Classic Caesar Salad
Crisp romaine, Parmesan, croutons, and a creamy anchovy-garlic dressing
By RecipesQueen Kitchen • June 10, 2026
A real Caesar salad is nothing like the bagged version — crisp hearts of romaine dressed in a creamy, punchy dressing of anchovies, garlic, lemon, and Parmesan with crunchy homemade croutons.
The dressing gets its signature umami from anchovy and Worcestershire. If you think you don't like anchovies, you can't taste them — they dissolve into savory depth.
Make the croutons yourself — torn, never cut, for rustic edges that catch the dressing.
Ingredients
- 2 heads romaine lettuce hearts, chopped
- 2 cloves garlic
- 4 fillets anchovy fillets
- 1 large egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 3 cups torn bread (croutons)
- 2 tbsp olive oil (croutons)
Instructions
- 1
Toss torn bread with olive oil and salt. Bake at 375°F for 10 minutes until golden.
- 2
Mash garlic and anchovies into a paste. Whisk in egg yolk, lemon, and mustard.
- 3
Slowly drizzle in olive oil while whisking to emulsify.
- 4
Stir in half the Parmesan.
- 5
Toss romaine with dressing, croutons, and remaining Parmesan. Serve immediately.
