Classic Caesar Salad Recipe

Introduction

Caesar Salad is a timeless classic that combines crisp romaine lettuce with a rich, tangy dressing and crunchy croutons. This homemade version features a creamy anchovy and garlic dressing that will elevate your salad game to a whole new level.

Ingredients

• 3 romaine hearts (washed and dried)
• 3 cups croutons
• Freshly ground black pepper
• Lemon wedges (optional, for serving)
• 2 egg yolks (pasteurized)
• 2 cloves garlic (finely minced)
• 1 ¾ tablespoons lemon juice (freshly squeezed)
• 1 ½ teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• ¼ teaspoon Worcestershire sauce
• ⅛ teaspoon black pepper
• ¼ cup extra virgin olive oil
• ¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Step 1: Separate the romaine heart leaves, wash, and dry them thoroughly. Keep the leaves whole or chop them according to your preference. Set aside or refrigerate until ready to dress.
2. Step 2: In a mixing bowl, combine the egg yolks, garlic, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper. Whisk until the ingredients are well incorporated.
3. Step 3: Slowly drizzle the olive oil into the mixture while whisking vigorously. Continue whisking to emulsify the dressing until it thickens and becomes smooth. If separation occurs, keep whisking until the mixture comes back together before adding more oil.
4. Step 4: Stir in the grated Parmesan cheese. Taste the dressing and adjust the seasoning with additional lemon juice or pepper if desired.
5. Step 5: Add the prepared romaine leaves and croutons to a large bowl. Gently toss with the dressing until everything is evenly coated.
6. Step 6: Serve immediately, garnished with extra Parmesan cheese, freshly cracked black pepper, and lemon wedges if using.

Tips & Variations

• Use pasteurized egg yolks for safety or substitute with mayonnaise to avoid raw eggs.
• For a smoky twist, try adding a small amount of smoked paprika to the dressing.
• Swap out croutons for toasted nuts like almonds or walnuts for added texture.
• Adjust the anchovy paste quantity to your taste; it adds umami without a strong fishy flavor.

Storage

Store leftover dressing separately in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh; if needed, store dressed salad in the fridge but consume within a few hours to keep the lettuce crisp. Re-toss before serving. Do not store salad with dressing for extended periods to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Caesar dressing without raw egg yolks?

Yes, you can substitute raw egg yolks with mayonnaise or use pasteurized egg yolks to ensure safety while keeping the creamy texture.

What can I use if I don’t have anchovy paste?

If you don’t have anchovy paste, you can use finely chopped anchovies or a few dashes of Worcestershire sauce for a similar umami flavor, though the taste may be slightly different.

Classic Caesar Salad Recipe

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A classic Caesar Salad featuring crisp romaine hearts tossed with a creamy, tangy homemade anchovy and garlic dressing, crunchy croutons, and freshly grated Parmesan cheese. Perfect as a refreshing starter or a light meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Salad

• 3 romaine hearts (washed and dried)
• 3 cups croutons
• Freshly ground black pepper, to taste
• Lemon wedges (optional, for serving)

Dressing

• 2 egg yolks (pasteurized)
• 2 cloves garlic (finely minced)
• 1 ¾ tablespoons fresh lemon juice
• 1 ½ teaspoons anchovy paste
• 1 teaspoon Dijon mustard
• ¼ teaspoon Worcestershire sauce
• ⅛ teaspoon black pepper
• ¼ cup extra virgin olive oil
• ¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Prep romaine: Separate the romaine heart leaves, wash them well, and dry thoroughly. Keep the leaves whole or chop them as preferred. Set aside or refrigerate until ready to dress.
2. Mix egg yolks, anchovies, and lemon: In a mixing bowl, combine the egg yolks, finely minced garlic, fresh lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper. Whisk thoroughly until the mixture is smooth and evenly blended.
3. Add olive oil: Slowly drizzle in the extra virgin olive oil while whisking vigorously. This slow addition helps the dressing emulsify and thicken. If the dressing starts to separate, continue whisking until well combined before adding more oil.
4. Add Parmesan cheese and adjust seasoning: Stir in the grated Parmesan cheese into the dressing. Taste the mixture and adjust flavors if needed by adding more lemon juice, black pepper, or Worcestershire sauce to suit your preference.
5. Assemble and serve: In a large bowl, combine the prepared romaine leaves, croutons, and the dressing. Gently toss everything together until the leaves are well coated with the dressing. Portion out servings and garnish with extra Parmesan cheese, freshly cracked black pepper, and lemon wedges if desired. Serve immediately.

Notes

• Use pasteurized egg yolks to reduce the risk of foodborne illness when consuming raw eggs.
• If anchovy paste is unavailable, finely minced anchovy fillets can be used as a substitute.
• For a thicker dressing, ensure slow addition of olive oil while whisking to achieve proper emulsification.
• Adjust seasoning based on personal taste preferences for a balanced tangy and savory flavor.

Keywords: Caesar Salad, Classic Salad, Romaine, Homemade Dressing, Anchovy Dressing, Parmesan, Croutons, Easy Salad