Caesar Salad

The best Caesar Salad recipe AKA the ultimate, easy side to practically everything!

Everyone needs the BEST Caesar Salad recipe and this is it!  It’s an easy, everyday dinner staple everyone LOVES and is also guaranteed to impress dinner guests. This Caesar Salad is a hypnotic balance of fresh, crisp Romaine lettuce, crunchy, homemade garlic-herb croutons and rich, salty Parmesan all bathed in my favorite ever luscious, WAY-better-than-store-bought Caesar Dressing.  You’ll never want to buy Caesar Dressing again!   Best of all, this recipe is so easy to make with minimal ingredients and is also easy to customize; feel free to add veggies or protein, (chicken, shrimp, salmon, etc.).  Serve this Classic Caesar Salad with everything from Tuscan Chicken and Lasagna, to French Dip Sandwiches, Garlic Butter Pork Tenderloin, Cajun Chicken, etc.

If you love Caesar recipes as much as we do, check out our Homemade Caesar Dressing, Chicken Caesar Salad and Caesar Tortellini.   

Pin this recipe to save for later

 

The origin of Caesar Salad

While Julius Caesar might be the most well-known Caesar around, he is not the namesake for tantalizing Caesar salad.  It was actually invented by a different Caesar – Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.  Cardini was living in San Diego (can I get a whoop whoop) but he was also working in Tijuana where he avoided the restrictions of Prohibition. 

During a Fourth of July rush in 1924, the kitchen’s supplies were depleted and Cardini had to make do with what he had on hand.  So, when you combine an Italian upbringing with 4^th of July feeding frenzy you get the masterpiece of Caesar Salad. Another reason to LOVE this salad – a hometown specialty!

Did you know Julia Child visited one of Caesar Cardini’s restaurants as a child?  Yup you guessed it – she had the Caesar Salad.  This was in the 1920’s just when it was newly invented.   Now we can all enjoy this great American classic from our homes anytime with this stellar recipe.

What goes in Caesar Salad?

Caesar Salad is a classic example of combining simple ingredients in perfect proportions for an epic explosion of flavor, texture and YUM!  There are a few variations out there, but most foodies will agree classic Caesar Salad is made with:

• Romaine lettuce  
• Croutons
• Caesar Salad Dressing
• Parmesan cheese
• Freshly cracked salt and pepper

Classic Caesar Salad was originally served with large lettuce leaves that you would grab by the stem and take bites of it.  It is still served this way in some restaurants, but most agree, tossing chopped Romaine with the dressing makes for a more evenly dressed salad.

CAESAR SALAD INGREDIENTS:

Caesar Salad is made with very few ingredients, so it’s important each ingredient be high quality and homemade (please resist the urge to purchase store-bought dressing and croutons!). You’ll want to use Parmesan Reggiano, crusty sourdough bread and from-scratch Caesar Dressing.  With these ingredients, you will be enjoying the Best Caesar Salad in the comfort of your own home!

Lettuce

Romaine is the fresh, crispy lettuce of choice for Caesar Salad which holds up well against the creamy dressing. I prefer Romaine hearts as opposed to the whole head because they seem fresher, sweeter and crunchier than whole heads without the wilted outside layers. Still, you can go with one large head Romaine, two medium heads or three Romaine hearts to equal approximately 10 cups of chopped lettuce.

Chop the lettuce into bite-sized pieces so they make the perfect bite of lettuce, croutons, Parmesan and dressing.  Use a salad spinner to clean the lettuce and to spin it super dry.  No wants dirty or wet lettuce!

Parmesan

Parmesan amps up the salty, umami flavor and adds that satisfying rich, cheesy texture.  Look for imported Parmigiano-Reggiano from Italy for its great bite and sharpness, as opposed to domestic Parmesan which pales in comparison (they will be labeled Parmigiano-Reggiano and Parmesan). 

I personally love combining two cuts of Parmesan cheese, finely grated and shaved.  Finely grated Parmesan ensures every nook and cranny is dusted with Parmesan and shaved Parmesan offers salty, rich bursts of flavor.  To make shaved Parmesan use a vegetable peeler and shave some off of a wedge.

