Let’s talk about the undisputed king of salads – the classic Caesar! I’ve never met anyone who doesn’t love a Caesar salad, and for good reason. It’s perfection. What makes it so perfect you ask? Well, it starts with the crisp, fresh romaine lettuce as the base. Then comes the delicious dressing – creamy and a little funky with plenty of anchovies and fresh Parmesan cheese. And then it’s all topped up with crunchy, golden-brown croutons. Like I said, absolute perfection on a plate.
This is also a salad we’re eating weekly around here. Since the dressing stores so well, once I have it made it’s just a matter of a little extra meal prep and dinner is ready. That involves prepping a big batch of greens, mixing up a double (sometimes triple!) batch of that dreamy dressing, and making plenty of croutons to keep on hand. Trust me, you’ll thank yourself later for the prep work.
The beauty of a Caesar salad is its versatility. Sure, it makes an excellent side, but I like to make it the main dish. Want to turn it into a proper meal? The possibilities are endless! I love adding roasted chickpeas and rice, or topping it with grilled chicken, scattering over fresh crab meat, adding sautéed shrimp, or even some sliced steak. There are tons of possibilities and really you can add in whatever you like, and it’s going to be delicious.
I've never met anyone who doesn't love a Caesar salad, and for good reason. It's perfection.
The Best Classic Caesar Salad Recipe with Homemade Dressing (No Raw Eggs!)
Learn how to make restaurant-quality Caesar salad at home with this foolproof recipe. Lots of crisp romaine lettuce, a homemade dressing, and crunchy sourdough croutons, this classic Caesar salad recipe delivers the perfect punch of flavors every time.
Jump to:
- Why You’ll Love This Recipe
- Ingredients Overview
- Step-by-Step Instructions
- Expert Tips
- Frequently Asked Questions
- Storage and Make-Ahead
- Variations
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 2
Why You’ll Love This Recipe
This easy Caesar salad recipe stands out for several reasons:
No Raw Eggs
This Caesar dressing uses mayonnaise instead of raw eggs, making it much easier to get a creamy, emulsified dressing. Plus, no need to worry about adding raw eggs!
Perfect Balance
This dressing packs a punch. It has the right balance of garlic, anchovies, and Parmesan to give you that delicious Caesar flavor.
Restaurant Quality
Homemade croutons and fresh dressing elevate this salad above store-bought versions.
Make-Ahead Friendly
Dressing can be prepared up to 4 days in advance. I love to make a big batch of this, double or even triple the recipe, and have it on hand throughout the week.
Ingredients for an Easy Caesar salad and Homemade Caesar Dressing
The Caesar salad Base
- Romaine Lettuce – Known for its crisp texture and sturdy leaves, romaine provides the perfect Caesar salad base.
The Caesar Dressing Components
- Extra Virgin Olive Oil – Forms the base of the dressing. Choose a good quality oil as it significantly impacts the final taste.
- Mayonnaise – Mayo in the recipe is used as a replacement for raw egg yolks. It help emulsify the dressing, and keeps it nice and creamy.
- Lemons – Fresh lemon juice adds brightness and the acidity to this dressing. It helps cut the richness of the other dressing ingredients.
- Garlic – Fresh garlic is crucial for authentic Caesar flavor. Gives you that delish garlic punch.
- Dijon Mustard – Acts as both a flavor enhancer and emulsifier, helping the dressing stay smooth while adding subtle tang.
- Anchovies – These tiny fish pack a powerful umami punch, providing the signature savory depth that defines Caesar dressing. They dissolve completely, leaving no fishy taste. Anchovies are what gives a Caesar salad its distinct taste. But, if you’re no into them I have some suggestions for substitutions below.
- Parmesan Cheese – Adds salty, nutty flavor and helps thicken the dressing. Use freshly grated for best results.
- Black Pepper – Provides spicy warmth and complexity. Fresh cracked pepper is preferred over pre-ground.
The Croutons
For the Homemade Croutons
- Sourdough Bread – The tang of sourdough adds extra flavor depth. Its sturdy texture holds up well when toasted. It’s my preference, feel free to experiment with whatever you like.
