Ingredients
Salad
- 2 large heads romaine lettuce, washed, dried, and chopped
- 1 cup croutons (homemade or store-bought)
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Caesar Dressing
- 2 cloves garlic, minced
- 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
- 1 tsp Dijon mustard
- 1 large egg yolk (or 2 tbsp mayonnaise for no-egg option)
- 2 tbsp fresh lemon juice
- 1/2 cup olive oil
- 1/2 cup finely grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
-
Make the Dressing
In a bowl, whisk together garlic, anchovy, Dijon mustard, egg yolk, and lemon juice. Slowly drizzle in olive oil while whisking until creamy. Stir in Parmesan and season with salt and pepper. -
Assemble the Salad
Place romaine lettuce in a large bowl. Drizzle with dressing and toss gently until evenly coated. -
Finish & Serve
Top with croutons, extra Parmesan, and freshly cracked black pepper. Serve immediately.
Notes
Cooking Tips
-
Dry romaine thoroughly to help the dressing cling better.
-
Use freshly grated Parmesan for the best flavor and texture.
-
Toss gently to avoid bruising the lettuce.
🔄 Variations
-
Grilled Chicken Caesar: Add sliced grilled chicken breast for a hearty meal.
-
Shrimp Caesar: Top with grilled or sautéed shrimp.
-
No-Anchovy Version: Omit anchovies and add an extra pinch of salt and Worcestershire sauce.
-
Vegan Caesar: Use vegan mayo, capers instead of anchovies, and dairy-free Parmesan.
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Kale Caesar: Swap romaine for chopped kale (massage first for tenderness).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g