Homemade Caesar Salad

Caesar salad is one of those recipes that looks simple but earns its reputation through technique — crisp cold romaine, crunchy garlic-parmesan croutons, and a tangy, savory dressing that coats every leaf in a thin, glossy layer instead of drowning it. This version skips raw eggs and anchovies, so the depth of flavor comes instead from Dijon mustard, Worcestershire sauce, and plenty of garlic, balanced by fresh lemon juice and a splash of red wine vinegar.

Why This Recipe Works

• Slow-whisked oil turns the dressing into a smooth, lightly thickened emulsion instead of a thin, separated liquid — this is the difference between dressing that clings to the lettuce and dressing that pools at the bottom of the bowl.
• Parmesan baked right onto the bread gives the croutons a savory, slightly crisp shell, rather than just plain toasted bread.
• Cold, well-dried romaine stays crunchy under the dressing; wet lettuce dilutes the dressing and turns limp much faster.

What It Tastes and Feels Like

Expect a salad that's crunchy from the lettuce and croutons, salty and nutty from the parmesan, and tangy-savory from the dressing with a noticeable but not overpowering garlic kick. It's light enough to serve as a starter, but hearty enough with add-ins (below) to become a full meal.

Ingredient Notes Worth Knowing

Freshly grated parmesan melts into the dressing and croutons far better than pre-shredded parmesan, which is coated in anti-caking starch and doesn't cling as well. A day-old baguette also crisps up better than fresh bread, since it has less moisture to bake out. Two ingredients affect whether this salad is truly vegetarian: standard Worcestershire sauce is made with anchovies, and authentic Parmesan is traditionally made with animal rennet, so this recipe is only vegetarian if you use a vegetarian-labeled Worcestershire sauce and a vegetarian-rennet Parmesan-style cheese (both are available from several common brands) — check the labels if that matters to you or your guests.

Make It a Main Course

Top with grilled chicken, shrimp, or pan-seared salmon to turn this from a side salad into a full lunch or dinner.

Before You Start

The croutons can be made several days ahead (see Notes). For the dressing, the best practice is to make it fresh, ideally the same day you're serving the salad — it contains raw garlic in an oil base, and there isn't a validated, tested storage period to safely give as a general recommendation. Because dressed romaine also softens within an hour or two, wait to add the dressing until just before serving.