Dinner

Creamy Caesar Salad with Homemade Dressing Recipe

ByCharlotte Montgomery January 20, 2026January 20, 2026

Introduction

Caesar Salad is a classic and refreshing dish perfect as a starter or light meal. Crisp romaine lettuce combined with a rich, tangy dressing, crunchy croutons, and Parmesan cheese makes this salad a timeless favorite.

A fresh Caesar salad is shown on a white plate placed on a white marbled surface. The salad is made up of multiple crisp, green romaine lettuce leaves arranged in layers across the plate. Scattered evenly on top are golden-brown crispy croutons that add a crunchy texture. The salad is drizzled with a creamy, light yellow Caesar dressing that glistens on the leaves. Small white shavings of Parmesan cheese are sprinkled over, adding a delicate touch. The presentation is bright and fresh, with a simple and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 romaine hearts (washed and dried)
3 cups croutons
Freshly ground black pepper
Lemon wedges (optional, for serving)
2 egg yolks (pasteurized)
2 cloves garlic (finely minced)
1 ¾ tablespoons lemon juice (freshly squeezed)
1 ½ teaspoons anchovy paste
1 teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
⅛ teaspoon black pepper
¼ cup extra virgin olive oil
¼ cup grated Parmesan cheese (plus extra for serving)

Instructions

Step 1: Separate the romaine heart leaves and wash them thoroughly. Dry well and either keep whole or chop, then set aside or refrigerate until ready to dress.
Step 2: In a mixing bowl, whisk together the egg yolks, finely minced garlic, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper until combined.
Step 3: Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing. Continue whisking until the dressing thickens and no separation occurs.
Step 4: Stir in the grated Parmesan cheese. Taste the dressing and adjust seasoning with extra lemon juice or pepper if desired.
Step 5: Add the romaine leaves and croutons to a large bowl, then gently toss with the dressing until evenly coated.
Step 6: Portion the salad onto plates, garnish with additional Parmesan, freshly ground black pepper, and lemon wedges if desired. Serve immediately and enjoy!

Tips & Variations

Use pasteurized egg yolks to ensure safety without compromising the creamy texture of the dressing.
For added protein, top with grilled chicken or shrimp.
Swap anchovy paste for Worcestershire sauce if anchovies are unavailable, though the anchovy flavor is key to authenticity.
Make homemade croutons by toasting cubed bread with olive oil and garlic for extra crunch and flavor.

Storage

Store leftover salad and dressing separately in airtight containers. The dressing can keep in the refrigerator for up to 3 days. Toss the salad fresh before serving. Avoid refrigerating the dressed salad for long as the lettuce will wilt and become soggy.

How to Serve

The image shows a fresh Caesar salad with six bright green romaine lettuce leaves arranged in a circle on a white plate over a white marbled texture. The lettuce leaves are lightly coated with dressing and sprinkled with grated white cheese and black pepper. Scattered golden brown croutons sit on top of the leaves. In the center of the plate, there is a small clear glass jar filled with a thick, creamy light yellow dressing, with a silver spoon inside. In the background, half a lemon and a folded white cloth with blue stripes are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing without raw egg yolks?

Yes, you can use pasteurized egg yolks or substitute with mayonnaise for a similar creamy texture without the risk associated with raw eggs.

What can I use if I don’t have anchovy paste?

If you don’t have anchovy paste, Worcestershire sauce can provide a similar umami flavor, but the anchovy paste is the traditional choice for authentic Caesar dressing.