Why We Love This Caesar Salad Recipe
Some recipes are considered classics for a reason. They don’t need to be messed with or turned into complicated dishes. A classic Caesar Salad is one of those recipes! It’s a go-to salad that you can throw together at a moment’s notice for any meal, and everyone will love it.
Homemade. Learning to make the classics is a great skill for any budding chef, and the homemade Caesar dressing takes this salad to the next level! Easy. This salad may look intimidating, but it’s way easier than you think. Even the dressing comes together in a snap! Flavorful. This salad is so much better than one from a restaurant. The whole family will be begging you to make it on a weekly– or daily– basis.
Variations on a Classic Caesar Salad
A true classic Caesar salad is made with whole leaves of Romaine, drizzled with Caesar dressing, and topped with croutons and freshly grated Parmigiano Reggiano cheese. The salad was originally meant to be eaten with your hands, leaf by leaf. Of course, you could also make it with chopped-up Romaine lettuce, but I think it looks so much prettier this way! You can still eat it with a fork, but the whole leaves make it feel a bit dressier, don’t you think?
How to Store
Caesar salad is best enjoyed on the day it is made, but you can keep it in the refrigerator for up to 1 day. Keep in mind that it will begin to wilt and eventually turn slimy. We recommend storing the dressing and the salad separately for longer-term storage. The dressing will keep for up to 3 days.
Serving Suggestions
I love this classic Caesar salad because it really does go with everything. It’s the perfect salad to pair with pasta dishes, like this Chicken Parmesan Pasta or Baked Pasta Primavera. But it would also make a great pre-dinner salad for these chicken recipes, like this Caesar Chicken recipe or Spinach Stuffed Chicken Breast. This homemade Caesar salad could also be eaten alone as a quick, light lunch, or add this delicious homemade garlic bread to the side.
More Caesar Salad Recipes To Try
Kale Caesar Salad Chicken Caesar Salad Chicken Caesar Pasta Salad Chopped Chicken Caesar Salad Dip
Notes from the Test Kitchen
Be sure to wash the lettuce before using. A gentle rinse is fine, but make sure you clean the full leaves. Make the Caesar dressing and the croutons ahead of time so you can quickly make the salad at dinner time!
How to Make Caesar Salad Step by Step
Prep: Remove the large outer leaves from 2 heads of Romaine lettuce, discard or save for another use. Wash and gently dry the remaining lettuce leaves. Carefully wrap the leaves in paper towels and refrigerate until ready to serve. In a small bowl, soak 3 anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside. Pasteurize the Eggs: While the anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each of 2 eggs with a pushpin. Boil the eggs for exactly 75 seconds. Remove with a slotted spoon. You can skip this step if you have pasteurized eggs. Rub the inside of a salad bowl with the cut sides of 2 garlic cloves. Make the Dressing: Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add 1½ tablespoons of lemon juice. Add the mashed anchovies, 1 teaspoon of Worcestershire sauce, 1 teaspoon of dry mustard powder, and freshly ground black pepper (to taste); whisk to combine. Whisk in ½ cup of olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep the dressing refrigerated, in an airtight glass container, until ready to serve. Chop the Lettuce (Optional): If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact. If using whole leaves only, use leaves no bigger than 7 inches long. Toss the Salad: Place the lettuce in a large bowl and drizzle with the desired amount of dressing. Gently mix. Add 1 cup of croutons and ¼ cup of grated Parmigiano Reggiano; toss gently. Transfer the salad to a serving bowl and sprinkle with additional croutons and shaved Parmigiano Reggiano. Serve immediately.
