Simple Classic Caesar Salad Recipe!

A Classic Caesar Salad is one of those recipes that always feels right. It’s crisp, creamy, salty, and a little tangy, with just the right bite from garlic and lemon.

The dressing feels indulgent but balanced, clinging to cool romaine and warm, crunchy croutons.

Whether you’re serving it as a light lunch or as a side for roast chicken or steak, it never disappoints. Make it once from scratch and you’ll see why it’s a staple in so many kitchens.

Why This Recipe Classic Caesar Salad Works

This version sticks to the core elements that made the Caesar famous: romaine hearts, a creamy anchovy-garlic dressing, crunchy croutons, and Parmesan.

The dressing emulsifies thanks to egg yolk and oil, giving it that silky texture you can’t get from a bottle.

Anchovies bring depth and savoriness, not fishiness, especially when finely mashed. Fresh lemon brightens the whole bowl, and using hearty, homemade croutons keeps the salad from going soggy.

It’s simple, but every piece matters. Cold, dry lettuce helps the dressing cling.

Good olive oil and real Parmesan make a big difference. And assembling just before serving ensures freshness and crunch.

Shopping List

• Romaine hearts – 2 large, washed and well-dried
• Parmesan cheese – a small wedge for shaving and grating
• Bread for croutons – 3–4 cups of cubed day-old bread (sourdough or baguette)
• Olive oil – extra-virgin for dressing and croutons
• Garlic – 1–2 cloves
• Anchovy fillets – 4–6 fillets, or 2 teaspoons anchovy paste
• Egg yolk – 1 large (or 1 tablespoon mayonnaise if you prefer)
• Dijon mustard – 1 teaspoon
• Lemon – 1 large (you’ll use juice and a little zest)
• Worcestershire sauce – a few dashes
• Black pepper – freshly ground
• Kosher salt – to taste
• Optional: Grilled chicken, shrimp, or crispy prosciutto for serving

Instructions

1. Prep the lettuce: Separate romaine leaves, rinse well, and spin dry. Lay them on a clean towel to air-dry fully.Cold, dry lettuce is key, so refrigerate the leaves while you make everything else.
2. Make the croutons: Heat the oven to 375°F (190°C). Toss bread cubes with 2–3 tablespoons olive oil, a pinch of salt, and black pepper. Spread on a sheet pan and bake for 10–15 minutes, tossing once, until golden and crisp.Let them cool.
3. Smash the anchovy and garlic: On a cutting board, finely mince the garlic and anchovies together. Sprinkle with a pinch of salt and mash into a paste using the flat side of your knife. This distributes flavor more evenly in the dressing.
4. Start the dressing base: In a large bowl, whisk the egg yolk, Dijon, and the anchovy-garlic paste.Add 1–2 teaspoons lemon juice and a few dashes of Worcestershire. Whisk until smooth.
5. Emulsify with oil: Slowly drizzle in 1/3 cup olive oil while whisking constantly until the dressing thickens and looks glossy. Taste and adjust with more lemon juice, salt, or pepper as needed.If it’s too thick, whisk in a teaspoon of water.
6. Add Parmesan: Finely grate 2–3 tablespoons Parmesan into the dressing and whisk. This deepens the umami and helps the dressing cling to the leaves.
7. Toss the lettuce: Tear the romaine into large pieces. Add to the bowl with the dressing and toss gently with tongs until every leaf is lightly coated.You want sheen, not puddles.
8. Finish and serve: Add warm croutons and toss again. Top with shaved ribbons of Parmesan and a few cracks of black pepper. Serve immediately while crisp.
9. Optional protein: If using chicken or shrimp, slice and place on top just before serving so the salad doesn’t wilt.

How to Store

Undressed salad keeps best.

Store washed, dried romaine in a sealed container lined with paper towels for up to 3 days. Croutons keep in an airtight jar at room temperature for 3–4 days.

The dressing can be refrigerated for up to 2 days; whisk again before using.

