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The Ultimate Classic Caesar Salad with Homemade Creamy Dressing

A close-up, overhead view of a bowl filled with fresh caesar salad, tossed in creamy dressing, topped with large croutons and grated Parmesan.
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Make a restaurant-style Caesar Salad at home in under 20 minutes. This recipe focuses on crisp romaine, crunchy homemade croutons, and the best creamy Caesar dressing from scratch.

Ingredients

Scale
  • 2 large heads romaine lettuce, washed and torn into bite-sized pieces
  • 1 cup homemade croutons
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 1 large egg yolk
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 2 anchovy fillets, finely mashed (optional, for authentic flavor)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the croutons: Cut 3 cups of day-old bread into 1-inch cubes. Toss with 2 tablespoons of olive oil, salt, and pepper. Bake at 375°F (190°C) for 10-12 minutes until golden and crisp. Set aside to cool.
  2. Make the homemade Caesar dressing: In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, Worcestershire sauce, and lemon juice. If using, mash the anchovy fillets into a paste and whisk them into the mixture.
  3. Slowly drizzle in the 1/4 cup of olive oil while continuously whisking vigorously until the dressing emulsifies and thickens slightly.
  4. Whisk in the neutral oil until fully combined. Season the dressing generously with black pepper. Taste and adjust lemon juice or salt as needed.
  5. In a large bowl, place the torn romaine lettuce. Drizzle about half of the dressing over the lettuce.
  6. Toss the lettuce gently until lightly coated. Add more dressing as needed, but avoid over-dressing.
  7. Add the cooled croutons and the 1/2 cup of grated Parmesan cheese. Toss once more lightly.
  8. Serve immediately on chilled plates. Top each serving with extra grated Parmesan cheese and fresh black pepper.
  9. For a Chicken Caesar Salad Dinner: Top each serving with 4-6 ounces of sliced, grilled chicken breast.

Notes

  • For the best texture, make sure your romaine lettuce is completely dry before tossing with the dressing.
  • You can make the dressing up to 2 days ahead and store it covered in the refrigerator. Whisk well before using.
  • If you skip the anchovies, add a pinch of salt to compensate for the missing umami flavor.

Nutrition

Find it online: https://cutcooktaste.com/best-caesar-salad-recipe-homemade-dressing/