Classic Caesar Salad - Restaurant-Quality at Home

A perfectly made Caesar salad is a thing of beauty - crisp romaine lettuce coated in creamy, garlicky dressing with fresh parmesan and crunchy croutons. This classic recipe brings restaurant quality to your home kitchen.

What Makes a Great Caesar?

• Fresh, cold romaine - The foundation of any good Caesar
• Homemade dressing - So much better than bottled
• Quality parmesan - Freshly grated makes a huge difference
• Crunchy croutons - Homemade or good quality store-bought

The History Behind the Classic

Caesar salad was created in 1924 by Caesar Cardini in his restaurant in Tijuana, Mexico. The original was made tableside with simple, fresh ingredients - a tradition we can continue in our own kitchens.

What You’ll Need

For the Dressing:

• 3 garlic cloves, minced
• 2 anchovy fillets, minced (optional but recommended)
• 1 egg yolk
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ⅓ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and black pepper

For the Salad:

• 2 large heads romaine lettuce
• ½ cup grated Parmesan cheese
• 1 cup croutons
• Fresh black pepper

The Perfect Dressing

Step 1: Build the Base In a large bowl, mash minced garlic and anchovies with the back of a spoon until it forms a paste.

Step 2: Add Acid and Egg Whisk in egg yolk, lemon juice, and Dijon mustard until well combined.

Step 3: Emulsify While whisking constantly, slowly drizzle in olive oil until the dressing is thick and creamy.

Step 4: Finish with Cheese Stir in grated Parmesan and season with salt and pepper to taste.

Assembly Method

Step 1: Prep the Lettuce Wash and thoroughly dry romaine leaves. Tear into bite-sized pieces - never cut with a knife.

Step 2: Dress the Greens Add romaine to the bowl with dressing and toss gently but thoroughly to coat every leaf.

Step 3: Add Toppings Sprinkle with additional Parmesan cheese and croutons. Finish with fresh cracked black pepper.

Pro Tips for Success

• Dry lettuce thoroughly - Wet leaves dilute the dressing
• Use room temperature egg - Easier to emulsify
• Don’t skip the anchovies - They add depth without fishiness
• Serve immediately - Caesar is best eaten right away

Make Your Own Croutons

Simple Homemade Croutons:

• Cut day-old bread into cubes
• Toss with olive oil, salt, and garlic powder
• Bake at 375°F for 10-15 minutes until golden

Delicious Variations

Chicken Caesar: Add grilled chicken breast for a complete meal

Kale Caesar: Mix in massaged kale for extra nutrition

Shrimp Caesar: Top with grilled or blackened shrimp

Lighter Version:

• Use Greek yogurt in place of some oil
• Add extra lemon juice for brightness
• Use less cheese

Food Safety Note

If you’re concerned about raw egg, you can:

• Use pasteurized eggs
• Substitute with mayonnaise
• Omit the egg entirely (dressing will be less creamy)

Storage Tips

• Make dressing ahead - Keeps for 2-3 days refrigerated
• Store components separately - Assemble just before serving
• Don’t dress leftovers - Undressed lettuce keeps longer

Why This Recipe Works

• Authentic technique - Traditional methods for best results
• Fresh ingredients - Quality makes all the difference
• Perfect balance - Creamy, salty, tangy, and crunchy
• Versatile - Great as a side or light meal

Serving Suggestions

Caesar salad pairs beautifully with:

• Grilled steak or chicken
• Pasta dishes
• Soup and salad combos
• Italian bread or focaccia

This classic Caesar salad recipe proves that sometimes the old ways are the best ways. With fresh ingredients and proper technique, you’ll have a salad that’s worthy of any fine restaurant.

Buon appetito!