A delicious parmesan-garlic dressing is tossed with crisp romaine lettuce, croutons, and fresh lemon.
Caesar Salad Dressing Ingredients
The dressing is the real MVP of this Caesar salad recipe.
Lemon Juice: Lemon juice adds a fresh flavor, I recommend fresh lemon juice. Parmesan Cheese -Parmesan adds a savory, salty flavor. Garlic: A signature in Caesar salad – freshly minced is best. Anchovy: Adds umami (savory)—the flavor is subtle but delicious. Replace whole anchovies with 1 teaspoon of anchovy paste, or see the note below to make the Caesar salad dressing without anchovy. Egg: Raw egg emulsifies with the oil to create a rich and creamy dressing (much like how mayonnaise is made); I include both the raw egg yolk and white. If you don’t want to use raw egg, I suggest making my quick Caesar salad dressing. Oil: This is added in a very slow stream to thicken the dressing. Use a light-flavored oil like canola or light olive oil. Extra-virgin olive oil can be a bit strong for this dressing.
Other Caesar Salad Ingredients
Lettuce: Use romaine lettuce in this recipe. To make it extra crisp, wash it, spin it dry in a salad spinner, and refrigerate if time allows. Substitute kale to create a kale Caesar salad! If you have leftover anchovies, place them in a small sandwich bag and freeze them. Then, you can use them directly from the freezer the next time you make the dressing! If anchovies aren’t your thing, no problem. Replace the anchovy with a tablespoon or so of extra capers for a similar briny, salty flavor. Croutons: Homemade croutons are made by baking or frying the bread pieces in oil or butter on high for a short time. They add an amazing crunch to Caesar salad. Store-bought work well too. Garnish: Garnish the salad with shredded parmesan cheese, lemon wedges, bacon bits, or fried capers.
How to Make Caesar Salad
This salad pairs with anything from steak to lasagna or can be topped with grilled chicken for an easy meal.
Tips for a Great Caesar Salad
Dressing ingredients (including the egg) should be at room temperature. Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be. If you don’t have a blender, you can whisk the ingredients while slowly drizzling in the oil. Use fresh lemon juice and fresh garlic for best results. To save time, prep the dressing in advance and keep it in the fridge for up to 3 days. Tear the lettuce leaves into bite-sized pieces instead of cutting with a knife. To make in advance, keep the toppings and dressing separately and combine before serving.
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