A homemade Caesar salad is simply unmatched, and this version delivers all the bold, garlicky, umami-packed flavors you love. Made with fresh Romaine, parmesan, croutons, and a creamy dressing featuring anchovies, egg yolks, and Dijon, this is the ultimate Caesar salad recipe. Serve it as a side or top it with grilled chicken, shrimp, or salmon for a satisfying meal.

Ingredients

For the Salad:

• 1 head Romaine lettuce, torn into bite-sized pieces
• ½ cup grated parmesan cheese
• Croutons and bacon bits, for topping

For the Dressing:

• 1 clove garlic, minced
• 2 anchovy filets (or 2 teaspoons anchovy paste), finely chopped
• 2 egg yolks
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 tablespoons lemon juice
• ⅓ cup olive oil
• Salt and freshly ground black pepper, to taste

How to Make Caesar Salad

1. Prep the Lettuce:
   
   • Wash and dry the Romaine lettuce well.
   • Lay out two clean dish towels (or paper towels) and spread out the lettuce.
   • Roll up the towels, folding in the sides, and place in the fridge to chill while you make the dressing.
2. Make the Caesar Dressing:
   
   • In a large wooden bowl, mash together the garlic, anchovies, and a pinch of salt with a fork until a fine paste forms.
   • Whisk in the egg yolks, Worcestershire sauce, and Dijon mustard.
   • Whisk in the lemon juice, then slowly stream in the olive oil, whisking continuously until the dressing is thick and emulsified.
   • Stir in half the parmesan cheese and season with salt and plenty of black pepper.
3. Assemble the Salad:
   
   • Remove the chilled Romaine from the fridge and add it to the dressing bowl. Toss well to coat every leaf.
   • Add croutons and bacon bits, tossing again to combine.
   • Garnish with the remaining parmesan cheese.
4. Serve Immediately!
   

Tips & Variations

• No egg yolks? Try my Egg-Free Caesar Dressing for a creamy alternative!
• Add protein: Top with grilled chicken, shrimp, steak, or salmon for a full meal.
• Make it extra garlicky: Rub a cut garlic clove inside the bowl before mixing the dressing.
• Use homemade croutons: Toss cubed sourdough or baguette in olive oil and bake at 375°F (190°C) for 10-12 minutes.

FAQ

Can I make the dressing ahead of time?
Since this dressing contains raw egg yolks, it’s best served immediately. However, you can make it a few hours in advance and store it in the fridge until ready to toss.

Is it safe to eat raw egg yolks?
Yes, as long as you’re using fresh, high-quality eggs. If concerned, look for pasteurized eggs at the grocery store.

Can I use pre-shredded parmesan?
Freshly grated Parmigiano-Reggiano is best for flavor and texture, but pre-shredded works in a pinch!

And that’s it for My Favorite Caesar Salad! If you try it, tag me on Pinterest or Instagram—I’d love to see your creations! For more classic salads, check out my latest recipes here.

My Favorite Caesar Salad

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• Author: Andrea Buckett

Ingredients

1 head of Romaine lettuce

1 clove garlic, minced

2 anchovy filets (or 2 teaspoons anchovy paste), finely chopped

2 egg yolks

1 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

3 tablespoons lemon juice

1/3 cup olive oil

1/2 cup grated parmesan cheese

Salt and Pepper

Croutons and Bacon Bits

Instructions

1. Tear the Romaine into bite size pieces. Wash and dry well.  Lay two clean dish towels (or paper towels) out on a work surface so that they are overlapping slightly.  Place all the romaine lettuce on top. Roll the kitchen towel up, folding in the sides. Transfer the romaine filled towels to the fridge to chill while you prepare the dressing.

2. Into your largest wooden bowl, add the garlic, anchovies and a pinch of salt. . Use a fork to mash into a fine paste. Add the egg yolks, Worcestershire sauce and Dijon mustard and whisk to combine. Whisk in the lemon juice. Slowly whisk in the olive oil until everything is well emulsified. Stir in half the parmesan cheese. Taste and season with salt and lots of freshly ground pepper.

3. Remove the romaine lettuce from the fridge and add it to the bowl with the dressing.  Toss well to coat all the lettuce. Add the croutons and bacon bits and toss again. Garnish the top with the remaining parmesan cheese. Serve immediately.

Note: This is a dressing that should be served immediately because it is made with egg yolk.