Caesar Salad Recipe

I’ve made a lot of salads in my kitchen, but this Caesar Salad Recipe? It hits differently every single time. It’s the perfect combo of crisp romaine, bold garlicky dressing, crunchy croutons, and that irresistible Parmesan punch. 

I didn’t think I’d fall this hard for a classic—but here we are. If you’re into dishes that taste gourmet but are easy to make, this one’s a keeper. I’ll even say it’s as crave-worthy as any Kani Salad Recipe I’ve tried!

Additional Tips for Making This Recipe Better

Want to elevate this Caesar Salad even more? After making it countless times, I’ve got some kitchen-tested tips that make all the difference.

• Use chilled lettuce: I always pop my washed and dried romaine in the fridge for 15 minutes before tossing. It keeps the leaves super crisp.
• Grate your own Parmesan: Pre-grated cheese just doesn’t have the same sharpness or melt-in-mouth texture.
• Toast croutons fresh: Store-bought work, but homemade croutons with a drizzle of olive oil and sea salt = chef’s kiss.
• Massage the dressing: Don’t just stir it—really whisk that egg yolk into the garlic-anchovy paste to get that creamy emulsion.
• Serve immediately after tossing: Caesar salad gets soggy fast. I always toss and serve right before eating.

Variations: Customize Your Caesar Your Way

Don’t feel locked into the traditional version. This salad is flexible, and you can tweak it to suit your taste or dietary needs. You can also explore other salad recipes if you love variety—this one’s just the beginning!

• Dairy-Free: Swap Parmesan for a dairy-free cheese or use nutritional yeast for a nutty, cheesy flavor.
• Egg-Free: Use a little mayo or Greek yogurt in place of egg yolk if you’re avoiding raw eggs.
• Vegan Option: Skip the anchovies, use vegan Worcestershire sauce, and sub olive oil mayo in the dressing.
• Add Protein: Top with grilled chicken, shrimp, or chickpeas for a hearty twist.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the dressing for heat.

Equipment You Need for the Perfect Caesar Salad

Here’s everything I used to make this Caesar Salad delicious and easy:

• Large salad bowl – for tossing all your greens and toppings evenly.
• Baking tray – essential for baking homemade croutons till golden.
• Whisk – helps emulsify the dressing to silky perfection.
• Grater – fresh Parmesan is a must, and grating it yourself makes all the difference.
• Chef’s knife & chopping board – for prepping garlic, lettuce, and bread cubes.

How to Serve Caesar Salad That Hits Every Time?

Serving this salad is where the fun begins. You want to show off those layers and textures!

I like to serve it in a wide shallow bowl so each bite has a bit of everything. A few extra Parmesan shavings on top look beautiful. Want to get fancy? Crack some fresh pepper tableside for that restaurant feel. Sometimes, I even serve it alongside a light pasta or soup.

If you enjoy vibrant, fresh sides like an Asian Cucumber Salad Recipe, this Caesar salad will definitely fit into your menu rotation.

How to Store Caesar Salad

You probably won’t have leftovers—but if you do, here’s what to do.

• Restoring: If the salad is already tossed with dressing, it’s best to eat it within a few hours. Croutons go soft, and lettuce wilts.
• Freezing: Not recommended. Fresh greens and emulsified dressing don’t freeze well.
• Reheating: There’s nothing to reheat here—but you can toast the croutons again in the oven to crisp them up!

Why You’ll Love This Recipe?

This Caesar Salad has quickly become one of my most-made recipes. Here’s why:

• Super easy to make
  You can throw this together in under 30 minutes—even faster if you’ve got croutons ready!
• Fresh and flavorful
  Every bite bursts with zesty, creamy, crunchy goodness. It’s a salad that never feels boring.
• Perfect as a side or meal
  Light enough for lunch, bold enough for dinner when topped with protein.
• Highly customizable
  Whether you’re vegan, gluten-free, or a spice lover—this recipe welcomes tweaks.
• Pairs well with everything
  I love serving this with grilled meats, soups, or even a small bowl of rice dishes.

Caesar Salad: A Classic with Timeless Appeal

This salad may be simple, but it’s all about quality ingredients and balance. The freshness of the romaine, the bold, creamy dressing, the saltiness of the Parmesan, and the crunch of croutons come together like magic. The anchovies (even if optional) give it that authentic umami flavor that’s hard to replicate.

The dressing itself is a standout. Made from scratch, it puts store-bought versions to shame. Once you get the hang of making it, you’ll want to keep it in your fridge at all times.

Pair it with a light sparkling drink or a crisp white wine and you’ve got yourself a restaurant-worthy dish at home.

Nancy

Caesar Salad Recipe

This timeless Caesar Salad combines crisp romaine lettuce, a rich and tangy homemade dressing, crunchy golden croutons, and savory Parmesan cheese for a dish that’s refreshing, satisfying, and easy to throw together

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Salad

Calories: 310

Ingredients Method

Ingredients

  

• 1 large head of romaine lettuce washed and dried – fresh and crisp romaine gives the best texture and crunch. Avoid using limp or bagged lettuce.
• ½ cup Parmesan cheese finely grated – always grate fresh Parmesan for maximum flavor and creaminess.
• 1 to 1½ cups croutons homemade or high-quality store-bought – toast your own for added texture and warmth.
• 1 to 2 garlic cloves minced – essential for the bold, zesty flavor in the dressing.
• 2 anchovy fillets finely mashed (optional) – adds authentic umami; skip if you prefer a milder taste.
• 1 tsp Dijon mustard – emulsifies the dressing and brings a sharp tangy kick.
• 1 tsp Worcestershire sauce – deepens the savory character of the dressing.
• 2 tbsp fresh lemon juice – provides the acidity that brightens the whole dish.
• 1 egg yolk or use pasteurized egg – helps create that creamy texture in the dressing.
• ⅓ cup olive oil preferably extra virgin – for richness and depth in the dressing.
• ¼ tsp salt or to taste – just enough to season; remember anchovies and cheese are salty.
• ½ tsp freshly ground black pepper – gives a little bite and finishes the dish with aroma.

Method

 

1. Start by thoroughly washing the romaine lettuce leaves, drying them completely, and tearing them into bite-sized pieces. This step is crucial — wet lettuce will water down the dressing and reduce the crunch. Set the lettuce aside in the refrigerator to chill while you prepare the other components.
2. To make the croutons, toss cubed day-old bread with olive oil and a pinch of salt. Spread them on a baking tray and toast at 180°C (350°F) for about 10 minutes or until golden and crisp. Let them cool while you prepare the dressing.
3. In a medium bowl, mash the garlic cloves and anchovy fillets into a smooth paste using the back of a spoon or a mortar and pestle. Whisk in the egg yolk, Dijon mustard, Worcestershire sauce, and fresh lemon juice until fully combined. This forms the flavor base of your Caesar dressing.
4. Slowly drizzle in the olive oil while continuously whisking to create a thick, creamy emulsion. This technique ensures the dressing doesn’t separate and stays silky. Season the mixture with salt and freshly ground pepper to taste, then set it aside.
5. Place the chilled romaine lettuce into your salad bowl. Drizzle the dressing over the lettuce and gently toss everything together to coat every leaf evenly. Add your cooled croutons and sprinkle over the freshly grated Parmesan cheese.
6. To finish, top with extra black pepper and a few curls of shaved Parmesan if you like a dramatic garnish. Serve immediately while everything is fresh, crisp, and flavorful. Avoid letting the salad sit too long after dressing to maintain its crunch.