Caesar Salad Classic Crisp (Printable version)

A crisp salad of romaine, tangy dressing, crunchy croutons, and Parmesan cheese for a light, flavorful meal.

# What You’ll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons (homemade or artisanal preferred)
03 - 1/2 cup freshly grated Parmesan cheese

→ Dressing

04 - 1 large egg yolk or 1 tablespoon mayonnaise (egg-free alternative)
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together egg yolk (or mayonnaise), Dijon mustard, anchovies, garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle in olive oil while whisking continuously to create a creamy emulsion, then stir in grated Parmesan cheese. Season with salt and pepper to preference.
03 - Place chopped romaine lettuce into a large bowl and toss gently with enough dressing to coat evenly.
04 - Incorporate croutons into the salad and toss lightly to combine.
05 - Sprinkle additional freshly grated Parmesan cheese over the top and serve immediately.

# Expert Tips:

01 -
  • The homemade dressing tastes nothing like the jarred versions you've tried, with a silky richness that makes each bite feel intentional.
  • It comes together in 20 minutes, making it perfect for weeknight dinners when you want something that feels special without the stress.
02 -
  • If your dressing breaks or separates while whisking in the oil, don't panic—start over with a fresh egg yolk and slowly whisk the broken dressing into it, and it will come together again.
  • Add the croutons at the very last moment before serving, or they'll soften and lose that essential crunch that makes this salad satisfying.
03 -
  • Make your croutons the night before so they're completely dry and crispy by serving time, which keeps them crunchy longer after dressing.
  • Keep the romaine cold right up until the moment you toss it, because cold lettuce absorbs dressing better and stays crisp longer on the plate.
Go Back