The Ultimate Classic Caesar Salad with Homemade Dressing

There is a reason the Caesar salad remains a staple on menus worldwide: the perfect harmony of crisp romaine, savory umami dressing, and crunchy croutons is unmatched. While store-bought bottles are convenient, nothing compares to the bright, punchy flavor of a homemade Caesar dressing made from scratch. Whether you’re hosting a dinner party or looking for a refined lunch, this authentic guide will help you master this timeless dish.

Ingredients You’ll Need

For the Homemade Dressing

• Anchovy Fillets: 4–6 fillets (packed in oil) or 2 tsp anchovy paste for that essential savory depth.
• Garlic: 2 cloves, minced or pressed.
• Egg Yolks: 2 large, high-quality yolks (provide the creamy emulsion).
• Lemon Juice: 2 tbsp fresh-squeezed (avoid the bottled stuff).
• Dijon Mustard: 1 tsp to help emulsify and add tang.
• Olive Oil: ½ cup extra-virgin olive oil.
• Parmesan Cheese: ½ cup freshly grated Parmigiano-Reggiano.
• Worcestershire Sauce: ½ tsp.
• Seasoning: Freshly cracked black pepper and a pinch of sea salt.

For the Salad & Croutons

• Romaine Lettuce: 2 large heads (hearts preferred), washed and dried thoroughly.
• Croutons: 2 cups of cubed sourdough or baguette tossed with olive oil and salt.
• Parmesan Shavings: Extra cheese for garnish.

Step-by-Step Preparation

1. Prepare the Croutons

Preheat your oven to 375°F (190°C). Toss bread cubes with olive oil and a pinch of salt on a baking sheet. Bake for 10–12 minutes until golden brown and crisp. Set aside to cool.

2. Create the Dressing Base

In a small bowl or using a mortar and pestle, mash the anchovy fillets and garlic into a smooth paste. In a separate large mixing bowl, whisk together this paste with the egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce.

3. Emulsify the Oil

While whisking constantly, very slowly drizzle in the olive oil. Start with a few drops at a time until the mixture begins to thicken and turn creamy. Once fully incorporated, whisk in the grated Parmesan and black pepper.

4. Assemble and Toss

Tear the romaine leaves into bite-sized pieces and add them to a large chilled bowl. Pour the dressing over the leaves and toss gently until every leaf is evenly coated. Add the croutons and give it one final light toss.

5. Final Garnish

Plate the salad and top with large shavings of Parmesan cheese and an extra crack of black pepper. Serve immediately to maintain the crunch.

Caesar Salad Fact-Check

• Myth: It was named after Julius Caesar.
  Fact: The salad was actually created by Italian-American restaurateur Caesar Cardini in 1924.
• Myth: It originated in Italy.
  Fact: It was invented in Tijuana, Mexico. Cardini opened a restaurant there to attract American tourists during the Prohibition era.
• Myth: Anchovies were in the original recipe.
  Fact: Cardini’s original version relied on Worcestershire sauce for flavor; his brother, Alex, is often credited with adding the whole anchovies that define the “classic” version today.
• Fact: The original recipe was designed to be eaten with your hands, using whole romaine leaves to scoop up the dressing.