Tangy Classic Caesar Salad: A Home Kitchen Favorite (Print Version)

Whip up a Classic Caesar Salad with my personal recipe. Tangy dressing, crisp romaine, and crunchy croutons. Real flavors, no fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Contains Egg, Contains Fish

# Ingredients:

→ Salad Base

01 - 2 large heads Romaine lettuce, washed and dried
02 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Creamy Dressing Essentials

03 - 1 large egg yolk (from a fresh, pasteurized egg if concerned about raw egg)
04 - 1 teaspoon Dijon mustard
05 - 2 cloves garlic, minced or mashed into a paste
06 - 4-6 anchovy fillets, mashed into a paste
07 - 1/4 cup fresh lemon juice (from 1-2 lemons)
08 - 1/2 cup extra virgin olive oil

→ Crispy Toppings

09 - 2 cups day-old bread, cubed (for homemade croutons)
10 - 2 tablespoons olive oil (for croutons)
11 - 1 clove garlic, minced (for croutons)

→ Flavor Boosters

12 - Freshly ground black pepper, to taste
13 - Salt, to taste (use sparingly, anchovies and Parmesan are salty)

# Instructions:

01 - First things first, get that romaine ready. Wash and dry it thoroughly. This is where I always make sure it's *really* dry, because a wet leaf means a watered-down dressing, and nobody wants that. I usually tear it into bite-sized pieces; I feel like it holds the dressing better than if you chop it. You want that crisp, fresh snap when you bite into it, right?
02 - Now for the heart of the Classic Caesar Salad – the dressing! In a medium bowl, whisk together the egg yolk, Dijon mustard, minced garlic, and those glorious anchovy fillets (mashed into a paste, please!). This is where the magic starts. I always make sure those anchovies are completely dissolved; I once left a chunk and, oops, that was a surprise bite for someone. Whisk until it's a light, cohesive paste, you'll see it come together.
03 - Slowly, and I mean *slowly*, drizzle in the extra virgin olive oil while continuously whisking. This is the crucial step for that creamy emulsification. I remember the first time I rushed this, and the dressing broke—total disaster! Keep whisking until it’s thick and creamy. It should look like a pale, luxurious sauce. Honestly, this part feels like a little science experiment!
04 - Once you have that beautiful emulsion, whisk in the fresh lemon juice and a good grind of black pepper. Taste it here! This is your chance to adjust. Need more lemon? A touch more garlic? Don't be shy. I always add a tiny bit more lemon than the recipe calls for, just because I love that bright tang. It should smell incredibly fresh and zesty.
05 - In a large bowl, combine the dried romaine lettuce with about half of the dressing. Toss gently but thoroughly, making sure every leaf gets a lovely coating. I usually use my hands for this; it just feels more personal, and I can really feel if the dressing is distributed evenly. Don't drown it, just a nice light coat. We can always add more later, but you can't take it away, right?
06 - Now, sprinkle in a generous amount of freshly grated Parmesan cheese and those crispy croutons. Toss once more, lightly. I love seeing the Parmesan cling to the dressing-coated leaves. The smell of the garlicy croutons mingling with the dressing is just divine. Serve it up immediately, because those croutons lose their crunch fast, and we want maximum texture here!

# Notes:

01 - Always use very cold romaine lettuce; it makes a huge difference in crispness.
02 - Don't rush the olive oil drizzle when emulsifying the dressing; slow and steady wins the race.
03 - Freshly grated Parmesan is a game-changer for this Classic Caesar Salad; pre-grated just won't do it.
04 - For an extra garlicky kick, rub the inside of your salad bowl with a cut garlic clove before adding the lettuce.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 10g

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