This Caesar Salad is a timeless side that pairs well with a wide range of meals. Crisp romaine is tossed in a creamy, tangy dressing, topped with freshly grated Parmesan and finished with crunchy, homemade croutons for a restaurant-quality salad you can make at home.
Easy Caesar Salad Recipe
Caesar salad appears on menus everywhere — from steakhouses to seafood restaurants, Italian eateries, and even pizza joints. Its bright, savory flavor complements many main courses and makes an excellent side.
This homemade version is simple to prepare and yields a rich, creamy dressing you’ll want to make again. Make an extra batch of dressing to keep in the fridge for quick meals all week.
The recipe combines crisp romaine with a flavorful dressing, freshly grated Parmesan, and golden croutons for a satisfying texture contrast and classic taste.
What’s a Caesar Salad Made Of?
- Croutons: I prefer homemade croutons made from a baguette tossed with olive oil and garlic, then baked until crisp. Store-bought croutons work well if you’re short on time.
- Caesar Dressing: This version uses mayonnaise, lemon juice, Dijon mustard, anchovy paste, salt, black pepper, and Parmesan for a classic, tangy flavor.
- Lettuce: Fresh, chopped romaine is the ideal base—crisp, sturdy, and perfect for holding the dressing.
How to Make Homemade Caesar Salad
Exact measurements and the full recipe are included in the recipe card below.
This recipe comes together in under 30 minutes and includes easy, homemade croutons. Quick overview:
- Break or cut the baguette into bite-sized pieces. Toss with olive oil and minced garlic, spread on a baking sheet, and bake at 400°F until golden and crisp.
- Whisk together mayonnaise, lemon juice, Dijon mustard, anchovy paste, salt, and black pepper. Stir in grated Parmesan to complete the dressing.
- Add chopped romaine to the bowl with the dressing and toss to coat evenly. Serve topped with croutons and additional Parmesan.
Tips and Notes
- Use fresh garlic: Freshly minced garlic gives the best flavor. If unavailable, garlic powder can substitute in a pinch.
- Don’t skip the anchovy paste: Anchovy paste adds the savory depth that defines Caesar dressing. A small amount goes a long way.
- Alternatives to anchovies: If you can’t use anchovies, try capers, kalamata olives, olive tapenade, a splash of soy sauce, or a bit of dried seaweed for a similar umami boost.
- Short on time: Use store-bought croutons to save time while keeping great flavor.
Variations
- Make it a main: Turn the salad into a light meal by adding grilled or roasted chicken, steak slices, or sautéed shrimp.
- Add heat: For a spicy touch, drizzle Sriracha over the finished salad or sprinkle in red pepper flakes or a pinch of cayenne.
Storage
Once assembled, the salad is best served immediately. Storing it assembled will cause croutons to soften and romaine to wilt.
To prepare in advance:
- Dressing: Store dressing in an airtight container in the refrigerator for up to one week.
- Croutons: Keep baked croutons in an airtight container at room temperature for up to a week to maintain crispness.
Are Caesar Salads Tossed?
Yes. A traditional Caesar is a tossed salad—romaine is coated with the dressing and mixed thoroughly before serving.
Does Caesar Salad Have Meat?
Classic Caesar salad is a meatless side dish. To make it a complete meal, add protein such as grilled chicken, steak, or shrimp. For a vegetarian boost, chickpeas make a hearty addition.
Caesar Salad
What You’ll Need
- 10 ounce baguette, broken or cut into bite size pieces
- ¼ cup olive oil
- 2 garlic cloves, finely minced
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 head romaine lettuce, chopped
- ½ cup parmesan cheese, grated
How to Make It
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Preheat oven to 400°F and line a large baking pan with parchment paper.
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Place bread pieces in a large bowl, toss with olive oil and minced garlic, then spread on the prepared pan.
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Bake for 10–12 minutes, tossing halfway through, until the bread is toasted and golden.
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While the croutons bake, whisk together mayonnaise, lemon juice, Dijon, anchovy paste, salt, and pepper. Stir in the Parmesan.
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Gently toss the romaine with the dressing, then serve topped with croutons and extra Parmesan. See storage notes above.