Bookmark This classic Caesar features chopped romaine lettuce tossed with a rich, tangy dressing made from anchovies, lemon, and Parmesan. Homemade croutons add a crunchy, garlicky contrast, baked to golden perfection. Ideal as a light lunch or side, the salad balances textures and flavors effortlessly. Variations include vegetarian swaps and protein additions like grilled chicken or shrimp, ensuring versatility. Simple tools and fresh ingredients yield an elegant dish that honors traditional Italian-American roots.
Discovering how simple it was to make Classic Caesar Salad at home completely changed my lunch game. The first time I made it, the aroma of garlic and fresh lemon filled the kitchen, making it feel like a true Italian-American treat from my own countertop.
I still remember the afternoon an unexpected friend stopped by, and with only a few staples I whipped up this Caesar salad that felt both fresh and indulgent—everyone wanted the recipe by the end of the meal.
Ingredients
- Day-old baguette or country bread: Essential for making the perfect crunchy croutons, I always use bread that has dried out a bit because it holds up better in the oven and absorbs the flavors just right
- Extra virgin olive oil: I choose a fruity variety to complement the garlic and lemon notes in the salad
- Garlic clove: Freshly minced to give that sharp punch that’s classic in Caesar flavor
- Salt and freshly ground black pepper: To season both croutons and dressing, adjusting to taste as you go
- Egg yolk: Using a fresh egg yolk makes the dressing creamy and rich—if wary of raw eggs, mayonnaise works great too
- Anchovy fillets: Finely minced for that signature umami depth, but can be omitted or replaced for vegetarians
- Dijon mustard: Adds a subtle tang that helps emulsify the dressing
- Worcestershire sauce: Brings complexity and a hint of sweetness; use vegetarian versions if preferred
- Freshly squeezed lemon juice: Brightens the dressing and balances the richness
- Parmigiano-Reggiano cheese: Grated for flavor in the dressing and shaved for topping, always go for quality cheese for the best aroma and taste
- Romaine lettuce: Crisp and sturdy, perfect for holding the dressing without getting soggy in a flash
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C) and gather all ingredients so the process flows smoothly.
- Make the Croutons:
- Toss the bread cubes with olive oil, minced garlic, salt, and pepper. The scent of garlic mingling with olive oil is the first hint that magic is happening. Spread evenly and bake until golden and crisp with a satisfying crunch as they cool.
- Creamy Dressing Time:
- Whisk the egg yolk, anchovies, Dijon mustard, Worcestershire sauce, minced garlic, and lemon juice. Slowly drizzle in olive oil while whisking vigorously to create an emulsified, creamy dressing. The aroma is sharp but balanced, and the texture should feel silky on your whisk.
- Salad Assembly:
- In a large bowl, toss the chopped romaine with the croutons and start drizzling the dressing, tossing gently to coat every leaf lightly. The salad should look fresh with a slight sheen from the dressing and be topped with the shaved Parmigiano-Reggiano that melts slightly on contact.
Bookmark There was a night when this salad wasn’t just a side—it was the centerpiece of an impromptu dinner that brought everyone back to the table with smiles and second helpings, turning a simple meal into a heartfelt memory.
Keeping It Fresh
Always chop your romaine just before serving to keep it crisp and bright. Store any leftover dressing in the fridge tightly sealed and give it a quick whisk before using again.
Serving Ideas That Clicked
Adding grilled chicken, shrimp, or even crispy chickpeas makes this salad a satisfying main. Pairing it with a crisp white wine like Sauvignon Blanc elevates the experience even further.
A Time This Recipe Saved the Day
Once when I had unexpected guests, this recipe was my go-to because it uses pantry staples but looks and tastes gourmet. The crunchy croutons and rich dressing always steal the show.
- Remember to toast croutons just before guests arrive for ultimate crunch
- If you’re short on anchovies, a dash of capers adds that salty umami kick
- Keep extra lemon juice handy to brighten the salad as needed
Bookmark Thanks for spending time here—hope your kitchen smells as good as mine did making this. Enjoy every crunchy, tangy bite!
Recipe FAQs
- → How do I make crispy homemade croutons?
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Cut day-old bread into cubes, toss with olive oil, minced garlic, salt, and pepper, then bake at 375°F for 8-10 minutes until golden and crisp.
- → Can I prepare the dressing without raw egg yolk?
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Yes, substitute raw yolk with 2 tablespoons of mayonnaise or use a pasteurized egg yolk for safety.
- → What makes the Caesar dressing tangy and flavorful?
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Anchovies, lemon juice, Dijon mustard, and Worcestershire sauce blend to create the signature tang and depth of flavor.
- → How can I make this salad vegetarian?
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Use vegetarian Worcestershire sauce, omit anchovies, and add capers for a briny punch to maintain flavor complexity.
- → What are good protein additions to enhance this salad?
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Grilled chicken, shrimp, or crispy chickpeas are excellent options to complement the fresh greens and dressing.
