Caesar Salad
This classic Caesar salad recipe blends crisp romaine, a bold homemade dressing with anchovy, garlic, and Dijon, and finishes with Parmesan and crunchy croutons. Fast, fresh, and full of flavor—perfect as a light meal or side
Ingredients
Dressing:
- 3 anchovy fillets
- 2 cloves garlic, finely chopped
- ½ lemon, juiced
- 2 tbsp red wine vinegar
- 1 large egg yolk
- 1 tbsp Dijon mustard
- 1 dash Worcestershire sauce
- ¼ cup olive oil
- salt and ground black pepper to taste
Salad:
- ½ head romaine lettuce, chopped
- ¼ cup grated Parmesan cheese
- 2 tbsp croutons
Instructions
- Gather all salad and dressing ingredients and prepare your workspace
- In a large salad bowl, mash the anchovy fillets and garlic into a paste. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce. Whisk until creamy
- While whisking continuously, slowly drizzle in olive oil until the dressing thickens. Season with salt and black pepper to taste
- Add chopped romaine and grated Parmesan to the dressing. Gently toss until the leaves are well coated
- Sprinkle croutons on top and serve immediately
Notes
This recipe includes raw egg. For safety, it’s advised that pregnant individuals, young children, older adults, and those with weakened immune systems avoid consuming raw or undercooked eggs.
