This Classic Caesar Salad recipe is one of those timeless dishes that always feels special, whether it’s a weeknight dinner or a recipe shoot. Crisp romaine, golden croutons, and a creamy, tangy dressing make every bite irresistible. The secret? A homemade dressing that’s rich, smooth, and full of flavor — thanks to egg yolk, garlic, anchovies, lemon, and a blend of oils.
This version also features homemade croutons baked to a perfect crunch, adding texture and depth.
Why This Caesar Salad Works
- Fresh romaine stays crisp and refreshing.
- Golden, crunchy croutons make every bite satisfying.
- Creamy homemade dressing balances tangy, salty, and savory notes.
- Parmesan cheese adds umami and depth.
Even without protein, this salad feels complete because of its texture and bold, layered flavors.
How to Make It
Prepare the croutons: Cut or tear white bread into squares and bake at 375°F (190°C) until golden and crisp.
Make the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan in the bottom of a cup or food processor. With the blender or processor running, slowly drizzle in the canola oil until smooth. Transfer to a bowl, then whisk in the remaining olive oil. Season generously with salt and pepper.
Assemble the salad: Wash and chop the romaine lettuce. Toss it with the dressing until evenly coated, then add the croutons and extra Parmesan if desired.
Serve immediately: for maximum crispness, or chill briefly if preparing ahead.
Tips & Variations
- Add protein: Grilled chicken, shrimp, or salmon turn this salad into a full meal.
- Make it lighter: Swap part of the oil or mayonnaise with Greek yogurt for a lighter dressing.
- Make ahead: Both the dressing and croutons can be made a day ahead — just toss with lettuce before serving.
Caesar Salad with Homemade Dressing
Ingredients
- 1 large egg yolk
- 2 cloves garlic roughly chopped
- 1 tbsp (15 ml) lemon juice
- 3-4 anchovies
- 1/4 cup parmesan cheese grated
- 1 tsp (5 ml) worcestershire sauce
- 1/3 cup (80 ml) canola oil
- 1/4 cup (60 ml) extra-virgin olive oil
- salt and pepper, to taste
- 2 romaine lettuce heads
- 4–5 thick slices white bread cut into squares or torn
- 1 tbsp olive oil
Instructions
- Prepare Croutons: Preheat oven to 375°F (190°C). Toss the bread squares with 1 tablespoon olive oil and a pinch of salt and pepper. Bake until golden and crisp. Set aside.
- Make Dressing: Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and 1/4 cup Parmesan in the bottom of a tall cup that fits your handheld blender.With the handheld blender running, slowly drizzle in the canola oil to form a smooth emulsion.Transfer to a medium bowl and whisk in the remaining 1/4 cup extra-virgin olive oil.Season generously with salt and pepper.
- Wash and chop the romaine lettuce. Pat dry. Toss lettuce with the dressing until evenly coated. Add croutons and additional Parmesan if desired. Serve immediately.
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