The classic Caesar salad is a fresh and flavorful salad combining crisp romaine lettuce, crunchy homemade garlic croutons, and generous shavings of Parmesan cheese. Its signature creamy dressing is made from ingredients like garlic, Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, and extra virgin olive oil, whisked to a smooth emulsion. Traditionally, anchovies and raw egg yolks are used, but many modern recipes simplify this by using mayonnaise or skipping anchovies for a milder flavor.
This salad is simple to prepare and makes a perfect appetizer, side dish, or light meal. The homemade croutons add satisfying crunch and depth with toasted garlic and Parmesan flavors. The creamy, tangy dressing beautifully coats the lettuce, tying all components together with a savory, slightly zesty taste.
To best enjoy, toss the salad just before serving to keep the greens crisp and the croutons crunchy. It pairs wonderfully with pastas or grilled proteins. The recipe is adaptable for vegetarians by using vegetarian Parmesan and anchovy-free Worcestershire sauce, and can also be made vegan with suitable substitutes.
Preparation involves making crispy croutons in the oven, mixing a flavorful dressing, and assembling fresh romaine with Parmesan and dressing just before serving, typically taking about 15-20 minutes total. This Caesar salad is a timeless classic that remains a crowd-pleaser at any meal
Classic Caesar Salad Recipe with Homemade Dressing & Croutons | Easy & Delicious
Ingredients
Equipment
Method
- Rinse romaine lettuce thoroughly in cold water to keep it crisp.
- If available, use a salad spinner to dry the leaves; otherwise, pat dry with a towel.
- Chop or tear into bite-sized pieces.
- Place leaves in the fridge in an airtight bag with a paper towel to chill until assembly.
- Preheat oven to 350°F (175°C).
- Slice half a French baguette lengthwise, then diagonally into 1/4-inch thick slices.
- Place bread pieces on a baking sheet.
- In a small bowl, mix 3 Tbsp extra virgin olive oil and 1 tsp minced garlic.
- Drizzle garlic oil over bread and sprinkle with 2 Tbsp grated Parmesan.
- Toss bread until evenly coated, spread in a single layer.
- Bake for 10–12 minutes until golden and crisp, then cool.
- In a bowl, whisk together:
- 2 small minced garlic cloves
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1.5 tsp red wine vinegar
- Gradually whisk in 1/3 cup extra virgin olive oil (add slowly to emulsify and achieve creamy texture).
- Season with 1/2 tsp salt and 1/8 tsp black pepper (adjust to taste).
- In a large mixing or serving bowl, add chopped romaine, cooled croutons, and 1/3 cup shredded/shaved Parmesan.
- Drizzle with dressing just before serving.
- Toss gently to coat lettuce and bread evenly.
- Serve immediately so everything stays crisp. Shave extra Parmesan on top with a potato peeler if desired.
- For freshest results, prepare lettuce, croutons, and dressing separately ahead of time, and combine right before serving.
- Customize by adding grilled chicken, shrimp, or adjust cheese/crouton amounts to your taste
Notes
- Best served fresh, right after tossing, as croutons and lettuce lose crunch over time.
- Can be made vegetarian by omitting anchovies or using vegetarian Worcestershire.
- Customizable: Add grilled chicken for extra protein or adjust cheese/crouton quantity to taste.
- Prepping croutons and dressing ahead saves time at assembly