Once tossed, the salad should be eaten right away. Leftover dressed salad wilts quickly, so only dress what you’ll eat.

Health Benefits

Romaine offers vitamin A, vitamin K, and folate, all helpful for vision, bone health, and cell function. Olive oil provides heart-healthy fats that support nutrient absorption and keep the dressing satisfying.

Parmesan adds calcium and protein in small but meaningful amounts. Anchovies bring omega-3s and a punch of minerals without adding many calories.

Overall, this salad delivers a balance of fiber, fat, and protein. If you add grilled chicken or shrimp, it becomes a full, high-protein meal.

For a lighter option, use a bit less oil and more lemon, and load up on extra romaine.

What Not to Do

• Don’t skip drying the lettuce. Wet leaves repel dressing and make the salad watery.
• Don’t overdo the garlic or anchovy. You want depth, not harshness. Start modestly and adjust.
• Don’t use pre-grated “sandy” cheese. Freshly grated or shaved Parmesan melts into the dressing and tastes cleaner.
• Don’t drown the salad. Too much dressing makes it heavy and soggy. Aim for light, even coverage.
• Don’t add hot protein directly on top. Let grilled chicken or shrimp rest a few minutes so the heat doesn’t wilt the greens.

Alternatives

• No raw egg: Use 1 tablespoon mayonnaise or 1 tablespoon plain Greek yogurt instead of the yolk for body.You can also buy pasteurized eggs if you prefer.
• Anchovy-free: Add an extra dash of Worcestershire and a little more Parmesan. The flavor won’t be identical, but it stays savory.
• Gluten-free: Use gluten-free bread for croutons, or swap in toasted chickpeas or roasted almonds for crunch.
• Dairy-free: Skip Parmesan and use a sprinkle of nutritional yeast for a cheesy note, plus a pinch of salt to compensate.
• Lighter dressing: Cut the oil by a third, add more lemon juice, and whisk in a teaspoon of water to keep it silky.
• Hearty add-ins: Grilled chicken, shrimp, salmon, or crispy chickpeas turn it into a meal. Cherry tomatoes or avocado add freshness and creaminess.

FAQ

Do I have to use anchovies?

No, but they’re traditional and key to the classic flavor.

If you skip them, add a little extra Worcestershire and Parmesan to keep the savory balance.

Is the raw egg safe?

Many people use raw egg yolk without issue, but there is a small risk. Choose pasteurized eggs or substitute with mayonnaise or Greek yogurt for similar body and a safer option.

Can I make the dressing ahead?

Yes. Store it in the fridge for up to 2 days.

It may thicken as it chills; whisk in a teaspoon of water or lemon juice to loosen before using.

What’s the best bread for croutons?

Day-old sourdough, baguette, or country bread works best. You want a firm crumb that toasts up crisp without turning brittle.

Why is my dressing too thin or too thick?

If it’s thin, you may have added oil too quickly or not whisked enough. Keep whisking and drizzle in a touch more oil to emulsify.

If it’s thick, whisk in water or lemon juice a teaspoon at a time.

Can I use bottled dressing?

You can, but homemade is noticeably fresher and more balanced. It takes just a few minutes and uses pantry staples.

How do I keep the salad from getting soggy?

Dry the romaine thoroughly, toss just before serving, and add croutons at the end. Avoid overdressing, and keep proteins slightly cooled.

What’s the best Parmesan to buy?

Look for Parmigiano Reggiano and grate or shave it yourself.

It has a nutty, salty depth that makes a big difference in such a simple salad.

Wrapping Up

A Classic Caesar Salad shines because it’s simple and confident. Crisp romaine, a punchy, creamy dressing, and fresh Parmesan do the heavy lifting.

Keep the ingredients cold, the croutons crunchy, and the seasoning bright, and you’ll have a salad that feels restaurant-worthy every time.

Make it as a side or turn it into dinner with a little protein—either way, it’s a keeper.