This classic Caesar salad recipe is the crisp, creamy, crunchy salad that never really goes out of style. Cold romaine, shaved Parmesan, seasoned croutons, and a bold homemade Caesar dressing come together in about 20 minutes, which is exactly the kind of kitchen math I like.
The dressing is mayo-based, so you still get that rich, restaurant-style Caesar texture without raw egg yolks. Anchovy fillets, lemon juice, Dijon, Worcestershire, hot sauce, olive oil, and Parmigiano-Reggiano do the heavy lifting, and the food processor makes it smooth enough to cling to every piece of lettuce.
Why You'll Love This Recipe
- It has the classic Caesar flavor. Anchovies, lemon, Dijon, Worcestershire, garlic, and Parmesan give the dressing its salty, tangy backbone.
- The dressing is creamy without raw egg yolks. Mayonnaise keeps the texture smooth and dependable.
- It works as a side or a main dish. Serve it with grilled chicken, shrimp, salmon, steak, pasta, or soup.
- You can prep the parts ahead. Keep the lettuce, dressing, cheese, and croutons separate until serving.
Recipe At A Glance
- Flavor: Garlicky, lemony, savory, creamy, and Parmesan-rich.
- Texture: Crisp romaine, crunchy croutons, shaved cheese, and creamy dressing.
- Difficulty: Easy.
- Prep time: 20 minutes.
- Cook time: 0 minutes.
- Best for: Steak dinners, pasta night, grilled chicken, lunch salads, and simple entertaining.
- Make-ahead: Yes, as long as the salad is not tossed until right before serving.
- Freezer-friendly: No. Caesar salad is not a freezer situation, bless it.
What Makes A Good Caesar Salad
A good Caesar salad is all about contrast: cold crisp lettuce, creamy dressing, salty Parmesan, and croutons that stay crunchy. The dressing should taste savory and bright, not flat or heavy. Anchovies are what give it that classic depth, but they blend right into the dressing instead of tasting fishy.
Ingredients You'll Need
- Romaine lettuce: Use crisp romaine hearts or trimmed heads of romaine, chopped into bite-sized pieces.
- Parmesan cheese: Shaved Parmesan goes in the salad, and finely grated Parmigiano-Reggiano goes into the dressing.
- Croutons: Seasoned store-bought croutons keep this quick, but homemade croutons are wonderful here.
- Anchovy fillets: Use the whole 2-ounce can, including the olive oil, for the deepest Caesar flavor.
- Lemon juice, Dijon, Worcestershire, and hot sauce: These sharpen and balance the creamy dressing.
- Mayonnaise and olive oil: They make the dressing smooth, rich, and easy to blend.
- Garlic, salt, and black pepper: Small details, big difference.
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Ingredient Notes And Substitutions
- Anchovy paste: Use 2 teaspoons to start if you prefer paste instead of canned anchovies, then adjust to taste.
- Pecorino Romano: It can replace part or all of the Parmesan for a sharper, saltier bite.
- Homemade croutons: Toss bread cubes with olive oil, garlic, salt, and pepper, then bake until crisp.
- Romaine hearts: They are extra crisp and make this salad especially sturdy.
- Store-bought croutons: Absolutely fine when you need the fast lane.
Tools That Make It Easier
I use these tools when I make classic homemade Caesar salad: a small food processor, a sharp chef knife, a cutting board, a salad spinner, a large salad bowl, and salad tongs.
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Buy Now → How To Make Classic Caesar Salad
1. Make the dressing. Add the garlic, anchovies with their oil, lemon juice, Dijon, Worcestershire, hot sauce, mayonnaise, olive oil, grated Parmigiano-Reggiano, salt, and pepper to a small food processor.
2. Blend until creamy. Process until completely smooth, then taste and adjust the seasoning if needed.
3. Chill until ready. Transfer the dressing to an airtight container and refrigerate until serving time.
4. Build the salad. Add chopped romaine, shaved Parmesan, and croutons to a large serving bowl.
5. Season lightly. Add a little salt and freshly ground black pepper.
6. Toss and serve. Spoon on the amount of dressing you like, toss until lightly coated, and serve immediately while the lettuce is crisp and the croutons still crunch.
Tips For The Best Caesar Salad
- Dry the lettuce well. Wet romaine waters down the dressing and keeps it from clinging.
- Start with less dressing. You can always add more, but an overdressed Caesar gets heavy quickly.
- Use real Parmigiano-Reggiano in the dressing. It gives the dressing a deeper, nuttier flavor.
- Toss right before serving. The salad is best when the lettuce is cold and the croutons still crunch.
