Go Back
caesar salad recipe
Milica

Classic Caesar Salad Recipe

A Caesar salad is a timeless favorite for good reason. Crisp romaine, crunchy croutons, and that signature creamy, tangy dressing — it’s a simple yet satisfying dish that works as a starter, side, or even a main when topped with protein.
Print Recipe Pin Recipe
Course: Salad
Ingredients Method

Ingredients
  

For the salad
  • 2 large romaine hearts, chopped
  • 1 cup croutons store-bought or homemade
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste
For the dressing
  • 1 egg yolk or 1 tablespoon mayonnaise for a safer option
  • 2 garlic cloves, minced
  • 2 anchovy fillets, minced optional but recommended
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste

Method
 

Whisk Up the Star of the Show
  1. In a medium bowl, whisk together the egg yolk (or mayo), garlic, anchovies, Dijon mustard, lemon juice, and Worcestershire sauce until smooth. Slowly drizzle in the olive oil while whisking to create a creamy emulsion.
  2. Stir in the Parmesan, season with salt and lots of black pepper. Taste and tweak — balance is everything. The dressing should be punchy with a good hit of umami from anchovies and Parmesan.
Toss It Like You Mean It
  1. In a large bowl, toss the chopped romaine with enough dressing to coat each leaf lightly. You want every bite creamy but not drowning. Add the croutons and toss gently again.
  2. Top with a fresh snowfall of Parmesan and crack some black pepper over the top. Simple, but perfect.
Crunch Upgrade: DIY Croutons
  1. Cube some day-old bread, toss with olive oil, salt, and a pinch of garlic powder. Bake at 375°F (190°C) for 10–15 minutes until golden and crisp.
  2. You can also sprinkle a bit of Parmesan on them before baking for extra flavor. Homemade croutons are next-level and worth the extra few minutes.