Croutons

Croutons add the satisfying, olive-oil infused crunch in every bite.   While you can pick up some seasoned, store-bought croutons, homemade croutons are so easy to make, and so worth the couple extra minutes.

You can use any crusty bread to make homemade croutons, but I especially like sourdough, although French bread and artisan bread will also work. Just toss the cubed bread with some olive oil and seasonings and toast while you prep the lettuce.

Freshly-cracked black pepper

Finally, freshly cracked salt and pepper finish the salad with as much or as little pizazz as you want.

Homemade Caesar dressing

Your Caesar Salad is only as good as your Caesar Dressing, so you can proceed with confidence because this is the BEST Homemade Caesar Dressing!    I published a blog post earlier this week detailing all about the dressing which can read here, but here’s an overview:

• It’s bold, flavorful and perfectly balanced.  The homemade Caesar Dressing is a creamy, bright, tangy, garlicky, umami explosion of YUM. It will blow any store-bought version out of the water.  It’s made with a base of sour cream and mayonnaise and bold amounts of anchovies, garlic, Parmesan, lemon juice, garlic and Dijon.
• The dressing doesn’t contain any raw eggs so it’s easy to make and will last up to two weeks in your refrigerator, should you be so lucky.  Traditional Caesar Salad Dressing is made with raw egg yolks and olive oil, but this recipe uses a sour cream and mayonnaise base so it’s lighter and simpler, but every bit as delicious.  This also means you don’t have to haul out your food processor or blender to make it.  Simply whisk all of the ingredients together in a bowl.  You’ll end up with a hypnotic creamy, tangy, savory dressing that makes the salad.  It doesn’t get any easier or more delicious than this my friends.
• Anchovies are the secret ingredient in Caesar Dressing but I’ve included substitutes.  Anchovies are the key, umami rich ingredient that add saltiness and a savory, complex depth to this otherwise flat dressing without leaving it “fishy-tasting.”  In fact, you probably won’t even realize they are in the dressing (if you haven’t noticed yet! they are in all Caesar Dressings), aside from the deliciously deep, nondescript umami base they provide.  
• Anchovies are easy to use.   You will need 4 anchovies from a can or jar usually located next to the tuna fish. These anchovies have been filleted, salt-cured, and stored in olive oil.  This curing process produces the intensely salty flavor we want for this Caesar Dressing recipe.  To use the anchovies, lift them out of the can, plop them onto a cutting board and dab off excess oil with a paper towel.  Don’t be alarmed if you spy any tiny bones, they are harmless and undetectable.  Finely mince the anchovies then use the side of your knife to mash them by pressing down and sliding the knife against the cutting board. 

WHAT CAN I USE INSTEAD OF ANCHOVIES?

If you’d like to make Caesar Dressing without anchovies, you will find it is difficult to find a spot-on substitute. However, here are some possible substitutions:

• Anchovy paste:  use 1 ½ teaspoons in this recipe.
• Fish sauce: Asian fish sauce is usually made from fermented anchovies, so it’s one of the best substitutes for anchovies in Caesar Salad Dressing.  Fish sauce is strong and concentrated, so start with ½ teaspoon and add more to taste.
• Worcestershire sauce: is probably as close to the real thing as it gets in terms of flavor because it is made with anchovies (or sardines).   Start with 1 tablespoon and add more to taste.
• Vegan Worcestershire sauce:  if you are vegetarian or allergic to shellfish, look for anchovy-free Worcestershire sauce.  Some vegan brands include Wizard’s, Annie’s and Whole Foods 365, but as always, check the labels first.  Vegan brands typically are not gluten free but use soy, if that is something you need pay attention to.
• Capers:  are a vegan and vegetarian anchovy substitute with a briny, acidic, salty, savory flavor.  Start with 1 tablespoon, minced and mashed, and add more to taste.
• Olives: choose an olive with a salty brine like Kalamata or Castelvetrano and mash them up into a paste.  Start with 1 tablespoon and add more to taste.  

caesar dressing VARIATIONS AND DIETARY SUBSTITUTIONS

This Caesar Dressing can be modified to suit your personal dietary preferences.  Here’s some ideas:

