Better than a restaurant Caesar Salad recipe with a no-fail homemade Caesar dressing and the crispiest garlic and parmesan croutons.
For just a few simple ingredients, Caesar Salad is an impressive culinary feat. Even as picky eaters when we were little, Caesar dressing was one the few ways my brother and I would eat green vegetables, as a dip for raw veggies (like a kid’s crudité platter!) or spread over cooked veggies like roasted broccoli.
The original Caesar Salad recipe is attributed to the Italian restaurateur Caesar Cardini who created it at his restaurant in Tijuana. In 1924, when the salad was invented, it contained only romaine lettuce, garlic, olive oil, lemon, Worcestershire, croutons, and parmesan cheese. Years later, it’s believed Caesar’s brother, Alex, added the anchovies to the dressing, which is the version I use in this Caesar salad recipe. I prefer the umami boost anchovies provide.
An egg yolk adds richness and creaminess, making the Caesar dressing even better than your favorite restaurant. In one bite, it’s enchantingly tangy, creamy, salty, savory, crisp, and refreshing. Add crunchy homemade garlic croutons and this salad is certain to become a family favorite (if it isn’t already)!
Table of Contents
Ingredients for Caesar Salad
I usually keep most of the ingredients for homemade Caesar salad in my pantry, so I only need to go out for the freshest lettuce the day I plan to make it.
- Romaine lettuce: Classic Caesar salad uses a base of romaine lettuce for its satisfying crunch and mild flavor.
- Parmesan cheese: Parmesan cheese is nutty and irresistible. I coat the croutons with grated parmesan, mix some in the dressing, and add extra shavings of parmesan on top of the salad.
- Crusty bread: For homemade croutons, use a few slices of your favorite type of crusty bread, whether it’s sourdough, white, whole wheat, or spelt. It doesn’t have to be day-old unless you happen to have some.
- Extra virgin olive oil: Olive oil adds richness and balances the salty anchovies and parmesan and the acidity of the lemon juice. I like to use fruity Nocellara or buttery Arbequina olive oil in salad dressings.
- Anchovies: the original Caesar salad called for just Worcestershire sauce, a savory sauce made with anchovies. But anchovies are such a common addition to the dressing now, that it wouldn’t taste like Caesar salad without them. I prefer to use just anchovies and skip the Worcestershire sauce altogether.
- Garlic: Adds a kick of sweet and savory garlic flavor to the croutons and dressing and acts as an emulsifier that helps stabilize the dressing.
- Lemon: A generous squeeze of lemon juice adds fresh citrus and some sharp acidity. You could substitute it with white wine vinegar.
- Egg yolk: Egg yolk makes Caesar salad dressing rich and creamy. It naturally contains lecithin, which helps to stabilize the emulsion.
- Kosher salt and black pepper: Salt brings out the other flavors in the dish, and the black pepper adds subtle heat that complements the lemon, garlic, and anchovies.
A Note on Egg Yolks
The egg yolk in Caesar salad dressing is uncooked. Most of us eat runny egg yolks all the time, from sunny side up to poached eggs simmered in Shakshuka.
Make sure to use the freshest eggs possible. If you are sick or have a weakened immune system, you can leave out the yolk. See “How to Make an Eggless Caesar Salad Dressing” below for a recipe that uses Greek yogurt instead.
How to Make This Caesar Salad Recipe
Making homemade garlic croutons adds about 20 minutes, but the crunch and garlicky flavor is unmatched. And when it comes to the salad dressing, take your time incorporating the olive oil so it stays emulsified. A little patience will guarantee the perfect Caesar dressing every time!
- Preheat the oven: Preheat the oven to 375°F.
- Season the Croutons: In a medium mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons finely grated parmesan, 1 finely grated garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon ground pepper. Add 2 cups cubed bread and toss to coat.
- Bake the Croutons: Spread the bread cubes onto a sheet pan without overlapping. Bake for 10 minutes, toss, and bake until golden and crisp, 5 to 10 minutes more. Remove from the oven when they’re golden and crisp and set aside to cool.
- Make the Caesar Salad Dressing: In a medium mixing bowl, use a fork to mash 3 oil-packed anchovies, 1 grated garlic clove, and 1/4 teaspoon kosher salt to form a paste. Switch to a whisk and whisk in 2 tablespoon lemon juice, then add 1 egg yolk and whisk to combine.
- Emulsify in 1/3 cup extra virgin olive oil (slowly!). Whisking constantly, add the olive oil one drop at a time, waiting for each addition to emulsify before adding the next. After the first couple of tablespoons, switch to pouring the olive oil in a thin, steady stream, while still whisking constantly. The dressing should look cohesive and thickened slightly, like a loose aioli.
- Finish the Caesar Dressing: Stir in 1/4 cup grated parmesan and 1/4 teaspoon ground pepper.
