Classic Caesar Salad

There's something about a Caesar salad that stops time in the kitchen. I learned to make this one properly on a Tuesday afternoon when my neighbor stopped by with fresh eggs from her chickens, and I realized my usual shortcut approach was selling the whole thing short. The moment the yolk hit the bowl and I started whisking in that bright lemon juice, something clicked—this wasn't just lettuce with dressing, it was actually a technique, a little act of emulsification that required patience and attention. Now whenever I make it, I taste that first revelation, that realization that the best things are often the simplest ones done with real intention.

I made this for a dinner party once where everyone arrived hungry and slightly frazzled, and somehow watching them slow down over a perfect Caesar salad became the whole point of the evening. The simplicity of it seemed to calm everyone down—crisp lettuce, that savory-tangy dressing, the gentle scrape of a wooden spoon on the bowl as I tossed. By the time we moved to the main course, we'd already found our rhythm together.

Ingredients

• Romaine lettuce: Two large heads, washed and chopped—the bigger and crisper the better, and always save the pale inner leaves where the sweetness lives.
• Egg yolk: One large one from a good source if you can find it, the deep golden color makes a difference in both flavor and dressing texture.
• Dijon mustard: Two teaspoons acts as both a flavor anchor and a natural emulsifier, don't skip it.
• Anchovies: Two fillets minced fine—they dissolve into umami and no one will know they're there unless you tell them.
• Garlic: One clove minced small, let it sit in the lemon juice for a minute to mellow slightly.
• Lemon juice: Two tablespoons freshly squeezed, the brightness here is non-negotiable.
• Worcestershire sauce: One teaspoon, the secret depth that people always ask about.
• Extra-virgin olive oil: Half a cup, added slowly so the whole dressing actually holds together.
• Parmesan cheese: Three-quarters cup total grated fresh, not the pre-grated kind which tastes like sawdust by comparison.
• Croutons: Two cups homemade or from a good bakery, the bread should shatter in your teeth not chewy through them.
• Salt and pepper: To taste at every stage, these do the real seasoning work.

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Start with the dressing foundation:

Crack your egg into a medium bowl and add the mustard, minced anchovies, minced garlic, lemon juice, and Worcestershire sauce. Whisk these together until you have a smooth paste, and notice how the mustard and anchovies are already creating a silky base.

Add the oil slowly and steady:

This is where patience matters—drizzle the olive oil in thin streams while whisking constantly, watching the dressing come together and turn pale and creamy. If you rush it, you'll have separated oil and yolk instead of emulsion.

Finish and taste the dressing:

Stir in your finely grated Parmesan cheese, then taste before seasoning with salt and pepper, because both the cheese and anchovies already bring saltiness.

Toss the lettuce with care:

In a large bowl, add your chopped romaine and pour in just enough dressing to coat evenly without drowning everything—you can always add more, but you can't take it back.

Layer in the croutons:

Toss the dressed lettuce gently with the croutons at the last moment so they stay crunchy and don't get soggy in the dressing.

Finish and serve right away:

Top with a generous handful of freshly grated Parmesan and serve immediately, because this salad is best when everything is still crisp and cold.

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I stopped ordering Caesar salad at restaurants after I learned to make it properly at home, which sounds dramatic but it's true. There's a small pride that comes with tasting that emulsified yolk mingling with anchovy and lemon, knowing exactly what went into it.

Why Homemade Croutons Matter

Store-bought croutons are usually sad, over-seasoned, and have been sitting in a bag for months. Homemade ones take five extra minutes and taste like sunshine and butter—cube some good bread, toss with olive oil and salt, bake at 375°F for 8 to 10 minutes until they're golden and shattered-crunchy. That contrast between the soft lettuce and these shattering pieces is really what makes this salad sing.

The Truth About Anchovies

People either love or dread them, but here's the thing—when they're minced fine into the dressing, they don't taste fishy at all, they taste like depth and umami, like someone asked the salad to be more interesting and it listened. The key is mincing them very small so they dissolve into the sauce rather than announcing themselves as a solid piece.

Variations and Serving Ideas

This Caesar is perfect as a side, but it's also a canvas for what you're hungry for. I've added grilled shrimp when I wanted something more substantial, crispy bacon when I wanted it richer, even roasted chickpeas when I wanted protein without animal products.

• For a lighter version, replace half the olive oil with plain Greek yogurt in the dressing.
• Gluten-free croutons work beautifully if anyone at your table needs them.
• Vegetarian Worcestershire sauce and no anchovies makes this completely vegetarian without losing any real flavor.

Grind fresh meat, make sausages, and shred vegetables quickly for homemade burgers, meatballs, and everyday recipes.

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A good Caesar salad is one of those small perfect things, the kind that reminds you why cooking at home matters. It's quick, it's elegant, and it's absolutely worth doing right.

Recipe Questions & Answers

→ What makes the dressing creamy?

The dressing's creamy texture comes from whisking together egg yolk (or mayonnaise) with olive oil, lemon juice, and Parmesan cheese to create a smooth emulsion.

→ Can anchovies be omitted?

Yes, anchovies are optional. Omitting them creates a milder flavor; substituting with vegetarian Worcestershire sauce helps maintain depth.

→ How can I make crunchy croutons at home?

Toss bread cubes with olive oil and salt, then bake at 375°F (190°C) for 8-10 minutes until golden and crisp.

→ What salad greens are used?

Fresh romaine lettuce is essential for its crisp texture and ability to hold the creamy dressing well.

→ What are good additions for extra protein?

Grilled chicken, shrimp, or crispy bacon can be added to enrich the dish with protein and additional flavor.

→ How should the salad be served?

Serve immediately after tossing to maintain the crispness of the lettuce and crunchiness of croutons.