Ingredients
Salad
2 large romaine hearts, chopped
1/2 cup freshly grated Parmesan cheese
1 cup croutons (store-bought or homemade)
Classic Caesar Dressing
1 large egg yolk
2 tsp Dijon mustard
2 tsp fresh lemon juice
1-2 anchovy fillets, finely minced (or 1/2 tsp anchovy paste)
1 small garlic clove, minced
1/2 cup olive oil
Salt and freshly ground black pepper, to taste
Instructions
Make the Dressing
In a bowl, whisk together egg yolk, Dijon mustard, lemon juice, anchovies, and garlic until smooth. Slowly drizzle in olive oil while whisking continuously until thick and creamy. Season with salt and pepper.
Prepare the Salad
Add chopped romaine to a large bowl. Drizzle with dressing and toss gently until evenly coated.
Finish & Serve
Top with croutons and freshly grated Parmesan. Serve immediately for best texture.
Notes
Cooking Tips
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Use cold, dry romaine for maximum crunch.
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Grate Parmesan fresh for the best flavor—avoid pre-shredded.
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Toss gently to avoid bruising the lettuce.
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If concerned about raw egg, substitute pasteurized egg yolk or mayo.
Variations
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Grilled Chicken Caesar: Add sliced grilled chicken breast.
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Shrimp Caesar: Top with garlic sautéed shrimp.
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Kale Caesar: Swap romaine for tenderized kale.
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Vegetarian Caesar: Omit anchovies and add capers or miso for umami.
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Lighter Version: Replace half the oil with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for croutons, optional)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 27g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 8g