How to Make A Caesar Salad
To Make the Croutons
- Preheat oven to 350°F (175°C).
- Cut or tear bread into bite-sized chunks. Toss with olive oil and season with salt and pepper.
- Arrange on a sheet tray in a single layer and bake for approximately 30 minutes, or until golden and crispy. Toss halfway through.
To Make the Homemade Caesar Dressing
- In a blender, combine olive oil, mayonnaise, garlic, Dijon mustard, and anchovies.
- Blend until smooth, stir in grated Parmesan, check for seasoning and adjust as needed.
Assemble The Classic Caesar Salad
- Tear or chop romaine lettuce into bite-sized pieces.
- In a large bowl, toss lettuce with several spoonfuls of dressing, making sure all lettuce is evenly coated.
- Add a generous handful of croutons and toss again.
- Arrange on plates and top with additional croutons, grated Parmesan, and fresh ground black pepper. Serve immediately.
Some Expert Caesar Salad Tips
Anchovy Tip
Don’t skip the anchovies! They provide the signature umami flavor without making the salad taste fishy. But, if you’re totally opposed, I do have some substitutions you can use below.
Lettuce Prep
Dry your lettuce thoroughly after washing to help the dressing stick
Make-Ahead
Prepare croutons and dressing up to 3 days ahead for quick assembly
Temperature Tip
Room temperature dressing coats the lettuce better than cold
Frequently Asked Questions
Who invented Caesar Salad?
Caesar salad was created by Caesar Cardini in Tijuana, Mexico, in 1924. Contrary to popular belief, it has no connection to Julius Caesar!
Can I make Caesar salad without anchovies?
Yes! While anchovies provide authentic flavor, you can substitute with:
- 1 tablespoon Worcestershire sauce
- 2 teaspoons capers
- 1 teaspoon fish sauce
Why does this recipe use mayonnaise?
Mayonnaise replaces raw eggs traditionally used in Caesar dressing, making it more food safe (especially if you’re storing the dressing for a few days), more stable (it won’t split) and much easier to emulsify, i.e. you’ll get a nice creamy texture.
Storage and Make-Ahead
- Dressing: Refrigerate up to 4 days in airtight container
- Croutons: Store in sealed container at room temperature for 1 week
- Assembled Salad: Best served immediately, doesn’t store well
More Caesar Salad Variations you might like:
BITTER GREEN CAESAR SALAD
ARTICHOKE CAESAR-ISH SALAD
PINK CRAB CAESAR SALAD
GRILLED CAESAR SALAD
Classic Caesar Salad
Ingredients
For the Salad Base
- 3 hearts romaine lettuce or 1 large head of romaine lettuce
- 1/4 C Parmesan cheese freshly grated, for serving
Caesar Dressing
- 1/2 C extra virgin olive oil
- 1 tbsp mayonnaise optional, helps emulsify the dressing
- 1 1/2 lemons juiced
- 2 cloves garlic
- 2 tsp Dijon mustard
- 3 anchovies
- 2 tbsp Parmesan cheese freshly grated
- fresh ground black pepper to taste
Homemade Croutons
- 4 slices sourdough bread
- 1/4 C olive oil
- salt to taste
- fresh ground black pepper to taste
Instructions
To Make the Croutons
- Preheat oven to 350°F (175°C).
- Cut or tear bread into bite-sized chunks. Toss with olive oil and season with salt and pepper.
- Arrange on a sheet tray in a single layer and bake for approximately 30 minutes, or until golden and crispy. Toss halfway through.
For the Homemade Caesar Dressing
- In a blender, combine olive oil, mayonnaise, garlic, Dijon mustard, and anchovies.
- Blend until smooth, stir in grated Parmesan, check for seasoning and adjust as needed.
To Assemble The Classic Caesar Salad
- Tear or chop romaine lettuce into bite-sized pieces.
- In a large bowl, toss lettuce with several spoonfuls of dressing, making sure all lettuce is evenly coated.
- Add a generous handful of croutons and toss again.
- Arrange on plates and top with additional croutons, grated Parmesan, and fresh ground black pepper. Serve immediately.
Notes
