Classic Caesar Salad

I've always been slightly intimidated by Caesar salad, assuming it required some secret restaurant technique I'd never master. That changed during a dinner party crash course when my friend Sarah demonstrated that the magic lies entirely in the emulsion and fresh ingredients. Now it's become my go-to when I need something impressive but secretly effortless.

Last summer, I made this for a backyard barbecue and watched my skeptical uncle go back for thirds. He kept asking what I'd done differently from the bottled stuff he was used to, and I had to admit it was just fresh garlic, real Parmesan, and five minutes of whisking. Sometimes the simplest transformations feel the most revelatory.

Ingredients

• Romaine lettuce: Choose heads with tight, crisp hearts and avoid any wilted or slimy leaves
• Homemade croutons: Stale bread works beautifully here, transforming into golden crunchiness
• Freshly grated Parmesan: Pre-grated cheese lacks the melting quality that makes this salad sing
• Egg yolk: Room temperature yolks emulsify more easily than cold ones
• Anchovies: These dissolve into the background, providing depth without fishiness
• Extra virgin olive oil: The dressing's backbone, so use something you'd happily drizzle on bread
• Lemon juice: Freshly squeezed cuts through the richness and brightens everything

Instructions

Whisk the base:

Combine the egg yolk, Dijon, anchovies, garlic, lemon juice, and Worcestershire in a bowl until they form a smooth, unified paste.

Emulsify like a pro:

Drizzle the olive oil in a thin stream while whisking constantly until the dressing thickens and becomes glossy.

Add the cheese:

Fold in the grated Parmesan and season generously with salt and pepper, tasting as you go.

Dress the lettuce:

Place the chopped romaine in a large bowl and add just enough dressing to coat each leaf lightly.

Assemble and serve:

Toss in the croutons gently, top with extra Parmesan, and bring to the table immediately while everything stays crisp.

Save

This salad has become my default contribution to potlucks because it travels well if you keep the dressing separate until serving time. I love watching people's faces light up when they realize it's not just another sad side salad but something with real depth and character.

Making It Your Own

Don't let tradition limit you here. I've experimented with adding grilled chicken or shrimp when I want something more substantial, and a soft-boiled egg on top transforms it into a meal. The key is maintaining that creamy, tangy dressing foundation while building around it.

The Crouton Game Changer

Homemade croutons elevated this salad from good to unforgettable for me. Cube whatever bread you have on hand, toss with olive oil and salt, and bake until golden. The difference between these and store-bought versions is absolutely worth the extra ten minutes.

Perfecting Your Timing

The biggest mistake I used to make was dressing the salad too far ahead of serving. Now I prep everything in advance and toss it together at the very last moment, right when guests are sitting down. This ensures that perfect contrast between cool, crisp lettuce and warm, crunchy croutons.

• Wash and dry your lettuce thoroughly, as water clings to leaves and dilutes the dressing
• Grate your cheese fresh right before assembling for the best texture
• If making ahead, keep all components separate and toss just before serving

Save

There's something deeply satisfying about a perfectly executed Caesar salad, the kind where every bite hits those notes of creamy, tangy, crunchy, and salty all at once. Once you've made it from scratch, you'll understand why it's earned its place as a timeless classic.

Recipe FAQs

→ What makes a Caesar salad authentic?

Authentic Caesar salad features crisp romaine lettuce, a creamy emulsified dressing made with egg yolk, garlic, lemon juice, olive oil, and Parmesan, plus crunchy croutons. The dressing should be rich and tangy with a smooth consistency.

→ Can I make the dressing ahead of time?

Yes, the dressing can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good whisk before using to re-emulsify if separation occurs.

→ What can I substitute for anchovies?

You can omit anchovies entirely for a vegetarian version, or add a teaspoon of Worcestershire sauce which contains fermented anchovies. Capers or a pinch of sea salt can also add that savory depth.

→ How do I make homemade croutons?

Cut day-old bread into cubes, toss with olive oil and salt, then bake at 375°F (190°C) for 8–10 minutes until golden and crispy. Artisanal breads like sourdough or baguette work exceptionally well.

→ Is Caesar salad vegetarian?

Traditional Caesar salad contains anchovies, making it non-vegetarian. However, you can easily make it vegetarian by omitting anchovies and using vegetarian Worcestershire sauce.