Classic Caesar Salad with Homemade Dressing
Make homemade Caesar salad with a creamy, garlicky dressing that looks fancy but comes together in minutes.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2/3 cup dressing 1x
Ingredients
Units Scale
Caesar Salad
- 12-16 oz romaine lettuce, washed, dried, chopped (about 2-3 heads of romaine heart)
- 1 cup croutons
- 1/4 cup Parmigiano-Reggiano, shaved or grated for garnish
Caesar Salad Dressing
- 2-3 anchovy fillets, mashed
- 1-2 garlic cloves, minced
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1-2 tablespoons lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- kosher salt to taste
- red pepper flakes, optional
Instructions
- Whisk together the egg yolk, anchovies, garlic, and Dijon mustard in a medium bowl until smooth.
- Drizzle in the olive oil a few drops at a time while whisking constantly.
- Continue adding the oil in a slow, steady stream until the dressing becomes thick and creamy.
- Whisk in the lemon juice until fully incorporated.
- Stir in the Parmigiano-Reggiano.
- Toss the dressing with the romaine lettuce until evenly coated.
- Garnish with the croutons and red pepper flakes, if desired.
- Serve immediately.
Notes
- This dressing will last 2-3 days in your fridge. But truly, how can it even last that long?!
Nutrition
- Serving Size: 4 oz
- Calories: 165
- Sugar: 1.9 g
- Sodium: 899 mg
- Fat: 8.2 g
- Saturated Fat: 3.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 12.5 g
- Fiber: 2.9 g
- Protein: 10.9 g
- Cholesterol: 69.6 mg
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