Classic Caesar Salad Crisp

I was sitting at a tiny café table in Boston when I first tasted a Caesar salad that actually tasted like something. The lettuce was cold and snappy, the dressing clung to every leaf, and the Parmesan wasn't that dusty stuff from a can. I went home that night and taught myself to make it properly. Now it's the one salad I never get tired of eating.

One summer I made this salad three nights in a row because it was too hot to turn on the stove. My partner didn't complain once. We'd sit on the porch with big wooden bowls, tearing into the croutons with our hands, and it felt like the kind of meal you remember not because it was fancy, but because it was exactly right.

Ingredients

• Romaine lettuce: Use the inner leaves if you want extra crunch, they hold dressing better than the floppy outer ones.
• Croutons: Homemade croutons are worth it, stale bread works best because it soaks up olive oil without turning soggy.
• Parmesan cheese: Grate it yourself right before serving, pre-grated loses its sharpness and doesn't melt into the dressing the same way.
• Egg yolk: This is what makes the dressing creamy and thick, if you're nervous about raw egg just use mayo instead.
• Dijon mustard: Adds a quiet sharpness that keeps the dressing from tasting flat.
• Anchovy fillets: They dissolve completely into the dressing and give it that salty, umami backbone you can't quite name.
• Garlic: One clove is enough, any more and it takes over the whole bowl.
• Lemon juice: Freshly squeezed cuts through the richness and wakes everything up.
• Worcestershire sauce: A little goes a long way, it adds depth without making the dressing taste like steak sauce.
• Extra-virgin olive oil: Use something fruity and smooth, the dressing is mostly oil so it matters.

Instructions

Make the dressing base:

Whisk the egg yolk, mustard, anchovies, garlic, lemon juice, and Worcestershire in a bowl until it looks like a smooth paste. This is where all the flavor lives.

Emulsify the oil:

Drizzle the olive oil in slowly while whisking fast, it should thicken as you go and turn glossy. If it breaks, don't panic, just whisk in a teaspoon of cold water.

Finish the dressing:

Stir in the grated Parmesan and taste it. Add salt and pepper carefully, the anchovies and cheese are already salty.

Toss the lettuce:

Put the romaine in a big bowl and add dressing a little at a time, tossing with your hands or tongs. Stop when the leaves are coated but not drowning.

Add croutons and serve:

Toss in the croutons gently so they stay crisp, then scatter more Parmesan on top. Serve it right away before the lettuce wilts.

Pin it

I brought this salad to a potluck once and someone asked if I'd ordered it from a restaurant. I didn't correct them right away. It felt good to know that something this simple could surprise people, that a bowl of lettuce and dressing could taste like you'd put real thought into it.

How to Make It Your Own

Grilled chicken turns this into a full meal, shrimp works too if you want something lighter. I've added crispy bacon on nights when I needed something more satisfying, and it never feels out of place. You can skip the anchovies entirely if they're not your thing, but try them once before you decide.

What to Do with Leftovers

The dressing keeps in the fridge for about three days and actually tastes better the next day once the garlic mellows out. Leftover dressed salad doesn't hold up, but undressed lettuce stays crisp if you wrap it in a damp towel. I've used extra dressing as a dip for raw vegetables or tossed it with warm pasta for a quick lunch.

Things That Make It Better

Homemade croutons are the easiest upgrade, just cube stale bread, toss it with olive oil and salt, and bake until golden. A squeeze of extra lemon at the end brightens everything up. If you have a vegetable peeler, shave the Parmesan into long ribbons instead of grating it, it looks nicer and melts on your tongue.

• Toast the garlic in a dry pan for thirty seconds before mincing it, it takes the edge off without losing the punch.
• Add a pinch of sugar to the dressing if the lemon juice tastes too sharp.
• Toss in a handful of chopped parsley or chives for a little color and freshness.

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This salad doesn't need much to be good, just sharp cheese, cold lettuce, and a dressing you made yourself. It's the kind of recipe that makes you feel capable in the kitchen, even on nights when you're too tired to try.

Recipe FAQ

→ How can I make the dressing without eggs?

Substitute the egg yolk with mayonnaise to avoid eggs while keeping the dressing creamy and stable.

→ What type of lettuce works best for this dish?

Romaine lettuce is recommended for its crisp texture and sturdy leaves, ideal for holding the dressing.

→ Can I add protein to enhance the dish?

Grilled chicken, shrimp, or crispy bacon are great options to boost protein and complement the flavors.

→ How can I make crunchy croutons at home?

Toss cubed bread with olive oil and salt then bake at 375°F (190°C) for 8–10 minutes until golden and crisp.

→ Is it possible to prepare a vegetarian-friendly version?

Omit anchovies and use vegetarian Worcestershire sauce to maintain depth of flavor without animal products.

→ What wine pairs well with this salad?

A crisp white wine such as Sauvignon Blanc complements the fresh, tangy, and creamy elements perfectly.