Caesar Salad
Classic Caesar Salad — crisp romaine, creamy dressing, and golden croutons
Is a restaurant-quality Classic Caesar Salad really difficult to recreate at home, or is the magic simply in technique and fresh ingredients? This guide makes the case for the latter. In under 30 minutes, you’ll master a Homemade Caesar Salad with a silky, emulsified dressing, just-toasted croutons, and a shower of Parmigiano-Reggiano. Built for weeknights and special occasions alike, this Easy Caesar Salad Recipe balances crunch, creaminess, and tang—without shortcuts that dull flavor.
Ingredients List
For the Salad
- 2 large romaine hearts, dried well and chopped into bite-size pieces
- 1 cup crusty bread croutons (homemade preferred)
- 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for serving)
- Freshly ground black pepper
For the Classic Caesar Dressing
- 2 large egg yolks (or 2 tablespoons mayonnaise for a no-raw-egg option)
- 4 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
- 2 small garlic cloves, mashed to a paste
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon Worcestershire sauce (optional, for extra umami)
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated Parmigiano-Reggiano
- Kosher salt and black pepper, to taste
Smart substitutions: Swap half the olive oil with neutral oil for a softer flavor; use Greek yogurt in place of some yolk/olive oil for a lighter profile; replace anchovies with 1 teaspoon capers (minced) for a pescatarian-sensitive or vegetarian interpretation; try kale or little gem lettuce for sturdier greens.
Timing
- Prep Time: 15 minutes
- Cook Time (croutons): 8–10 minutes
- Total Time: 25 minutes
At roughly 25 minutes, this Easy Caesar Salad Recipe is 40–50% faster than many composed salad entrées that run 45–60 minutes when you account for proteins and multiple components—yet it delivers the same layered textures and flavors.
Step-by-Step Instructions
Step 1: Toast the croutons
Heat the oven to 375°F (190°C). Toss 2 heaping cups of bread cubes with 2 tablespoons olive oil, a pinch of salt, and a little garlic powder (optional). Spread on a sheet pan and bake 8–10 minutes, stirring once, until golden and crisp. Cool on the pan for maximum crunch.
Step 2: Make a flavor paste
On a cutting board, mash the anchovies and garlic with a pinch of salt into a smooth paste. Transfer to a large mixing bowl (you will toss the salad in this bowl).
Step 3: Build the dressing base
Whisk in egg yolks (or mayonnaise), Dijon, lemon juice, and Worcestershire (if using) until fully combined and glossy.
Step 4: Emulsify
While whisking constantly, slowly drizzle in the olive oil to form a thick, creamy emulsion. Stir in the finely grated Parmesan. Taste and adjust with salt, pepper, and a touch more lemon to brighten.
Step 5: Chill and dry the greens
Ensure romaine is bone-dry—spin thoroughly or pat with towels. Cold, dry lettuce grips dressing without going limp, preserving that signature Caesar crunch.
Step 6: Toss and layer
Add romaine to the bowl with dressing and toss gently with tongs until leaves are lightly coated. Fold in half the croutons and some grated cheese. Plate, then finish with remaining croutons, extra Parmesan shavings, and freshly ground black pepper.
Step 7: Optional protein add-ins
Top with sliced grilled chicken, shrimp, or salmon for a full meal. Season proteins simply—salt, pepper, olive oil—so they complement the Classic Caesar Salad rather than overpower it.
Pro tips: Zest a strip of lemon into the dressing for fragrant oils; if the dressing is too thick, whisk in a teaspoon or two of cold water; for tableside drama, shave Parmesan with a vegetable peeler right before serving.
Nutritional Information
Per serving, without protein add-ins (serves 4):
- Calories: ~320
- Protein: ~9 g
- Total Fat: ~26 g
- Carbohydrates: ~14 g
- Fiber: ~3 g
- Sodium: ~480 mg (depends on cheese, anchovies, and salt level)
Adding 4 ounces of grilled chicken increases protein to approximately 25–30 g per serving while keeping carbohydrates modest—a balanced macro profile for a satisfying meal.
Healthier Alternatives for the Recipe
- Lighter dressing: Swap half the olive oil for 2–3 tablespoons Greek yogurt; whisk in off heat to preserve creaminess.
- Whole-grain croutons: Use whole-wheat bread or toss in roasted chickpeas for extra fiber and crunch.
- Dairy-lighter: Reduce Parmesan by one-third and finish with lemon zest for brightness in place of extra cheese.
- Anchovy-free: Use minced capers plus a 1/2 teaspoon white miso for savory depth.
- Greens swap: Kale or little gem hold up well to travel and meal-prep; massage kale with a teaspoon of olive oil to soften.
- Gluten-free: Choose GF bread for croutons or sub toasted nuts (almonds, walnuts) for crunch.
Serving Suggestions
- Starter course: Serve in chilled bowls with extra pepper and Parmesan ribbons.
- Main meal: Add grilled chicken or shrimp and pair with crusty bread.
- Modern twist: Wrap in a warm tortilla for a Caesar wrap; add tomato slices for freshness.
- Entertaining: Arrange a deconstructed board—romaine spears, dressing, croutons, and shaved cheese—so guests build their own Homemade Caesar Salad.
Flavor boosters: A squeeze of lemon at the table, a pinch of chili flakes for gentle heat, or a few olive oil drops for sheen just before serving.
Common Mistakes to Avoid
- Wet lettuce: Excess moisture dilutes dressing and wilts leaves—dry thoroughly.
- Overdressing: Start light; you can always add more. Caesar should coat, not drown.
- Skipping emulsification: Add oil slowly while whisking to avoid a broken dressing.
- Pre-grated cheese only: Freshly grated Parmesan melts and seasons better.
- Croutons baked too far ahead: They lose crunch; bake the day of or re-crisp briefly in the oven.
Storing Tips for the Recipe
- Dressing: Refrigerate in a sealed jar up to 3 days; shake before using. For egg-free versions, it can hold 4–5 days.
- Croutons: Store airtight at room temperature 3–5 days; re-crisp in a 325°F (165°C) oven for 3–4 minutes if needed.
- Greens: Keep washed romaine wrapped in paper towels inside a vented bag up to 3 days.
- Assembled salad: Best enjoyed immediately. If prepping ahead, store components separately and toss just before serving.
Conclusion
The enduring appeal of the Classic Caesar Salad comes from its contrasts: cold, crisp romaine; a creamy, garlicky, anchovy-kissed dressing; and toasty croutons with nutty Parmesan. With a few good habits—dry greens, slow emulsification, fresh cheese—your Homemade Caesar Salad will rival any restaurant version. Bookmark this Easy Caesar Salad Recipe, experiment with the healthier swaps above, and share your favorite add-ins for a Caesar that’s unmistakably yours.
FAQs
Can I make Caesar salad without anchovies?
Yes. Use minced capers and a touch of white miso for a similar savory depth.
Is it safe to use raw egg yolks?
Use pasteurized eggs to reduce risk, or substitute 2 tablespoons mayonnaise for a comparable texture.
What lettuce works best?
Romaine is classic for crunch, but little gem or kale (lightly massaged) are sturdy alternatives.
Can I make the dressing in a blender?
Absolutely. Add everything except oil; blend, then stream in oil until thick and creamy.
How do I keep croutons crunchy in leftovers?
Store separately and add just before serving; re-crisp briefly in the oven if needed.