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Caesar Salad Recipe

Name: Caesar Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 heads Romaine lettuce (washed, dried, torn); 1 cup croutons (homemade or store-bought); 1/2 cup Parmesan cheese (finely grated); 4 anchovy fillets anchovies (finely chopped); 2 cloves garlic (minced); 1 large egg yolk egg yolk (room temperature); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons fresh lemon juice; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper (to taste)

This Caesar Salad Recipe offers a classic twist with crisp Romaine lettuce, homemade dressing, savory anchovies, and Parmesan cheese—delivering an easy, healthy option ready in just 15 minutes.

Full Recipe Introduction
Let me explain why this isn’t your average Caesar salad. Picture a late-spring afternoon when search interest for “Caesar salad recipe” spikes by 40% according to Google Trends. You’ll find many takes on this classic, but mine balances the tang of fresh lemon juice, the punch of garlic, and silky dressing emulsified to perfection. Growing up in Nebraska, weekend lunches meant simple, bright flavors—so I added a dash of Dijon mustard and a splash of Worcestershire sauce to my grandmother’s method. It’s light yet satisfying, whether you’re hosting a backyard barbecue or craving a quick, healthy lunch. And yes, you can dial the anchovies up or down—or swap half the oil for Greek yogurt—to suit your taste.

Why You’ll Love This Recipe

• No oven needed—perfect when the grill’s already fired up.
• Ready in under 20 minutes—ideal for busy weeknights.
• Classic homemade dressing beats store-bought every time.
• Crunchy croutons meet creamy Parmesan for a perfect texture duo.
• Flexible: add chicken or shrimp for extra protein.
• Pantry staples you probably already have.
• Scales easily for dinner parties or potlucks.
• A healthy option with vitamins from Romaine and good fats from olive oil.
• Tangy, savory flavors that please every palate.

Ingredients

• 2 heads Romaine lettuce (about 8 cups), washed, dried, torn (choose bright, firm leaves for max crunch).
• 1 cup croutons (homemade or whole-grain store-bought; La Brea Bakery brand works great).
• ½ cup Parmesan cheese, finely grated (Parmigiano-Reggiano if you can swing it).
• 4 anchovy fillets, finely chopped (optional but classic for depth).
• 2 cloves garlic, minced (sub 1 tsp garlic powder if needed).
• 1 large egg yolk, room temperature (use a pasteurized yolk for safety).
• 1 tbsp Dijon mustard (creamy tang and helps emulsify).
• 1 tbsp Worcestershire sauce (that signature Caesar zing).
• 2 tbsp fresh lemon juice (balances the richness—about half a lemon).
• ½ cup extra-virgin olive oil (Colavita or California Olive Ranch recommended).
• Salt and freshly ground black pepper, to taste.

Directions

1. Prep lettuce and croutons.
In a large bowl, toss torn Romaine with a light drizzle of olive oil and a pinch of salt—this pre-seasoning ensures every leaf is flavored. (Pro tip: Chill the bowl in the freezer for 5 minutes to keep things extra crisp.)

Build the dressing base.
In a medium bowl, whisk together egg yolk, Dijon mustard, minced garlic, anchovies, and Worcestershire sauce until smooth. Pressing the garlic and anchovies into the yolk releases more flavor.
Emulsify with olive oil.
Slowly drizzle in the oil while whisking vigorously. Aim for a creamy, clingy texture. If it splits, whisk in a teaspoon of warm water to bring it back together.
Brighten with lemon.
Stir in the lemon juice, then season with salt and pepper to taste. Fresh lemon juice not only lifts the flavors but also helps the oils integrate.
Toss the salad.
Pour the dressing over the lettuce, add croutons and half the Parmesan, then toss gently—using salad tongs or clean hands—to coat each piece evenly.
Plate and serve.
Divide onto plates or leave in the chilled bowl. Sprinkle remaining Parmesan and add a lemon wedge or extra cracked pepper if you like. Serve immediately for peak crunch.

Servings & Timing

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
No chill time—this classic Caesar salad is best enjoyed fresh.

Variations

• Swap anchovies for capers for a milder brine.
• Add grilled chicken or shrimp to turn it into a hearty entree.
• Mix in baby kale with Romaine for extra nutrients.
• Fold in 2 tbsp Greek yogurt for an even creamier dressing.
• Use gluten-free croutons or toasted almonds for a nut-free crunch.
• Toss in cherry tomatoes for a sweet, colorful twist.

Storage & Reheating

Store leftover dressing in an airtight jar in the fridge for up to 3 days—shake well before using. Keep chopped lettuce and croutons separate; assemble just before serving to preserve crispness. There’s no reheating needed—this salad shines at room temperature or chilled. For easy entertaining, make the dressing a day ahead and grab fresh greens on the day of your meal.

Notes

• Adding lemon juice at the very end brightens the dressing significantly—don’t stir it in too soon.
• If the dressing is too thick, whisk in a teaspoon of water or extra lemon juice to lighten the texture.
• Homemade croutons are simple: toss day-old bread cubes with oil, garlic powder, and salt, then bake at 350°F for 10 minutes.
• Let the egg yolk sit at room temperature for 15 minutes before whisking for the creamiest emulsion.
• I like using a wide-mouth Mason jar to shake the dressing—it’s mess-free and perfect for small batches.

FAQs

Q: Can I use bottled Caesar dressing instead of homemade?
A: Sure—you’ll save time, but homemade always tastes fresher and lets you control the ingredients.

Q: Is raw egg safe in this dressing?
A: If you’re cautious, use pasteurized eggs or swap the yolk for 2 tbsp mayonnaise or Greek yogurt.

Q: How can I keep lettuce crisp?
A: Spin it dry in a salad spinner, chill your mixing bowl, and dress just before serving.

Q: Can I prepare croutons ahead of time?
A: Yes—store them in an airtight container at room temperature for up to 3 days; they’ll stay crunchy.

Q: Why does my dressing sometimes taste bitter?
A: It could be an overly robust olive oil—try a milder extra-virgin brand.

Q: Can I omit the anchovies?
A: You’ll miss some umami, but capers or a dash of soy sauce make a good substitute.

Q: How do I make it vegan?
A: Use vegan mayo, skip the cheese and egg, and add nutritional yeast for a cheesy flavor.

Q: What’s the best mustard to use?
A: Dijon gives you the classic tang, though spicy brown works in a pinch.

Conclusion

This Caesar Salad Recipe brings together bright lemon, savory anchovies, and that satisfyingly creamy homemade dressing while staying flexible enough for any meal. Whether you’re throwing a summer barbecue or craving a quick, healthy lunch, it’s an easy crowd-pleaser. Give it a try, share your thoughts below, and explore my Lemon Garlic Shrimp Pasta next for a perfect pairing.