Classic Homemade Caesar Salad

A complete, step‑by‑step guide to a crisp, garlicky Caesar salad that rivals restaurant versions.

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Ingredients

Croutons

• 3 cups day‑old French or Italian bread, cut into ½‑inch cubes
• 2 Tbsp olive oil (or melted butter)
• 1 clove garlic, minced
• Pinch of kosher salt
• Freshly ground black pepper

Dressing

• 2 anchovy fillets or 1 tsp anchovy paste
• 1 clove garlic, minced
• 1 large egg yolk or 2 Tbsp mayonnaise (for a no‑raw‑egg version)
• 2 Tbsp freshly squeezed lemon juice (≈1 medium lemon)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¼ cup finely grated Parmigiano‑Reggiano (plus extra for garnish)
• ⅓ cup extra‑virgin olive oil
• Salt and freshly cracked black pepper, to taste

Salad

• 2‑3 heads Romaine lettuce, ribs removed, torn into bite‑size pieces (≈8 cups)
• Optional garnish: shaved Parmesan, capers, or a pinch of red‑pepper flakes

(Ingredient list compiled from NatashasKitchen, Allrecipes, The Kitchn, Serious Eats, and Once Upon a Chef) ¹²³⁵⁸

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Instructions

1. Make the croutons

1. Preheat oven to 375 °F (190 °C).
2. Toss bread cubes with olive oil, minced garlic, salt, and pepper.
3. Spread on a baking sheet and bake 10‑12 min, turning once, until golden and crunchy.
4. Cool completely before using.

2. Prepare the dressing

1. In a medium bowl, mash anchovies and garlic into a paste.
2. Whisk in the egg yolk (or mayo), lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
3. Slowly drizzle in olive oil while whisking constantly to create an emulsion.
4. Stir in grated Parmesan, then season with salt and pepper.

(Classic anchovy‑lemon emulsion described by Allrecipes and The Kitchn) ²³

3. Assemble the salad

1. Place torn Romaine in a large bowl.
2. Add the cooled croutons.
3. Drizzle dressing over the greens and toss gently until every leaf is lightly coated.
4. Sprinkle extra Parmesan and a crack of fresh black pepper on top.

4. Serve

• Serve immediately while croutons stay crisp.
• Optional: top with grilled chicken, shrimp, or roasted salmon for a heartier meal.

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Tips & Variations

Tip	Why it helps
Use day‑old bread	Gives croutons a better crunch (NatashasKitchen).
Raw egg yolk	Produces a silkier emulsion; substitute mayo or pasteurized yolk for safety (Serious Eats).
Fresh lemon juice	Provides the bright tang that defines a Caesar.
Anchovy paste	Convenient alternative to fillets without losing flavor.
Add a splash of red‑wine vinegar	Adds depth for those who like extra acidity (Allrecipes).
Add protein	Grilled chicken, shrimp, or salmon turn the salad into a main dish.

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Quick Summary

• Croutons: Bread + olive oil + garlic → bake at 375 °F 10‑12 min.
• Dressing: Anchovies + garlic → egg yolk (or mayo) + lemon + mustard + Worcestershire → whisk in oil → finish with Parmesan.
• Salad: Toss Romaine + croutons + dressing, garnish with extra cheese and pepper.

Enjoy a crisp, garlicky, and perfectly balanced Caesar salad made entirely at home!