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Classic Caesar Salad with Homemade Dressing

The authentic Caesar Salad featuring crisp Romaine, buttery homemade croutons, grated Parmesan, and a homemade thick, gooey, viscous creamy dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Dressing Chill Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Caesar Dressing
  • 1 large egg yolk pasteurized recommended
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced finely
  • 1 tsp Worcestershire sauce
  • 1 tsp anchovy paste essential for classic flavor
  • 0.5 large lemon freshly squeezed juice
  • 0.5 cup extra virgin olive oil mild flavor
  • 0.5 cup Parmesan cheese finely grated, plus more for serving
  • 0.5 tsp black pepper freshly cracked
For the Salad & Croutons
  • 3 heads Romaine lettuce hearts washed and dried thoroughly
  • 1 loaf day-old crusty bread cubed for croutons
  • 4 tbsp olive oil for croutons

Equipment

  • Baking sheet
  • Whisk
  • Small bowl for dressing
  • Large Salad Bowl

Method
 

  1. Preheat oven to 350°F (175°C). Toss bread cubes with olive oil, garlic, and seasonings. Bake for 10-15 minutes until golden and crisp. Set aside to cool.
  2. Make Dressing: Whisk egg yolk, Dijon, garlic, Worcestershire, anchovy paste, and lemon juice until combined.
  3. Emulsify: Slowly, drop by drop, whisk in the 1/2 cup olive oil. Once a thick, gooey, viscous emulsion forms, continue adding the oil in a thin stream until the dressing is fully thickened.
  4. Finish Dressing: Stir in the 1/2 cup grated Parmesan cheese and pepper. Season with salt to taste. Refrigerate for 30 minutes.
  5. Assemble: In a large bowl, combine dry Romaine lettuce and cooled croutons.
  6. Dress: Pour the thick, gooey, viscous dressing over the salad. Toss gently but thoroughly until every leaf is coated.
  7. Garnish immediately with extra Parmesan shavings and black pepper. Serve immediately.

Notes

Use only dry lettuce to ensure the dressing clings properly. Whisk the oil very slowly when emulsifying to ensure the dressing is thick and creamy. Store leftovers separately (dressing in the fridge, croutons airtight).