Classic Caesar Salad with Creamy Dressing (Printable)

Crisp romaine with creamy dressing, croutons, and Parmesan in 20 minutes.

# What You'll Need:

→ For the Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (preferably homemade or artisanal)
03 - 1/2 cup Parmesan cheese, freshly grated

→ For the Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise, for egg-free)
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Whisk together the egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce in a bowl until smooth and fully incorporated.
02 - Slowly drizzle the olive oil into the bowl while whisking continuously to create a stable emulsion. Stir in the grated Parmesan cheese until dissolved. Season with salt and pepper to taste.
03 - Place the chopped romaine lettuce in a large salad bowl. Add dressing gradually and toss to coat leaves evenly without overdressing.
04 - Gently fold in the croutons to maintain their crunch while distributing throughout the salad.
05 - Sprinkle freshly grated Parmesan cheese over the top. Serve immediately while croutons remain crisp.

# Expert Hints:

01 -
  • The homemade dressing creates that restaurant quality creaminess you cant buy in a bottle
  • Everything comes together in twenty minutes but tastes like you spent much longer on it
02 -
  • The dressing keeps for four days in the refrigerator but it thickens up considerably, so let it come to room temperature and whisk in a teaspoon of water before using
  • Never dress your Caesar salad more than ten minutes before serving or the croutons will lose their crunch and the lettuce will start to wilt
03 -
  • Crisp your chopped romaine in ice water for twenty minutes then dry thoroughly for the absolute best texture
  • Room temperature ingredients emulsify more easily, so pull everything out about fifteen minutes before you start cooking
Go Back