This Caesar salad recipe brings together crisp romaine, creamy homemade dressing, crunchy croutons, and fresh-shaved Parmesan in a timeless, easy-to-make dish. Add grilled chicken for a meal-worthy twist.
1 Chef's knife To chop lettuce and prep ingredients
1 Wooden spoon or whisk For mixing dressing
Ingredients
For the Salad:
Amount Unit Name Notes
2Romaine hearts Choppedwashed and dried
1cupCroutons Homemade or store-bought
1/2cupParmesan cheese Fresh-shaved
For the Dressing:
Amount Unit Name Notes
1Garlic clove Grated or mashed
2tspAnchovy paste Or 2 anchovy fillets
1tspDijon mustard
1Egg yolk Or 2 tbsp mayo
1tbspLemon juice Fresh squeezed
1tspWorcestershire
1/3cupOlive oil Extra virgin
2tbspParmesan cheese Grated for the dressing
To taste Salt and pepper Adjust at the end
Get Recipe Ingredients
Instructions
Make the croutons
Preheat oven to 375°F. Cube day-old sourdough, toss with olive oil and a pinch of salt, and bake on a sheet for 8–10 minutes until golden and crispy.
Prep the romaine
Wash and dry romaine hearts thoroughly. Chop into bite-sized pieces and chill until ready to serve.
Make the Caesar dressing
In a bowl, whisk together garlic, anchovy paste, Dijon mustard, egg yolk, lemon juice, and Worcestershire. Slowly drizzle in olive oil while whisking to emulsify. Stir in grated Parmesan.
Toss the salad
In a large mixing bowl, combine romaine and just enough dressing to coat. Toss gently.
Top and serve
Add shaved Parmesan, croutons, and cracked black pepper. Serve immediately. Optional: top with grilled chicken.
Notes
For a heartier version, add grilled or roasted chicken breast.Kale can be used instead of romaine, massage it with olive oil to soften.Anchovy paste gives deep flavor without fishiness, but it can be omitted if desired.Leftover dressing keeps for 3–4 days in the fridge.