My Favorite Caesar Salad
This Caesar salad is everything you want in a classic—crisp romaine, crunchy croutons and a creamy, bold dressing that hits all the right notes. It’s fresh, satisfying and downright irresistible! You’ll never go back to store-bought again!
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Caesar salad is one of those back-pocket recipes every home cook should have on hand. It’s simple, classic and always a hit. The crisp romaine lettuce, bold dressing and savory crunch of croutons make it the perfect sidekick to everything from pasta and grilled meats to soups and crab cakes. Whether you’re hosting a dinner party or just need a quick, reliable side dish to round out your meal, this is one of those recipes that always delivers.
This is absolutely delicious! I’ll never buy caesar dressing or prepackaged Caesar salad again!
— Olivia
Why you’ll love this recipe
- So incredibly delicious: Creamy, tangy and rich just like the restaurant versions you love.
- Pairs with everything: From pasta to steak, it’s the ultimate versatile side.
- Quick and easy: Comes together in minutes with simple ingredients.
- Perfect crunch: Crisp romaine and crunchy croutons in every bite.
- Homemade dressing wins: Skip the bottle—this fresh, from-scratch dressing is a game-changer!
Ingredients needed
This Caesar salad recipe comes together with just a handful of basic ingredients—most of which you probably already have in your pantry or fridge. It’s proof that simple staples can create something truly delicious!
For the dressing
- Garlic cloves: Minced garlic adds that bold, classic Caesar flavor we all know and love.
- Anchovy paste: Just a touch gives the dressing its signature umami depth (don’t worry, it won’t taste fishy!).
- Fresh lemon juice: Brightens everything up with a zingy freshness.
- Dijon mustard: Adds a little tang and helps emulsify the dressing.
- Worcestershire sauce: Brings in savory complexity and richness.
- Mayonnaise: The creamy base that makes this dressing luxuriously smooth.
- Parmigiano-Reggiano: For salty, nutty richness—don’t skimp on this!
- Salt & black pepper: Just enough to round out the flavor and add a little kick.
For the salad
- Croutons: Crunchy, golden bites that bring texture and a hint of buttery goodness.
- Romaine lettuce: Crisp, refreshing and sturdy enough to hold up to that rich dressing.
- More Parmigiano-Reggiano: Because there’s no such thing as too much parmesan cheese in Caesar salad!
Variations and substitutions
- No anchovy paste? I highly recommend the anchovy paste to get that traditional Caesar salad taste. However, if preferred just omit it or replace it with about 2 teaspoons capers (add more as desired) and some brine. If you use capers, you’ll want to blend the dressing using a food processor or blender.
- Want it lighter? Swap part (or all) of the mayo for plain Greek yogurt.
- No Parmigiano-Reggiano? Grana Padano or Pecorino Romano make great substitutes with a similar salty bite. And in a pinch regular parmesan cheese will work.
- Lettuce alternatives: Mix in kale, arugula or baby spinach for a different flavor and texture twist.
- Protein add-ins: Top with baked chicken breast, shrimp, or even salmon to turn it into a satisfying main dish.
- Other fun mix-ins: Try adding cooked and crumbled bacon, avocado and/or crispy chickpeas.
Step-by-step instructions
Making a classic Caesar salad at home is surprisingly easy and totally worth it! With just a few simple steps and fresh ingredients, you’ll have a restaurant-quality salad on the table in no time.
Step #1. Start the dressing: In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
Step #2. Finish the dressing: Stir in the mayonnaise, Parmigiano-Reggiano, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning as needed.
Step #3. Prep the lettuce: Pull off any outer leaves of lettuce that look brown, pink, or soggy. Slice in half lengthwise, then cut off the white end part. Chop into bite-size pieces. Rinse with cold water and dry completely. Here is a helpful video guide for cutting romaine.
Step #4. Assemble the salad: Place the lettuce in a large bowl or individual salad bowls and sprinkle generously with shredded Parmigiano-Reggiano cheese and croutons.
