Classic Restaurant Caesar Salad
A timeless restaurant-style Caesar salad made with crisp romaine lettuce, creamy homemade dressing, crunchy croutons, and savory Parmesan cheese. Perfect for a light meal or a side dish.
Equipment
- Mixing bowl
- Whisk
- Baking Sheet
- Oven
Ingredients
For the Salad
- 2 heads romaine lettuce chopped
- 1/2 cup Parmesan cheese shaved or grated
For the Dressing
- 2 egg yolks or use pasteurized egg yolks
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice freshly squeezed
- 1/2 cup olive oil
- 2 tbsp anchovy paste or 4 finely chopped anchovy fillets
- 1/4 tsp black pepper freshly ground
For the Croutons
- 2 cups bread cubes sourdough or French bread
- 2 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and garlic powder, then bake for 8-10 minutes until golden brown.
- In a mixing bowl, whisk together egg yolks, minced garlic, Dijon mustard, Worcestershire sauce, and lemon juice.
- Slowly drizzle in olive oil while whisking continuously until the dressing is thick and creamy.
- Stir in anchovy paste and black pepper, then whisk until well combined.
- In a large bowl, toss the romaine lettuce with the dressing until well coated.
- Top with croutons and Parmesan cheese. Serve immediately.
Notes
For a grilled Caesar salad, lightly char the romaine halves before chopping. For a vegetarian version, omit anchovies and add capers for a similar briny flavor.