Classic Caesar Salad

You should make our classic Caesar salad recipe. It produces a crisp, creamy, and garlicky dish that's hard to resist. Anchovies, garlic, and egg yolk are whisked together directly in the salad bowl to form the base of the dressing, just how the original version was first prepared in 1924. Worcestershire sauce, Dijon mustard, and lemon juice bring savory, tangy, and bright notes, making for a punchy yet balanced coating for ultra-refreshing romaine lettuce. Buttery, peppery croutons finish the dish off, adding yet another touch that sets this Caesar apart from all others. Serve it as a starter or top it with poached chicken or seared shrimp for a meal on its own.

The 4 Components of a Perfect Caesar Salad

Lettuce: Crisp and sturdy, romaine lettuce leaves remain the go-to greens for a Caesar. When prepping them, trim off any limp or wilted parts, along with the very bottom of each head. Rinse well, then dry completely—excess moisture on the leaves will cause the dressing to slip right off and make a soggy salad.

Dressing: For our classic Caesar dressing, you'll begin by mashing anchovies and garlic into a paste, then add the Worcestershire, lemon juice, mustard, pepper, and egg yolk, whisking with a fork until well blended. Stream in the oil while whisking until the dressing is creamy and emulsified. There's no cheese in the dressing itself—it's tossed with the greens and croutons before serving.

Croutons: Buttery and piquant, our croutons feature two sources of heat: cayenne and black pepper (freshly ground, of course). Start them before prepping your greens and making the dressing to ensure they have time to cool before they are added to the salad.

Cheese: You'll need a full cup of grated or shaved cheese for this recipe. Using Parmesan will make for a nuttier, more mild flavor while pecorino Romano will lend a sharper, saltier finish.

Why You Need to Use a Wooden Salad Bowl

Like some other classic Caesar salad recipes, ours calls for preparing the dish directly in a large wooden bowl. There are a few reasons for this:

• The finish of the bowl makes mashing the anchovies and garlic easier than it would be in a glass or stainless-steel bowl.
• Wood is also non-reactive, so there's no concern about it interacting with the acidic lemon juice.
• As an added bonus, building the salad in the serving bowl cuts down on dirty dishes.

If you don't have a wooden bowl, simply make the Caesar in your go-to salad bowl. It will taste just as good.