• Mayonnaise substitute: use your favorite vegan mayonnaise substitute.  Readers have said great things about grapeseed oil Vegainase.
• Sour cream substitute: I prefer sour cream in this dressing but Greek yogurt will work, just start off with only 1 tablespoon lemon juice and add more to taste.  If you are vegan, swap in your favorite vegan sour cream or even vegan mayo.
• Parmesan substitute: if your vegetarian or vegan, try Whole Foods 365 or BelGioioso brands of Parmesan, which are truly vegetarian (most Parmesans contain animal rennet).
• Anchovy substitute:  use any of my anchovy substitutes listed above.
• Vegan Caesar Dressing:  use vegan sour cream, vegan mayonnaise, vegan Worcestershire sauce, vegan Parmesan and replace the anchovies with 1 tablespoon minced and mashed capers.
• Play with ingredient quantities.  Use more or less of any of the ingredients to make this homemade Caesar Dressing perfect for YOU!  I love a bold, full-flavored Caesar Dressing but you can tame the dressing by using less garlic and anchovies. 

HOW TO MAKE CAESAR SALAD:

Are you ready to see how easy it is to make Caesar Salad? (Full measurements and instructions in the recipe card at the end of the post.)

• Step 1: Make the Caesar Dressing. Make the dressing first so it has time to chill.  Start by chopping the anchovies until finely minced, then mash them by pressing down and sliding the knife against the cutting board.  Next, add all of the dressing ingredients to a mixing bowl and mix until smooth -that’s it!

• Step 2: Make the homemade croutons.  Cube the bread into bite size pieces and toss with olive oil, dried basil, dried parsley, garlic powder, salt and pepper, then bake until golden and crispy.

• Step 3: Toss the salad. In a large mixing bowl, combine the lettuce, homemade croutons, and Parmesan. Drizzle with your desired amount of Caesar Dressing, then toss until combined.

• Step 4: Serve.  Taste, then season with freshly cracked pepper as needed. Dig in!

Tips for Making the Best Caesar Salad

• Use crusty, day-old bread.  I recommend day-old bread because it doesn’t smoosh when you slice it for more even, less compact croutons.
• Cube the croutons small.  Cubing the bread into small pieces makes for crispier croutons and more explosions of crunch in the salad.  You will want them in every bite!
• Bake the croutons until crispy. Depending on the bread, size of the croutons and actual oven temperature, your croutons may take more or less time to bake.  Make sure to bake them until just crispy and then they will continue to crisp up as they cool after baking.
• Use fresh, quality ingredient in the Caesar Dressing.  Use fresh lemon juice, fresh garlic, whole anchovies (not paste) and freshly grated Parmesan cheese, labeled Parmigiano-Reggiano, which has much better flavor than just Parmesan and definitely far superior than the powdered stuff with the green lid.
• Embrace the anchovy. Anchovies are essential for the best tangy, salty, rich, full bodied, satisfying Caesar Dressing.  If you omit the anchovies, make sure to use a suggested substitute, but it won’t be quite as good.
• Plunge then dry lettuce.  After you wash the lettuce, plunge it into ice cold water.  This will help crisp and refresh the leaves.  Next, use your salad spinner to dry the lettuce and then wrap the lettuce in a towel to ensure it’s perfectly dry.  This will make for the crispiest lettuce and dry lettuce won’t water down the dressing and dilute the flavor.
• Chill the dressing.   Chilling the dressing melds and marries all of the flavors together so it tastes exponentially better.  To ensure you have sufficient chilling time, always make the dressing before you begin prepping the salad ingredients.  If you only have 30 minutes, pop the dressing in the freezer then transfer it the refrigerator after 30 minutes.
• Make the Caesar Dressing perfect for YOU! The most accurate taste test comes by dipping a lettuce leaf in dressing as opposed to a spoon.  For tangier, add additional lemon juice, for more garlicky, add more minced garlic, for more umami, add additional minced/mashed anchovies and/or Parmesan.  To tame the dressing, stir in additional sour cream or mayo.  
• Serve immediately.  The sooner you serve the Caesar Salad after dressing it, the freshest and crispiest it will be.  To avoid wilted lettuce and soggy croutons, prep all of the ingredients and combine just before serving.
• Prep ahead.  To save time, prep the dressing in advance and keep it in the fridge refrigerator for up to two weeks. Chilled dressing will also taste better.

