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

Why You’ll Love This Recipe

This easy Caesar salad recipe seriously delivers:

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:

Shaved Brussels Sprout Caesar Salad – This shaved Brussels sprout Caesar salad is crisp, creamy, and packed with flavor! Tossed in a tangy lemon Caesar dressing, topped with toasted panko and Parmesan—perfect for a side or light meal.

Bitter Green Caesar Salad – With endive, radicchio, and roasted olive croutons.

Artichoke Caesar-ish Salad – A riff on the classic Caesar salad—this artichoke Caesar-ish salad features roasted artichokes, crispy beans, bagel croutons, and a punchy red wine vinegar dressing. Quick, flavorful, and totally unexpected.

Pink Crab Caesar Salad – Make this stunning pink radicchio and crab Caesar salad with radicchio, blood orange dressing, and crispy pumpernickel croutons. A vibrant twist on a classic that’s perfect for Valentine’s Day!

Lemon Caesar Dressing – This lemon Caesar dressing is bright, tangy, and ultra-creamy! Made with fresh lemon juice, Parmesan, and anchovies, it’s perfect for salads, marinades, and more—ready in just 5 minutes.

Grilled Caesar Salad – Grilled Caesar salad with charred romaine, crispy breadcrumbs, and Parmigiano—an elevated twist on a classic, perfect for any occasion!

Did you make this Classic Caesar Salad?

Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!

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