Classic Caesar Salad Crisp (Print Version)

Fresh romaine salad tossed with creamy dressing, croutons, and freshly grated Parmesan cheese.

# Ingredient List:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons, preferably homemade or artisanal
03 - 1/2 cup freshly grated Parmesan cheese

→ Dressing

04 - 1 large egg yolk or 1 tablespoon mayonnaise for egg-free alternative
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# How to Make:

01 - Whisk together egg yolk or mayonnaise, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in olive oil while whisking continuously. Stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine lettuce in a large bowl and toss with enough dressing to coat evenly.
04 - Gently fold in croutons to the dressed lettuce.
05 - Sprinkle additional freshly grated Parmesan cheese on top.
06 - Serve immediately to maintain crispness.

# Expert Advice:

01 -
  • It comes together in minutes, yet tastes like you spent hours perfecting it.
  • The dressing is silky and rich without ever feeling heavy or overdone.
  • Once you taste a Caesar made with real anchovies and fresh Parmesan, store-bought versions feel like shadows of the real thing.
02 -
  • The anchovies are non-negotiable if you want authentic depth; I've made it without them and it tastes like a nice green salad instead of a Caesar.
  • Don't dress the salad more than a few minutes before serving or the lettuce will begin to wilt and turn soft and sad.
03 -
  • Make your croutons at home from good bread; they stay crispy longer and you control the seasoning, so they complement rather than compete with the dressing.
  • Chill your salad bowl and plates in the freezer for five minutes before serving if your kitchen is warm; cold everything makes the salad taste crisper and more refreshing.
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