Caesar Salad Recipe
Italian-American · Main course · 25 min total
A classic Caesar salad with crisp romaine lettuce, crunchy croutons, and a creamy, tangy dressing made from scratch.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 large head romaine lettuce, washed and dried
- 1 cup croutons
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 2 anchovy fillets (or 1 teaspoon anchovy paste)
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg yolk (optional, for creaminess)
Instructions
- Preheat oven to 375°F (190°C). Cut stale bread into 1/2-inch cubes, toss with 2 tablespoons olive oil and a pinch of salt, and bake for 8-10 minutes until golden. Set aside to cool.
- In a small bowl, whisk together lemon juice, Dijon mustard, anchovy fillets (mashed), minced garlic, Worcestershire sauce, salt, and pepper. If using egg yolk, whisk it in now.
- Slowly drizzle in the remaining olive oil while whisking constantly until the dressing emulsifies and thickens.
- Tear the romaine lettuce into bite-sized pieces and place in a large bowl. Add the croutons and half of the Parmesan cheese.
- Pour the dressing over the salad and toss well to coat evenly.
- Sprinkle the remaining Parmesan cheese on top and serve immediately.
Tips
- For a vegetarian version, omit anchovies and add 1 teaspoon capers (rinsed and minced) for brininess.
- Store leftover dressing in the refrigerator for up to 3 days; whisk before using.
- If you prefer a lighter dressing, substitute half the olive oil with plain Greek yogurt.
AI estimate may be inaccurate · Terms