Classic Caesar Salad — Restaurant Quality, Genuinely Easy
Caesar salad feels like something you'd only get right at a restaurant, but the dressing that makes it — genuinely creamy, not oily or separated — comes down to one simple technique anyone can do with a whisk and a bowl.
Why This Recipe Works
Emulsification sounds technical, but it just means adding the oil slowly while whisking constantly, so it blends into the other ingredients instead of pooling on top. Pour it in too fast and the dressing breaks into something greasy and separated. A slow, steady drizzle while whisking is the entire trick.
What Goes Into It
Garlic, anchovy paste, Dijon mustard, lemon juice and olive oil for the dressing, tossed with crisp romaine, homemade croutons and shaved parmesan. Interestingly, the original 1924 version didn't even include anchovies — the umami came from Worcestershire sauce instead.
A Card Worth Keeping
Our printable recipe card now includes a full step-by-step photo guide alongside the written instructions — six numbered steps, each with a real photo showing exactly what it should look like. Plus chef's notes for a creamy never-oily dressing, substitution ideas and storage advice, all on a beautifully designed US Letter card you can print at home. Available in English, Spanish and French.
Get the Recipe Card
One instant download, three languages, a full photo guide, unlimited prints — for your fridge, your recipe binder or your kitchen wall.
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