PrintClassic Caesar Salad with Homemade Dressing
A timeless Caesar salad featuring crisp romaine lettuce, crunchy homemade croutons, and a rich, creamy dressing made from scratch. This recipe is perfect for impressing guests or enjoying as a satisfying side dish.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large head romaine lettuce, washed and chopped
- 1 cup croutons
- 1/4 cup grated Parmesan cheese
- For the Dressing:
- 2 anchovy fillets, minced
- 2 cloves garlic, minced
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the dressing: In a medium bowl, whisk together the minced anchovies, minced garlic, egg yolk, Dijon mustard, and lemon juice until well combined.
- Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies and becomes creamy.
- Stir in the 1/4 cup of grated Parmesan cheese. Season with salt and pepper to your preference.
- Assemble the salad: In a large bowl, combine the chopped romaine lettuce and croutons.
- Pour the dressing over the lettuce and croutons. Toss gently to coat everything evenly.
- Sprinkle with the remaining 1/4 cup of grated Parmesan cheese.
- Serve immediately.
Notes
- For a richer dressing, use pasteurized egg yolk.
- If you don’t have anchovy fillets, you can use 1 teaspoon of anchovy paste.
- Ensure your croutons are fresh and crunchy for the best texture.
- This dressing is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg