This Caesar salad has everything a classic Caesar should: crisp romaine lettuce, creamy homemade Caesar dressing, plenty of Parmesan cheese, and crunchy homemade croutons. Made with anchovies and raw egg yolks, the rich, savory dressing coats every leaf without weighing it down. While there are plenty of shortcuts, this version sticks to the essentials that make Caesar salad an enduring restaurant favorite: bold flavor, contrasting textures, and just the right amount of swagger.
Can I make Caesar dressing without raw egg yolks?
Do I have to use anchovies in Caesar dressing?
Anchovies are a classic Caesar ingredient and the primary reason this dressing tastes so good—along with its bold garlicky kick. If you prefer not to use them, Worcestershire sauce can provide a similar savory, umami-rich flavor. (See below for guidance.)
What’s the best bread for homemade croutons?
Making fresh croutons is a must—but it pays to be persnickety about the bread. Look for a rustic country sourdough or other sturdy loaf. Instead of cutting it into neat little cubes, tear the bread into bite-size pieces. The shaggy edges will hold onto the creamy dressing and make the salad more dynamic to eat.
Why are whole romaine leaves used instead of chopped lettuce?
A whole-leaf Caesar salad makes for a fun, dramatic presentation and lets diners pick up each leaf and eat it by hand. Plus the large leaves give the ideal mix of crispness, surface area, and structure. Chopped or torn lettuce works too, just make sure you stick to romaine or Little Gem (a.ka. baby romaine) for its signature crisp, juicy texture.
Watch Molly make Caesar salad here →
