A Caesar salad is a timeless favorite for good reason. Crisp romaine, crunchy croutons, and that signature creamy, tangy dressing — it’s a simple yet satisfying dish that works as a starter, side, or even a main when topped with protein.
This recipe sticks to the classic roots but uses easy-to-find ingredients to keep it approachable for any home cook.
Gather Your Goodies
For the salad:
- 2 large romaine hearts, chopped
- 1 cup croutons (store-bought or homemade)
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
For the dressing:
- 1 egg yolk (or 1 tablespoon mayonnaise for a safer option)
- 2 garlic cloves, minced
- 2 anchovy fillets, minced (optional but recommended)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/3 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Whisk Up the Star of the Show
In a medium bowl, whisk together the egg yolk (or mayo), garlic, anchovies, Dijon mustard, lemon juice, and Worcestershire sauce until smooth. Slowly drizzle in the olive oil while whisking to create a creamy emulsion.
Stir in the Parmesan, season with salt and lots of black pepper. Taste and tweak — balance is everything. The dressing should be punchy with a good hit of umami from anchovies and Parmesan.
Toss It Like You Mean It
In a large bowl, toss the chopped romaine with enough dressing to coat each leaf lightly. You want every bite creamy but not drowning. Add the croutons and toss gently again.
Top with a fresh snowfall of Parmesan and crack some black pepper over the top. Simple, but perfect.
Crunch Upgrade: DIY Croutons
Cube some day-old bread, toss with olive oil, salt, and a pinch of garlic powder. Bake at 375°F (190°C) for 10–15 minutes until golden and crisp.
You can also sprinkle a bit of Parmesan on them before baking for extra flavor. Homemade croutons are next-level and worth the extra few minutes.
Why It Hits Every Time
The combo of anchovies, Parmesan, garlic, and emulsified dressing creates that addictive Caesar flavor. Each leaf gets coated in creamy, tangy goodness, balanced by crunchy croutons and a hit of black pepper. It’s the texture contrast that makes people keep going back for more.
Pro Tips for Caesar Success
- Fresh Parmesan only. Pre-grated won’t give you the same flavor.
- Anchovy haters? Start with half the amount and work up.
- Emulsify slowly. Add oil gradually to avoid a broken dressing.
- Serve immediately. Dressed salad doesn’t hold up — make it and serve it fresh.
What to Serve With Caesar Salad
Caesar salad is wonderfully versatile and pairs with a variety of main dishes, making it a must-have on any table. Its crisp freshness and creamy dressing complement rich, hearty proteins like a perfectly seared steak or juicy grilled chicken breast.
For Italian nights, it’s a natural partner to pasta dishes such as lasagna, fettuccine Alfredo, or even simple spaghetti aglio e olio.
Seafood also loves Caesar salad. Grilled salmon, shrimp skewers, or a flaky white fish are balanced beautifully by the salad’s bright acidity and crunchy texture. And if you’re having a casual pizza night, serving Caesar on the side adds a refreshing contrast to the melty, cheesy slices.
Looking for a light but satisfying lunch? Turn your Caesar into a full meal by topping it with a soft-boiled egg, roasted vegetables like asparagus or sweet potatoes, or even leftover grilled meats.
The possibilities are endless, and each variation brings out different layers of this classic salad’s flavor profile.
Leftovers and Smart Storage
The dressing keeps in the fridge for up to 3 days. Store in a sealed jar and give it a good shake before using again.
Croutons stay crispy in an airtight container at room temperature for about a week. The salad itself, once dressed, is best eaten right away.
A Bit of History for the Curious
Did you know the Caesar salad was invented in Mexico? Chef Caesar Cardini created it in Tijuana in the 1920s when he had to improvise with ingredients on hand.
The original didn’t even have anchovies — the flavor came from Worcestershire sauce. Over time, anchovies became the standard addition.
Final Forkful
When done right, a Caesar salad is unbeatable. It’s about balance: crisp lettuce, a bold, creamy dressing, crunchy croutons, and a shower of nutty Parmesan. Master this recipe once, and you’ll never settle for bottled dressing again.
Keep it classic, or riff with fun add-ins. Either way, it’s a salad that’ll never go out of style.
