Classic Caesar Salad: Crisp, Creamy, and Totally Delicious

Why Caesar Salad Is a Staple

The Classic Caesar Salad is a masterclass in balance—crisp romaine lettuce, crunchy croutons, tangy Parmesan, and a bold, creamy dressing. It’s light but satisfying, fresh yet rich. Originally created in the 1920s by Italian-American restaurateur Caesar Cardini, this salad has stood the test of time for one reason: flavor.

It works as a side, a starter, or even a full meal with the right toppings. And once you make the dressing from scratch (it’s easier than you think), you’ll never go back to bottled.

What Makes It “Classic”?

A true Caesar salad includes:

• Crisp romaine hearts
• Homemade croutons
• Freshly grated Parmesan cheese
• A creamy dressing made with egg yolk, anchovy, lemon, Dijon, garlic, and oil

That savory, salty, umami-rich dressing is what sets Caesar apart. It’s bold. It’s briny. And it clings to each leaf in the best way possible.

Ingredients With Measurements

Serves 4 as a side, or 2 as a main

For the Salad:

• 2 heads romaine lettuce, chopped or leaves left whole
• ½ cup shaved or grated Parmesan cheese
• Freshly ground black pepper, to taste

For the Croutons:

• 2 cups cubed day-old bread (like baguette or sourdough)
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Pinch of salt

For the Dressing:

• 1 egg yolk (or 1 tablespoon mayo for a shortcut)
• 1 tablespoon Dijon mustard
• 2 anchovy fillets or 1 teaspoon anchovy paste
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• ½ teaspoon Worcestershire sauce
• ¼ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

How to Make It: Step-by-Step

Step 1: Make the Croutons

Preheat your oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes, tossing halfway through, until golden and crispy.

Set aside to cool.

Step 2: Prep the Dressing

In a bowl, whisk together egg yolk, Dijon, anchovy, garlic, lemon juice, and Worcestershire. Slowly drizzle in olive oil while whisking to emulsify. Stir in grated Parmesan.

Taste and adjust with salt, pepper, or more lemon. If you prefer a smoother texture, blend the dressing in a food processor.

Step 3: Assemble the Salad

In a large bowl, toss the chopped romaine with enough dressing to coat. Add croutons and toss again lightly.

Top with shaved Parmesan and a few cracks of fresh black pepper.

Serve immediately.

Serving Suggestions

Caesar salad pairs well with:

• Grilled chicken, steak, or shrimp
• A crusty baguette or garlic bread
• Pasta dishes like fettuccine Alfredo
• Soup, especially tomato or minestrone
• A crisp white wine like Sauvignon Blanc or Pinot Grigio

It’s also perfect as a base for wraps or grain bowls.

Tips for the Best Caesar Salad

• Use cold, crisp romaine hearts for crunch
• Homemade croutons are worth the effort
• Always use fresh lemon juice—it brightens the whole dressing
• Blend the dressing for a restaurant-quality texture
• Taste as you go—anchovy flavor should be bold but not overpowering

Classic Variations to Try

Want to shake things up? Try these ideas:

• Grilled Caesar: Lightly char romaine halves on the grill
• Kale Caesar: Sub kale for romaine and let it marinate in dressing
• Avocado Caesar: Add sliced or mashed avocado to the mix
• Vegan Caesar: Use cashew cream, nutritional yeast, and capers
• Protein Boost: Add grilled salmon, tofu, or crispy chickpeas

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FAQs

1. Can I make the dressing ahead of time?

Yes! You can make Caesar dressing up to 5 days in advance. Store it in a sealed jar in the fridge. Give it a good shake before using. If it thickens too much, whisk in a splash of water or lemon juice.

2. Is raw egg in Caesar dressing safe?

Traditional recipes use raw egg yolk for creaminess. If you’re concerned, use a pasteurized egg or substitute with 1 tablespoon of mayonnaise. This adds the same richness without the risk.

3. Can I use bottled lemon juice?

Fresh lemon juice is always better. It adds brightness and a clean acidity that bottled versions lack. If you must use bottled, choose one without preservatives or concentrate for the best flavor.

4. What’s a good substitute for anchovy?

If you’re not a fan of anchovy, try Worcestershire sauce or miso paste. Both add umami without the fishy flavor. You can also skip it entirely, but the depth of flavor may be reduced.

5. Can I use pre-shredded Parmesan?

Freshly grated or shaved Parmesan has better flavor and texture. Pre-shredded cheese often has anti-caking agents that make it dry and less melty. For the best salad, go fresh.

6. How do I keep the lettuce crisp?

Wash and dry the romaine thoroughly—use a salad spinner if you have one. Chill the leaves in the fridge until you’re ready to toss. Wet lettuce will make the salad soggy.

7. What bread is best for croutons?

Day-old bread like sourdough, baguette, or ciabatta is perfect. It holds up well in the oven and gives you that golden, crispy crunch. Avoid overly soft sandwich bread.

8. Can I add chicken to make it a full meal?

Definitely. Grilled or roasted chicken breast turns Caesar salad into a hearty main course. Slice it thin and serve on top. Bonus points for marinating the chicken in lemon and garlic first.

9. How do I fix broken dressing?

If your dressing separates, slowly whisk in a spoonful of water or lemon juice until it comes back together. Blending it in a food processor can also help re-emulsify the mixture.

10. Is Caesar salad gluten-free?

Not by default, but it can be. Use gluten-free bread for croutons, and check your Worcestershire sauce and Dijon for gluten ingredients. Everything else is naturally gluten-free.