Caesar Salad
Crisp romaine, creamy garlic-anchovy dressing, crunchy croutons, and shaved Parmesan — the salad that became a classic for a reason. The real Caesar uses raw egg yolks and anchovies; this version keeps those elements (skipping them gives you a poor imitation).
Prep Time
21 min
Cook Time
29 min
Servings
2
Calories
456 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Lettuce1 cups
- Chicken250 g
- Dressing½
- Tomato1 medium
- Cucumber½
- Olive Oil1 tbsp
- Lemon Juice½
- Black Pepper¼ tsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Lettuce1 cups
- Chicken250 g
- Dressing0.5
- Tomato1 medium
- Cucumber0.5
- Olive Oil1 tbsp
- Lemon Juice0.5
- Black Pepper0.25 tsp
- Salt0.5 tsp
Instructions
- 1
Make the dressing: in a bowl, mash 4 anchovy fillets and 3 garlic cloves into a paste with the side of a knife. Whisk in 2 egg yolks, 2 tablespoons of Dijon mustard, the juice of 1 lemon, and 1 teaspoon Worcestershire sauce.
- 2
Slowly drizzle in ⅔ cup of olive oil while whisking constantly — this emulsifies the dressing into a creamy consistency. Then whisk in ½ cup of finely grated Parmesan. Season with black pepper and a pinch of salt (the anchovies and cheese are already salty).
- 3
Make the croutons: cube 4 cups of day-old country bread or sourdough. Toss with 3 tablespoons of olive oil, 2 minced garlic cloves, ½ teaspoon salt. Bake at 375°F for 12-15 minutes until deep golden and crisp. Cool.
- 4
Wash and dry 2 large heads of romaine lettuce thoroughly — wet lettuce dilutes the dressing. Tear into bite-sized pieces (don't chop — knife-cut edges turn brown faster).
- 5
Place the romaine in a large bowl. Add ½ cup of the dressing and toss with two large spoons until every leaf is coated. Add more dressing only if needed — soggy Caesar is sad Caesar.
- 6
Top with the croutons, a generous shower of shaved Parmesan (use a vegetable peeler for ribbons), and fresh cracked black pepper. Optional: a few extra anchovies on top for the bold. Serve immediately.
Watch how to make Caesar Salad
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💡 Expert Tips
- 1.Use anchovies. They're the soul of Caesar dressing. Skipping them gives you a generic creamy salad, not Caesar. Buy good ones (Italian or Spanish) packed in olive oil.
- 2.Raw egg yolks are traditional. They create the creamy emulsion that defines real Caesar dressing. If salmonella concerns you, use pasteurized eggs or 2 tablespoons of mayo as a substitute.
- 3.Make your own croutons. Store-bought are usually too hard and over-seasoned. Homemade with day-old bread is meaningfully better.
- 4.Tear, don't chop. Knife-cut edges of romaine brown faster than torn ones. Tear for better appearance and slightly better texture.
🔬 Why It Works
Caesar salad is essentially a vinaigrette emulsified by egg yolks and Parmesan instead of by mustard alone. The result is a thick creamy dressing that coats lettuce evenly without pooling. Anchovies provide deep umami (people who say they hate anchovies usually love Caesar — they're not detectable as fish, just savory depth). Croutons add crunch. Romaine's sturdy structure holds up to the dense dressing without wilting (which is why iceberg, soft, or delicate greens make poor Caesars).
Frequently Asked Questions
I can't have raw egg. What do I substitute?▾
Can I add chicken or shrimp?▾
Best Parmesan?▾
How long does dressing keep?▾
4.1
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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