There are a few recipes that I truly believe deserve a place in every recipe box, and a homemade Caesar salad recipe is one of them. In my opinion, you can rarely, if ever, go wrong with a Caesar salad. Whether you’re hosting a group or simply craving a light and refreshing dinner, it’s always a certified crowd-pleaser. This homemade Caesar salad recipe is one of those restaurant-quality dishes that looks and tastes impressive, yet couldn’t be easier to make at home. Like many things in life, the secret to the perfect Caesar salad is all about balance, especially when it comes to the dressing. With a creamy homemade dressing, crisp romaine lettuce, crunchy croutons, and shaved Parmesan cheese, this is a crave-worthy salad you’ll want to make again and again. Whether you top it with protein for a satisfying main course or serve it as a classic side dish, you truly cannot go wrong with this simple and timeless Caesar salad recipe.

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Coddled Eggs

Coddled Eggs

This recipe calls for one coddled egg yolk. A coddled egg is briefly cooked in its shell to help eliminate bacteria before using it in a recipe. You can use an egg coddler or follow the simple method below.

1. Remove the egg from the ice bath, crack it open, and proceed with the recipe.
2. Bring a small pot of water to a boil.
3. Prepare an ice bath using a small bowl filled with ice and cold water.
4. Once the water reaches a boil, carefully lower the whole egg into the pot and cook for 1 minute.
5. Remove the egg from the water and immediately place it in the ice bath for 1 to 2 minutes.

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A Delicious Homemade Caesar Salad Recipe

A simple, satisfying, and perfectly balanced take on the classic Caesar salad.

Servings 6 people

Author Chef Tiffany Blackmon

Ingredients

• 2 cloves garlic
• 1-2 anchovy fillets packed in oil, drained
• 1 coddled egg, yolk only
• 2 Tbsp fresh lemon juice
• ½ tsp Dijon mustard
• ¼ tsp Worcestershire sauce
• ⅛ tsp Maggi seasoning sauce
• ⅛ tsp white vinegar
• ½ cup extra virgin olive oil
• 1 head romaine lettuce, washed and seperated into whole leaves
• croutons (recipe below)
• freshly grated parmesan cheese, to taste
• freshly ground black pepper to taste

Croutons

• 3 cups torn 1-inch (bite-sized) pieces French bread crust
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions

Caesar Salad

• Place garlic and anchovy filets in the bowl of a food processor; pulse to form a paste. Add egg, lemon juice, mustard, Worcestershire sauce, Maggi seasoning, and vinegar; pulse until combined.
• With the food processor on low, pour olive oil in a slow and steady stream until mixture is a smooth and glossy consistency.
• Place lettuce leaves in a large bowl. Add desired amount of dressing and croutons; toss to coat. Top with Parmesan cheese and black pepper. Serve immediately.

Croutons

• Preheat the oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper.
• Bake, stirring occasionally, until golden brown, 10–15 minutes. Cool completely.

Notes

TIFFY’S TIPS

• I prepare this salad dressing in my food processor or Vitamix. The traditional way of preparation is manually in a wooden bowl using a flat wooden spoon and whisk.
• Maggi sauce can typically be found in grocery stores. This seasoning sauce is made from fermented wheat protein and loaded with glutamic acids (not gluten-free), which accounts for the rich, meaty, savory, umami taste the sauce provides. Substitute soy sauce or for a gluten-free option, use tamari.
• Ingredients can be adjusted to taste and preference.
• A whole coddled egg is an uncracked egg, gently cooked in boiling water for a very brief amount of time to reduce or eliminate bacteria. A coddled egg is commonly used for homemade mayo, dressings, and sauce when a raw egg is suggested in the ingredients.