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Classic Caesar Salad Recipe

Italian-American · Salad · 25 min total

A timeless Caesar salad with crisp romaine, crunchy croutons, and a creamy, tangy dressing made from scratch. This recipe delivers the perfect balance of savory, garlicky, and lemony flavors.

Ingredients

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

Instructions

1. Preheat oven to 375°F (190°C). If making croutons, cut 2 slices of bread into cubes, toss with 1 tablespoon olive oil and a pinch of salt, and bake for 8-10 minutes until golden. Set aside.
2. In a small bowl, whisk together lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper.
3. Slowly drizzle in olive oil while whisking constantly to emulsify. Whisk in egg yolk (or mayonnaise) until smooth and creamy.
4. Tear romaine lettuce into bite-sized pieces and place in a large bowl. Add about 3/4 of the dressing and toss well to coat.
5. Sprinkle with Parmesan cheese and croutons, then drizzle with remaining dressing if desired. Toss gently and serve immediately.

Tips

• Use a wooden spoon to crush the garlic clove and remove the germ for a milder flavor.
• For a safer dressing, substitute the raw egg yolk with 2 tablespoons of high-quality mayonnaise.
• Add grilled chicken or shrimp for a heartier main course.
• Store leftover dressing in the refrigerator for up to 3 days; bring to room temperature before using.

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