Name: Classic Caesar Salad
Prep time: 10 min
Ingredients: 2 pasteurized eggs; 1 tablespoon minced garlic; 1 tablespoon Worcestershire sauce; 2 ounces anchovy fillets (chopped); 3 heads romaine lettuce (washed and dried); ¾ cup vegetable oil; 2 tablespoons lemon juice; 1 cup Parmesan cheese (grated); Kosher salt and freshly ground black pepper (to taste); Croutons (optional)

There used to be a restaurant in Cincinnati that prepared Caesar salad tableside. The restaurant closed many years ago, and although I can’t remember its name, I certainly remember how much I loved that salad.

This Classic Caesar Salad is my recreation of that memorable dish, and it comes remarkably close to the original. With crisp romaine lettuce, savory anchovies, fresh Parmesan cheese, and a rich homemade dressing, it’s a simple salad that’s full of flavor.

The original version used raw eggs, which I don’t mind, but my family isn’t quite as enthusiastic. My solution has always been to use an extremely lightly cooked egg. It gives the dressing that familiar richness and texture. Because the egg remains largely uncooked, I recommend using pasteurized eggs.

And then there are the anchovies!

My sister-in-law once told me she doesn’t eat anchovies. My response was, “Yes, you do, and you like them!” I know because she loves this Classic Caesar Salad, and I’ve made it with anchovies every time.

Anchovies add a wonderful savory depth that’s essential to the flavor of a good Caesar salad. If someone at the table is particularly skeptical, I’ll use anchovy paste instead of chopped fillets. No one is the wiser, and everyone enjoys their salad. So, before you dismiss anchovies, give them a chance. You might be pleasantly surprised.

Enjoy!

Why You’ll LOVE This Classic Caesar Salad

Rich, classic flavor: Anchovies, Worcestershire sauce, lemon juice, and Parmesan create a deliciously savory dressing.
Quick and easy: With just 10 minutes of preparation, this salad comes together with minimal effort.
Simple ingredients: Everything you need is easy to find at your local grocery store.
Versatile: Serve it as a side dish or add grilled chicken, shrimp, steak, or salmon for a satisfying meal.
Easy to customize: Adjust the anchovies, cheese, and dressing ingredients to suit your tastes.

What You’ll Need

Romaine lettuce – Crisp, sturdy leaves hold the dressing beautifully without becoming soggy.
Eggs – Give the dressing its traditional rich, creamy texture. Pasteurized eggs are recommended for this lightly cooked preparation.
Anchovy fillets – Add the distinctive savory flavor that makes the dressing in this Classic Caesar Salad so delicious. Anchovy paste works, too.
Garlic – Fresh minced garlic adds a bold, aromatic flavor.
Worcestershire sauce – Adds depth and a savory richness that complements the anchovies.
Vegetable oil – Helps coat the lettuce and bring the dressing ingredients together. Avocado oil is another excellent choice.
Lemon juice – Brightens the dressing and balances its richness.
Parmesan cheese – Adds a nutty, salty flavor. Freshly grated Parmesan is ideal.
Kosher salt and black pepper – Enhance the overall flavor.

Recipe Tips

Use a large mixing bowl. One of my most useful tips is to choose a bowl that’s much larger than you think you’ll need. I use an 8-quart stainless steel mixing bowl because it provides plenty of room to toss the lettuce without making a mess.

Skip the salad tongs. I’m not a fan of using tongs to toss salads. All that squeezing and pinching can bruise the lettuce. Instead, I prefer a traditional salad spoon and fork set. They’re gentler on the leaves and can go straight from preparation to the table for serving.

Dry the lettuce thoroughly. After washing the romaine, remove as much moisture as possible. Excess water dilutes the dressing and prevents it from coating the leaves evenly.

Use freshly grated Parmesan. While packaged grated Parmesan works, freshly grated cheese gives the salad a wonderful flavor and texture. I also like to finish with a few Parmesan shavings.

Adjust the anchovies to your liking. I prefer anchovy fillets packed in oil because of their texture and flavor. Anchovy paste is an easy substitute, though it can be concentrated. If using paste, start with ½ tablespoon and add more as needed.

Try a few substitutions. Avocado oil or extra-virgin olive oil can replace vegetable oil. You can also use iceberg, butter lettuce, or spinach instead of romaine, although I prefer romaine for its crisp texture.

Make homemade croutons. Cut leftover French bread into ½-inch cubes and toss with olive oil, minced garlic, and Parmesan cheese. Spread evenly on a baking sheet and bake at 350°F for about 10 minutes, or until golden and crisp.

