Caesar Salad
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Caesar Salad
This homemade Caesar salad comes together in about 15 minutes with crisp romaine, garlicky croutons, and a creamy dressing you whisk by hand. The dressing leans on anchovy, lemon, and Parmesan for that classic savory punch, and a coddled-free version keeps it simple and safe. Serve it as a starter or add grilled chicken to make it a meal.
Ingredients
- 3 romaine hearts, chopped into bite-size pieces
- 2 cups cubed crusty bread
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 2 anchovy fillets, mashed (or 1 teaspoon anchovy paste)
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese, plus more to serve
- 1/4 cup neutral oil
- Salt and black pepper to taste
Directions
- Heat oven to 375F. Toss the bread cubes with 2 tablespoons olive oil and a pinch of salt.
- Spread the cubes on a sheet pan and bake until golden, about 10 minutes.
- In a large bowl, mash the garlic and anchovy into a paste with the remaining 1 tablespoon olive oil.
- Whisk in the egg yolk, lemon juice, and Dijon until smooth.
- Drizzle in the neutral oil while whisking until the dressing thickens.
- Stir in the Parmesan and season with salt and pepper.
- Add the romaine and croutons, then toss until every leaf is coated.
- Top with extra Parmesan and serve right away.
Tips and variations
- Use the inner romaine hearts for the crispest crunch and pat them fully dry so the dressing clings.
- No raw egg, no problem. Swap the yolk for 2 tablespoons mayonnaise for a similar creamy body.
- Anchovy is the flavor backbone here. A teaspoon of paste melts in cleanly if fillets are not handy.
- Toss the salad just before serving so the romaine stays crisp and the croutons hold their crunch.
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Common questions
- Is Caesar dressing safe with raw egg yolk
- Use a fresh, clean egg and serve promptly. If you prefer to skip raw egg entirely, 2 tablespoons of mayonnaise gives the same creamy texture.
- How do I make it a full meal
- Add sliced grilled chicken, shrimp, or salmon. Each one turns this starter into a satisfying lunch or dinner.
- Can I make the dressing ahead
- Yes. Whisk it up to 2 days ahead and keep it covered in the fridge. Toss with the romaine and croutons only when you are ready to eat.
- What can I use instead of anchovy
- Worcestershire sauce brings a similar savory depth. Start with 1 teaspoon and adjust to taste.
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