Classic Caesar Salad Crisp (Print View)

Crisp romaine with creamy dressing, crunchy croutons, and Parmesan for a light, flavorful meal.

# What You’ll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (preferably homemade or artisanal)
03 - ½ cup freshly grated Parmesan cheese

→ Dressing

04 - 1 large egg yolk (or 1 tablespoon mayonnaise for egg-free)
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 - ½ cup extra-virgin olive oil
11 - ¼ cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Whisk together egg yolk or mayonnaise, Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce in a bowl until smooth.
02 - Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified. Stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine lettuce in a large salad bowl and toss with enough dressing to coat evenly.
04 - Gently toss in croutons to incorporate.
05 - Top salad with freshly grated Parmesan cheese and serve immediately.

# Expert Suggestions:

01 -
  • The dressing comes together in under five minutes and tastes miles better than anything from a bottle.
  • You can taste every ingredient clearly without anything getting lost in a bland, creamy mess.
  • It's filling enough to be dinner but light enough that you don't feel heavy afterward.
02 -
  • If you add all the oil at once the dressing will split and turn into a greasy puddle, go slow and whisk constantly.
  • Cold lettuce makes a huge difference, if it's even a little warm the dressing slides off instead of clinging.
  • Don't dress the salad ahead of time, it turns soggy and sad within twenty minutes.
03 -
  • Taste the dressing before you add it to the salad, it should be almost too strong on its own because the lettuce will dilute it.
  • Use two forks to toss the salad instead of tongs if you want to avoid bruising the lettuce.
  • If you're making this for a crowd, prep everything separately and assemble right before serving so nothing gets soggy.
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