How to Serve Classic Caesar Salad

This salad pairs beautifully with just about any meal. I particularly enjoy it with Italian dishes and seafood.
The bright, savory dressing complements rich pasta sauces, grilled fish, and roasted meats.
For a light lunch, serve it with warm French bread. If you’re looking for something more substantial, top the salad with grilled chicken, shrimp, steak, or salmon.
It’s also an excellent choice for entertaining. You can wash and prepare the lettuce, grate the Parmesan, and measure the dressing ingredients ahead of time. When you’re ready to eat, simply toss everything together and serve.
For an interesting variation, replace the Parmesan garnish with crumbled feta cheese. A few extra anchovy fillets on top are another flavorful addition for those of us who enjoy them.

“Definitely one of the best Caesar salads I have ever had and trusted Annette completely on the raw egg yolk!” -MJ

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Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

The rich, savory dressing and bright lemon flavor makes this Classic Caesar Salad especially enjoyable with refreshing drinks that balance its richness. If you’re serving Caesar salad with grilled steak or chicken, you can also choose a wine or beer that complements the main course.

Here are some of my favorites:

Stags' Leap Chardonnay — Stags’ Leap Chardonnay

King Estate Pinot Gris — Stags’ Leap Chardonnay

FAQs

Yes, but anchovies contribute much of the savory flavor that makes Caesar dressing distinctive. If you prefer a milder flavor or don’t like the texture of fillets, try anchovy paste instead. You can also omit them and offer anchovy fillets separately for guests who enjoy them.

Yes. You can substitute ⅓ cup of mayonnaise for the eggs to create a creamy dressing, although regular mayonnaise still contains eggs. For an egg-free alternative, use an egg-free mayonnaise or try 2 tablespoons of sour cream. The flavor and consistency will be somewhat different.

I prefer using raw eggs. Traditional Caesar-style dressings often use raw or lightly cooked eggs for their rich texture. If you choose this method, use pasteurized eggs to reduce the risk of foodborne illness. My quick heating method does not cook the eggs sufficiently to make unpasteurized eggs safe.

Romaine is always my first choice because its sturdy leaves maintain their crispness and hold the dressing beautifully. Iceberg and butter lettuce are alternatives, although they’ll produce a different texture. I generally avoid more bitter greens, such as arugula and kale, for this particular recipe.

You can wash and dry the lettuce, grate the Parmesan, and prepare the other ingredients in advance. Store them separately in the refrigerator and toss everything together just before serving. This keeps the lettuce crisp and prevents the salad from becoming soggy.

Caesar salad is best enjoyed immediately after preparation. If you have leftovers, refrigerate them promptly in an airtight container and consume within 24 hours. The lettuce will soften once dressed, so I recommend preparing only what you expect to serve. Discard salad left at room temperature for more than two hours.

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Classic Caesar Salad

Recipe byAnnette (•‿•)

This homemade Classic Caesar Salad combines crisp romaine lettuce with a rich, savory dressing made from anchovies, garlic, Worcestershire sauce, lemon juice, and Parmesan cheese. It's an easy, flavorful salad that pairs beautifully with Italian dishes, grilled meats, and seafood.

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Prep Time:10

Course: Lunch, Salads, Sides

Cuisine: American, Latin American

Servings:

Calories: 283cal

Ingredients

2 pasteurized eggs
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 ounces anchovy fillets chopped
3 heads romaine lettuce washed and dried
¾ cup vegetable oil
2 tablespoons lemon juice
1 cup Parmesan cheese grated
Kosher salt and freshly ground black pepper to taste
Croutons optional

Instructions

If not using raw eggs, bring water to boil in a small saucepan. Using a spoon, place eggs in the boiling water for 1-2 minutes. Immediately remove from the heat, and rinse under cold water. Set aside. The eggs will remain largely uncooked.
Add the Worcestershire sauce, minced garlic, and chopped anchovies to a large mixing bowl.
Gently tear the romaine lettuce into bite-sized pieces and add it to the bowl.
Drizzle half the vegetable oil over the lettuce, season lightly with salt and pepper, and gently toss. Add the remaining oil and toss again until the lettuce is evenly coated.
Crack the eggs over the lettuce, using a spoon to scoop out any soft egg remaining in the shells. Gently toss to incorporate.
Add the lemon juice and grated Parmesan cheese. Toss gently until all the lettuce is evenly coated.
Garnish with croutons and additional freshly grated Parmesan cheese, if desired.
Serve immediately and enjoy!