Tangy Homemade Caesar Salad: Fresh & Creamy Recipe (Print Version)

Homemade Caesar Salad gets a fresh, tangy twist! Learn my secret for creamy dressing, crunchy croutons, and real kitchen stories. Easy steps for a classic.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, eggs, fish

# Ingredients:

→ For the Creamy Caesar Dressing

01 - 1 large egg yolk
02 - 2-3 cloves garlic, minced
03 - 1 tbsp Dijon mustard
04 - 2 tbsp fresh lemon juice
05 - 1 tbsp red wine vinegar
06 - 1 tsp Worcestershire sauce
07 - 2 anchovy fillets, minced
08 - 2 tbsp mayonnaise
09 - 1/2 cup extra virgin olive oil
10 - 1/4 cup freshly grated Parmesan cheese
11 - Salt and freshly ground black pepper to taste

→ For the Crunchy Croutons

12 - 3 cups day-old bread, torn or cubed
13 - 2 tbsp olive oil
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste

→ For the Fresh Salad Base

16 - 2 heads romaine lettuce, washed and thoroughly dried

→ Finishing Touches

17 - Extra freshly grated or shaved Parmesan cheese

# Instructions:

01 - First things first, let's get that dressing ready. In a small bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, and anchovy fillets. I usually mash the anchovies with the back of a fork until they're practically a paste before adding the other liquids. This is where all those incredible flavors start to meld, and honestly, it smells so good already. Make sure it's all well combined before moving on, no chunky bits!
02 - Now for the slightly tricky part, but don't fret! Slowly, and I mean *slowly*, drizzle in the olive oil while continuously whisking. This is crucial for achieving that creamy, emulsified texture. If you pour it too fast, it'll break, and you'll end up with an oily mess, like I did that one time. Keep whisking until the dressing is thick and pale yellow. This step takes a bit of patience, but it's so worth it for that velvety smooth finish. You'll see it transform before your eyes!
03 - Once your dressing is beautifully emulsified, whisk in the mayonnaise. This just adds an extra layer of creaminess and stability, I think it's a game-changer. Then, fold in the freshly grated Parmesan cheese. Taste it! This is your moment to adjust the salt and pepper. I usually add a generous crack of black pepper here. You want it to be bright, tangy, and savory, a real flavor explosion. Set it aside while we tackle the croutons.
04 - Preheat your oven to 375°F (190°C). Tear or cut your day-old bread into bite-sized cubes. In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper until they’re evenly coated. Spread them out in a single layer on a baking sheet. I once crowded the pan, and they steamed instead of getting crispy, a total bummer. Give them space, trust me!
05 - Bake for 10-15 minutes, tossing halfway through, until they're golden brown and wonderfully crispy. Keep an eye on them, because they can go from perfectly toasted to burnt in a flash—I speak from experience! You want them to have that satisfying crunch, not be rock hard. Once they're done, let them cool a bit. The smell of toasting garlic bread fills the kitchen, it's just the best!
06 - In a large bowl, combine the thoroughly washed and dried romaine lettuce with a generous amount of your homemade Caesar dressing. Toss gently until every leaf is coated. I like to use my hands for this; it feels more intuitive and ensures even distribution. Add your crispy, cooled croutons and a good sprinkle of extra Parmesan cheese. Give it one last gentle toss and serve immediately. The crunch, the creaminess, the tang—it’s all there, waiting for you!

# Notes:

01 - Don't rush the emulsification for the dressing; a slow drizzle is the secret to creamy perfection, I learned that the hard way with a separated mess!
02 - You can make the dressing a day ahead and store it in the fridge; it actually tastes better after the flavors meld a bit, just give it a good whisk before serving.
03 - Tried using Greek yogurt instead of mayo once for the dressing; it was lighter but lost some of that classic richness, so I usually stick to mayo now.
04 - Serving this right after tossing is key; those croutons get soggy fast, and nobody wants that!

# Equipment Needed:

01 - Whisk
02 - small and large mixing bowls
03 - baking sheet
04 - chef's knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 8-12g

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