Caesar Salad Recipe

Nancy

This timeless Caesar Salad combines crisp romaine lettuce, a rich and tangy homemade dressing, crunchy golden croutons, and savory Parmesan cheese for a dish that’s refreshing, satisfying, and easy to throw together

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2

Course: Salad

Calories: 310

Ingredients Method

Ingredients

1 large head of romaine lettuce washed and dried – fresh and crisp romaine gives the best texture and crunch. Avoid using limp or bagged lettuce.
½ cup Parmesan cheese finely grated – always grate fresh Parmesan for maximum flavor and creaminess.
1 to 1½ cups croutons homemade or high-quality store-bought – toast your own for added texture and warmth.
1 to 2 garlic cloves minced – essential for the bold, zesty flavor in the dressing.
2 anchovy fillets finely mashed (optional) – adds authentic umami; skip if you prefer a milder taste.
1 tsp Dijon mustard – emulsifies the dressing and brings a sharp tangy kick.
1 tsp Worcestershire sauce – deepens the savory character of the dressing.
2 tbsp fresh lemon juice – provides the acidity that brightens the whole dish.
1 egg yolk or use pasteurized egg – helps create that creamy texture in the dressing.
⅓ cup olive oil preferably extra virgin – for richness and depth in the dressing.
¼ tsp salt or to taste – just enough to season; remember anchovies and cheese are salty.
½ tsp freshly ground black pepper – gives a little bite and finishes the dish with aroma.

Method

Start by thoroughly washing the romaine lettuce leaves, drying them completely, and tearing them into bite-sized pieces. This step is crucial — wet lettuce will water down the dressing and reduce the crunch. Set the lettuce aside in the refrigerator to chill while you prepare the other components.
To make the croutons, toss cubed day-old bread with olive oil and a pinch of salt. Spread them on a baking tray and toast at 180°C (350°F) for about 10 minutes or until golden and crisp. Let them cool while you prepare the dressing.
In a medium bowl, mash the garlic cloves and anchovy fillets into a smooth paste using the back of a spoon or a mortar and pestle. Whisk in the egg yolk, Dijon mustard, Worcestershire sauce, and fresh lemon juice until fully combined. This forms the flavor base of your Caesar dressing.
Slowly drizzle in the olive oil while continuously whisking to create a thick, creamy emulsion. This technique ensures the dressing doesn't separate and stays silky. Season the mixture with salt and freshly ground pepper to taste, then set it aside.
Place the chilled romaine lettuce into your salad bowl. Drizzle the dressing over the lettuce and gently toss everything together to coat every leaf evenly. Add your cooled croutons and sprinkle over the freshly grated Parmesan cheese.
To finish, top with extra black pepper and a few curls of shaved Parmesan if you like a dramatic garnish. Serve immediately while everything is fresh, crisp, and flavorful. Avoid letting the salad sit too long after dressing to maintain its crunch.