There’s something about Caesar salad that brings me back to my early days of hosting dinners in our first little apartment. The kitchen was barely big enough for two people to pass without bumping elbows, and the oven door squeaked like it needed a good night’s sleep. But I remember standing over the counter one evening, whisking together anchovies and garlic with a quiet determination, trying to recreate the Caesar salad I had fallen in love with at a little Italian spot on 3rd Avenue. Theirs was garlicky and bold, with a sharp, lemony bite that hit just right alongside crisp romaine. Mine that night? Well, let’s just say it was a little… enthusiastic on the garlic. But that’s how we learn. Caesar salad has stayed in my life ever since, not just because it’s delicious, but because it taught me that sometimes the simplest dishes are the ones worth perfecting.
Why You’ll Love This Recipe:
- Made from scratch, but easy enough for weeknights
- Creamy, tangy, garlicky dressing with real depth of flavor
- A great way to use leftover bread for homemade croutons
- Customizable with pantry staples
- Feels like a restaurant salad, but made right at home
Ingredients You’ll Need:
- Romaine lettuce – I like to use the hearts for extra crunch, and I always give them a good soak and dry. Limp lettuce is no one’s friend in a Caesar.
- Anchovy fillets – Don’t be scared of these. They melt into the dressing and bring that umami backbone that makes Caesar salad sing. If I’m out, I’ve used anchovy paste in a pinch—just start slow and taste as you go.
- Garlic – Fresh is best. One small clove finely grated is plenty. Too much, and you’ll be tasting garlic for the rest of the day. I learned that the hard way.
- Egg yolk – This gives the dressing its velvety richness. If you’re worried about raw egg, a pasteurized yolk or even a spoonful of mayonnaise will get you close.
- Dijon mustard – Adds a quiet kick and helps emulsify the dressing.
- Fresh lemon juice – Brightens everything. Bottled just doesn’t compare here.
- Worcestershire sauce – A few drops add depth and that mysterious something.
- Parmesan cheese – Grate it fresh if you can. It’s the difference between “good” and “this is incredible.”
- Olive oil – I use a mild, extra-virgin variety. Strong, peppery oils can overpower the dressing.
- Croutons – Homemade is worth it. Just cube up day-old bread, toss it with olive oil, salt, and toast until golden.
How to Make It (Step-by-Step Instructions):
Start with the dressing. In a wide bowl, mash the anchovy fillets and garlic together into a paste. I use the back of a fork for this—no need for fancy equipment. Then add the egg yolk, mustard, lemon juice, and Worcestershire. Whisk it well until smooth. This part reminds me of making hollandaise on Sunday mornings. You’re coaxing ingredients together, not rushing them.
Now comes the olive oil. Drizzle it in slowly, whisking constantly to emulsify. You’ll see it thicken into a silky, creamy dressing. If it looks greasy or separates, stop pouring and whisk like your life depends on it. Add the finely grated Parmesan last, and taste. It should be bold, balanced, and a little addictive. If it needs salt, be gentle—Parmesan and anchovies already bring a good bit of it.
For the croutons, cube your bread and toss with olive oil and a pinch of salt. I use my toaster oven set to 375°F and bake them until golden and crisp, about 10-15 minutes. I turn them once halfway through. They should be crunchy but not rock hard—your teeth will thank you.
To assemble, tear the romaine into bite-sized pieces and toss in a large bowl with just enough dressing to coat. Not drowning, not dry—just that perfect glossy sheen. Add the croutons and more Parmesan over the top. Serve immediately, before the lettuce loses its crunch.
Expert Tips for the Best Results:
I’ve learned that dressing is everything in Caesar salad, and patience is key. Always whisk the olive oil in slowly—rushing it is the fastest way to break the emulsion. Use cold, crisp lettuce (I like to soak it in ice water for ten minutes before drying), and dress it just before serving. Taste every element along the way. The beauty of Caesar is in the balance—salt, acid, fat, crunch, and umami—and the only way to get that right is to keep your palate involved from the start.
