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Caesar salad with romaine lettuce, croutons, and shaved parmesan cheese.
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Caesar Salad

A classic homemade Caesar salad with crisp romaine, crunchy croutons, and creamy dressing made with garlic, anchovies, lemon, and Parmesan.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: Caesar Salad, caesar salad recipe, classic caesar salad
Servings: 4 servings
Author: Pat Nyswonger

Ingredients

  • 1 pasteurized egg yolk
  • 3 garlic cloves grated or finely minced
  • 2 anchovies mashed into a paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ¼ cup fresh lemon juice
  • ½ cup olive oil
  • ½ cup grated parmesan cheese plus more for serving
  • Salt and pepper to taste
  • 1 head Romaine lettuce washed, thoroughly dried, and torn into bite-size pieces
  • 3 cups salad croutons store-bought or homemade
  • 1 lemon sliced into wedges for serving

Instructions

  • In a large, shallow salad bowl, whisk together the egg yolk, garlic, anchovies, Dijon mustard, Worcestershire sauce, and lemon juice.
    Egg yolk, mustard, minced garlic, and liquids in a white bowl.
  • Slowly drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is smooth and creamy. Stir in the grated Parmesan. Taste and season with salt and pepper.
    Oil being poured into a white bowl of whisked dressing.
  • Add the romaine and toss until evenly coated. Scatter the croutons over the top, sprinkle with additional Parmesan, and serve immediately with lemon wedges.
    Chopped romaine lettuce being added to a bowl with creamy dressing.

Notes

Dry the romaine well. Use a salad spinner or pat the leaves dry with a clean kitchen towel so excess water does not dilute the dressing.
Add the oil slowly. Drizzle it in a thin stream while whisking constantly to help the dressing come together smoothly.
Use a pasteurized egg: Check the refrigerated egg section for eggs labeled “pasteurized.” Separate the egg and use only the yolk; don’t substitute liquid whole eggs or egg whites from a carton
Taste before adding salt. The anchovies, Worcestershire sauce, and Parmesan already contribute salt.
Adjust the dressing to the lettuce. Romaine heads vary in size. If yours is smaller, make the dressing in a separate bowl and add just enough to coat the leaves.
Assemble just before serving. You can prepare the dressing and wash and dry the lettuce ahead of time. Refrigerate them separately, then add the dressing and croutons right before serving.
About the anchovies: Even if you're not a fan of anchovies, they're worth including here. They blend into the dressing and add the savory depth that makes a classic Caesar so distinctive.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 28g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 760mg | Fiber: 5g | Sugar: 4g
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