Introduction

Caesar Salad is a timeless classic that combines crisp romaine lettuce, crunchy homemade croutons, and a creamy, tangy dressing. This recipe makes it easy to create the perfect balance of flavors right in your own kitchen.

A fresh Caesar salad is shown in a white bowl and a white serving dish with woven handles. The salad has several layers starting with bright green and pale green romaine lettuce pieces. On top, there are golden brown croutons and thin shreds of white cheese sprinkled around. The salad looks lightly coated with creamy dressing giving some shiny texture on the leaves. In the background, there is a clear glass of light yellow drink and a small jar with white flowers on a white marbled surface which adds a simple, clean feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil (for croutons)
1 garlic clove, grated (for croutons)
3 cups cubed bread such as baguette or sourdough (150g)
¾ teaspoon salt (for croutons)
⅔ cup mayonnaise (160g)
2 to 3 tablespoons lemon juice
2 tablespoons olive oil (for dressing)
1 clove garlic, finely minced or grated (for dressing)
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon salt plus more to taste (for dressing)
½ teaspoon ground black pepper plus more to taste
⅓ cup freshly grated Parmesan cheese (20g, for dressing)
1 large head romaine lettuce (12 ounces, 340g)
⅓ cup shredded or shaved Parmesan cheese (30g, for salad)
Salt and black pepper to taste (for salad)

Instructions

Step 1: Preheat the oven to 350°F. In a large bowl, whisk together the grated garlic and olive oil. Add the bread cubes, sprinkle with salt, and toss to coat evenly.
Step 2: Spread the bread cubes in an even layer on a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring once halfway through, until the croutons are golden brown on all sides.
Step 3: In a medium bowl, whisk together mayonnaise, 2 tablespoons lemon juice, olive oil, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, salt, and pepper.
Step 4: Stir in the freshly grated Parmesan cheese. Taste and adjust seasoning with additional lemon juice, salt, or pepper if desired. This will make about 1 cup of dressing.
Step 5: Clean and dry the romaine lettuce well. Chop or tear the leaves into bite-sized pieces and place them in a large serving bowl.
Step 6: Toss the lettuce with your preferred amount of Caesar dressing. Top with shredded or shaved Parmesan cheese, croutons, and additional salt and pepper to taste.
Step 7: Serve immediately with any remaining dressing on the side.

Tips & Variations

Use day-old bread for croutons to ensure they crisp up nicely in the oven.
For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
Add grilled chicken or shrimp to turn this salad into a complete meal.
If you prefer, skip anchovy paste for a milder dressing or replace it with capers for a similar umami flavor.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep croutons in an airtight container at room temperature for 2 to 3 days to maintain their crunch. Assemble the salad just before serving to keep the lettuce crisp. Reheat croutons briefly in the oven if they soften.

How to Serve

A fresh Caesar salad fills a large white shallow bowl with woven handles, showing layers of bright green romaine lettuce leaves coated with creamy dressing. Scattered on top are small golden-brown croutons and grated pale yellow cheese strands. Nearby, a small white bowl with ground black pepper sits on a wooden board next to a white jar of dressing. To the side are two stacked white plates with gold forks inside. Everything is set on a white marbled surface with a beige cloth and woven basket handle visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance. Store it in the refrigerator and whisk before serving as some separation may occur.

What if I don’t have anchovy paste?

You can omit the anchovy paste if needed, though it adds a distinct depth of flavor. Alternatively, finely chopped anchovy fillets or capers can be used as a substitute.