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Crisp Classic Caesar Salad with Easy Homemade Dressing

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A quick and easy Caesar salad featuring crisp romaine, homemade garlicky anchovy dressing, and crunchy toasted croutons. Perfect for a fresh, flavorful lunch or side dish.

Ingredients

Scale
  • 2 large heads romaine lettuce, crisp and fresh
  • ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • Day-old bread, cut into 1-inch cubes (about 4 cups, sourdough or rustic white bread)
  • 4 to 6 anchovy fillets packed in oil
  • 2 large garlic cloves, minced
  • 1 large egg yolk (room temperature)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ cup extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil and a pinch of salt. Spread evenly on a baking sheet and toast for 10-15 minutes, turning once halfway through, until golden and crispy. Watch carefully to avoid burning.
  2. Chop romaine into bite-sized pieces. Rinse thoroughly under cold water and dry well using a salad spinner or clean towel.
  3. Mince anchovy fillets and garlic finely. In a mixing bowl, whisk together egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
  4. Slowly drizzle in olive oil while whisking vigorously to emulsify. Stir in anchovies and garlic. Season with black pepper and a pinch of salt. Taste and adjust lemon juice or salt as needed.
  5. In a large salad bowl, combine romaine, croutons, and half of the grated Parmesan. Pour dressing over salad and toss gently but thoroughly to coat every leaf.
  6. Plate the salad and sprinkle remaining Parmesan on top. Add a final crack of black pepper if desired. Serve immediately.

Notes

If concerned about raw egg yolk, substitute with 2 tablespoons mayonnaise or use pasteurized eggs. For a lighter dressing, swap half the olive oil with plain Greek yogurt. Toast croutons carefully to avoid burning. Dry lettuce thoroughly to prevent sogginess. Dressing can be stored in the fridge up to 3 days; whisk before use. Variations include adding grilled chicken, using gluten-free bread or nuts for croutons, or making it vegetarian by omitting anchovies and adding capers or miso paste.

Nutrition

Keywords: Caesar salad, homemade dressing, croutons, romaine lettuce, anchovy dressing, easy salad, quick lunch, classic Caesar

Find it online: https://twirltaste.com/crisp-classic-caesar-salad-recipe-with-easy-homemade-dressing-steps/