Classic Caesar Salad
Creamy, crunchy, tangy, and oh-so-satisfying—this Caesar salad recipe is a timeless favorite that never goes out of style. Whether you’re serving it as a side or a light main, it’s bound to impress your taste buds with every bite.
Servings 4
Calories 310kcal
Cost $8-$10
Ingredients
For the Salad
- 1 large head of romaine lettuce chopped
- ⅓ cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
For the Croutons
- 2 cups cubed day-old bread
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt to taste
For the Caesar Dressing
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 1 garlic clove finely minced
- 2 anchovy fillets mashed (or 1 teaspoon anchovy paste)
- 2 tablespoons lemon juice
- ½ teaspoon Worcestershire sauce
- ⅓ cup olive oil
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Make the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 8–10 minutes, or until golden and crisp. Let cool.
- Prepare the Dressing: In a small bowl, whisk egg yolk, mustard, garlic, anchovies, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until the dressing thickens. Stir in grated Parmesan, and season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine chopped romaine, cooled croutons, and grated Parmesan. Drizzle with dressing and toss well to coat.
- Serve: Finish with extra Parmesan and freshly ground black pepper, if desired. Serve immediately.
Notes
- Use fresh romaine hearts for the best crisp texture.
- Toast your croutons properly—dry bread works best for that perfect crunch.
- Whisk the dressing slowly to ensure a smooth and creamy emulsion.
- Serve immediately after tossing to avoid a soggy salad.