If you are craving a classic, fresh, and utterly delicious salad that never goes out of style, this Classic Caesar Salad Recipe is your new best friend. With crisp Romaine lettuce, crunchy croutons, a rich and tangy homemade dressing, and a touch of umami from anchovies and Parmigiano Reggiano, this salad perfectly balances flavors and textures in every bite. Whether you’re serving it as a light lunch, a starter, or a side for your main dish, this timeless recipe will quickly become a staple in your kitchen repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, yet each component plays an essential role in capturing the authentic taste and texture of this Classic Caesar Salad Recipe. From the fresh crunch of Romaine to the bold personality of anchovies, every ingredient matters.
- Romaine lettuce: Use crisp heads for the perfect crunchy base that holds the dressing well.
- Croutons: Adds a satisfying crunch and absorb the dressing beautifully; homemade is best for extra flavor.
- Parmigiano Reggiano cheese: Freshly grated provides salty, nutty notes essential for depth.
- Anchovies: Packed in oil, these add the distinctive umami punch that defines a Caesar dressing.
- Large eggs: Used for creating the rich, creamy emulsification in the dressing.
- Garlic cloves: Fresh and halved to rub on the salad bowl and incorporate subtle flavor.
- Lemon juice: Freshly squeezed for that bright, zesty kick that lifts the dressing.
- Worcestershire sauce: Provides a complex, savory depth.
- Dry mustard powder: Adds a slight tang and helps stabilize the dressing’s texture.
- Freshly ground black pepper: To taste, giving a hint of spiciness.
- Extra-virgin olive oil: The base of the dressing; choose a high-quality one for the best flavor.
- Kosher salt: Adjusts seasoning perfectly.
How to Make Classic Caesar Salad Recipe
Step 1: Prepare the Lettuce
Start by removing the large outer leaves of the Romaine lettuce—they’re often tougher and less fresh. Wash the remaining leaves carefully to remove any grit, then dry them gently to ensure the dressing clings perfectly. Wrapping them in paper towels and refrigerating until serving keeps the leaves crisp and inviting.
Step 2: Make the Anchovy Paste
Soak the anchovies in water briefly to mellow their saltiness, then drain and pat dry. Mince them into a fine paste—this concentrated flavor is the secret that makes the Classic Caesar Salad Recipe truly sing.
Step 3: Soft-Boil the Eggs
For that luxurious dressing texture, boil the eggs for exactly 75 seconds after piercing a small hole in their shells to avoid cracking. This step can be skipped if you prefer using pasteurized eggs, but the soft-boiled eggs add richness and creaminess that elevate the salad to classic status.
Step 4: Make the Dressing
Rub the inside of your salad bowl with garlic halves to infuse subtle aroma. Crack the eggs into the bowl, whisk with lemon juice, and then add the anchovy paste, Worcestershire sauce, dry mustard, and black pepper. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing into a luscious, smooth texture. Don’t forget to season with kosher salt to balance all flavors.
Step 5: Assemble the Salad
Depending on your style, either tear the lettuce leaves into bite-size pieces or use whole leaves no longer than 7 inches for a more elegant presentation. Toss the greens gently with your homemade dressing, then add croutons and grated Parmigiano Reggiano. Give it one last gentle toss, transfer to a serving bowl, and finish with extra croutons and cheese shavings for that delightful touch.
How to Serve Classic Caesar Salad Recipe
Garnishes
Extra shaved Parmigiano Reggiano and a handful of crunchy croutons give the salad a professional and inviting finish. You can also add freshly ground black pepper on top for an elegant appearance and an extra hint of flavor.
Side Dishes
This salad pairs beautifully with grilled chicken or seafood, making for a satisfying meal. It’s also fantastic alongside a crusty baguette or a hearty sandwich for a refreshing contrast.
Creative Ways to Present
Try serving the Classic Caesar Salad Recipe in individual lettuce cups for a fun appetizer or layer it in a clear glass bowl for an eye-catching, layered effect. Adding a few cherry tomatoes or a light sprinkle of fresh herbs can also brighten the look without straying from tradition.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad and dressing separate to maintain freshness. Store the lettuce in an airtight container, wrapped in paper towels to absorb excess moisture. The dressing should be refrigerated in a sealed glass jar.
Freezing
Salads like this don’t freeze well due to the delicate lettuce and fresh dressing. It’s best to prepare fresh each time you want to enjoy the Classic Caesar Salad Recipe at its best.
