Caesar Salad with Homemade Dressing
The best Caesar salad you'll ever eat — crisp romaine, crunchy homemade croutons, and a bold, creamy dressing made from scratch in 10 minutes. No raw eggs.
Caesar Salad with Homemade Dressing
Ingredients
- 12 large romaine lettuce heads — washed, dried, and torn
- 21/2 cup freshly grated Parmesan
- 31/2 cup mayonnaise
- 42 tbsp fresh lemon juice
- 51 tbsp Dijon mustard
- 62 cloves garlic — minced or grated
- 71 tsp Worcestershire sauce
- 81 tsp anchovy paste — optional but recommended
- 9Salt and black pepper to taste
- 104 slices sourdough or baguette — cubed for croutons
- 113 tbsp olive oil — for croutons
Introduction
The Caesar salad has an origin story as interesting as its flavor. Invented in 1924 by Italian immigrant Caesar Cardini at his restaurant in Tijuana, Mexico, it was made tableside with simple pantry items — romaine, Parmesan, a coddled egg, lemon, Worcestershire, and garlic. It became one of the most famous salads in the world.
Most people have only ever eaten a mediocre version — wilted romaine drowning in thick bottled dressing, with croutons from a cardboard box. A properly made Caesar, with homemade dressing and fresh croutons, is a completely different experience. It's crisp, bright from lemon, bold from Worcestershire and garlic, salty from anchovy and Parmesan, and deeply satisfying.
This recipe takes the classic formula and makes it accessible for home cooks: mayo replaces the raw egg yolk (same richness, no food safety concern), anchovy paste provides the savory backbone without fuss, and the croutons are made in 10 minutes with any bread you have on hand.
Why This Recipe Works
Mayo-based dressing is foolproof. The emulsification is already done. You get a creamy, stable dressing with none of the anxiety of working with raw egg yolk.
Anchovy paste is the secret weapon. Don't skip it. Dissolved into the dressing, it adds savory depth — the flavor behind that characteristic "what IS that?" quality of great Caesar dressing. You won't taste fish.
Homemade croutons are infinitely better. Torn (not cut) bread gives irregular edges that get extra crispy. Olive oil and a generous amount of salt make them addictive.
Dry the lettuce thoroughly. Wet lettuce dilutes the dressing and creates a soggy salad. Spin dry, then lay on paper towels.
Ingredients Breakdown
Romaine Lettuce — Use the inner, pale green leaves for the best crunch and mild flavor. The dark outer leaves are tougher and more bitter.
Mayonnaise — Full-fat mayo gives the richest dressing. Duke's or Hellmann's are both excellent. Don't use Miracle Whip.
Lemon Juice — Always fresh-squeezed. Bottled lemon juice tastes flat and slightly chemical.
Dijon Mustard — Emulsifies the dressing and adds a subtle tang.
Worcestershire Sauce — Provides fermented umami depth alongside the anchovy.
Step-by-Step Instructions
Step 1: Make croutons. Preheat oven to 400°F (200°C). Tear bread into 1-inch irregular chunks. Toss with olive oil, salt, and pepper on a baking sheet. Bake 8-10 minutes until golden and crispy. Cool completely.
Step 2: Make dressing. Whisk mayo, lemon juice, Dijon, minced garlic, Worcestershire, anchovy paste, and half the Parmesan until smooth. Season with salt and pepper. Taste — it should be tangy, savory, and slightly garlicky.
Step 3: Prep lettuce. Wash and dry romaine thoroughly. Tear into bite-sized pieces.
Step 4: Assemble. In a large bowl, toss romaine with just enough dressing to coat (don't drown it). Add most of the croutons and Parmesan. Toss gently.
Step 5: Serve. Transfer to plates. Add remaining croutons and Parmesan on top. Finish with black pepper.
Pro Tips
Dress right before eating. Caesar dressing wilts romaine quickly. Toss right before serving for maximum crunch.
Rub the bowl with garlic. Before adding ingredients, rub the bowl with a cut clove of garlic. It infuses a gentle garlic note throughout the salad.
Add Parmesan in layers. Some in the dressing, some tossed with the salad, some on top as a garnish — this gives Parmesan flavor in every bite at different intensities.
Common Mistakes to Avoid
Too much dressing. The lettuce should be lightly coated, not swimming. Dress in stages, adding more as needed.
Wet lettuce. The death of a good salad. Dry thoroughly.
Pre-made croutons. They're flavorless and stale. Make your own — it takes 10 minutes.
Variations
Chicken Caesar: Add sliced grilled chicken breast.
Shrimp Caesar: Add sautéed garlic shrimp.
Kale Caesar: Substitute curly kale for romaine. Massage kale with dressing for 2 minutes to soften.
Caesar Pasta Salad: Toss with cooked rigatoni for a hearty main course.
Storage & Reheating
Dressing: Refrigerator for 1 week.
Croutons: Airtight container, 4 days at room temperature.
Assembled salad: Eat immediately. Does not store well.
Nutrition Information
Per serving (undressed with croutons).
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 9g |
| Carbohydrates | 18g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 490mg |
Frequently Asked Questions
Related Recipes
Nutrition Information
Per serving. Estimates only.
320kcal
Calories
9g
Protein
18g
Carbs
24g
Fat
3g
Fiber
2g
Sugar
490mg
Sodium
Frequently Asked Questions
Is it safe to eat Caesar dressing?
Traditional Caesar dressing uses raw egg yolks. This recipe uses mayonnaise instead, which is made from pasteurized eggs — so it's completely safe. The flavor is nearly identical.
Can I skip the anchovies?
You can, but you'll miss the deep savory umami that makes Caesar dressing distinctive. Anchovy paste is dissolved completely into the dressing — you won't taste 'fish,' just rich savoriness. Try adding 1/2 tsp of miso paste as a substitute.
How far ahead can I make the dressing?
The dressing keeps in the fridge for up to 1 week in a sealed jar. The flavor actually improves overnight as the garlic mellows.
How do I keep croutons crispy?
Let them cool completely before adding to the salad. Store separately in an airtight container for up to 4 days. Add them right before serving.
What protein goes well with Caesar salad?
Grilled chicken breast is the classic addition. Grilled shrimp, seared salmon, or crispy chickpeas (for a vegetarian version) are also excellent.
Can I make this vegan?
Yes. Use vegan mayo (Hellmann's Vegan works well), replace Parmesan with nutritional yeast, skip the anchovy paste or use capers for similar brininess.
