Classic Caesar Salad (with Homemade Dressing)
🕒 Time
Prep: 15 minutes
Total: 15–20 minutes
🍽 Serves
2–4 people
🧄 Creamy Caesar Dressing (the star)
Ingredients
1 large egg yolk (room temp)
2 cloves garlic, finely minced
2 tsp Dijon mustard
1½ tsp anchovy paste (or 2 anchovy fillets, mashed — optional but authentic)
2 tbsp fresh lemon juice
½ cup neutral oil (canola, avocado, or light olive oil)
½ cup finely grated Parmesan cheese
¼ tsp black pepper
Salt to taste
1–3 tbsp water or milk (to thin, if needed)
Instructions
Whisk the base
In a medium bowl, whisk together egg yolk, garlic, Dijon, anchovy paste, and lemon juice until smooth.Emulsify
Slowly drizzle in the oil while whisking constantly. The dressing should thicken into a creamy, pale sauce.Finish
Stir in Parmesan, black pepper, and salt.
Adjust thickness with a little water or milk until pourable.
👉 Taste and tweak: more lemon for brightness, more Parmesan for saltiness.
🥬 Salad Ingredients
1 large head romaine lettuce, chopped into bite-size pieces
¾ cup croutons (homemade or store-bought)
½ cup freshly grated Parmesan (not pre-shredded)
Freshly cracked black pepper
🍞 Homemade Croutons (Highly Recommended)
Ingredients
2 cups day-old bread, cubed
2 tbsp olive oil
½ tsp garlic powder
Salt & pepper
Instructions
Toss bread with olive oil, garlic powder, salt, and pepper.
Bake at 375°F / 190°C for 10–12 minutes, tossing once, until golden and crisp.
Cool before adding to salad.
🥗 Assemble the Salad
Place romaine lettuce in a large bowl.
Drizzle with half the dressing and toss gently.
Add croutons and more Parmesan.
Add remaining dressing gradually until coated (don’t drown it).
Finish with extra Parmesan and black pepper on top.
🔥 Optional Add-Ons (if you want to level up)
Grilled chicken or shrimp
Crispy bacon bits
A soft-boiled or jammy egg
Lemon zest for extra freshness
