Classic Caesar Salad with Homemade Dressing

A properly made Caesar salad is a thing of beauty. The secret is in the homemade dressing—creamy, tangy, and packed with umami from anchovies and Parmesan. Once you make it from scratch, you'll never go back to bottled.

Ingredients

Instructions

1. 1

   For the croutons: Cube day-old bread, toss with olive oil and garlic, and bake at 375°F (190°C) for 10 minutes until golden.

2. 2

   In a large wooden bowl, mash the anchovies and garlic together with a fork to form a paste.

3. 3

   Add the lemon juice, Dijon mustard, Worcestershire sauce, and egg yolk. Whisk until combined.

4. 4

   While whisking continuously, slowly drizzle in the olive oil until the dressing is thick and emulsified.

5. 5

   Stir in the grated Parmesan cheese. Season with salt and pepper to taste.

6. 6

   Add the chopped romaine lettuce to the bowl and toss to coat evenly with the dressing.

7. 7

   Add croutons and toss again.

8. 8

   Divide among plates, top with shaved Parmesan and freshly ground black pepper. Serve immediately.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information