Step #5. Add the creamy dressing: Drizzle or spoon the caesar dressing over the salad greens. You may not want to use all of the dressing. This will be a matter of personal preference.
Step #6. Toss and serve: Toss gently until lettuce is evenly coated in the dressing. Before serving, I like to taste and adjust any seasonings as needed and add extra freshly grated Parmigiano-Reggiano cheese.
Helpful tips
- Dry your lettuce well: Use a salad spinner or pat with towels—excess water can water down the dressing and make the salad soggy.
- Use fresh Parm: Freshly grated Parmigiano-Reggiano melts beautifully into the dressing and adds that signature nutty flavor.
- Toss just before serving: For the crispest texture, combine the dressing and salad right before serving.
- Homemade croutons: Toss cubed bread with olive oil, garlic powder, and a pinch of salt, then bake at 375ºF for about 15 minutes and until golden-brown. This is my favorite recipe for homemade croutons!
Frequently asked questions
Yes, in fact, the flavors will deepen over time. Store it tightly sealed in the fridge for up to 4–5 days. Quickly re-whisk to make sure it’s smooth before using.
I highly recommend the anchovy paste for the best and most traditional taste. Anchovy paste can be found near the canned tuna at the grocery store. If you prefer to use whole anchovies, I would recommend anchovies in oil that come in glass jars or flat tins. These can also be found in the canned fish aisle of your store. If using whole anchovies, you will need to blend the dressing in a food processor or blender.
Yes, the original Caesar dressing recipe was made by blending anchovies, egg yolks, garlic, lemon juice, Dijon mustard, extra-virgin olive oil and parmesan cheese. My recipe uses mayonnaise instead, so there is no need to worry about making sure to have pasteurized eggs.
Serving suggestions
- As a side dish: Pairs perfectly with creamy chicken pasta, chicken marsala, pizza, casseroles or pan-seared salmon. I also love it alongside sweet potato fries!
- Topped with protein: Add grilled chicken, shrimp, crispy tofu or hard-boiled eggs to make it a full meal.
- In a wrap or sandwich: Spoon into a tortilla or pita for a quick, satisfying Caesar wrap. You can even add in some rotisserie chicken to make it extra satisfying.
- With soup: Serve alongside a warm bowl of tomato soup, creamy cheeseburger soup or chicken noodle for a cozy combo.
- Family-style: Plate it in a big bowl, sprinkle with extra Parmesan and croutons, and let everyone dig in at brunch, lunch or dinner. Enjoy with a loaf of crusty bread!
Storage recommendations
Here’s how to store Caesar salad so it stays fresh and tasty:
- Dressed salad: Best enjoyed right away! Once tossed with dressing, the lettuce and croutons can get soggy. If you have leftovers, store in an airtight container and eat within 1 day.
- Undressed salad: If keeping components separate, store chopped romaine in a zip-top bag or airtight container lined with a paper towel to absorb moisture—lasts 3 to 5 days in the fridge.
- Dressing: Homemade Caesar dressing can be stored in a sealed jar or container in the fridge for up to 5–7 days. Give it a good stir before using.
- Croutons: Keep croutons in an airtight container at room temperature for up to a week. For longer storage, freeze and re-crisp in the oven before serving.
More Delicious Salad Recipes
Looking for more salad recipes to try? Here are some more favs!
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
My Favorite Caesar Salad
Ingredients
For the dressing
- 2 garlic cloves, (about 2 teaspoons) minced
- 1 teaspoon anchovy paste, see note
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, I like Hellmann’s Real
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the salad
- 2 cups croutons
- 2-3 heads romaine lettuce, washed, dried and coarsely chopped
- freshly grated Parmigiano-Reggiano cheese
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Instructions
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Stir in the mayonnaise, Parmigiano-Reggiano, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning as needed.
- Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl or individual salad bowls and sprinkle generously with shredded Parmigiano-Reggiano cheese and croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
Notes
Did you make this recipe?
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This is absolutely delicious! I’ll never buy caesar dressing or prepackaged caesar salad again!
So happy to hear!