Classic Caesar Salad

Creamy, crunchy, tangy, and oh-so-satisfying—this Caesar salad recipe is a timeless favorite that never goes out of style. Whether you’re serving it as a side or a light main, it’s bound to impress your taste buds with every bite.

The story of this Caesar salad starts in my grandmother’s sunny kitchen.

She used to make it from scratch—no bottled dressings, no shortcuts—just honest ingredients tossed together with care.

Her recipe was inspired by the original version created in Tijuana, Mexico by Caesar Cardini.

Over time, I made a few tweaks to give it a modern twist while keeping that old-school flavor alive.

Now, it’s a go-to in my home and a beloved dish at gatherings.

Why You’ll Love This

1. Restaurant-Quality at Home – This Caesar salad rivals any you’d order at a fancy bistro.
2. Made from Scratch – From the garlicky dressing to the crunchy croutons, every element is homemade.
3. Simple Ingredients – You likely have most of the ingredients already in your kitchen.
4. Customizable – Add grilled chicken, shrimp, or even roasted chickpeas to turn it into a full meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisine: Italian-American
Servings: 4
Estimated Cost: $8-$10

Equipment:

• Large salad bowl
• Whisk
• Knife and cutting board
• Baking sheet (for croutons)
• Small mixing bowl

Ingredients

For the Salad:

• 1 large head of romaine lettuce, chopped
• 1/3 cup freshly grated Parmesan cheese
• Freshly ground black pepper, to taste

For the Croutons:

• 2 cups cubed day-old bread
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt, to taste

For the Caesar Dressing:

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1 garlic clove, finely minced
• 2 anchovy fillets, mashed (or 1 teaspoon anchovy paste)
• 2 tablespoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Make the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 8–10 minutes, or until golden and crisp. Let cool.
2. Prepare the Dressing: In a small bowl, whisk egg yolk, mustard, garlic, anchovies, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until the dressing thickens. Stir in grated Parmesan, and season with salt and pepper to taste.
3. Assemble the Salad: In a large bowl, combine chopped romaine, cooled croutons, and grated Parmesan. Drizzle with dressing and toss well to coat.
4. Serve: Finish with extra Parmesan and freshly ground black pepper, if desired. Serve immediately.

Nutrition Facts

Per Serving (Approximate)
Calories: 310
Protein: 7g
Fat: 25g
Carbohydrates: 13g
Fiber: 2g
Sugar: 1g
Sodium: 420mg

Tips for Success

1. Use fresh romaine hearts for the best crisp texture.
2. Toast your croutons properly—dry bread works best for that perfect crunch.
3. Whisk the dressing slowly to ensure a smooth and creamy emulsion.
4. Serve immediately after tossing to avoid a soggy salad.

Print Pin

Classic Caesar Salad

Creamy, crunchy, tangy, and oh-so-satisfying—this Caesar salad recipe is a timeless favorite that never goes out of style. Whether you’re serving it as a side or a light main, it’s bound to impress your taste buds with every bite.

Course Salad

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 310kcal

Cost $8-$10

Ingredients

For the Salad

• 1 large head of romaine lettuce chopped
• ⅓ cup freshly grated Parmesan cheese
• Freshly ground black pepper to taste

For the Croutons

• 2 cups cubed day-old bread
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt to taste

For the Caesar Dressing

• 1 egg yolk
• 2 teaspoons Dijon mustard
• 1 garlic clove finely minced
• 2 anchovy fillets mashed (or 1 teaspoon anchovy paste)
• 2 tablespoons lemon juice
• ½ teaspoon Worcestershire sauce
• ⅓ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

• Make the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 8–10 minutes, or until golden and crisp. Let cool.
• Prepare the Dressing: In a small bowl, whisk egg yolk, mustard, garlic, anchovies, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously until the dressing thickens. Stir in grated Parmesan, and season with salt and pepper to taste.
• Assemble the Salad: In a large bowl, combine chopped romaine, cooled croutons, and grated Parmesan. Drizzle with dressing and toss well to coat.
• Serve: Finish with extra Parmesan and freshly ground black pepper, if desired. Serve immediately.

Notes

1. Use fresh romaine hearts for the best crisp texture.
2. Toast your croutons properly—dry bread works best for that perfect crunch.
3. Whisk the dressing slowly to ensure a smooth and creamy emulsion.
4. Serve immediately after tossing to avoid a soggy salad.

Common Questions

Can I make Caesar dressing without anchovies?
Yes! You can skip the anchovies or use a teaspoon of capers or extra Worcestershire sauce for umami flavor.

Is raw egg safe in Caesar dressing?
If you’re concerned, use a pasteurized egg or substitute with 2 tablespoons of mayonnaise for a creamy base.

Can I make it ahead of time?
You can prepare the dressing and croutons a day ahead, but assemble the salad just before serving.

What protein goes well with Caesar salad?
Grilled chicken, shrimp, or even crispy tofu pair wonderfully with this salad to make it a hearty meal.

Thanks for stopping by and giving this Caesar salad recipe a try!

May your table be filled with flavor, and your heart with joy.

Happy cooking!