Best Caesar Salad (Classic Reimagined, Restaurant-Quality)
This restaurant-quality Caesar Salad is a crisp, creamy, and savory classic that you can easily make at home. With crunchy romaine, a foolproof Caesar dressing, golden croutons, and Parmesan, it's customizable, prep-ahead friendly, and endlessly satisfying.
Ingredients
For the Salad
- 1 head romaine lettuce cleaned and diced
- 1 cup croutons homemade or store-bought
- 0.5 cup Parmesan cheese freshly grated
- 1 optional grilled chicken or shrimp for added protein
For the Caesar Dressing
- 1 clove garlic minced
- 2 fillets anchovy or 1 teaspoon anchovy paste
- 1 piece egg yolk or 1 tablespoon mayonnaise for no-raw-egg version
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 cup olive oil
- 1 to taste salt and freshly ground black pepper
- 1 optional Worcestershire sauce a few dashes for added depth
Instructions
- Prepare the Lettuce: Rinse the romaine thoroughly under cold water. Spin or pat completely dry. Cut into bite-size pieces and place in a large chilled bowl.
- Make the Croutons: (If using homemade.) Heat oven to 375°F (190°C). Cube stale bread, toss with olive oil, salt, and garlic powder. Spread on a baking sheet and bake for 10–15 minutes until golden. Cool fully.
- Prepare the Caesar Dressing: In a bowl, whisk together garlic, anchovy, egg yolk (or mayo), lemon juice, Dijon, and Worcestershire (if using). Slowly whisk in olive oil to emulsify. Season to taste. Thin with cold water if needed.
- Assemble the Salad: Drizzle some dressing around the bowl sides, add romaine, and toss gently until lightly coated.
- Add Toppings: Scatter croutons and Parmesan over the salad. Top with grilled chicken or shrimp if using.
- Serve Immediately: Finish with black pepper and extra Parmesan if desired. Enjoy right away for best texture.
Notes
Dry greens thoroughly for a crisp salad. Emulsify dressing slowly to prevent breaking. Adjust salt after adding Parmesan and anchovies. Homemade croutons should be fully cooled before tossing. Serve in a cold bowl for extra freshness.
Flavor Variations: Add extra lemon, parsley, or black pepper. Use Worcestershire or miso for umami depth. Mayo option offers lighter, tangier finish.
Serving Suggestions: Pair with grilled meats or soup. For entertaining, toss tableside. Keep all components separate until serving for max crunch.
Storage: Dressing lasts 1 week refrigerated. Croutons last 3–4 days in an airtight container. Romaine stays crisp for 2–3 days if dried well and stored cold.
Note on Raw Egg: For food safety, use pasteurized yolk or mayo alternative. Keep dressing chilled and consume within a week.