Caesar Salad, the American Steakhouse Way
A bold, creamy Caesar salad with crunchy garlic croutons, plenty of Parmesan, and a classic steakhouse-style dressing built on egg yolk, anchovy, and lemon. Served ice-cold with crisp romaine and optional grilled lemon for extra punch.
Steakhouse Caesar is less about subtlety and more about confidence: cold, crunchy romaine, assertive garlic, and a dressing that clings to every leaf. The traditional emulsion (egg yolk + oil) is what gives that unmistakable rich mouthfeel. Once you master the balance of lemon, anchovy, and Parmesan, you can dial the intensity exactly the way your favorite American steakhouse does.
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Servings
4
Ingredients
For the garlic croutons
- •3 cups (about 120 g) day-old bread, cut into 3/4-inch cubes (rustic white or sourdough)
- •3 tbsp olive oil
- •2 tbsp unsalted butter, melted
- •2 cloves garlic, finely grated or pressed
- •1/4 tsp kosher salt
- •2 tbsp finely grated Parmesan (optional, for extra steakhouse flavor)
For the steakhouse Caesar dressing
- •1 large egg yolk (see note in instructions for safe options)
- •2 tsp Dijon mustard
- •4 anchovy fillets, minced (or 2 tsp anchovy paste)
- •1 medium clove garlic, finely grated
- •2 tbsp fresh lemon juice, plus more to taste
- •1 tsp Worcestershire sauce
- •1/2 cup neutral oil (canola or grapeseed)
- •1/4 cup extra-virgin olive oil
- •1/2 cup finely grated Parmesan, plus more for serving
- •1/4 tsp freshly ground black pepper, plus more to taste
- •Kosher salt, to taste (often minimal because anchovy and Parmesan are salty)
For the salad
- •2 large hearts of romaine (about 10–12 oz / 280–340 g), washed, thoroughly dried, and torn into bite-size pieces
- •Shaved Parmesan, for serving
- •Freshly cracked black pepper, for serving
- •1 lemon, cut into wedges (optional; grill or char for steakhouse flair)
Instructions
- 1
Make the croutons: Heat oven to 375°F (190°C). In a large bowl, toss bread cubes with olive oil, melted butter, garlic, salt, and (if using) grated Parmesan until evenly coated.
- 2
Spread bread in a single layer on a rimmed baking sheet. Bake 12–16 minutes, tossing once halfway, until deep golden and crisp. Cool completely (they crisp more as they cool).
- 3
Make the dressing base: In a medium bowl, whisk egg yolk, Dijon, anchovy, garlic, lemon juice, and Worcestershire until smooth.
- 4
Emulsify: While whisking constantly, slowly drizzle in the neutral oil until thick and glossy. Whisk in the olive oil. Stir in the grated Parmesan and black pepper. Taste and adjust with more lemon, pepper, or a small pinch of salt if needed.
- 5
Optional steakhouse touch: Char lemon wedges cut-side down in a hot skillet or on a grill for 1–2 minutes, just until browned.
- 6
Dress the romaine: Place romaine in a large chilled bowl. Add about 2/3 of the dressing and toss thoroughly so every leaf is lightly coated. Add more dressing as needed—steakhouse Caesar is generous, but the leaves shouldn’t pool.
- 7
Finish and serve: Add croutons and toss once more. Top with shaved Parmesan and lots of freshly cracked black pepper. Serve immediately with lemon wedges (charred if you like).
- 8
Egg note (food safety): For the most classic texture, use a very fresh egg or pasteurized egg yolk. If you prefer no raw egg, substitute 2 tbsp mayonnaise for the yolk and begin emulsifying by whisking in the oils as directed.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.