Classic Caesar Crisp Salad (Printable)

A crisp blend of romaine, creamy dressing, crunchy croutons, and fresh Parmesan cheese.

# What You'll Need:

→ Salad

01 - 2 large heads romaine lettuce, washed and chopped
02 - 2 cups croutons, preferably homemade or artisanal
03 - 1/2 cup freshly grated Parmesan cheese

→ Dressing

04 - 1 large egg yolk or 1 tablespoon mayonnaise (egg-free alternative)
05 - 2 teaspoons Dijon mustard
06 - 2 anchovy fillets, finely minced (optional)
07 - 1 garlic clove, minced
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 cup extra-virgin olive oil
11 - 1/4 cup finely grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

# How To:

01 - In a bowl, whisk together egg yolk or mayonnaise, Dijon mustard, anchovies (if using), garlic, lemon juice, and Worcestershire sauce until smooth.
02 - Slowly drizzle olive oil into the mixture while whisking continuously to emulsify. Stir in grated Parmesan cheese and season with salt and pepper.
03 - Place chopped romaine lettuce into a large salad bowl and toss with enough dressing to coat leaves evenly.
04 - Gently fold croutons into the dressed lettuce to combine.
05 - Top salad with additional freshly grated Parmesan cheese and serve immediately.

# Expert Tips:

01 -
  • The dressing comes together in minutes and tastes infinitely better than anything from a jar, which honestly spoiled me for store-bought forever.
  • It's flexible enough to be a side dish at dinner or hearty enough to stand alone as a light meal, especially if you add some protein.
  • Once you master the basic formula, you'll find yourself making it constantly because the ingredients are forgiving and the results feel restaurant-quality.
02 -
  • The dressing will separate if you add oil too quickly or stop whisking; go slow and steady, and if it does break, start fresh with a new egg yolk and slowly whisk in the broken mixture—rescue is possible.
  • Don't dress the salad more than a few minutes before serving, or the lettuce will begin to wilt and lose that satisfying crispness that makes this dish worth making.
  • If you're avoiding raw egg, mayonnaise isn't just a substitute—it's an equally delicious choice that some people actually prefer for its subtly richer flavor.
03 -
  • Chill your salad bowl and lettuce beforehand—cold ingredients keep everything crisp longer and make the salad more refreshing to eat.
  • If anchovies intimidate you, try them minced into the dressing anyway; they dissolve completely and add savory depth without tasting fishy.
  • Make extra dressing and keep it in a jar in the fridge for up to three days—it's incredible on other greens, roasted vegetables, or even as a dip for fresh bread.
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