Classic Caesar Salad RobinHoodFlour

The Caesar salad is a classic that never goes out of style, and making it from scratch elevates it to something truly special. This recipe includes a creamy homemade dressing, crisp romaine lettuce, and crunchy garlic croutons. The combination of tangy dressing, crisp lettuce, and savory parmesan creates a timeless dish that is perfect as a starter or light meal.

Making the Dressing

The dressing is what sets a great Caesar salad apart. Combine anchovy fillets, garlic, Dijon mustard, lemon juice, and Worcestershire sauce in a bowl. Slowly whisk in olive oil until emulsified, then add a raw egg yolk for creaminess. The dressing should be rich, tangy, and perfectly balanced with the other ingredients.

Preparing the Romaine

Use fresh, crisp romaine hearts for the best texture. Wash and dry the leaves thoroughly, as any water will dilute the dressing. Tear the leaves into bite-sized pieces rather than chopping them. Tearing allows the dressing to coat the leaves more evenly and creates a more enjoyable texture.

Making Crispy Croutons

Cut a baguette into cubes and toss them with olive oil, garlic powder, and salt. Bake at 375°F (190°C) until golden and crisp. The croutons add a satisfying crunch that complements the creamy dressing and crisp lettuce. Homemade croutons are far superior to store-bought ones and are easy to make.

Assembling the Salad

Toss the romaine leaves with the dressing just before serving, ensuring every leaf is coated. Add the croutons and a generous amount of freshly grated Parmesan cheese. The salad should be dressed lightly, not drowning in the dressing. Serve immediately while the croutons are still crisp and the cheese is fresh.