Classic Caesar Salad with Homemade Dressing
A real Caesar salad has nothing to do with the bland bottled dressings at the grocery store. The authentic version is bold, punchy, and deeply savory — anchovy, raw garlic, lemon, egg yolk, and Parmesan emulsified into the best salad dressing you've ever tasted. Pair it with homemade garlic croutons and you'll understand why this 1920s Tijuana invention became a global classic.
Prep Time
15 min
15 min
Cook Time
10 min
10 min
Total Time
25 min
25 min
Servings
4
4
Ingredients
- 2 large heads romaine lettuce, washed, dried, and chopped
- 3 anchovy fillets (or 1 tablespoon anchovy paste)
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg yolk (pasteurized if concerned about raw egg)
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese, plus shaved Parmesan for topping
- Salt and freshly cracked black pepper to taste
- 4 cups day-old bread (ciabatta or sourdough), cut into 3/4-inch cubes
- 2 tablespoons olive oil for croutons
- 1 clove garlic, halved (for rubbing the crouton bowl)
Instructions
- Make the croutons. Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil and a pinch of salt. Rub the mixing bowl with the halved garlic clove first for extra flavor. Spread on a baking sheet in a single layer and bake for 10-12 minutes, tossing halfway, until golden and crunchy all the way through. Set aside to cool.
- Build the dressing base. In a medium bowl, place the anchovy fillets and minced garlic. Using the back of a fork, mash them into a smooth paste — this is the flavor backbone of the entire dressing.
- Emulsify. Whisk in the egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until combined. Then, while whisking constantly, add the olive oil in a very thin, steady stream. The dressing will thicken into a creamy emulsion similar to a thin mayonnaise. This takes about 2 minutes of steady whisking.
- Add cheese and season. Stir in the finely grated Parmesan. Taste and season with salt and plenty of freshly cracked black pepper. The dressing should taste assertively salty, garlicky, tangy, and savory — it mellows when tossed with the lettuce.
- Toss the salad. Place the chopped romaine in a large bowl. Add dressing gradually, tossing with your hands or tongs until every leaf is lightly coated. You may not need all the dressing — store leftovers in the fridge for up to 3 days.
- Serve. Divide among chilled plates. Top with croutons, shaved Parmesan (use a vegetable peeler on a block), and a final generous crack of black pepper.
Pro Tips
- Don't fear the anchovy. The anchovies don't make it taste "fishy" — they add deep umami and salt that you can't replicate any other way. If you truly can't do anchovies, use 1 tablespoon of white miso paste as a substitute.
- Dry your lettuce thoroughly. Wet lettuce dilutes the dressing and prevents it from clinging. A salad spinner is your best friend here.
- Use day-old bread for croutons. Fresh bread won't crisp properly. Day-old ciabatta or sourdough gives you the best texture.
- Taste as you go. The dressing should taste strong on its own — it mellows dramatically once tossed with the lettuce. Make extra.
Variations
- Chicken Caesar: Top with sliced grilled chicken breast (season with salt, pepper, and a squeeze of lemon). This turns the salad into a complete, protein-rich meal.
- Kale Caesar: Replace romaine with lacinato (Tuscan) kale, thinly sliced. Massage the kale with a drizzle of olive oil for 2 minutes to soften it before dressing.
- Eggless dressing: Replace the egg yolk with 2 tablespoons of good mayonnaise. Slightly different texture but equally delicious and avoids any raw-egg concerns.
Nutrition Facts
Per serving (approximate)
| Calories | 380 kcal |
|---|---|
| Fat | 30g |
| Carbohydrates | 18g |
| Protein | 10g |
| Fiber | 3g |