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