Classic Caesar salad is proof that a short ingredient list can still taste extraordinary. Crisp romaine, golden homemade croutons, and shaved Parmesan are tossed in a creamy, garlicky dressing with lemon and anchovy — a salad that has anchored menus for a century because it simply works.
The dressing is the whole game, and making it from scratch takes five minutes. Whisked by hand or blitzed in a small blender, it is miles fresher than anything from a bottle, and you control the garlic, the lemon, and the salt. Once you have tasted the homemade version, the jarred kind never quite measures up.
Crisp, creamy, and golden — the Caesar salad done the classic way.
Recipe Info
- Prep time: 20 minutes
- Cook time: 5 minutes
- Total time: 25 minutes
- Servings: 4
- Calories: ~380 kcal per serving
Romaine, Parmesan, and a from-scratch dressing — simple ingredients, big flavour.
Ingredients
- 2 large romaine hearts (about 400 g), leaves separated, washed and dried
- 150 g / 5 oz crusty bread (day-old is ideal), cut into 2 cm cubes
- 3 tbsp olive oil (45 ml), for the croutons
- 1 clove garlic, halved, for the croutons
- 50 g / 1 3/4 oz Parmesan, shaved, plus extra to serve
- 1 large egg yolk
- 1 clove garlic, finely grated or crushed
- 1 tsp anchovy paste (or 2 anchovy fillets, mashed)
- 1 tsp Dijon mustard
- Juice of 1 lemon (about 30 ml)
- 1 tsp Worcestershire sauce
- 80 ml / 1/3 cup light olive oil or neutral oil, for the dressing
- 1/2 tsp fine salt
- 1/2 tsp black pepper, plus extra to serve
- Lemon wedges, to serve
Creamy dressing on every leaf, crunch in every bite — that is a proper Caesar.
Instructions
- Make the croutons: Heat the oven to 190 °C / 375 °F. Toss the bread cubes with the olive oil and a pinch of salt, spread on a baking tray, and bake for 8–10 minutes, turning once, until golden and crisp. While warm, rub with the halved garlic clove for extra flavour. Set aside to cool.
- Prep the romaine: Tear or chop the romaine into bite-sized pieces and dry thoroughly — a salad spinner is ideal. Wet leaves repel dressing, so this step matters more than it looks.
- Start the dressing: In a medium bowl, whisk the egg yolk, grated garlic, anchovy paste, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth and slightly thickened.
- Emulsify: Whisking constantly, drizzle in the oil in a slow, thin stream until the dressing is thick and creamy. If it gets too thick, whisk in a teaspoon of cold water. Taste and adjust — more lemon for brightness, more salt for depth.
- Toss the salad: In a large bowl, combine the romaine with about three-quarters of the dressing. Toss well so every leaf is lightly coated, adding more dressing only if needed — the leaves should glisten, not swim.
- Add the crunch: Add the croutons and most of the shaved Parmesan. Toss gently once more so the croutons stay crisp.
- Serve immediately: Divide among plates or a wide serving bowl, top with the remaining Parmesan, a grinding of black pepper, and lemon wedges. Caesar salad waits for no one — serve it as soon as it is tossed.
Tips & Variations
- Dry the romaine completely. Dressing slides off wet leaves and pools at the bottom of the bowl. A salad spinner, or leaves patted dry in a clean towel, makes all the difference.
- Day-old bread makes better croutons. Slightly stale bread crisps up faster and stays crunchy longer. Fresh bread works too — just bake it a couple of minutes longer.
- Do not fear the anchovy. It melts into the dressing and adds savoury depth, not fishiness. If you truly cannot use it, a dash of soy sauce plus extra Worcestershire gets partway there.
- Taste the dressing before tossing. Lemons vary, so adjust acid and salt at the bowl stage — once it is on the leaves, you cannot fix it.
- Add protein to make it a meal. Grilled chicken, prawns, or a soft-boiled egg turn Caesar salad into a complete lunch without changing the dressing at all.
- Keep croutons separate until serving. Croutons tossed too early go soft in minutes. If you are serving buffet-style, put them in a bowl on the side.
- Chill the bowl. A bowl chilled in the fridge for 15 minutes keeps the salad cold and crisp while you toss — a small restaurant trick that works at home too.
Nutrition Note
This is an approximate guide only, not dietary advice. One serving contains roughly 380 kcal, 11 g protein, 27 g fat, and 24 g carbohydrates. Romaine provides vitamin A, vitamin K, and folate, while the olive-oil-based dressing supplies heart-healthy monounsaturated fats. To lighten it, use half the dressing and add extra lemon, or swap half the oil for Greek yoghurt.
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FAQ
Does Caesar dressing contain raw egg?
The classic dressing uses a raw egg yolk, which is what makes it so creamy. If you prefer, use a pasteurised egg yolk — the result is identical and removes any food-safety concern.
Can I make Caesar dressing ahead?
Yes — the dressing keeps in a sealed jar in the fridge for up to 5 days. Whisk it briefly before using, as it may thicken when cold. Keep croutons in an airtight container at room temperature for up to 3 days.
Is Caesar salad gluten-free?
Not as written, because of the croutons. Use gluten-free bread for the croutons and check that your Worcestershire sauce is gluten-free, and the rest of the recipe already is.
What is the difference between shaved and grated Parmesan?
Shaved Parmesan (wide curls from a vegetable peeler) looks better and gives little salty pockets in the salad. Finely grated Parmesan blends into the dressing more. Either works — shaved is the classic presentation.
Can I skip the anchovy?
You can, but the dressing loses its signature savoury depth. A good compromise is a teaspoon of Worcestershire sauce plus a pinch of salt — it keeps the umami without any fish.
Try this classic Caesar salad the next time you want a side dish that steals the show — or a light lunch all on its own. Tell us in the comments whether you are team extra anchovy or team extra lemon, and save this recipe for your next dinner party.
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