Simple Caesar Salad

This classic Caesar Salad recipe strips away unnecessary complications while preserving the authentic flavors that made this dish a worldwide sensation. Achieve that perfect balance of crunch, creaminess, and savory dressing in every bite with this simple yet delicious recipe.

5 from 1 vote

Print Pin

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian-American

Keyword: Caesar Salad, Classic Salad Recipe, Homemade Caesar Dressing, Easy Caesar Salad

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 320kcal

Equipment

Salad Spinner
Mixing Bowl
Whisk
Salad Tongs

Ingredients

For the Salad

2 romaine lettuce washed, dried, and torn into bite-sized pieces
1 cup garlic croutons homemade or store-bought
1/2 cup Parmesan cheese freshly grated
2 tbsp Parmesan cheese shaved for garnish

For the Dressing

2 garlic cloves minced
4 anchovy fillets finely chopped (substitute with 2 tsp Worcestershire sauce for milder flavor)
1 tsp Dijon mustard
1 egg yolk pasteurized for safety, or 2 tablespoons mayonnaise as alternative
3 tbsp lemon juice fresh
1/2 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper freshly ground

Instructions

Start with thoroughly washing your romaine lettuce under cool running water. After washing, use a salad spinner to remove excess moisture. Tear the leaves into bite-sized pieces and place them in your serving bowl.
In a medium bowl, combine minced garlic and chopped anchovies. Use the back of a fork to mash them into a paste – this ensures the flavors distribute evenly throughout your dressing.
Add the egg yolk (or mayonnaise), Dijon mustard, and lemon juice to your garlic-anchovy paste. Whisk vigorously until completely smooth.
While whisking continuously, slowly drizzle in the olive oil in a thin stream until the dressing thickens and becomes glossy.
Add salt and freshly ground black pepper to taste. Adjust the seasoning, adding more lemon juice if you prefer a brighter, tangier dressing.
Drizzle two-thirds of your freshly made dressing over the romaine leaves. Using salad tongs or clean hands, gently toss the leaves until each piece is lightly coated.
Sprinkle the grated Parmesan cheese and croutons over the dressed leaves. Toss once more to distribute evenly.
Finish with a light dusting of the shaved Parmesan and a fresh crack of black pepper for visual appeal and textural contrast. Serve immediately.

Notes

For a lighter version, replace half the oil with Greek yogurt, use whole grain croutons, or add grilled chicken breast for a complete meal. Store unused dressing in an airtight container in the refrigerator for up to 3 days. Keep dressing and salad components separate until serving time.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe