This Classic Caesar Salad recipe is one of those timeless dishes that always feels special, whether it’s a weeknight dinner or a recipe shoot. Crisp romaine, golden croutons, and a creamy, tangy dressing make every bite irresistible. The secret? A homemade dressing that’s rich, smooth, and full of flavor — thanks to egg yolk, garlic, anchovies, lemon, and a blend of oils.
This version also features homemade croutons baked to a perfect crunch, adding texture and depth.
Why This Caesar Salad Works
- Fresh romaine stays crisp and refreshing.
- Golden, crunchy croutons make every bite satisfying.
- Creamy homemade dressing balances tangy, salty, and savory notes.
- Parmesan cheese adds umami and depth.
Even without protein, this salad feels complete because of its texture and bold, layered flavors.
How to Make It
- Prepare the croutons: Cut or tear white bread into squares and bake at 375°F (190°C) until golden and crisp.
Make the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan in the bottom of a cup or food processor. With the blender or processor running, slowly drizzle in the canola oil until smooth. Transfer to a bowl, then whisk in the remaining olive oil. Season generously with salt and pepper.
Assemble the salad: Wash and chop the romaine lettuce. Toss it with the dressing until evenly coated, then add the croutons and extra Parmesan if desired.
Serve immediately for maximum crispness, or chill briefly if preparing ahead.
Tips & Variations
- Add protein: Grilled chicken, shrimp, or salmon turn this salad into a full meal.
- Make it lighter: Swap part of the oil or mayonnaise with Greek yogurt for a lighter dressing.
- Make ahead: Both the dressing and croutons can be made a day ahead — just toss with lettuce before serving.
Caesar Salad with Homemade Dressing
Ingredients
- 1 large egg yolk
- 2 cloves garlic roughly chopped⅚
- 1 tbsp (15 ml) lemon juice
- 3-4 anchovies
- 1/4 cup parmesan cheese grated
- 1 tsp (5 ml) worcestershire sauce
- 1/3 cup (80 ml) canola oil
- 1/4 cup (60 ml) extra-virgin olive oil
- salt and pepper, to taste
- 2 romaine lettuce heads
- 4–5 thick slices white bread cut into squares or torn
Instructions
- Prepare Croutons: Preheat oven to 375°F (190°C). Toss the bread squares with 1 tablespoon olive oil and a pinch of salt and pepper. Bake until golden and crisp. Set aside.
- Make Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan in the bottom of a tall cup that fits your handheld blender.With the handheld blender running, slowly drizzle in the canola oil to form a smooth emulsion.Transfer to a medium bowl and whisk in the remaining 1/4 cup extra-virgin olive oil.Season generously with salt and pepper.
- Wash and chop the romaine lettuce. Pat dry. Toss lettuce with the dressing until evenly coated. Add croutons and additional Parmesan if desired. Serve immediately.
Leave a Reply