Classic Caesar Salad With Homemade Dressing
This Caesar salad has everything a classic Caesar should: crisp romaine lettuce, creamy homemade Caesar dressing, plenty of Parmesan cheese, and crunchy homemade croutons. Made with anchovies and raw egg yolks, the rich, savory dressing coats every leaf without weighing it down. While there are plenty of shortcuts, this version sticks to the essentials that make Caesar salad an enduring restaurant favorite: bold flavor, contrasting textures, and just the right amount of swagger.
Can I make Caesar dressing without raw egg yolks?
Squeamish about raw egg yolks? Sorry! Yolks add the requisite richness to classic Caesar salad dressing. If you just cannot, substitute mayo for a lazy Caesar. (See below for guidance.)
Do I have to use anchovies in Caesar dressing?
Anchovies are a classic Caesar ingredient and the primary reason this dressing tastes so good—along with its bold garlicky kick. If you prefer not to use them, Worcestershire sauce can provide a similar savory, umami-rich flavor. (See below for guidance.)
What’s the best bread for homemade croutons?
Making fresh croutons is a must—but it pays to be persnickety about the bread. Look for a rustic country sourdough or other sturdy loaf. Instead of cutting it into neat little cubes, tear the bread into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat.
Why are whole romaine leaves used instead of chopped lettuce?
A whole-leaf Caesar salad makes for a fun, dramatic presentation and lets diners pick up each leaf and eat it by hand. Plus the large leaves give the ideal mix of crispness, surface area, and structure. Chopped or torn lettuce works too, just make sure you stick to romaine or Little Gem (a.ka. baby romaine) for its signature crisp, juicy texture.
Watch Molly make Caesar salad here →
What you’ll need
Citrus Juicer
$13 At Amazon
Microplane
$18 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Whisk
$10 At Amazon
8-Inch Chef's Knife
$47 At Amazon
Recipe information
Total Time
20 minutes
Yield
6 servings
Ingredients
Croutons and Caesar Dressing
3
3
6
1
2
2
¾
2
½
3
Salad and Assembly
3
Need to make a substitution?
Preparation
Croutons and Caesar Dressing
Step 1
Preheat oven to 375°. Toss 3 cups 1" pieces country-style bread with crust with 3 Tbsp. extra-virgin olive oil on a rimmed baking sheet to combine; season with kosher salt and freshly ground pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
Step 2
Meanwhile, chop together 6 oil-packed anchovy fillets, 1 small garlic clove, and a pinch of kosher salt. Using the side of the knife, smash into a paste and scrape into a medium bowl. Add 2 large egg yolks, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard and whisk to combine. Adding drop by drop at first then gradually drizzling, add 2 Tbsp. extra-virgin olive oil, then ½ cup vegetable oil, whisking constantly until dressing is thick and glossy. Whisk in 3 Tbsp. finely grated Parmesan and season with salt and freshly ground pepper. Taste dressing and add more lemon juice if desired.
Do Ahead: Croutons can be made 2 days ahead; store airtight at room temperature. Dressing can be made 1 day ahead; cover and chill.
Salad and Assembly
Step 3
Place 3 romaine hearts, leaves separated, in a large bowl. Using a vegetable peeler, shave a modest amount of Parmesan onto a plate (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Add croutons and dressing to salad and toss gently with your hands to combine. Top with the shaved Parmesan.
Editor’s note: This Caesar salad recipe was first printed in April 2013; it has been edited for style. Head this way for our best Caesar-salad-inspired recipes →
Looking for a Caesar dressing made without raw eggs and anchovies? Try this one:
Finely grate 1 garlic clove into medium bowl with a microplane. Add 2 Tbsp. Dijon mustard, 2 Tbsp. lemon juice, 2 Tbsp. mayonnaise, and 2 tsp. Worcestershire sauce*; whisk to combine.
Whisking constantly, slowly stream in ⅓ cup oil. Continue whisking vigorously until you have a thick, creamy, smooth dressing.
*Classic Worcestershire sauce contains anchovies; look for a vegan alternative if you need a vegetarian substitution.