Classic Caesar Salad: A Recipe That’s Simply Irresistible

Hey salad lovers!

Let’s talk about a classic that never goes out of style: Caesar salad. I know, I know—sometimes it gets a bad rap because of those store-bought bottles of dressing that are all tangy and, well, a bit... bland?

But when you make Caesar dressing from scratch, it’s a whole new world. Think rich, creamy, umami-packed goodness that coats each leaf of crisp romaine lettuce just perfectly.

And the best part? It’s not that hard to make at home. Seriously, once you’ve whipped up this homemade dressing, you’ll never want to go back to the bottled stuff. Plus, there’s something so satisfying about knowing every ingredient that goes into it. Bonus points if you get to tell your friends (or your family) that you made it from scratch!

So grab a mixing bowl, some romaine, and let's dive into this simple yet insanely flavorful Caesar salad recipe.

The Secret to an Amazing Caesar Dressing

It all starts with the dressing. Classic Caesar dressing is really a balance of bold flavours: anchovies, garlic, lemon, Dijon mustard, and, of course, good extra virgin olive oil. And if you’re thinking, “Wait, anchovies in my dressing?”—trust me, they’re absolutely essential. When blended into the sauce, they melt into the background, adding a savoury depth that you simply can’t replicate with anything else. It’s what gives Caesar dressing that “something special” that keeps you coming back for more.

Let’s get into how you can make this magical dressing at home!

Why This Caesar Salad is a Winner

What makes this Caesar salad so good? It’s the little things. The anchovies, garlic, and mustard create a perfectly balanced base for the dressing, while the egg yolk adds that luxurious creaminess. The lemon juice keeps everything bright and fresh, and of course, the Parmesan brings that nutty, salty kick that makes every bite addictive.

When it all comes together, you’ve got a salad that’s flavorful enough to be a main dish, yet light enough to be a side. Plus, the best part is you can tweak it to your taste. Want more garlic? Go for it. More tangy lemon? You do you.

Tips for the Perfect Caesar Salad

• Freshness is Key: Use the freshest lettuce you can find. Romaine works best because its sturdy leaves hold up beautifully to the creamy dressing.

• Make It Your Own: This dressing is great on so many things—why not try it as a dip for veggies or even drizzled on grilled chicken? The possibilities are endless.

• Croutons Make a Difference: You can buy pre-made croutons, but homemade ones are easy and add a real crunch. Just cut up some day-old bread, toss with olive oil, garlic, and a sprinkle of salt, and bake until golden brown. Voila! Crouton perfection.

There you have it: a classic Caesar salad with a homemade dressing that’ll elevate any meal. It’s rich, creamy, and bursting with flavour—definitely a crowd-pleaser, whether you’re serving it at a dinner party or just enjoying a quick weeknight meal.

Now, go grab your ingredients, whip up this dressing, and treat yourself to the Caesar salad of your dreams!

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Classic Caesar Salad Dressing

Yield: 12

Author: Jennifer Cartier

Prep time: 10 MinTotal time: 10 Min

It all starts with the dressing. Classic Caesar dressing is really a balance of bold flavours: anchovies, garlic, lemon, Dijon mustard, and, of course, good extra virgin olive oil. And if you’re thinking, “Wait, anchovies in my dressing?”—trust me, they’re absolutely essential. When blended into the sauce, they melt into the background, adding a savoury depth that you simply can’t replicate with anything else. It’s what gives Caesar dressing that “something special” that keeps you coming back for more.

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Ingredients

• 3 oil-packed anchovy fillets, chopped (I know, I know, but trust me, they’re worth it!)
• 1 large garlic clove, chopped
• ¾ tsp. (or more, if you're like me) kosher salt
• 1 large egg yolk (If you're concerned about raw egg, you can use pasteurized eggs or skip the yolk, but it adds great creaminess.)
• 2 tbsp. fresh lemon juice (don’t use the bottled stuff—fresh lemon juice is a game-changer)
• ¾ tsp. Dijon mustard
• ¼ cup plus 2 tbsp. extra virgin olive oil
• 3 tbsp. Parmesan, finely grated (the good stuff, please! Freshly grated Parmesan is a must.)

Instructions

1. Prep the Anchovies and Garlic: In a small bowl, finely chop your anchovy fillets and garlic clove. Don’t rush this part—getting them into a fine paste will help them dissolve into the dressing and make it smooth. If you're feeling fancy, you can even use the side of your knife to mash the garlic and anchovies together into a paste.
2. Make the Base: In a medium bowl, combine the anchovy-garlic paste with the kosher salt. Add the egg yolk, lemon juice, and Dijon mustard. Whisk it all together until it’s smooth and well combined. This mixture will be the heart of your dressing.
3. Emulsify the Oil: Now comes the magic part: emulsifying the oil. Slowly drizzle in the extra virgin olive oil while whisking constantly. Start with just a little at first, and as the dressing begins to thicken and come together, you can add the oil a little more quickly. The goal is to create a smooth, creamy consistency—no separation allowed!
4. Finish with Parmesan: Once your dressing is nice and creamy, add the finely grated Parmesan. Whisk it in until it’s fully incorporated and the dressing becomes rich and velvety. Give it a taste and adjust the seasoning—maybe a little more salt, more lemon juice, or even a tiny dash of Dijon if you like it tangier.
5. Toss the Salad: Now, for the fun part: assembling the salad! Tear up some fresh romaine lettuce into bite-sized pieces and place it in a large bowl. Pour your freshly made Caesar dressing over the lettuce and toss it gently until the leaves are evenly coated.
6. Serve and Enjoy: For the ultimate Caesar salad experience, sprinkle some more freshly grated Parmesan on top and, if you want, add a few crispy croutons for crunch. If you're feeling extra fancy, you could even grill some chicken or shrimp to add on top for a full meal.

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Nutrition Facts

Calories

185

Fat

0 g

Sat. Fat

0 g

Carbs

41 g

Fiber

1 g

Net carbs

40 g

Sugar

8 g

Protein

4 g

Sodium

310 mg

Cholesterol

0 mg

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