Classic Caesar Salad with Creamy Dressing

I used to think Caesar salad was something you ordered at restaurants, never something you made at home. That changed when I watched a friend toss one together in her tiny apartment kitchen, the dressing coming together in minutes while we caught up. The smell of garlic hitting the bowl made me realize how much better this tastes fresh, and now it is my go-to when I need something that feels special but comes together quickly.

Last summer I made this for a backyard dinner and my friend who swore she hated Caesar salad went back for thirds. She kept asking what was different about it, and I think it was just that the dressing was fresh and the lettuce was crisp, not wilted from sitting in a container. Sometimes the simplest things are the ones that surprise people the most.

Ingredients

• Romaine lettuce: The crunch is non negotiable here and starting with really fresh, cold lettuce makes all the difference in the final salad
• Egg yolk: This creates that silky restaurant style texture, but mayonnaise works perfectly if you need to skip raw egg
• Anchovies: They dissolve into the dressing and give that deep savory umami without tasting fishy, but you can leave them out
• Garlic: Freshly minced garlic gives you that classic punch that makes this instantly recognizable
• Lemon juice: Fresh squeezed is worth it here and cuts through the rich olive oil and cheese
• Extra virgin olive oil: You can really taste this in the dressing so use the good stuff you save for special occasions
• Parmesan cheese: Freshly grated melts into the dressing better than the pre grated stuff and tastes so much brighter
• Croutons: Homemade ones change everything, just stale bread tossed with oil and salt until golden

Instructions

Make the dressing base:

Whisk together the egg yolk or mayonnaise with the Dijon, minced anchovies, garlic, lemon juice, and Worcestershire until everything is smooth and combined

Emulsify the dressing:

Slowly drizzle in the olive oil while whisking constantly, the mixture will thicken and turn creamy like magic, then stir in the grated Parmesan

Dress the lettuce:

Put your chopped romaine in a large bowl and pour over just enough dressing to coat the leaves, tossing gently with tongs until every piece is lightly covered

Add the crunch:

Toss in the croutons and give everything one last gentle turn so they stay crisp but get dressed too

Finish and serve:

Top with that final shower of fresh Parmesan and get it to the table right away while the croutons still have their crunch

Save

My partner now requests this whenever we have people over, and I love how something so simple can feel like such a treat. It has become one of those recipes I know by heart, the kind that makes me feel like I actually know what I am doing in the kitchen.

Making It Your Own

Once you have the basic dressing down, it becomes this template you can play with endlessly. I have added extra garlic, used different hard cheeses, and even thrown in a handful of fresh herbs. The technique stays the same but the flavors can shift to match whatever sounds good.

The Protein Question

When I want to turn this into dinner, I will grill some chicken or pan fry shrimp while the dressing comes together. The warm protein against the cold lettuce is such a nice contrast, and suddenly a side salad becomes the whole meal. Even just some crispy bacon on top changes everything.

Getting Ahead

The dressing keeps in the fridge for a week and actually gets better after a day or two. I love making a double batch on Sunday, then having restaurant quality salads all week with almost no effort.

• Wash and dry your lettuce ahead of time, then store it with a paper towel to keep it crisp
• Make croutons from any leftover bread and keep them in an airtight container
• Wait to dress the salad until right before serving or it will get soggy and sad

Save

There is something satisfying about making something people usually buy at restaurants, and this salad proves that simple ingredients treated with care can taste extraordinary. Hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What makes Caesar dressing authentic?

Traditional Caesar dressing features emulsified egg yolk, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, and anchovies for umami depth. Extra-virgin olive oil gets whisked in slowly to create that signature creamy texture.

→ Can I make this vegetarian?

Absolutely. Simply omit the anchovies and use vegetarian Worcestershire sauce. The dressing remains rich and flavorful thanks to the Parmesan, garlic, and mustard combination.

→ How do I prevent the salad from getting soggy?

Toss the romaine with dressing just before serving. Add croutons last and serve immediately. Store dressing separately if making ahead, and keep washed lettuce thoroughly dried.

→ What type of lettuce works best?

Romaine lettuce is ideal for its crisp texture and sturdy leaves that hold dressing well. Choose heads with tight, bright green leaves and avoid wilted or yellowing sections.

→ Can I prepare components ahead?

The dressing keeps refrigerated for up to a week. Croutons stay fresh for several days in an airtight container. Wash and chop romaine ahead, but store wrapped in paper towels to prevent sogginess.

→ What proteins pair well with this salad?

Grilled chicken breast, pan-seared shrimp, or crispy pancetta make excellent additions. The salad also stands beautifully on its own as a light main course or starter.