SaveCaesar Salad
From-scratch Caesar dressing with anchovies, garlic, lemon, and parmesan. Crunchy romaine, homemade croutons. The way Caesar intended.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 heads romaine lettuce (chopped or whole leaves)
- 4 fillets anchovy fillets (oil-packed)
- 2 cloves garlic (minced to a paste)
- 2 large egg yolks (room temperature)
- 3 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup extra virgin olive oil
- 3/4 cup parmesan cheese (freshly grated, divided)
- 1/2 tsp salt
- 1/2 tsp black pepper (freshly cracked)
- 3 cup crusty bread (cubed, for croutons)
- 2 tbsp olive oil (for croutons)
- 1/2 tsp garlic powder (for croutons)
Instructions
- 1
Make the croutons: Toss cubed bread with 2 tbsp olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake at 375°F for 10-12 minutes until golden and crunchy. Set aside.
Homemade croutons are miles ahead of store-bought. Use day-old bread for the crunchiest results.
- 2
Make the dressing: Mash anchovies and garlic together on a cutting board with the flat side of a knife until a smooth paste forms. Transfer to a large salad bowl.
- 3
Add egg yolks, lemon juice, Dijon mustard, and Worcestershire to the anchovy paste. Whisk vigorously. Slowly drizzle in olive oil while whisking constantly until the dressing is thick and emulsified. Stir in 1/2 cup parmesan, salt, and pepper.
Stream the oil in slowly. A thin, steady drizzle creates a thick, creamy emulsion.
- 4
Add romaine to the bowl. Toss vigorously to coat every leaf. Add croutons and remaining parmesan. Toss once more. Serve immediately with a final crack of black pepper and shaved parmesan on top.
Restaurant secret: Toss the lettuce in the bowl where you made the dressing. Every bit of garlic and anchovy gets picked up.
Pairs With
Italian Gavi di Gavi from Piedmont
Lemony acidity and almond notes mirror the dressing
Light German Kölsch
Crisp and clean, refreshing with the savory dressing
Gin, dry vermouth, olive brine
The brine echoes the anchovies in the dressing
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Don't fear the anchovies. They melt into the dressing and create depth, not fishiness.
- •If concerned about raw egg yolks, use pasteurized eggs or substitute 2 tbsp mayo.
- •Restaurant secret: Grill the romaine halves briefly for a smoky Caesar variation.
Substitutions
- anchovy fillets → 2 tsp anchovy paste or 1 tbsp miso paste
- egg yolks → 2 tbsp mayo
- crusty bread → ciabatta or sourdough
Leftovers
Dress only what you will eat. Undressed romaine and extra dressing keep separately up to 3 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
