The Ultimate Classic Caesar Salad: Homemade Dressing, Croutons, and All the Tips
Caesar salad is one of the most beloved salads worldwide—crisp romaine leaves coated in a rich, garlicky, tangy dressing, topped with crunchy homemade croutons and generous shavings of Parmesan cheese. Despite its Italian-sounding name, this iconic dish has American roots (with a Mexican twist) and has evolved into a restaurant staple and home favorite.
What makes a truly great Caesar salad? Fresh, cold romaine; golden, garlicky croutons made from scratch; and a dressing that’s creamy yet bright, with umami depth from anchovies and Parmesan without being overly fishy. This recipe delivers restaurant-quality results at home, using approachable ingredients and techniques.
Whether you’re making it for a family dinner, potluck, or as a base for grilled chicken or shrimp, this version is forgiving, scalable, and always impressive.
Prep Time: 25 minutes
Cook Time: 15 minutes (for croutons)
Total Time: 40 minutes
Servings: 6–8 as a side salad, 4 as a main
Calories per serving (side portion): ~320–380
A Brief History of Caesar Salad
Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. During a busy Fourth of July weekend, Cardini ran low on ingredients and improvised with romaine lettuce, a coddled egg, olive oil, lemon juice, Worcestershire sauce, garlic, mustard, Parmesan, and croutons—tossed tableside for drama.
The original used whole romaine leaves (eaten by hand), no anchovies in the dressing (though anchovy paste or fillets appeared later), and a coddled (soft-boiled) egg for creaminess. Over time, anchovies became standard for umami, raw egg yolks were often replaced with mayonnaise for safety and convenience, and the salad spread globally, especially after Hollywood celebrities discovered it.
Today’s versions range from purist (minimal ingredients, tableside preparation) to modern (added proteins, vegan adaptations). This recipe honors the classic while making it practical and safe for home cooks.
Ingredients
For the Homemade Croutons (makes about 3–4 cups):
- 1/2 large French baguette or day-old sourdough bread (about 8–10 oz / 225–280 g), cut into 3/4-inch cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 cloves garlic, minced or finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely grated Parmesan cheese (optional, for extra flavor)
For the Classic Caesar Dressing (makes about 1–1¼ cups):
- 3–4 anchovy fillets (packed in oil; or 1–1½ teaspoons anchovy paste)
- 2–3 large garlic cloves, minced or pressed
- 1 large egg yolk (room temperature; pasteurized if concerned about raw eggs)
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice (from 1 lemon; add zest for extra brightness)
- 1 teaspoon Worcestershire sauce
- 1/2 cup (120 ml) neutral oil (light olive oil, avocado oil, or grapeseed oil) + 2–3 tablespoons extra-virgin olive oil for flavor
- 1/3–1/2 cup (35–50 g) freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt (adjust after tasting—anchovies add saltiness)
- 1/4 teaspoon freshly ground black pepper
- Optional: 1–2 teaspoons red wine vinegar for extra tang
For the Salad:
- 2–3 large heads romaine lettuce (or 4–5 hearts of romaine; about 2–2.5 lbs / 900–1100 g total)
- 1/2–3/4 cup (50–75 g) freshly grated or shaved Parmesan cheese (use a vegetable peeler for ribbons)
- Freshly ground black pepper, to taste
- Optional add-ins for a main dish: grilled chicken breast (sliced), shrimp, bacon bits, cherry tomatoes, or avocado slices
Step-by-Step Instructions
- Make the Homemade Croutons
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together olive oil, minced garlic, salt, and pepper. Add bread cubes and toss until evenly coated.
Spread in a single layer on the baking sheet. Bake 10–15 minutes, tossing halfway, until golden and crisp.
If using, sprinkle Parmesan over the hot croutons and toss to melt slightly. Let cool completely (they crisp more as they cool). Store extras in an airtight container up to 1 week. - Prepare the Caesar Dressing
Option A (traditional emulsified method):
In a medium bowl, mash anchovy fillets and garlic into a paste with a fork (or use a mortar and pestle).
Whisk in egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth.
While whisking constantly, add neutral oil in a very slow, steady drizzle to emulsify (like making mayonnaise). Once thickened, slowly whisk in extra-virgin olive oil.
