Classic Caesar Salad from Scratch: Restaurant-Quality Recipe
A perfectly balanced Caesar salad with crisp romaine, homemade garlic croutons, and a rich, creamy dressing made from scratch.
Key Info
- Prep Time: 20-25 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-37 minutes
- Servings: 4-6
- Difficulty: Moderate
- Dietary: Contains eggs, fish, dairy
Equipment Needed
- Large mixing bowl
- Whisk
- Cutting board and knife
- Salad spinner
- Garlic press
- Skillet for croutons
- Alternative: Food processor or immersion blender for dressing
Ingredients
For the Dressing:
- 2 large egg yolks (room temperature)
- ¾ cup (180ml) extra virgin olive oil
- 4 anchovy fillets or 1 tsp (5ml) anchovy paste
- 1 tbsp (15ml) fresh lemon juice
- ½ tbsp (7.5ml) Dijon mustard
- 1 tbsp (15ml) Worcestershire sauce
- 2 garlic cloves, minced
- ¾ cup (75g) freshly grated Parmesan
- Salt and pepper to taste
For the Salad:
- 2-3 heads romaine lettuce, chopped
- ½ cup (50g) shaved Parmesan
- Homemade croutons (recipe below)
For the Croutons:
- 3-4 thick slices sourdough bread, cubed
- 3 tbsp (45ml) olive oil
- 2 garlic cloves, minced
- ¼ tsp salt
Method
1. Make the Croutons:
- Heat olive oil in skillet over medium heat
- Toss bread cubes with garlic and salt
- Cook until golden brown (8-10 minutes), stirring frequently
- Set aside to cool
2. Prepare the Dressing:
- Whisk egg yolks in large bowl until smooth
- Very slowly drizzle in olive oil while whisking constantly
- Add anchovies, lemon juice, mustard, Worcestershire sauce, garlic
- Stir in Parmesan cheese
- Season with salt and pepper
3. Assemble the Salad:
- Wash and thoroughly dry romaine leaves
- Tear into bite-sized pieces
- Toss with desired amount of dressing
- Add croutons and shaved Parmesan
- Serve immediately
Crucial Tips
- Use room temperature egg yolks for better emulsification
- Never skip anchovy – it’s key for authentic flavor
- Pat lettuce completely dry to prevent diluting dressing
- Add dressing gradually – you can always add more
Storage:
- Dressing: Refrigerate up to 3 days
- Croutons: Airtight container for 1 week
- Never store dressed salad
Common Mistakes:
- Over-dressing the salad
- Using cold eggs for dressing
- Not drying lettuce properly
- Adding too much garlic
Variations:
- Add grilled chicken or shrimp
- Use gluten-free bread for croutons
- Substitute Pecorino Romano for Parmesan
- Add extra anchovies for stronger flavor
Note: Consuming raw eggs may increase risk of foodborne illness. Use pasteurized eggs if concerned.
