Classic Caesar Salad with Homemade Dressing

How to Make Classic Caesar Salad with Homemade Dressing

1. 1

   Step 1: Make the croutons

   Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of the olive oil and a pinch of salt and pepper, spread in a single layer on a baking sheet, and bake until golden and crisp, about 12–15 minutes, turning once. Remove and let cool; set aside.

   For this step

   • 2 cupsCrusty bread, cut into 1/2-inch cubes (for croutons)
   • 1/2 tspKosher salt & freshly ground black pepper
   
2. 2

   Step 2: Prepare the classic dressing

   Mince the garlic and anchovy fillets together, then mash to a paste with a pinch of salt. In a bowl, whisk the anchovy-garlic paste with the egg yolk, Dijon and lemon juice until smooth, then very slowly drizzle in the remaining olive oil while whisking vigorously to form a thick emulsion. Stir in about two-thirds of the grated Parmesan, taste, and adjust seasoning with additional lemon, salt or pepper as needed.

   For this step

   • 2 clovesGarlic cloves
   • 4 filletsAnchovy fillets (packed in oil)
   • 1 yolkLarge egg yolk (or pasteurized egg yolk)
   • 1 tspDijon mustard
   • 2 tbspFresh lemon juice
   • 3/4 cupFreshly grated Parmesan cheese
   
3. 3

   Step 3: Prep the romaine

   Trim, halve lengthwise if desired, and coarsely tear the romaine into bite-sized pieces. Rinse thoroughly, then dry very well in a salad spinner or by patting with clean towels to help the dressing cling. Chill briefly if you prefer a colder salad.

   For this step

   • 2 headsRomaine lettuce (large heads)
   
4. 4

   Step 4: Assemble and serve

   In a large bowl, add the romaine and drizzle about half the dressing; toss gently and add more dressing to taste until leaves are evenly coated. Add the croutons and remaining Parmesan, toss once more, then finish with a crack of black pepper and serve immediately so croutons remain crisp.
   

1. Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of the olive oil and a pinch of salt and pepper, spread in a single layer on a baking sheet, and bake until golden and crisp, about 12–15 minutes, turning once. Remove and let cool; set aside.
2. Mince the garlic and anchovy fillets together, then mash to a paste with a pinch of salt. In a bowl, whisk the anchovy-garlic paste with the egg yolk, Dijon and lemon juice until smooth, then very slowly drizzle in the remaining olive oil while whisking vigorously to form a thick emulsion. Stir in about two-thirds of the grated Parmesan, taste, and adjust seasoning with additional lemon, salt or pepper as needed.
3. Trim, halve lengthwise if desired, and coarsely tear the romaine into bite-sized pieces. Rinse thoroughly, then dry very well in a salad spinner or by patting with clean towels to help the dressing cling. Chill briefly if you prefer a colder salad.
4. In a large bowl, add the romaine and drizzle about half the dressing; toss gently and add more dressing to taste until leaves are evenly coated. Add the croutons and remaining Parmesan, toss once more, then finish with a crack of black pepper and serve immediately so croutons remain crisp.