Go Back
–+ servings
homemade caesar salad delight

Caesar Salad Recipe

No ratings yet
This authentic Caesar salad features a rich, creamy dressing made with real anchovies and fresh garlic. Crisp romaine lettuce serves as the perfect base for the silky dressing, while homemade garlic croutons add essential crunch and freshly grated Parmesan brings everything together with its nutty, salty flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 heads romaine lettuce torn into bite-sized pieces, rinsed and dried
  • 3 garlic cloves minced
  • 3 anchovy fillets flat, drained and minced
  • 2 large egg yolks
  • 1 tablespoon white wine vinegar
  • 2 teaspoons red wine vinegar
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • ¾ cup olive oil
  • ½ cup Parmesan cheese freshly grated
  • 1 cup garlic-flavored croutons

Equipment

  • Large salad bowl
  • Whisk
  • Salad spinner

Method
 

  1. Mince and mash the garlic cloves with the anchovy fillets until they form a smooth paste.
  2. In a bowl, whisk together the garlic-anchovy paste with the egg yolks, white wine vinegar, red wine vinegar, Dijon mustard, Worcestershire sauce, salt, and fresh lemon juice.
  3. Slowly add the olive oil in a thin, steady stream while whisking constantly until the mixture transforms from thin and separated to thick and unified.
  4. Tear the romaine lettuce into bite-sized pieces, rinse thoroughly, and spin dry.
  5. In a large serving bowl, combine the romaine lettuce with the freshly-grated Parmesan cheese and garlic-flavored croutons.
  6. Pour the dressing over the salad and toss until each leaf is evenly coated.
  7. Serve immediately for the best flavor and texture.

Nutrition

Calories: 320kcal

Notes

For the best results, use high-quality ingredients - especially when it comes to the Parmesan cheese and olive oil. The anchovies provide a deep umami flavor without making the salad taste fishy, so don't skip them if possible.
If you're concerned about using raw egg yolks, you can use pasteurized eggs or substitute with 2 tablespoons of mayonnaise.
This salad is best enjoyed immediately after preparation, as the lettuce will begin to wilt once dressed. Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!