Classic Caesar Salad

A classic Caesar salad is crisp romaine lettuce coated in a sharp, creamy dressing made with anchovies, garlic, lemon, and Parmesan, topped with crunchy croutons. The key to this salad is timing: dress it right before serving so the lettuce stays crisp instead of wilting into mush.

Ingredients for Classic Caesar Salad

Romaine lettuce provides the crisp base that holds up to the heavy dressing. Anchovies dissolve into the dressing and add the salty, savory depth that makes this salad unmistakable. Garlic brings sharp, pungent flavor that balances the richness of the egg yolk. Lemon juice cuts through the oil and adds brightness. Egg yolk emulsifies the dressing and makes it creamy without mayonnaise. Dijon mustard helps stabilize the emulsion and adds a touch of tang. Worcestershire sauce deepens the savory notes. Parmesan cheese adds nutty saltiness and texture. Olive oil carries the flavors and creates the creamy mouthfeel. Bread becomes croutons, adding crunch that contrasts with the soft lettuce and creamy dressing.

Why This Classic Caesar Salad Works

The dressing relies on an egg yolk to emulsify the oil and create creaminess without relying on mayonnaise. As you whisk the yolk with the anchovies, garlic, mustard, and lemon juice, the yolk’s lecithin holds the oil droplets in suspension, building a smooth, thick dressing. The acid from the lemon and Worcestershire sauce keeps the flavors bright instead of heavy.

Dressing the salad at the last moment is crucial. Romaine leaves are sturdy enough to hold up better than delicate lettuces, but once they are coated in oil, they begin to wilt within a few minutes. Serving immediately after tossing means you get crisp leaves with a creamy coating, not a soggy pile.

Homemade croutons stay crunchy longer than store-bought ones because they are still warm and haven’t absorbed moisture. Tossing bread cubes in oil and toasting them until golden gives you the contrast in texture that makes each bite interesting.

Mistakes To Avoid

Wet lettuce dilutes the dressing and makes the salad taste bland. After washing the romaine, spin the leaves dry in a salad spinner or pat them with paper towels. Water clinging to the leaves will water down the oil-based dressing and prevent it from coating evenly.

Adding dressing too far in advance causes wilting. Even sturdy romaine will soften if it sits coated in oil for more than a few minutes. Toss the salad no more than a minute or two before serving, or keep the dressing and greens separate until the last moment.

Too much anchovy paste or too little lemon juice creates a dressing that tastes fishy instead of savory. Taste the dressing on a leaf of lettuce before adding it all to the bowl. If it tastes too strong, whisk in more lemon juice or a touch more egg yolk.

Croutons that are made hours ahead turn soft and stale. Make them fresh while the salad comes together so they retain their crunch and don’t absorb moisture from the dressing.

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Ingredients

• 2 large heads romaine lettuce
• 6 anchovy fillets, packed in oil, drained
• 2 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• 1 large egg yolk, from a pasteurized egg
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 4 cups bread cubes (1-inch pieces), from day-old bread
• 3 tablespoons olive oil for croutons

Step-by-step Instructions

1. Heat the oven to 375°F (190°C). Toss bread cubes with 3 tablespoons olive oil, salt, and pepper on a baking sheet.
2. Bake for 8 to 10 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool.
3. Wash the romaine lettuce, spin or pat the leaves completely dry, then chop into bite-sized pieces and place in a large bowl.
4. In another large bowl, combine the anchovy fillets, minced garlic, and mustard. Mash with a fork until the anchovies break down into a paste.
5. Add the egg yolk and whisk until combined. Whisk in the lemon juice and Worcestershire sauce.
6. While whisking constantly, add the 1/2 cup olive oil a few drops at a time at first, then in a thin stream once the mixture begins to emulsify. The dressing should become thick and creamy.
7. Taste the dressing on a leaf of lettuce. Add more lemon juice if it tastes too sharp or fishy, or more salt and pepper if it needs seasoning.
8. Add the romaine to the bowl with the dressing and toss until every leaf is coated.
9. Divide the salad among four plates or bowls. Top each portion with croutons and a generous handful of Parmesan cheese.
10. Serve immediately while the lettuce is crisp and the croutons are still warm.