- Make the Salad: In a large serving bowl, add 2 chopped romaine lettuce hearts, layering it with the dressing. Use salad servers to toss the lettuce in the dressing until coated evenly. Top with the croutons and extra grated parmesan or parmesan shavings. Serve immediately.
Ways to Mix it Up
There are countless ways to give Caesar salad your own spin, from substituting crispy chickpeas instead of croutons to adding chicken or shrimp for a full meal.
- Switch up the greens: Instead of, or in addition to the romaine lettuce, try using kale, arugula, baby spinach, mesclun mix, or whatever strikes your fancy.
- For extra crunch: Add crispy roasted chickpeas or toasted pine nuts.
- Make it a meal: for a more filling meal, add grilled chicken, crispy chicken cutlets, or tuna.
- Make it vegetarian: Substitute the anchovies with Dijon mustard.
How to Make an Eggless Caesar Salad Dressing
If you prefer a lighter (and easier) version of Caesar salad with fewer calories:
- Omit the egg yolk.
- Reduce the olive oil to 1 tablespoon.
- Add 1/3 cup Greek yogurt.
- Since you don’t need to emulsify the yolk and olive oil simply whisk everything together.
What to Serve with This Caesar Salad Recipe
Growing up we had a big bowl of Caesar salad on the dinner table most nights. But it’s also a big crowd pleaser at parties and barbecues. You can prepare the salad and the dressing ahead of time, but keep them separate until just before serving.
Caesar salad makes a great first course or side to pasta dishes, like Spaghetti All’Assassina (Spicy Charred Pasta), Lemon Chicken Pasta or cheesy Manicotti.
It adds refreshing lightness while still holding its own paired with hearty comfort foods like Italian Meatballs or Eggplant Parmesan. Or, make a steakhouse dinner at home serving a big portion of Caesar salad as an appetizer before a Grilled Steak.
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Caesar Salad
Ingredients
For the Croutons
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1 garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups cubed crusty bread (about 3/4-inch cubes from 2 to 3 slices)
For the Caesar Salad Dressing
- 3 oil-packed anchovy filets, finely chopped
- 1 garlic clove, finely grated
- 1/4 teaspoon kosher salt
- 1 egg yolk
- 2 tablespoons lemon juice
- 1/3 cup extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
For the Salad
- 2 hearts romaine lettuce, chopped
- Shaved or grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Season the Croutons: In a medium mixing bowl, whisk together the olive oil, parmesan, garlic, salt, and pepper. Add the cubed bread to the bowl and toss to coat.
- Bake the Croutons: Spread the bread cubes onto a sheet pan without overlapping. Bake for 10 minutes, toss, and bake until golden and crisp, 5 to 10 minutes more. Remove from the oven when they’re golden and crisp and set aside to cool.
- Make the Caesar Salad Dressing: In a medium mixing bowl, use a fork to mash the anchovies, grated garlic, and salt to form a paste. Switch to a whisk and whisk in the lemon juice, then add the egg yolk and whisk to combine.
- Emulsify the oil (slowly!). Whisking constantly, add the olive oil one drop at a time, waiting for each addition to emulsify before adding the next. After the first couple of tablespoons, switch to pouring the olive oil in a thin, steady stream, while still whisking constantly. The dressing should look cohesive and thickened slightly, like a loose aioli.
- Finish the Caesar Dressing: Stir in the grated parmesan and ground pepper.
- Make the Salad: In a large serving bowl, add the chopped romaine lettuce, layering it with the dressing. Use salad servers to toss the lettuce in the dressing until coated evenly. Top with the croutons and extra grated parmesan or parmesan shavings. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- What bread to use for the Homemade Croutons: Use a few slices of your favorite type of crusty bread, whether it’s sourdough, white, whole wheat, or spelt. It doesn’t have to be day-old, unless you happen to have some in which case it’s a great way to put it to good use.
- For an eggless dressing:
- Omit the egg yolk.
- Reduce the olive oil to 1 tablespoon.
- Add 1/3 cup Greek yogurt.
- Since you don’t need to emulsify the yolk and olive oil, you can simply whisk everything together.
This is absolutely delicious! I’ll never buy caesar dressing or prepackaged croutons again!
Yay! Thanks so much for the great review, Charleen!
Wonderful! I’m glad you enjoyed this recipe, Charleen!
Great recipe Mark!! I made the Greek yogurt version and it was wonderful!! I make m own salad dressings because I can’t have the sugar in the store bottled ones. This dressing is wonderful! Thank you!!
So glad you loved it, Susan!
Quick question…any reason a Vitamix couldn’t be used to make the dressing, as opposed to whisking?
Hi, Dave! I’m Summer and I work here at The Mediterranean Dish. You could certainly try a vitamix, but sometimes super powerful blenders almost overmix sauces/dressings and the emulsion can break, so we tend to favor doing it by hand, but you can always give it a try. If you do, please report back and let us know how it worked!