Caesar Salad Recipe
With a rich and tangy homemade dressing, crisp romaine lettuce, and flavorful croutons, classic Caesar salad has stood the test of time. It's simple, flavorful, and you'll never want to use store-bought dressing again. Don't skip the anchovy paste - trust me!
Servings: 4 people
Ingredients
Caesar Dressing (yields ~1 cup)
- 1 large egg yolk*
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup olive oil up to 3/4 cup
- 1 teaspoon anchovy paste*
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cracked black pepper
- Salt to taste
Caesar Salad
- 9-10 oz. romaine lettuce chopped (~5 cups)
- 1/2 cup shredded Parmesan cheese
- 1 cup croutons
Instructions
Make the Dressing
- Whisk the egg yolk, Dijon mustard, and lemon juice together in a medium bowl. It should be frothy on top.
- Slowly drizzle the olive oil into the bowl while whisking vigorously. It should thicken in consistency.
- Add the anchovy paste, Parmesan cheese, garlic, Worcestershire sauce, and cracked black pepper. Whisk to combine. Add salt to taste. Set aside.
Assemble the Salad
- Toss the romaine lettuce, Parmesan cheese, and croutons together in a large bowl.
- Dress the salad. Begin with 1/2 cup of Caesar dressing, adding more until the salad is dressed to your liking.
Notes
- Storage instructions: Store the salad dressing in an airtight container in the refrigerator for up to 1 week.
- No egg yolk? No problem. Instead of a raw egg yolk, skip it or replace with 1/4 cup of mayonnaise.
- Anchovies: I like to use anchovy paste for ease. Instead of paste, replace with 2 minced anchovy filets.
Nutrition
Calories: 407kcal | Carbohydrates: 11g | Protein: 11g | Fat: 36g | Fiber: 2g | Sugar: 1g