Caesar Salad VARIATIONS

Caesar Salad with its fabulous dressing and crunchy croutons is a great springboard for adding protein and other vegetables. Here are a few ideas to customize the salad:

Add a protein:

• Chicken Caesar Salad: Top the salad with grilled chicken like lemon basil chicken, blackened chicken or Greek chicken, cooked chicken or rotisserie chicken.  See my Chicken Caesar Salad for inspiration.
• Shrimp Caesar Salad: Add sauteed shrimp, grilled Shrimp or baked shrimp.
• Salmon Caesar Salad:  add grilled salmon, crispy panko salmon, blackened salmon or baked salmon like in this recipe.
• Bacon Caesar Salad:  add bacon or prosciutto for a salty, meaty addition.
• Egg Caesar Salad: add 2-4 hard-boiled eggs.
  

• 

• 

Additional add-ins:

• Avocados:  add sliced or chopped avocados for a satisfying creamy burst to complement the crunchy textures.  Make sure you use ripe avocados but not overly ripe or they will turn to mush.  To tell if an avocado is ripe, squeeze it gently. A ripe avocado should yield slightly to pressure but not feel overly soft.  If your avocados ripen before you are ready to use them, they can be stored in the refrigerator which will dramatically slow down the ripening process.  For more detailed information on how to select avocados, see my guacamole recipe.
• Corn: add two ears sweet corn on the cob.  You can slice the kernels directly off of the cob OR char them for an amped up layer of smoky, juicy YUM like I do in my Corn Salsa, Avocado Corn Salsa, and Mexican Salad recipes. I highly promote fresh corn in the spring/summer months but you can get away with using canned or frozen corn in the winter.  If using canned corn, take care to rinse and drain it first. If using frozen corn, you don’t need to thaw it before you add it to the hot skillet to char for a couple minutes.
• Tomatoes:  cherry or grape tomatoes are the perfect bite size morsels when sliced in half. Cherry tomatoes are inherently sweeter than grape tomatoes, so aim for cherry if you can.
• Cucumbers:  I like English cucumbers because they tend to be sweeter, have less seeds and you don’t have to bother peeling them, but you may also substitute with a peeled, slicing cucumber.
• Radishes:  add a delightful spicy, peppery, zesty crunch.
• Onions:  add a fresh pop with zesty red onions, punchy, tangy pickled red onions or milder, aromatic green onions or chives. 
• Kalamata olives: gems of dark, rich intensely fruity, salty flavor. 
• Capers:  are tangy, salty, lemony doses of flavOR.  They should be easy to find by the olives at your grocery store. Capers are actually flower buds imported from Italy that have been brined to mellow their bitterness. 
• Nuts:  pine nuts or roasted, salted sesame seeds for a tasty crunch.
• Roasted chickpeas: for an extra crunch.  Make sure to season them for flavor and interest.
• Pasta or tortellini:  turn this recipe into a Pasta Caesar Salad by adding pasta or tortellini.  You may need to 1.5x or double the dressing if also incorporating pasta.

Other variations/substitutions:

• Use different greens: I love how crunchy Romaine is but you can also use half Romaine, half iceberg lettuce, your favorite spring mix or arugula, kale, butterhead lettuce, shaved Brussels sprouts, etc.
• Grill the greens:  grill hearts of Romaine to make a Grilled Caesar Salad for a dimension of smoky charred flavor.
• Make it a Spring Caesar Salad:  turn Caesar Salad into a Spring salad with crispy bacon, creamy avocados, crunchy bell peppers, juicy tomatoes and fresh sweet corn right off the cob (I could eat fresh corn for days!) and/or whatever your veggies your heart desires.  

Can You Make This a Chicken Caesar Salad?

Absolutely!  You will want to use about one pound of chicken, either a large chicken breast sliced through the equator or two 8-ounce chicken fillets. Whichever option you choose, pound the chicken with the side of a can or meat mallet to an even thickens to tenderize the chicken and to help it cook more evenly. Season the chicken by brushing it lightly with olive oil and sprinkling with garlic powder, onion powder, paprika, salt and pepper or use one of my aforementioned chicken marinades.

