Creamy Tangy Caesar Salad with Homemade Dressing (Print Version)

Creamy Caesar Salad recipe: Craft this classic restaurant taste at home! Our easy recipe features a tangy, garlicky dressing for a fresh, delicious meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, eggs, fish (anchovies)

# Ingredients:

→ Dressing Essentials

01 - 1 large egg yolk, room temperature
02 - 1/2 cup extra virgin olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon Worcestershire sauce
07 - 1/2 teaspoon anchovy paste

→ Salad Components

08 - 2 heads fresh romaine lettuce, washed and thoroughly dried

→ Crunchy Toppings

09 - 1/2 cup grated Parmesan cheese (plus more for serving)
10 - 1 cup homemade or store-bought croutons
11 - Freshly ground black pepper, to taste

→ Optional Add-ins

12 - Grilled chicken or shrimp
13 - Cherry tomatoes
14 - A pinch of red pepper flakes

# Instructions:

01 - First things first, get that romaine ready. I wash it thoroughly, sometimes twice, because nobody wants grit in their Creamy Caesar Salad, right? Then I pat it super dry. This is where I always rush and end up with slightly watery dressing later – don't be like me! You want dry leaves so the dressing clings beautifully. I like to tear the leaves by hand into bite-sized pieces; it feels more rustic than cutting them, and honestly, I think it helps the dressing stick better.
02 - In a bowl (or blender if you're feeling fancy), combine your room-temperature egg yolk, minced garlic, Dijon mustard, Worcestershire sauce, and anchovy paste. Whisk vigorously until everything is well combined and slightly pale. This is where the magic starts! I remember the first time I made this, I was so worried about the raw egg yolk, but it's totally safe if you use fresh, good quality eggs. Just get it nice and smooth; lumps are not our friends here.
03 - Now for the crucial part: the olive oil. You need to add it *super* slowly, a tiny stream at a time, while continuously whisking. This is what creates that gorgeous, thick, creamy texture. If you add it too fast, it'll break, and you'll have a sad, separated mess – been there, done that, it's a real bummer! Keep whisking until it’s thick and creamy, like a light mayonnaise. It feels like an arm workout, but it's so worth it for this homemade Creamy Caesar Salad dressing!
04 - Once your dressing is thick and beautiful, whisk in the fresh lemon juice and about half of your grated Parmesan cheese. Taste it! This is your moment to adjust. Does it need more lemon for tang? A pinch more salt? A crack of black pepper? I always add extra pepper because I love that bite. Sometimes I even add a tiny bit more garlic if I'm feeling bold. Trust your taste buds here; make it perfect for *you*.
05 - In a large bowl, place your dried romaine lettuce. Pour about half of your homemade Creamy Caesar Salad dressing over the lettuce. Now, gently toss! I use my hands for this, it's the best way to ensure every single leaf gets coated without bruising. You want it just coated, not drowning. If it looks a little dry, add a bit more dressing, but remember, you can always add more, but you can't take it away. I've definitely over-dressed a salad or two in my day, oops!
06 - Once tossed, transfer your beautiful Creamy Caesar Salad to individual plates or a large serving platter. Sprinkle generously with the remaining fresh Parmesan cheese and your crunchy croutons. A final crack of black pepper is always a good idea. It should look vibrant, smell garlicky and fresh, and have that irresistible crunch. Serve immediately, because a soggy Caesar is just no fun at all!

# Notes:

01 - Always use fresh lemon juice; the bottled stuff just doesn't have the same zing.
02 - Store the dressing and salad components separately to avoid soggy lettuce.
03 - If you don't have anchovy paste, a tiny bit of soy sauce can offer a similar umami depth.
04 - Serve with a side of crusty bread to sop up any extra dressing – trust me on this!

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk (or immersion blender)
03 - measuring spoons
04 - garlic press
05 - salad spinner (optional)

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 30g
Total Carbohydrate: 10g
Protein: 8g

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