Classic Caesar Salad with Homemade Dressing

Classic Caesar is the kind of salad that can anchor a weeknight dinner or make a simple lunch feel deliberate. Here, crunchy romaine, hot-to-room-temperature croutons and a glossy, emulsified dressing built from anchovies, garlic and an egg yolk play a straightforward game of contrast: bitter-green, salty-umami, bright lemon, and the silky weight of olive oil and cheese. Making the croutons and dressing yourself pays immediate dividends—the aroma of freshly toasted bread and the assertive savory notes of mashed anchovies give a lift you rarely get from store-bought kits.

This version leans on technique rather than tricks. Use the side of a chef's knife or a mortar to mash the anchovy-garlic so the flavor disperses evenly; whisk the oil in very slowly to reach a thick emulsion that clings to leaves; and dry the lettuce thoroughly so the dressing isn't diluted. It's an excellent recipe for cooks who want restaurant-caliber results without exotic equipment, and it scales cleanly—double the dressing for a party or halve it if you're serving two and want croutons that stay crunchy.