Recipe at a glance
- Estimated yield: 4 side servings, plus extra dressing
- Prep: about 15 minutes
- Cooking: about 0 minutes
- Additional time: about 30 minutes (resting, rising, chilling or freezing, where required)
- Total: about 45 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here is a classic recipe for Caesar dressing:
Ingredients
- 1 garlic clove, minced
- 2 anchovy fillets, minced
- 1 pasteurized egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 4 packed cups washed, dried and chopped romaine
- 1 cup croutons
- 2 tablespoons shaved Parmesan, for serving
Instructions
- In a medium bowl, whisk together the garlic, anchovy fillets, egg yolk, lemon juice, and Dijon mustard.
- Gradually add the mayonnaise while whisking continuously, until the mixture is smooth and creamy.
- Stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- Refrigerate the dressing for at least 30 minutes before using, to allow the flavors to develop.
- For four side servings, toss the romaine with 1/3 cup of the chilled dressing, adding more only as needed. Fold in the croutons and shaved Parmesan and serve immediately. Refrigerate the extra dressing.
To make this salad in an elegant way, try serving the dressing in a glass cruet. Simply pour the dressing into the cruet and place it on a platter with a bowl of freshly-made Caesar salad, cherry tomatoes, and croutons. You can also serve it on the side, allowing your guests to drizzle the dressing over their salads as desired. This presentation not only adds a touch of elegance to your meal, but it also makes it easier for your guests to serve themselves without making a mess.
Enjoy your homemade Caesar dressing! Whether you’re serving it as a classic salad or using it as a dip, this dressing is sure to impress.
Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.
Make the salad
For four side servings, wash and dry one large romaine heart (about 4 packed cups chopped), and toss with 1/3 cup of the dressing. Add more dressing a spoonful at a time if needed; this recipe makes extra. Fold in 1 cup croutons and finish with 2 tablespoons shaved Parmesan and black pepper. Serve immediately. Use commercially prepared croutons or toast bread cubes with a little oil until crisp.
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
