Caesar Salad

This classic salad brings together crunchy Romaine lettuce, garlicky homemade dressing, tangy lemon juice, and golden croutons. It is a fresh, timeless dish that comes together in under 30 minutes.

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Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Servings generous servings

Ingredients

Salad Base

2 heads Romaine lettuce outer leaves discarded, hearts chopped (choose firm, pale-green hearts)
1 cup homemade croutons or store-bought artisan sourdough cubes see tip below
1/2 cup grated Parmesan cheese Parmigiano-Reggiano for best flavor

Homemade Dressing

1 large egg yolk or 2 Tbsp whole-milk Greek yogurt for extra creaminess
2 anchovy fillets finely mashed (or 1 tsp anchovy paste for ease)
2 cloves garlic minced (press through a garlic press if you like it extra smooth)
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce I reach for Lea & Perrins
2 Tbsp fresh lemon juice about half a large lemon
1/2 cup extra-virgin olive oil use cold-pressed for peppery notes
Salt & freshly ground black pepper to taste

Instructions

In a medium bowl, combine egg yolk (or yogurt), mashed anchovies, garlic, Dijon mustard, Worcestershire sauce, and lemon juice. Slowly drizzle in olive oil while whisking constantly until the mixture turns thick and glossy.
Preheat oven to 350°F. Toss bread cubes with 1 Tbsp olive oil, a pinch of salt, and a dash of garlic powder. Spread evenly on a baking sheet and bake for 8–10 minutes, turning once, until golden and crisp. Let them cool fully.
Rinse Romaine leaves under cold water, then spin dry in a salad spinner. Tear into bite-size pieces and transfer to a large mixing bowl.
Drizzle half the dressing over the lettuce and gently toss. Add croutons and Parmesan cheese, then drizzle the remaining dressing. Taste and adjust with more salt, pepper, or lemon juice.
Divide the salad among four plates or serve family-style in a chilled bowl. Shave extra Parmesan on top, tuck in a few whole anchovy fillets if desired, and finish with black pepper. Serve immediately.

Notes

Store leftover dressed salad in an airtight container in the fridge for up to 4 hours. Keep undressed lettuce and dressing separately: lettuce lasts 2 days in the fridge; dressing stays fresh 4 days.