Classic Caesar Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the romaine. Cut off the root end, halve lengthwise, then slice crosswise into 1 to 1½-inch wide strips. Rinse thoroughly under cold water, then spin dry in a salad spinner or pat very dry with clean kitchen towels. Dry leaves ensure dressing clings rather than waters down the salad.

Assemble salad

Place the dried romaine in a large mixing bowl. Add 2 cups of croutons and 3 tablespoons freshly grated Parmesan. Hold off on black pepper until final toss.

Mince garlic and anchovies

Using the flat side of a chef's knife, mash the 2 garlic cloves with a pinch of salt into a paste. Finely chop the 3 anchovy fillets and then mince together with the garlic to form a smooth paste. Alternatively, use a mortar and pestle.

Emulsify base

In a medium bowl, combine the garlic-anchovy paste, 1 egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce. Whisk vigorously until blended and slightly thickened.

Slowly add oils (create emulsion)

Very slowly drizzle in 6 tablespoons extra-virgin olive oil and 2 tablespoons neutral oil while whisking continuously. Add the oil a few drops at a time at first, then in a thin steady stream as the mixture emulsifies. Continue whisking until the dressing is thick and glossy.

Finish dressing

Whisk in 2 tablespoons grated Parmesan and 1 teaspoon salt. Taste and adjust: add up to 1 additional tablespoon lemon juice if you want more brightness, or a pinch more salt. If dressing is too thick, thin with 1–2 teaspoons warm water.

Optional safe-eggs note

If you prefer not to use raw egg yolk, substitute 2 tablespoons mayonnaise in place of the yolk and whisk into the base, then proceed with oils. Alternatively, use a pasteurized egg yolk.

Pour about three-quarters of the dressing over the assembled romaine, Parmesan, and croutons. Using tongs, toss gently but thoroughly to coat leaves evenly. Add additional dressing as needed, but avoid overdressing — the salad should be lightly but uniformly coated.

Grind fresh black pepper over the tossed salad (about 1 teaspoon or to taste). Taste and sprinkle additional freshly grated Parmesan if desired.

Transfer to a serving platter or individual bowls and serve immediately so croutons remain crisp.