunchier) tossed with olive oil and garlic, then toasted until golden, is a completely different experience from the stale, pre-made variety. This is a salad that is truly worth making right.
Ingredients
Caesar Dressing
- 1 1 large egg yolk, yolk only
- 3 fillets 3 anchovy fillets, minced to a paste, minced to a paste
- 2 cloves 2 cloves garlic, finely grated, finely grated on a microplane
- 2 tablespoons 2 tablespoons fresh lemon juice, freshly squeezed
- 1 teaspoon 1 teaspoon Dijon mustard
- 1 teaspoon 1 teaspoon Worcestershire sauce
- 0.33 cup 1/3 cup extra-virgin olive oil
- 0.33 cup 1/3 cup finely grated Parmesan cheese, finely grated
- Salt and black pepper to taste, to taste
Salad
- 2 heads 2 large heads romaine lettuce, washed and chopped, washed, dried, and chopped
- Parmesan cheese shavings for topping, shaved with a vegetable peeler
Garlic Croutons
- 4 cups 4 cups crusty bread, torn into bite-sized pieces, torn into irregular 1-inch pieces
- 3 tablespoons 3 tablespoons olive oil
- 1 clove 1 clove garlic, minced, minced
- 0.25 teaspoon 1/4 teaspoon salt
Instructions
Garlic Croutons
- 1375°F
Preheat the oven to 375°F (190°C). Toss the torn bread pieces with olive oil, minced garlic, and salt on a baking sheet.
- 2375°F10-12 minutes
Spread in a single layer and bake for 10-12 minutes, tossing halfway through, until golden brown and crunchy. Let cool completely.
Note:Croutons continue to crisp as they cool, so pull them when they are golden but not dark.
Caesar Dressing
- 3
In a medium bowl, combine the egg yolk, anchovy paste, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk vigorously until smooth.
- 4
While whisking constantly, drizzle in the olive oil in a very slow, thin stream. The dressing should emulsify into a thick, creamy consistency. If it is too thick, whisk in a teaspoon of water.
Note:Adding the oil slowly is key to emulsification. If you pour it too fast, the dressing will break and be oily.
- 5
Fold in the finely grated Parmesan and season with salt and pepper to taste. Refrigerate until ready to use.
Assembly
- 6
Place the chopped romaine in a large serving bowl. Add about two-thirds of the dressing and toss thoroughly until every leaf is lightly coated.
Note:It is better to start with less dressing and add more than to overdress the salad. You can always add, but you cannot take away.
- 7
Add the cooled croutons and toss gently. Top with shaved Parmesan and a few grinds of black pepper. Serve immediately with the remaining dressing on the side.
Substitutions
Raw egg yolkMayonnaise (2 tablespoons)
Mayonnaise already contains emulsified egg and oil. Use it as the base and add the other dressing ingredients directly to it. Good option if you are concerned about raw eggs.
AnchoviesAnchovy paste (1 tablespoon) or capers (1 tablespoon, minced)
Anchovy paste is the easiest swap — same flavor, no mincing. Capers provide brine and saltiness but a different flavor profile.
Romaine lettuceLittle gem lettuce or baby kale
Little gem is a smaller, sweeter variety of romaine that works beautifully. Baby kale adds a more assertive flavor and holds dressing well.
Tips & Storage
Pro Tips
Dry the romaine thoroughly after washing — a salad spinner is ideal. Wet leaves dilute the dressing and prevent it from clinging.
For the best shaved Parmesan, use a vegetable peeler on a block of Parmigiano-Reggiano. The large, thin shavings are more visually appealing and have better texture than grated cheese.
Make the croutons ahead and store in an airtight container at room temperature for up to 3 days. They are a great snack on their own.
For an entree salad, top with grilled chicken breast, seared shrimp, or a soft-boiled egg.
Storage
Dressed Caesar salad does not store well — the lettuce wilts quickly. Store undressed components separately: washed and dried romaine in a bag with a paper towel for up to 3 days, dressing in a jar in the refrigerator for up to 5 days, and croutons in an airtight container at room temperature for up to 3 days.
Reheating
This is a cold dish that does not require reheating. If the dressing has thickened in the fridge, whisk in a teaspoon of water or lemon juice to loosen it before dressing the salad. Croutons can be re-crisped in a 350°F oven for 3-4 minutes if they have softened.
Nutrition Facts
Per serving (About 2 cups dressed salad) · 4 servings
Calories320
Protein10g
Carbohydrates18g
Fat24g
Fiber3g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to use raw egg yolk?
- The risk is low, especially with fresh, high-quality eggs. If you are concerned, use pasteurized eggs (sold in most grocery stores) or substitute 2 tablespoons of mayonnaise for the yolk.
- Can I skip the anchovies?
- You can, but the dressing will be noticeably less complex. Anchovies provide deep umami savoriness that is the backbone of Caesar dressing. Most people who dislike whole anchovies cannot detect them when they are mashed into the dressing.
- How far ahead can I make the dressing?
- The dressing keeps well in the refrigerator for up to 5 days. Store it in a sealed jar and whisk or shake well before using, as it may separate slightly.
- What kind of bread is best for croutons?
- A rustic, chewy bread like ciabatta, sourdough, or a country loaf works best. Softer sandwich bread will not hold up as well. Day-old bread is ideal since it is slightly dried out and toasts up crunchier.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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