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top view of Caesar Dressing recipe with Romaine lettuce, Parmesan, croutons and Caesar Dressing
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Caesar Salad

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.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

Salad

  • 1/3 cup Parmigiano-Reggiano cheese shredded or shaved (I like a combo)
  • 10 cups chopped Romaine lettuce (1 large, 2 medium, or 3 small heads)

Caesar Dressing

  • 4 whole anchovy fillets, minced then mashed*
  • 1/2 cup sour cream (may sub Greek yogurt and use less lemon)
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, finely minced
  • 1/4 tsp EACH salt, pepper, plus more to taste
  • 1/3 cup finely freshly grated Parmigiano-Reggiano
  • milk as needed

Homemade Croutons

  • 1/2 loaf (5 cups) sourdough or French bread, cubed (preferably day old)
  • 1/4 cup olive oil
  • 1/4 tsp EACH dried basil, dried parsley, garlic powder, salt
  • 1/8 tsp pepper

Instructions

  • Caesar Dressing: Add all of the dressing ingredients to a mixing bowl except the Parmesan and mix until smooth; then mix in the Parmesan. Add milk 1 tablespoon at a time to reach desired consistency. Taste and add salt/pepper to taste if needed and additional lemon juice if desired. Best if chilled 1 hour before using.
  • Croutons: Preheat oven to 400F degrees. Cube bread into bite size pieces then add to a large baking sheet. Drizzle bread with olive oil, sprinkle with seasonings, then toss until evenly coated. Spread the bread into an even layer and bake for approximately 12-15 minutes or until golden and crispy.
  • Assemble: Add the Romaine lettuce to a large serving bowl then sprinkle with shredded or shaved Parmesan cheese and cooled croutons. Drizzle desired amount of Caesar Dressing then toss gently until lettuce is evenly coated. Taste then season with freshly cracked pepper as needed.

Notes

  • *To prep anchovies: start by chopping the anchovies until finely minced.  Next, use the side of your knife to mash the anchovies by pressing down and sliding the knife against the cutting board to form a paste.  It might sound odd, but will make sense once you attempt it.
  • Anchovies: are a key ingredient so please don’t skip!  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.”  If you omit the anchovies, the dressing will be flat, bland and wanting.   The anchovies you want for this recipe are sold in cans packed in olive oil, usually located next to the tuna fish.
  • Anchovy substitute? Nothing is as good as the real thing but here are some options: 1) increase the Worcestershire sauce to 1 tablespoon, 2) add ½ teaspoon fish sauce plus more taste, 3) add 1 tablespoon, minced and mashed capers.   Adjust any of these quantities as needed. 
  • Vegan Caesar Dressing:  use vegan sour cream, vegan mayonnaise (readers have said great things about grapeseed oil Vegainase, vegan Worcestershire sauce, vegan Parmesan (try Whole Foods 365 or BelGioioso brands) and replace the anchovies with 1 tablespoon minced and mashed capers.
  • Variations:  see the post for grilled chicken Caesar Salad, adding veggies, chickpeas, etc.  I love adding blackened chicken, lemon basil chicken and Greek chicken to this salad. 

Make ahead 

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.