Stir in grated Parmesan. Taste and adjust seasoning—add more lemon for brightness or salt if needed.
If too thick, thin with 1–2 teaspoons water or extra lemon juice. Option B (quick blender method—still excellent):
Blend anchovies, garlic, egg yolk, Dijon, lemon juice, Worcestershire, salt, and pepper until smooth.
With motor running, slowly pour in oils until creamy. Pulse in Parmesan last. Refrigerate dressing up to 5 days (flavors deepen after a few hours). - Prep the Romaine
Trim root ends from romaine heads. Separate leaves, rinse under cold water, and spin dry thoroughly in a salad spinner (wet lettuce dilutes dressing).
Tear or chop into bite-sized pieces (2–3 inches). Keep chilled until ready to assemble—cold lettuce stays crisp longer. - Assemble the Salad
In a very large bowl, add romaine. Drizzle about 2/3 of the dressing over the leaves.
Toss gently with tongs or clean hands until evenly coated (add more dressing if desired—Caesar should be generously dressed but not soggy).
Sprinkle generously with grated or shaved Parmesan and a grind of black pepper.
Add cooled croutons last (toss lightly so they stay crunchy). Serve immediately. - Serve
Plate family-style or individually. For tableside drama, toss in front of guests.
Pair with crusty bread, grilled proteins, or as a side to pasta, steak, or seafood.
Expert Tips for the Best Caesar Salad
- Anchovies: Don’t skip them—they provide essential umami without a strong fish taste when used in moderation. If you dislike them, use extra Worcestershire (which contains anchovies).
- Egg safety: Use pasteurized eggs for raw yolk versions. Mayonnaise-based dressings (½ cup mayo + remaining ingredients) are a safe, creamy alternative.
- Cheese matters: Freshly grated Parmesan (Parmigiano-Reggiano) melts better into dressing and has superior flavor. Pre-shredded has anti-caking agents that affect texture.
- Crouton secrets: Day-old or slightly stale bread absorbs oil better and stays crisp. Garlic-infused oil elevates them—try rubbing bread with garlic halves before cubing.
- Make-ahead: Prep croutons and dressing up to 2 days ahead. Wash/chop romaine the day of (store wrapped in damp paper towels in the fridge).
- Dressing thickness: It thickens in the fridge—thin with lemon juice or water before using.
- Avoid sogginess: Dress just before serving. Serve extra dressing on the side for guests.
Delicious Variations
- Chicken Caesar: Top with sliced grilled or rotisserie chicken (season with garlic, lemon, salt, pepper).
- Shrimp Caesar: Sauté or grill shrimp with garlic and lemon; add for a seafood twist.
- Vegan Caesar: Use vegan Worcestershire, omit egg/anchovies, blend silken tofu or cashews for creaminess, and add capers or miso for umami.
- Kale Caesar: Massage chopped kale with a bit of dressing to soften; mix with romaine for heartier texture.
- Low-Carb: Skip croutons or use parmesan crisps (bake small piles of grated Parmesan until golden).
- Spicy Caesar: Add red pepper flakes or a dash of hot sauce to dressing.
- Bacon Caesar: Crumble crispy bacon over the top for smoky crunch.
Common Mistakes and How to Fix Them
- Dressing breaks/separates: Whisk too fast or add oil too quickly—start over with a new yolk and slowly drizzle broken mixture in.
- Too fishy: Reduce anchovies to 2 fillets or use paste. Taste as you go.
- Soggy croutons: Cool completely before adding; store separately if prepping ahead.
- Bland dressing: Under-seasoned—add more lemon, garlic, or Parmesan. Taste multiple times.
- Wilted lettuce: Wet leaves or dressing too early—dry thoroughly and assemble last-minute.
Why This Caesar Salad Recipe Stands Out
This version balances tradition with practicality: rich yet light dressing, ultra-crisp croutons, and fresh ingredients that shine. It’s versatile enough for weeknight dinners but elegant for entertaining. Guests often ask for the recipe because it tastes like a high-end restaurant salad—without the price tag.
Once you master homemade dressing and croutons, you’ll never go back to bottled versions. Experiment with ratios to suit your taste—some love it extra garlicky, others prefer more lemon brightness.
Enjoy this timeless classic, and feel free to share your favorite add-ins in the comments below!