Classic Caesar Salad with Creamy Dressing

My roommate in college used to work at an Italian restaurant and came home one night with this smug expression, declaring she could make a better Caesar than anything wed ordered downtown. I didnt believe her until she whisked up that dressing in our tiny apartment kitchen, the anchovies melting into something savory and rich that made our basic supermarket romaine taste extraordinary.

Last summer I made this for a backyard barbecue and watched my cousin who swore she hated Caesar salads go back for thirds. Theres something about the combination of cold crisp lettuce against warm croutons and that tangy dressing that converts even the most skeptical eaters.

Ingredients

• Romaine lettuce: Two large heads give you that satisfying crunch in every bite, and the sturdy leaves hold up beautifully to the creamy dressing
• Croutons: Homemade or artisanal bread cubes make all the difference here, adding texture that contrasts perfectly with the crisp lettuce
• Freshly grated Parmesan: Pre grated cheese lacks the salty umami punch that comes from grating it yourself right before serving
• Egg yolk: This creates the silky emulsified base, though mayonnaise works perfectly if youre avoiding raw eggs
• Dijon mustard: Just two teaspoons add a sharp brightness that cuts through the rich ingredients
• Anchovies: Optional but they dissolve into the dressing providing that signature depth without any fishy taste
• Garlic: One minced clove gives you just enough bite without overwhelming the other flavors
• Lemon juice: Freshly squeezed brings an essential acid that balances the olive oil and cheese
• Worcestershire sauce: This adds complexity and that subtle tang that makes the dressing taste complete
• Extra virgin olive oil: Half cup creates the velvety texture and carries all the flavors across your palate

Instructions

Whisk the base together:

In a medium bowl combine the egg yolk or mayonnaise with Dijon mustard anchovies garlic lemon juice and Worcestershire sauce, whisking until you have a smooth unified mixture

Emulsify the oil:

Slowly drizzle the olive oil into the bowl while whisking continuously, watching as the mixture transforms into a thick creamy dressing, then stir in the grated Parmesan and season generously

Dress the lettuce:

Place your chopped romaine in a large salad bowl and pour over just enough dressing to coat each leaf lightly, tossing gently with tongs until every piece glistens

Add the crunch:

Sprinkle the croutons over the dressed lettuce and give everything one final gentle toss so the croutons distribute evenly without getting soggy

Finish and serve:

Top the salad with that last handful of freshly grated Parmesan and bring it to the table immediately while the croutons still have their satisfying bite

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This recipe became my go to for dinner parties after the night my friend Sarah asked for the recipe and then proceeded to make it every Sunday for her family. Something about standing at the counter whisking that dressing while catching up with friends makes this feel like more than just a salad.

Making It Your Own

Ive learned that Caesar salad is incredibly forgiving once you understand the base. Adding grilled chicken or shrimp transforms it into a complete meal, while crispy bacon creates this smoky contrast that people never expect but immediately love. The key is keeping the core dressing intact and building around it.

The Crouton Secret

After years of using store bought croutons I discovered that cubing day old sourdough tossing it with olive oil and salt and baking at 375 degrees for about eight minutes changes everything. They develop this golden crunch that holds up beautifully against the creamy dressing in a way nothing else does.

Perfect Pairings

This salad shines alongside something hot and substantial, but its also substantial enough to stand alone as a light dinner. The key is balance and letting the flavors speak for themselves.

• A chilled glass of Sauvignon Blanc cuts through the rich dressing beautifully
• Grilled bread rubbed with garlic makes an excellent starter before the salad arrives
• If serving as a main course add protein and maybe some roasted vegetables for extra substance

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Theres nothing quite like the sound of fresh croutons crunching against ceramic bowls as everyone digs in. Enjoy every bite.

Recipe Questions & Answers

→ What makes Caesar salad authentic?

Traditional Caesar salad features a creamy emulsified dressing made with egg yolk, garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and olive oil. The classic combination of crisp romaine, homemade croutons, and freshly grated Parmesan creates the signature flavors and textures that define this beloved Italian-American dish.

→ Can I make this vegetarian?

Yes, simply omit the anchovies and use vegetarian Worcestershire sauce to make a fully vegetarian version. The mayonnaise substitute for egg yolk also works well for those avoiding eggs. The dressing remains creamy and flavorful without these ingredients.

→ How do I prevent the lettuce from getting soggy?

Toss the romaine with dressing just before serving to maintain crispness. Use thoroughly washed and dried lettuce, preferably with a salad spinner. Add croutons last and serve immediately after tossing to preserve the crunch throughout the salad.

→ What can I add for more protein?

Grilled chicken breast, crispy bacon bits, or grilled shrimp make excellent protein additions. Simply cook your choice separately, slice or chop as needed, and arrange on top of the dressed salad. These additions transform it into a hearty main course.

→ How long does homemade Caesar dressing last?

Store the dressing in an airtight container in the refrigerator for up to one week. The emulsion may separate slightly—simply whisk briefly before using to recombine. For food safety, use the egg yolk version within 3-4 days or opt for the mayonnaise-based variation for longer storage.

→ What wine pairs well with Caesar salad?

A crisp white wine like Sauvignon Blanc complements the rich, creamy dressing beautifully. The wine's acidity cuts through the dressing's richness while enhancing the garlic and Parmesan flavors. Pinot Grigio or dry Chardonnay also work nicely.