Caesar Salad Recipe

Italian-American · Salad · 25 min total

A classic Caesar salad with crisp romaine lettuce, crunchy croutons, and a creamy, tangy dressing made from scratch. This recipe delivers the perfect balance of flavors and textures for a timeless starter or light meal.

Ingredients

• 1 large head romaine lettuce, washed and dried
• 1 cup croutons (store-bought or homemade)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 small garlic clove, minced
• 1/2 teaspoon anchovy paste (or 2 anchovy fillets, minced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg yolk (pasteurized recommended)

Instructions

1. Tear the romaine lettuce into bite-sized pieces and place in a large salad bowl.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovy paste, salt, and pepper.
3. Add the egg yolk and whisk until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies and thickens.
4. Pour the dressing over the romaine lettuce and toss well to coat evenly.
5. Add the croutons and half of the Parmesan cheese; toss again.
6. Sprinkle the remaining Parmesan cheese on top and serve immediately.

Tips

• For a vegetarian version, omit the anchovy paste and Worcestershire sauce, or use vegetarian Worcestershire sauce.
• To make homemade croutons, cube day-old bread, toss with olive oil and garlic powder, and bake at 375°F (190°C) for 10 minutes until golden.
• Use pasteurized eggs to reduce the risk of salmonella if consuming raw egg yolk.
• The salad is best served immediately; dressing leftover can be refrigerated for up to 3 days.

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