Reheating
Since the salad is served cold and fresh, reheating isn’t recommended. If you have cooked proteins or croutons on the side, warm those separately before combining with the cold salad just before serving.
FAQs
Can I use bottled Caesar dressing instead of making it from scratch?
While bottled dressings are convenient, nothing beats the fresh, vibrant flavors of homemade dressing in this Classic Caesar Salad Recipe. The anchovy paste, fresh lemon juice, and emulsified olive oil really make all the difference.
Is it safe to use raw eggs in the dressing?
To ensure safety, this recipe features briefly soft-boiled eggs. Alternatively, you may use pasteurized eggs if you prefer to avoid any risk associated with raw eggs.
Can I omit anchovies if I don’t like them?
Anchovies provide the signature umami in Caesar dressing. If you must omit them, consider adding a splash of fish sauce or extra Worcestershire sauce to mimic that depth, though it won’t be quite the same.
What type of lettuce works best?
Romaine lettuce is classic for its crisp texture and sturdy leaves that hold the dressing well, making it the ideal choice for the Classic Caesar Salad Recipe.
How long does the dressing last in the fridge?
If stored in an airtight container, the dressing should last up to three days in the refrigerator. Always stir before using as it may separate slightly.
Final Thoughts
There’s truly nothing like a well-made Classic Caesar Salad Recipe to brighten up your table and satisfy your cravings for freshness, crunch, and bold flavor. Once you try this homemade version, with its rich dressing and crisp ingredients, you’ll find it hard to go back to store-bought options. So gather your ingredients, roll up your sleeves, and enjoy this classic with all the love it deserves.
Print
Classic Caesar Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 1 minute 15 seconds (egg boiling)
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A classic Caesar Salad recipe featuring crisp Romaine lettuce, homemade anchovy-garlic dressing, crunchy croutons, and freshly grated Parmigiano Reggiano cheese. This dressing is emulsified with boiled eggs for a rich and creamy texture, providing an authentic Italian flavor perfect for a light meal or side dish.
Ingredients
Salad
- 2 heads Romaine lettuce
- 2 cups croutons
- ¼ cup freshly grated Parmigiano Reggiano cheese (plus more for shaving)
Dressing
- 3 anchovies packed in oil (drained)
- 2 large eggs
- 2 cloves garlic (halved)
- 1½ tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- Freshly ground black pepper (to taste)
- ½ cup extra-virgin olive oil
- Kosher salt (to taste)
Instructions
- Prepare the lettuce: Remove the large outer leaves from the Romaine lettuce and discard or save for another use. Wash and gently dry the remaining leaves, then carefully wrap them in paper towels and refrigerate until ready to serve.
- Prepare anchovies: Soak anchovies in water for 5 minutes, then drain and pat dry. Mince and mash them into a paste; set aside.
- Boil eggs: Bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg, then boil for exactly 75 seconds. Remove with a slotted spoon. (Skip if using pasteurized eggs.)
- Flavor the salad bowl: Rub the inside of a large salad bowl with the cut sides of garlic halves to impart garlic flavor.
- Make the dressing: Crack boiled eggs into the garlic-rubbed bowl, removing any whites clinging to the shells. Whisk eggs while gradually adding lemon juice. Add anchovy paste, Worcestershire sauce, dry mustard powder, and freshly ground black pepper; whisk to combine. Slowly drizzle in olive oil while whisking until dressing emulsifies. Season with kosher salt and additional pepper to taste. Refrigerate in an airtight container until serving.
- Prepare lettuce for salad: Tear large leaves into smaller pieces if making a chopped salad or use leaves no bigger than 7 inches long if serving whole leaves.
- Toss the salad: Place lettuce in a large bowl, drizzle with desired dressing, and gently mix. Add 1 cup of croutons and grated Parmigiano Reggiano, tossing gently to combine.
- Serve: Transfer salad to a serving bowl. Top with additional croutons and shaved Parmigiano Reggiano cheese. Serve immediately.
Notes
- Use pasteurized eggs to skip boiling for safety concerns.
- For vegetarian variation, omit anchovies or substitute with capers for briny flavor.
- Ensure fresh lemon juice is used for optimal dressing flavor.
- Homemade croutons add best texture and flavor but store-bought can be used.
- The salad is best served immediately after tossing to maintain crispness.
