There’s something timeless about a perfectly executed Caesar salad. Crisp romaine lettuce, savory homemade dressing, crunchy croutons, and a generous dusting of Parmesan cheese come together in a symphony of flavors that has stood the test of time since its creation in the 1920s.
This Classic Caesar Salad recipe stays true to tradition while being approachable for home cooks. The dressing strikes that perfect balance of garlic, anchovy, and lemon, coating each leaf with just the right amount of creaminess. Whether served as a starter or topped with grilled chicken for a complete meal, this recipe delivers restaurant-quality results right in your own kitchen.
Why You’ll Love This
- Made from scratch but surprisingly simple – no fancy equipment needed
- Homemade croutons that are infinitely better than store-bought
- The dressing can be prepared ahead of time for quick assembly
- Easily customizable – add protein to transform it into a main course
- Learn the techniques to nail this restaurant favorite every time
Ingredients
- 1/2 French baguette, cut in half and thinly sliced (1/4″ thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic (2 small cloves)
- 2 Tbsp grated parmesan cheese
- 2 small garlic cloves, minced (1 tsp)
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper, plus more to serve
- 1 large romaine lettuce (or 2 small heads romaine)
- 1/3 cup parmesan cheese, shredded or shaved
Instructions
- Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top and slice diagonally into 1/4″ thick pieces. Arrange on a baking sheet. In a small bowl, combine olive oil and minced garlic. Drizzle over the bread slices and sprinkle with grated parmesan cheese. Toss to coat evenly. Spread in a single layer and bake at 350˚F for 10-12 minutes until light golden and crisp.
- In a small bowl, whisk together garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in olive oil while whisking constantly. Add salt and black pepper, adjusting seasoning to taste.
- Rinse, dry, and chop or tear romaine lettuce into bite-sized pieces. Add to a large serving bowl. Sprinkle with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently to coat evenly.
Tips & Variations
- For a coddled egg instead of raw, place the egg in boiling water for exactly 1 minute before using.
- If you’re anchovy-hesitant, start with 2 fillets and adjust to taste – they provide the signature umami flavor.
- Make it a meal by adding grilled chicken, shrimp, or salmon on top.
- For a vegetarian version, substitute the anchovies with 1 tablespoon of capers and add 1/2 teaspoon of miso paste for umami.
- The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
- If you prefer a thicker dressing, add an extra egg yolk.
Serving Suggestions
This Classic Caesar Salad pairs beautifully with Italian-inspired main dishes like lasagna, spaghetti, or a simple roast chicken. For a complete meal, serve alongside crusty garlic bread and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.
For a more casual setting, this salad makes an excellent side to grilled steak or as part of a buffet spread. The robust flavors stand up well to heartier dishes while still providing a refreshing contrast.
Notes
- The dressing contains raw egg yolk. If concerned about consumption, use pasteurized eggs or the coddling method mentioned in the tips.
- For the crispest salad, make sure your romaine is thoroughly dried after washing.
- Leftover dressing will keep for up to 3 days in the refrigerator.
- For a more intense garlic flavor, let the minced garlic sit in the lemon juice for 5-10 minutes before proceeding with the recipe.
FAQs
Can I make Caesar salad without anchovies?
Yes, though traditional Caesar dressing does include anchovies. For a similar flavor profile, substitute with 1 tablespoon of capers and 1/2 teaspoon of miso paste to achieve that umami depth.
Is it safe to use raw egg in the dressing?
If you’re concerned about consuming raw eggs, use pasteurized eggs or coddle the egg by placing it in boiling water for 1 minute before using in the recipe.
How do I prevent my Caesar dressing from breaking?
The key is to add the oil very slowly while whisking constantly. If your dressing does break, whisk in 1-2 teaspoons of warm water to help it re-emulsify.
Can I prepare components of this salad ahead of time?
Absolutely! The dressing can be made 2 days ahead, croutons can be prepared up to 3 days in advance (store in an airtight container), and the lettuce can be washed and dried a day ahead. Just assemble everything right before serving.
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