15-Minute Classic Caesar Salad
A timeless Caesar salad featuring a silky emulsified dressing made from scratch with egg yolk, garlic, and anchovies, combined with crisp romaine, garlicky croutons, shaved Parmesan, and optional bacon. The key to this version is the slow-whisked olive oil technique that creates a luxurious, stable emulsion rather than relying on bottled dressing. Serve as a sophisticated appetizer, light lunch, or side course at dinner parties, or present family-style for casual gatherings. The homemade dressing this classic beyond restaurant versions.
Ingredients
- 1 none egg yolk, large
- 2 none garlic cloves, peeled
- 1 tablespoon Dijon mustard, none
- 2 tablespoons fresh lemon juice, none
- 1 tablespoon red wine vinegar, none
- ½ tablespoon Worcestershire sauce, none
- ½ cup extra virgin olive oil, none
- 1 ounce anchovy fillet, chopped(optional)anchovy paste1 tspvegankosher
omit entirely for vegetarian version
- kosher salt, to taste
- black pepper, to taste
- 1 none romaine lettuce, cut up
- ½ cup crouton, none
- ¼ cup Parmesan cheese, shredded
- 4 slices bacon, crumbled(optional)
Instructions
- 1
Combine egg yolk, garlic, mustard, lemon juice, vinegar, and Worcestershire in food processor and pulse until garlic is finely chopped.
- 2
Continue pulsing while adding olive oil in a slow, steady stream until mixture becomes smooth and creamy.
- 3
Add anchovy and pulse for 30 seconds, then season with salt and pepper to taste.
- 4
Place cut romaine lettuce into individual salad bowls, optionally rubbing wooden bowls with additional garlic clove.
- 5
Drizzle desired amount of dressing over each salad.
- 6
Top with croutons, Parmesan cheese, and bacon if using.
Tips
Add olive oil in the slowest, most patient stream possible to prevent the emulsion from breaking. If it separates, start with a fresh egg yolk and whisk in the broken mixture slowly.
For wooden bowl presentation, rub interior with fresh garlic clove before adding lettuce to infuse subtle garlic flavor throughout the salad.
Good to Know
Dressing keeps covered in refrigerator for up to 4 days. Assemble salad immediately before serving to maintain crouton crispness.
Prepare dressing up to 4 days ahead. Chop lettuce and toast croutons day-of. Assemble salads within 30 minutes of serving.
Serve chilled. Portions serve 6 as an appetizer or side course, or 4 as a main course salad.
Common Mistakes
Add oil too quickly to avoid broken, separated emulsion
Use room-temperature ingredients to prevent emulsion from seizing
Dress salad immediately before serving to avoid soggy croutons and wilted lettuce
Substitutions
Dairy-Free Swaps
Vegan Options
omit entirely for vegetarian version
General Alternatives
FAQ
Can I make this salad without anchovies?
Yes. The dressing will be milder but still creamy. Skip the anchovy or substitute with 1/4 teaspoon anchovy paste dissolved in the vinegar at the start for subtle umami without fishy flavor.
What if my dressing breaks or becomes grainy?
Start fresh with a new egg yolk and whisk in the broken mixture drop by drop until it emulsifies. Prevention: ensure all ingredients are room temperature and add oil extremely slowly while pulsing.
How long can I keep the dressing and assembled salad?
Dressing lasts 4 days refrigerated. Assemble salads within 30 minutes of serving to keep croutons crispy. Once dressed, consume within 15 minutes or lettuce will wilt.