Caesar Salad Recipe
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A classic Caesar salad made from scratch with pantry staples—homemade dressing, crunchy croutons, and crisp romaine for a fresh, satisfying meal.
This Caesar salad brings the restaurant experience into your home kitchen using only ingredients you probably already have. The dressing is emulsified from scratch, giving it a bright, tangy flavor that beats any jarred version. Homemade garlic croutons add a satisfying crunch while the romaine stays crisp and bright. The whole process takes about 30 minutes, making it perfect for a quick lunch or a side for dinner. Serves four to six hungry eaters.
Ingredients
- 2 heads romaine lettuce (about 600 g / 1.3 lb), washed and torn
- 1 cup (240 ml) extra‑virgin olive oil
- 2 large egg yolks (or 2 Tbsp mayonnaise for a no‑raw‑egg version)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 2 Tbsp freshly squeezed lemon juice (about 30 ml)
- 1 tsp Worcestershire sauce (ensure it is pork‑free)
- 1/4 tsp anchovy paste (optional, can omit for a milder flavor)
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 cup (120 g) day‑old French bread, cubed
- 2 Tbsp unsalted butter, melted
- Salt and freshly ground black pepper to taste
This Caesar salad relies on pantry staples you likely already have, from olive oil to Parmesan. The combination of fresh romaine, a silky homemade dressing, and crunchy croutons creates a balanced, satisfying dish that can serve as a side or a light main.
All measurements are provided in both metric and imperial units for convenience.
Essential Kitchen Tools
| Tool | Purpose |
|---|---|
| Large mixing bowl | To toss lettuce with dressing without crushing leaves |
| Whisk | Emulsify the dressing for a smooth texture |
| Baking sheet | Evenly bake croutons for consistent crunch |
| Microplane or fine grater | Freshly grate Parmesan for optimal flavor |
| Measuring cups and spoons | Accurately portion ingredients in metric and imperial units |
Why This Recipe Works
The success of this Caesar salad lies in three simple principles: fresh, crisp lettuce; a well‑emulsified dressing; and perfectly toasted croutons. By using raw egg yolks (or mayonnaise) the dressing gains a rich, velvety body, while the acid from lemon juice prevents it from separating. Toasting the bread cubes in butter adds both flavor and texture, ensuring each bite delivers a satisfying crunch that stands up to the creamy dressing.
Pro Tips for Better Results
1. Use day‑old bread for croutons; it absorbs butter without becoming soggy. 2. Pat the lettuce dry with a salad spinner or clean kitchen towels; excess water dilutes the dressing. 3. If you’re uneasy about raw egg yolks, substitute with a high‑quality mayonnaise to maintain the same richness. 4. Add a pinch of smoked paprika to the croutons for a subtle depth of flavor. 5. Serve the salad immediately after tossing to preserve the croutons’ crunch.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 36 g |
| Carbohydrates | 12 g |
| Protein | 10 g |
| Sodium | 620 mg |
| Fiber | 3 g |
Caesar Salad Recipe
A classic Caesar salad made from scratch with pantry staples—homemade dressing, crunchy croutons, and crisp romaine for a fresh, satisfying meal.
Ingredients
Instructions
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper ; this prepares a dry heat environment for the croutons.
- Toss the bread cubes with melted butter, a pinch of salt, and a drizzle of olive oil, then spread them in a single layer and bake for 8‑10 minutes until golden, which creates a crunchy texture that contrasts the soft lettuce.
- While the croutons bake, whisk together the egg yolks, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, and anchovy paste in a medium bowl; the acid from the lemon begins to slightly thicken the mixture.
- Slowly drizzle the olive oil into the bowl while whisking vigorously; this emulsifies the dressing, giving it a silky, stable consistency that clings to the greens.
- Stir in the grated Parmesan cheese, then season with salt and freshly ground black pepper; the cheese adds umami depth and helps balance the acidity.
- Remove the croutons from the oven and let them cool for a minute while you prepare the lettuce, ensuring the croutons stay crisp rather than soggy.
- Place the torn romaine leaves in a large salad bowl, then pour the dressing over them; tossing gently distributes the flavor evenly without bruising the leaves.
- Add the cooled croutons and a generous sprinkle of extra Parmesan on top, then give the salad one final toss to integrate all components.
- Serve immediately, allowing each bite to deliver the bright tang of the dressing, the crunch of the croutons, and the fresh snap of the lettuce.