Variations & Substitutions:
I’ve had to make this salad work with what I had more times than I can count. No anchovies? A little extra Worcestershire or even a spoonful of miso paste does a surprisingly good job. If you’re out of lemon, a splash of red wine vinegar can work in a pinch, though you’ll miss that bright citrus. For a vegetarian version, I skip the anchovies and bump up the mustard and cheese. And I’ve added grilled chicken or shrimp when we needed it to be a full meal, once even leftover roast salmon, which was a happy accident.
Serving Suggestions:
This Caesar salad is one of my go-to starters when we’re having pasta or roast chicken for dinner, but it’s also wonderful on its own for lunch, especially with a poached or soft-boiled egg on top. If I’m serving guests, I like to plate it in chilled bowls with a flourish of extra cheese and a few warm croutons right out of the oven. It’s elegant enough for dinner parties but unfussy enough for Tuesday night at the kitchen table.
Storage & Reheating Instructions:
This salad doesn’t hold up well once dressed, so I always recommend storing the components separately. The dressing keeps for up to four days in the fridge—just give it a good stir before using. Croutons can be made ahead and stored in an airtight container for a few days. If you find they’ve gone a bit soft, a quick toast in the oven brings them right back. Leftover dressed salad tends to wilt, but if I have some, I’ll sometimes tuck it into a wrap or sandwich the next day—it’s not perfect, but it’s still good eating.
Recipe FAQs
Can I make this ahead of time?
You sure can. I often prep the dressing and croutons in the morning, then just chop and toss everything when I’m ready to serve.
Do I really need anchovies?
I used to skip them, too, until I realized they’re the quiet star of the show. But if you’re absolutely opposed, you can leave them out and still have a tasty salad—it just won’t have quite the same depth.
Is raw egg safe?
I use pasteurized egg yolks when I’m serving this to guests or little ones. You can also substitute with mayo, though the texture will be a bit different.
How do I keep the lettuce crisp?
Soak it in ice water for about 10 minutes, then dry thoroughly in a salad spinner or clean kitchen towel. Chill it until ready to use—it makes a world of difference.
Can I use bottled dressing instead?
Of course you can. But once you taste the homemade version, you might never go back. It’s surprisingly quick and so much more flavorful.
If you’ve ever had a Caesar salad that made you sit back and say “wow,” then you know how good it can be when it’s done right. I hope this recipe brings that kind of joy to your kitchen. Don’t worry about perfection—just focus on good ingredients, balance, and enjoying the process. I’d love to hear how it turns out for you, so feel free to share your version or leave a note below. And most of all, enjoy it—because a great Caesar salad isn’t just food, it’s a little bit of magic on a plate.
Nutrition Information (per serving, estimated):
- Calories: 320
- Protein: 8g
- Fat: 27g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 1g
- Sodium: 550mg
Caesar salad
Ingredients
For the Salad:
- 1 large head romaine lettuce chopped
- 1 cup croutons store-bought or homemade
- ¼ cup shaved or grated Parmesan cheese
- Optional: grilled chicken shrimp, or boiled egg for protein
For the Caesar Dressing:
- 1 clove garlic minced
- 2 anchovy fillets or 1 tsp anchovy paste
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon Worcestershire sauce
- ½ cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- 1 –2 tablespoons water to thin, if needed
Instructions
- Make the dressing: In a bowl or food processor, mash together garlic and anchovies until a paste forms. Whisk in Dijon mustard, lemon juice, and Worcestershire sauce. Stir in mayonnaise and Parmesan until creamy. Season with salt and pepper. Thin with water to desired consistency.
- Assemble the salad: In a large bowl, combine chopped romaine, croutons, and Parmesan.
- Toss and serve: Add dressing and toss well to coat. Serve immediately. Top with extra Parmesan and optional protein if desired.
Notes
- Use anchovy paste for a smoother, easier-to-mix dressing.
- To make homemade croutons, cube day-old bread, toss with olive oil and garlic powder, and bake at 375°F (190°C) for 10–12 minutes.
- For a lighter version, use Greek yogurt in place of mayo.
- This salad is best served fresh, as dressed lettuce wilts quickly.
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