Caesar Salad Recipe

Ingredients

• 1 headromaine lettuce, chopped
• 60 g (½ cup)croutons
• 25 g (¼ cup)Parmesan cheese, grated
• 1 clovegarlic, minced
• 30 ml (2 tbsp)freshly squeezed lemon juice
• 5 ml (1 tsp)Dijon mustard
• 5 ml (1 tsp)Worcestershire sauce
• 120 ml (½ cup)olive oil
• 25 g (¼ cup)grated Parmesan cheese
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Whisk the base

   In a mixing bowl, whisk together the minced garlic, lemon juice, Dijon mustard and Worcestershire sauce.

2. 2

   Emulsify the dressing

   Whisk continuously as you slowly drizzle in the olive oil, until the dressing emulsifies.

3. 3

   Season the dressing

   Stir in the grated Parmesan. Season to taste with salt and freshly ground black pepper.

4. 4

   Combine the salad

   In a large salad bowl, combine the chopped romaine, croutons and Parmesan cheese.

5. 5

   Dress and toss

   Pour the dressing over the salad and toss until everything is evenly coated.

6. 6

   Serve immediately

   Serve the salad straight away.

What is a Caesar salad?

Caesar salad pairs crisp romaine with croutons, Parmesan and a savoury, tangy dressing. Despite its place on many Italian-inspired menus, it is commonly associated with restaurateur Caesar Cardini and Tijuana, Mexico.

This version keeps the method simple: whisk a fresh dressing, then toss it with the salad just before serving. That helps the leaves stay crisp while the cheese and croutons add savoury depth and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 10g carbs, 20g fat.

The olive oil supplies most of the fat, while the croutons provide much of the carbohydrate and the Parmesan contributes some protein. For a more filling plate, serve it with a protein-rich side such as grilled chicken or beans.

Build a balanced dressing

Acid and savoury notes: lemon juice brings brightness, while Dijon mustard and Worcestershire sauce add tang and depth. Minced garlic gives the dressing a punchy base.

Oil and cheese: stream the olive oil in gradually while whisking, then stir in the Parmesan. The result should coat the back of a spoon rather than separate into an oily layer.

Keep the leaves crisp

Romaine: chop the lettuce into manageable pieces and make sure it is dry before dressing. Excess water can thin the dressing and make the leaves less appealing.

Croutons: add them with the lettuce and cheese, then toss just before serving. This preserves their crunch for as long as possible.

Get the seasoning right

Taste the dressing before adding it to the bowl. Parmesan and Worcestershire sauce are already savoury, so add salt gradually and adjust the pepper to suit.

After tossing, taste a leaf with a little cheese and crouton. This gives a better sense of the finished balance than tasting the dressing alone.

Toss just before serving

The dressing can be prepared first, but combine it with the romaine only when you are ready to eat. Toss gently so the leaves are coated without being crushed.

Serve promptly after dressing: as the salad sits, the leaves soften and the croutons lose their crisp texture.

What to serve alongside

For a fuller meal, serve the salad with grilled chicken, prawns or a portion of beans. Keep those additions separate until serving so the salad itself stays crisp.

It also works as a starter alongside soup or a simple pasta dish. The lemony dressing helps cut through richer main courses.

Recipe notes & tips

• Dry the romaine thoroughly after washing so the dressing clings to the leaves.
• Use freshly squeezed lemon juice for a brighter dressing.
• Pour the olive oil in slowly while whisking to help the dressing emulsify.
• Grate the Parmesan finely so it blends into the dressing more easily.
• Toss the salad shortly before serving to preserve the croutons' crunch.

Variations

• Add anchovies: mash a small amount into the dressing for a saltier, savoury note.
• Include chicken: top each serving with sliced grilled chicken for a more substantial salad.
• Try prawns: add cooked prawns just before serving.
• Use a different lettuce: combine romaine with another crisp lettuce if needed.
• Make extra-crispy croutons: toast the croutons briefly in a dry pan before adding them.

Common mistakes to avoid

• Adding oil too quickly: the dressing may separate; drizzle it in gradually while whisking.
• Using wet lettuce: water can dilute the dressing; dry the leaves thoroughly first.
• Over-salting: Parmesan and Worcestershire sauce are already savoury; season a little at a time.
• Dressing too early: the romaine wilts and croutons soften; toss immediately before serving.
• Tossing too roughly: crushed leaves lose their texture; turn the salad gently until coated.

How to store

Store undressed romaine, croutons and dressing separately in airtight containers in the fridge for up to 2 days. Once dressed, the salad is best eaten immediately; do not reheat it.

Frequently asked questions