# Classic Caesar Salad with Homemade Dressing > A timeless Caesar salad featuring crisp romaine, crunchy homemade croutons and a rich, emulsified dressing made from anchovies, garlic and an egg yolk. This simple combination yields a restaurant-quality salad that's quick to prepare and easily scaled. Canonical URL: https://www.topshelf.recipes/recipes/classic-caesar-salad-with-homemade-dressing ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 20, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Easy - Category: Salads ## Ingredients ### Prep the romaine - 2 heads Romaine lettuce (large heads) ### Prepare the classic dressing - 2 cloves Garlic cloves - 4 fillets Anchovy fillets (packed in oil) - 1 yolk Large egg yolk (or pasteurized egg yolk) - 1 tsp Dijon mustard - 2 tbsp Fresh lemon juice - 3/4 cup Freshly grated Parmesan cheese ### Make the croutons - 1/2 cup Extra-virgin olive oil - 2 cups Crusty bread, cut into 1/2-inch cubes (for croutons) - 1/2 tsp Kosher salt & freshly ground black pepper ## Instructions ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 328 kcal - Protein: 5.8 g - Carbohydrates: 3.6 g - Fat: 32.9 g - Saturated Fat: 6.7 g - Trans Fat: 0.2 g - Fiber: 0.2 g - Sugar: 0.2 g - Added Sugars: 0 g - Cholesterol: 16 mg - Sodium: 343 mg - Potassium: 49 mg - Calcium: 169 mg - Iron: 0.3 mg - Vitamin D: 0 mcg ## Tips ### Dry the lettuce thoroughly Spin or pat the romaine until completely dry so the dressing clings rather than slides off, giving better flavor with less dressing. ### Make anchovy paste Mince anchovies with garlic and a pinch of salt, then scrape and mash with the side of a knife or mortar to create an even, fragrant paste that disperses through the dressing. ### Whisk oil in slowly Add the oil drop by drop at first, then in a thin stream while whisking vigorously to form a stable emulsion that’s glossy and thick. ### Toast croutons evenly Toss cubes with a little oil and spread them single-layer on the sheet; turn once midway so every face crisps without burning. ### Finish with fresh cheese Toss most of the Parmesan into the dressing but reserve a final sprinkle on top for texture and a fresh, salty finish. ## Variations and Substitutions ### Egg-free Caesar Use 2 tablespoons of mayonnaise or 2 tablespoons of plain Greek yogurt as the emulsifying base if you prefer not to use raw egg; proceed with the rest of the ingredients as written. ### Vegetarian Caesar Replace anchovies with 1 teaspoon of white miso plus a pinch of seaweed flakes to retain umami depth without fish. ### Grilled Romaine Caesar Halve and lightly char the romaine hearts before dressing for smoky flavor and a pleasing contrast with the creamy dressing and crisp croutons. ### Protein-added Caesar Top with sliced grilled chicken, seared shrimp, or a pan-seared salmon fillet to make the salad a complete meal while keeping the classic flavors intact. ## Notes ### Storage and Make-Ahead Store leftover dressing in an airtight container in the refrigerator for up to 3 days; bring it to room temperature and whisk or shake before using. Keep croutons in a separate airtight container at room temperature for up to 3 days so they stay crisp. Once dressed, the salad should be eaten immediately—romaine wilts and croutons soften quickly. ### Serving Suggestions Serve this Caesar alongside simply grilled proteins like chicken breast or a medium-rare steak to let the salad’s bright acidity cut the richness. Pair with a crisp white wine such as unoaked Chardonnay or a dry Sauvignon Blanc, or for a cocktail option try a citrus-forward gimlet to echo the lemon in the dressing. Plate in a chilled large bowl and add lemon wedges so guests can brighten their portion to taste. ## Frequently Asked Questions ### Is it safe to use a raw egg yolk? Use pasteurized eggs if you have concerns about raw yolks; otherwise, many home cooks use a fresh yolk without issue. You can also substitute mayonnaise or a coddled (soft-poached) yolk to reduce any risk. ### Why did my dressing break and how can I fix it? An emulsion breaks when oil is added too quickly or the temperature differs too much between ingredients. To fix it, start a new yolk or teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it, or use an immersion blender to re-emulsify. ### How can I make croutons extra flavorful? Toss the bread cubes with a garlic clove rubbed over the hot toasted croutons or toss them with a little grated Parmesan, chopped herbs, or a pinch of smoked paprika before baking for an added layer of flavor. ### Can I use bottled Caesar dressing instead? Bottled dressing will save time but won’t deliver the same fresh anchovy-garlic clarity or the texture of a proper emulsion; homemade dressing is quick and worth the effort if you want that restaurant-quality punch. ### What cheese can I substitute for Parmesan? Pecorino Romano or Grana Padano both work well; Pecorino is saltier and more assertive, so reduce any added salt if you use it. ## Related Recipes and Guides - [Watermelon Feta Mint Salad with Lime and Chili Flakes](https://www.topshelf.recipes/recipes/watermelon-feta-mint-salad-lime-chili-flakes) - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)