Go Back Email Link

Classic Caesar Salad Recipe with Homemade Dressing & Croutons | Easy & Delicious

This classic Caesar salad features crisp romaine lettuce, crunchy homemade garlic croutons, and plenty of shaved Parmesan cheese, all tossed in a creamy, tangy homemade Caesar dressing made with garlic, Dijon mustard, lemon juice, and Worcestershire sauce. Perfect as a side or light main dish, this easy-to-make recipe is fresh, flavorful, and customizable to suit your tastes.
Print Recipe Pin Recipe
Total Time 13 minutes
Servings: 2
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Romaine lettuce: 1 small head or about 4 cups, chopped
Croutons: 1/2 cup
Parmesan cheese: 2–3 tablespoons, grated or shaved
Dressing (combine and whisk):
  • 1 small garlic clove minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 3 –4 tablespoons olive oil
  • Pinch salt and pepper

Equipment

  • Cutting board and sharp knife (for chopping lettuce and bread)
  • Baking sheet (for croutons)
  • Mixing bowls (for tossing croutons, mixing dressing, and assembling salad)
  • Salad spinner (ideal for drying lettuce, optional but recommended)
  • Small whisk or fork (for emulsifying dressing)
  • Measuring spoons/cups
  • Serving bowl
  • Potato peeler (helpful for shaving Parmesan, optional)

Method
 

Prepare the Lettuce
  1. Rinse romaine lettuce thoroughly in cold water to keep it crisp.
  2. If available, use a salad spinner to dry the leaves; otherwise, pat dry with a towel.
  3. Chop or tear into bite-sized pieces.
  4. Place leaves in the fridge in an airtight bag with a paper towel to chill until assembly.
Make the Croutons
  1. Preheat oven to 350°F (175°C).
  2. Slice half a French baguette lengthwise, then diagonally into 1/4-inch thick slices.
  3. Place bread pieces on a baking sheet.
  4. In a small bowl, mix 3 Tbsp extra virgin olive oil and 1 tsp minced garlic.
  5. Drizzle garlic oil over bread and sprinkle with 2 Tbsp grated Parmesan.
  6. Toss bread until evenly coated, spread in a single layer.
  7. Bake for 10–12 minutes until golden and crisp, then cool.
Make the Dressing
  1. In a bowl, whisk together:
  2. 2 small minced garlic cloves
  3. 2 tsp Dijon mustard
  4. 1 tsp Worcestershire sauce
  5. 2 tsp fresh lemon juice
  6. 1.5 tsp red wine vinegar
  7. Gradually whisk in 1/3 cup extra virgin olive oil (add slowly to emulsify and achieve creamy texture).
  8. Season with 1/2 tsp salt and 1/8 tsp black pepper (adjust to taste).
Assemble the Salad
  1. In a large mixing or serving bowl, add chopped romaine, cooled croutons, and 1/3 cup shredded/shaved Parmesan.
  2. Drizzle with dressing just before serving.
  3. Toss gently to coat lettuce and bread evenly.
Serve
  1. Serve immediately so everything stays crisp. Shave extra Parmesan on top with a potato peeler if desired.
Tips
  1. For freshest results, prepare lettuce, croutons, and dressing separately ahead of time, and combine right before serving.
  2. 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
QR Code linking back to recipe