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–+ servings

Classic Caesar Salad

Create the iconic Caesar salad from scratch with crisp romaine, homemade creamy dressing, crunchy garlic croutons, and shaved Parmesan. This restaurant staple features bold anchovy and garlic flavors balanced perfectly with tangy lemon and rich egg.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 4 servings

Equipment

Baking sheet
Food processor or mortar and pestle
Whisk
Large salad bowl
Salad spinner
Vegetable peeler for cheese
Measuring cups and spoons

Ingredients
  

For the Croutons

  • 4 cup French bread cut into 3/4-inch cubes
  • 3 tbsp olive oil
  • 2 piece garlic cloves minced
  • 1/4 tsp salt

For the Caesar Dressing

  • 2 piece garlic cloves
  • 4 piece anchovy fillets or 1 tbsp anchovy paste
  • 2 piece large egg yolks pasteurized if preferred
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup Parmesan cheese freshly grated
  • salt and black pepper to taste

For the Salad

  • 2 piece romaine lettuce hearts or 1 large head
  • 1/2 cup Parmesan cheese shaved with vegetable peeler
  • fresh black pepper for serving
  • lemon wedges optional

Instructions
 

  • Make croutons: Preheat oven to 375°F. In a bowl, toss bread cubes with olive oil, minced garlic, and salt until evenly coated. Spread on baking sheet in single layer. Bake for 8-10 minutes, tossing halfway through, until golden and crispy. Set aside to cool.
  • Prepare dressing base: In a food processor or mortar and pestle, combine garlic cloves and anchovy fillets. Process or mash into a smooth paste. Transfer to a medium bowl.
  • Build the dressing: Add egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce to anchovy-garlic paste. Whisk vigorously until well combined and slightly thickened.
  • Emulsify dressing: While whisking constantly, slowly drizzle in olive oil in a thin, steady stream. The dressing should thicken and become creamy as oil emulsifies. Whisk in grated Parmesan cheese. Season with salt and pepper to taste. Dressing should be thick enough to coat the back of a spoon.
  • Prepare lettuce: Separate romaine leaves, wash thoroughly, and spin or pat completely dry. Tear large leaves into bite-sized pieces, keeping inner leaves whole if small. Place in large salad bowl.
  • Assemble salad: Pour desired amount of dressing over romaine (you may not need all of it). Toss gently but thoroughly to coat every leaf. Add croutons and toss again. Divide among plates and top with shaved Parmesan and freshly cracked black pepper. Serve immediately with lemon wedges if desired.

Notes

Traditional Caesar uses raw egg yolks for richness - use pasteurized eggs if concerned about food safety, or substitute 1/4 cup mayonnaise. Don't skip the anchovies - they provide essential umami depth without tasting fishy. Make croutons up to 2 days ahead and store in airtight container. Dressing can be made 3 days ahead and refrigerated. For chicken Caesar, top with grilled sliced chicken breast. Romaine must be completely dry or dressing won't adhere. Leftover dressing makes excellent dip for vegetables or spread for sandwiches.
ALLERGEN INFORMATION: Contains dairy (Parmesan cheese), eggs, fish (anchovies), and gluten (bread croutons). Can be made gluten-free using gluten-free bread. Contains raw egg - use pasteurized eggs or mayo substitute if preferred. Always check ingredient labels if you have food allergies.
Keyword anchovy dressing, Caesar salad, Caesar salad recipe, classic Caesar, garlic croutons, homemade Caesar dressing, restaurant salad, romaine salad
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