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CAESAR SALAD
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Ultimate Fresh Caesar Salad Recipe with Homemade Dressing

Discover the rich flavors of our Ultimate Fresh Caesar Salad, featuring homemade dressing with fresh anchovies, lemon, and a mix of quality oils. Perfectly chilled, crisp romaine is garnished with hand-grated Parmesan and homemade croutons for a refreshing yet hearty meal.
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Servings 12
Author N. J. Sorensen, RDN

Ingredients

  • 3 each large egg yolks fresh
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 2 ounces anchovies finely minced
  • 1 teaspoon Worcestershire sauce optional
  • ½ teaspoon mustard powder optional
  • ¾ cup extra-virgin olive oil
  • ¾ cup vegetable oil
  • 6 tablespoons red wine vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 16 each anchovy fillets for garnish
  • 1 ¼ cups Parmesan cheese freshly grated
  • 2 teaspoons white pepper
  • 4 each heads romaine lettuce leaves separated, washed, and chilled
  • ½ cup homemade croutons

Instructions

Prepare the Dressing:

  • In a large mixing bowl or stand mixer, whisk egg yolks for about 5 minutes until smooth.
  • Add Dijon mustard, minced garlic, minced anchovies, Worcestershire sauce (if using), and mustard powder. Mix until well blended.
  • With the mixer on medium speed, slowly drizzle in the olive and vegetable oils until the mixture is fully incorporated and has thickened, ensuring a stable emulsion.
  • Stir in red wine vinegar and lemon juice. Mix until smooth.
  • Fold in 1 cup of freshly grated Parmesan cheese and white pepper. Adjust seasoning as needed.

Chill the Dressing:

  • Cover and refrigerate the dressing for at least 10 minutes to meld flavors and chill.

Prepare the Lettuce:

  • Tear the romaine lettuce into bite-sized pieces by hand. Place in a large salad bowl and chill in the refrigerator.

Assemble the Salad:

  • Remove the chilled dressing from the refrigerator. Drizzle 8 ounces of the dressing over the chilled romaine leaves.
  • Gently toss the salad to ensure all leaves are evenly coated with the dressing.

Serve:

  • Portion the salad onto individual plates.
  • Top each serving with additional grated Parmesan cheese, homemade croutons, and two anchovy fillets.
  • Optionally, sprinkle with freshly ground black pepper and a few parsley or basil leaves for added color and freshness.

Notes

• Adjust the dressing quantity and salad portion according to your preference.
• For added protein, top with grilled chicken, shrimp, or salmon.