Description
A classic Caesar Salad featuring crisp romaine hearts, crunchy croutons, and a rich homemade dressing made from egg yolks, anchovy paste, garlic, lemon juice, and Parmesan cheese. This salad combines fresh, tangy, and savory flavors with a creamy texture, perfect as a refreshing appetizer or light meal.
Ingredients
Scale
Salad
- 3 romaine hearts (washed and dried)
- 3 cups croutons
- Freshly ground black pepper, to taste
- Lemon wedges (optional, for serving)
Dressing
- 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
- Prep romaine: Separate the romaine hearts into individual leaves and wash them thoroughly. Dry well using a salad spinner or clean kitchen towel. You may keep the leaves whole or chop them to your preference. Set aside or refrigerate until ready to dress.
- Make dressing: In a mixing bowl, add the egg yolks, finely minced garlic, freshly squeezed lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and black pepper. Whisk together until well combined.
- Add olive oil: While whisking vigorously, slowly drizzle in the extra virgin olive oil. This technique helps emulsify the dressing, making it thick and creamy. If the dressing starts to separate, continue whisking until smooth before adding more oil.
- Incorporate Parmesan: Stir in the grated Parmesan cheese into the dressing. Taste the dressing and adjust seasoning with additional lemon juice or black pepper if desired.
- Assemble salad: In a large bowl, combine the prepared romaine leaves and croutons. Pour the dressing over the salad and gently toss everything together to evenly coat the leaves without bruising them.
- Serve: Portion the salad onto plates or bowls. Garnish each serving with extra grated Parmesan cheese, freshly ground black pepper, and a lemon wedge on the side for added zing. Enjoy immediately.
Notes
- Use pasteurized egg yolks or ensure raw eggs are very fresh to reduce the risk of foodborne illness.
- If anchovy paste is unavailable, finely minced anchovy fillets can be used as a substitute.
- For a vegetarian version, omit anchovy paste and substitute with capers or miso paste for umami flavor.
- Serve immediately after tossing to keep romaine crisp and prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: Caesar salad, romaine, homemade dressing, anchovy paste, Parmesan, croutons, classic salad