A Few Mistakes To Avoid
- Using warm lettuce: Caesar salad should be cold and crisp. Chill the romaine after washing if needed.
- Skipping the anchovies: They are the backbone of classic Caesar dressing. Use paste if fillets make you nervous.
- Dressing too early: Once tossed, the lettuce softens and the croutons lose their crunch.
Keeping Leftovers Fresh
For the freshest salad, store the romaine, dressing, shaved Parmesan, and croutons separately in the refrigerator. The prepared dressing keeps well in an airtight container for up to 1 week. Chopped romaine is best within 2 to 3 days.
Can You Make Caesar Salad Ahead?
Yes, but keep the parts separate. Make the dressing up to a week ahead, wash and chop the romaine a day or two ahead, and wait to toss everything together until just before serving.
Can You Freeze Caesar Salad?
No. Freezing is not recommended because lettuce, creamy dressing, and croutons all lose their texture after thawing.
What To Serve With Classic Caesar Salad
- For a full dinner, serve it with Grilled Lemon Chicken Breasts.
- For a steakhouse-style meal, add Cast Iron Steak.
- For a seafood pairing, try Lemony Grilled Shrimp Scampi with Orzo.
- For a starter, pair it with Tomato Bruschetta with Mozzarella and Balsamic.
- For a cozy soup-and-salad night, serve it with Creamy Tomato Basil Soup.
FAQs
Do I have to use anchovies in Caesar dressing?
Anchovies give classic Caesar dressing its savory depth. If you do not want to use whole anchovies, start with 2 teaspoons of anchovy paste and adjust to taste.
Is this Caesar dressing made with raw egg yolks?
No. This creamy Caesar dressing uses mayonnaise instead of raw egg yolks, which makes it simple, smooth, and easy to store.
Can I turn this into a main dish?
Yes. Add grilled chicken, shrimp, salmon, steak, or sliced hard-boiled eggs to make it more filling.
How long does homemade Caesar dressing keep?
The dressing will keep in an airtight container in the refrigerator for up to 1 week.
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Recipe
PrintClassic Homemade Caesar Salad
This classic homemade Caesar salad is made with crisp romaine, shaved Parmesan, seasoned croutons, and a creamy Caesar dressing blended with anchovies, lemon, Dijon, Worcestershire, olive oil, and Parmigiano-Reggiano.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Salad
- 2 large heads romaine lettuce (trimmed and chopped into 1 ½-inch pieces)
- ½ cup shaved Parmesan cheese
- 2 cups seasoned croutons
- salt (to taste)
- freshly ground black pepper (to taste)
Caesar Dressing
- 2 small garlic cloves (minced)
- 1 2-ounce can anchovy fillets packed in olive oil (including the oil)
- 2 tablespoons fresh lemon juice
- 2 teaspoons coarse Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot pepper sauce
- ¾ cup mayonnaise
- ¼ cup extra-virgin olive oil
- ½ cup finely grated Parmigiano-Reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
Prep
- Place the garlic, anchovies with their oil, lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, mayonnaise, olive oil, grated Parmigiano-Reggiano, salt, and black pepper into a small food processor.
- Blend until completely smooth and creamy. Taste and adjust the seasoning if needed.
- Transfer the dressing to an airtight container and refrigerate until ready to use.
Assemble
- Add the chopped romaine, shaved Parmesan, and croutons to a large serving bowl.
- Season lightly with salt and black pepper.
- Spoon the desired amount of dressing over the salad.
- Toss well until every piece of lettuce is lightly coated and the cheese and croutons are evenly distributed.
- Serve immediately while the lettuce is crisp and the croutons remain crunchy.
Notes
Practical Substitutions: Anchovy paste may be used instead of canned anchovies. Start with 2 teaspoons and adjust to taste. Pecorino Romano can replace some or all of the Parmesan for a sharper flavor. Homemade croutons work well if you prefer to make your own.
Serving Suggestions: Serve alongside grilled chicken, shrimp, salmon, or steak, or pair with pasta dishes, garlic bread, soup, or grilled vegetables. Top with sliced hard-boiled eggs for extra protein.
Storage: For the freshest salad, keep the lettuce, dressing, Parmesan, and croutons stored separately in the refrigerator until ready to serve. Prepared dressing will keep in an airtight container for up to 1 week. Chopped romaine is best used within 2 to 3 days. Once dressed, eat immediately.
Freezing: Freezing is not recommended. The lettuce, dressing, and croutons do not maintain their texture after thawing.
Nutrition
- Calories: 287
- Sugar: 1
- Sodium: 490
- Fat: 26
- Saturated Fat: 6
- Carbohydrates: 7
- Fiber: 1
- Protein: 6
- Cholesterol: 17
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