• Grilled Chicken Caesar Salad:  Grill chicken undisturbed for about 5 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)  The cooking time will vary depending on the thickness of your chicken.  Let cool for 5 minutes before chopping.
• Baked Chicken for Caesar Salad:  pound and season chicken per above instructions then transfer to a rimmed baking sheet.  Bake at 400 degrees for 15 – 20 minutes, or until cooked through.
• Skillet Chicken for Caesar Salad:   Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add pounded chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.  Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.

IS CAESAR SALAD HEALTHY?

This Caesar Salad can be as healthy as you want!  If you are watching calories, you can omit the croutons and add more nutrient rich vegetables such as chickpeas and use less cheese.  You can also try mixing half spinach and kale with the Romaine lettuce. 

The Caesar Dressing does not contain very much mayonnaise, so it is naturally a healthier dressing option, but you can make it healthier by swapping the sour cream for nonfat Greek yogurt.

GLUTEN FREE AND DAIRY FREE CAESAR SALAD

• For gluten free Caesar Salad:  omit the croutons. and use gluten-free Worcestershire sauce in the dressing.
• For dairy-free Caesar Salad: omit the Parmesan and use dairy free or vegan sour cream such as Tofutti Better Than Sour Cream. You can even google “how to make dairy free sour cream” and experiment with a few recipes.  

Make ahead instructions for Caesar salad

Once you’ve made your creamy Caesar Dressing and crunchy croutons, the salad takes minutes to throw together.  Here’s how to make it ahead:

• Prep the lettuce up to 24 hours in advance.  Chop, wash and thoroughly dry the lettuce using a lettuce spinner and towels, then transfer to a sealable bag. 
• Make the dressing up to 2 weeks in advance.  The Caesar Dressing doesn’t contain raw egg so it stays good for up to 2 weeks in an airtight container in the refrigerator.   You may need to add a splash of milk to thin when ready to use.
• Make the croutons 3 days in advance. Make the croutons, let them cool completely, then transfer to an airtight container.  If you use a sealable bag, make sure to squeeze out excess air.  Store at room temperature for up to 3 days.

If you are bringing the Caesar Salad to a gathering, add the lettuce to a large serving bowl and top with the Parmesan. Bring the croutons and dressing in separate containers then toss together when ready to serve.

How to Store Caesar Salad Leftovers

If you think you might have leftovers, then plan on a Caesar Salad bar so everyone can top their own lettuce with croutons, Parmesan and dressing.  This will prevent the lettuce from becoming wilted and soggy and the croutons from softening from the moisture of the lettuce and/or the dressing.  By keeping the ingredients separate, you can enjoy leftovers for days.

• The Caesar Dressing is good for up to 2 weeks. Transfer to an airtight container and refrigerate.  Thin with milk as needed when ready to use.
• The croutons will last for 2 days.  Transfer to a sealable bag, squeeze out excess air and store at room temperature or freeze for up to one month.
• The lettuce will last for up to 7 days.  The lettuce can last quite some time but the sooner you use it, the fresher it will be.

Caesar Salad Serving Suggestions

Caesar Salad pairs well with any of your favorite proteins, pastas, soups, pizzas or sandwiches. Here are just a few ideas:

• Looking for a side to your favorite protein?  Serve Caesar Salad with Crazy Tender Pot Roast, Garlic Butter Pork Tenderloin, Barbecue Ribs, Lemon Garlic Chicken and Potatoes, Oven Fried Chicken and everything in between!
• Need a side for your Italian dinner?  Serve this Caesar Salad recipe with Chicken Florentine, Spaghetti Bolognese, Lasagna, White Chicken Lasagna, Manicotti,  Chicken Parmesan, Baked Penne, Million Dollar Mac or Shrimp Fettuccine, etc.
• Need a side for your sandwiches?  Serve Caesar Salad with French Dips, Philly Cheese Steaks, Brisket Sandwiches, Italian Beef Sandwiches, and BBQ Chicken Sandwiches.
• Need a side for your soups? Serve Caesar Salad with Chicken Noodle Soup, Chicken Stew, Chicken Pot Pie Soup, Crockpot Chili, Tomato Basil Soup, etc.
• Need a side for your pizzas? Serve Caesar Salad with Margherita Pizza, Barbecue Chicken Pizza, Philly Cheese Steak Pizza, Gyro Pizza, Pulled Pork Pizza, etc.