This Caesar Salad is a timeless side dish that pairs well with everything from grilled steak and roasted chicken to seafood and pizza night. It combines crisp romaine lettuce with a creamy, tangy dressing, freshly grated parmesan, and crunchy homemade croutons for a restaurant-quality salad you can make at home in under 30 minutes.
Easy Caesar Salad Recipe
Caesar salad is a common offering on restaurant menus because its bright, savory flavors complement so many main dishes. With a few simple ingredients and a short amount of effort, you can make a homemade version that tastes fresher and more satisfying than most pre-made or restaurant dressings.
This recipe focuses on fresh romaine tossed in a creamy dressing made from mayonnaise, lemon, Dijon, and anchovy paste, finished with shaved parmesan and crisp croutons. Make a little extra dressing and store it in the fridge to dress other salads or to use as a spread on sandwiches throughout the week.
What’s a Caesar Salad Made Of?
- Croutons: Homemade croutons are simple and delicious—use a baguette cut into bite-sized pieces, a drizzle of olive oil, and some garlic before toasting. Store-bought croutons work fine if you’re short on time.
- Caesar Dressing: This version uses mayonnaise for a quick, creamy base, brightened with lemon juice and Dijon mustard, and rounded out with anchovy paste and parmesan.
- Lettuce: Crisp romaine is ideal for Caesar salad; it holds up to the dressing and provides a satisfying crunch.
How to Make Homemade Caesar Salad
You’ll find the full ingredient amounts and step-by-step directions in the recipe card below. The whole salad comes together quickly, and making croutons from a day-old baguette gives them great texture and flavor.
Quick overview:
- Make the croutons: toss bread pieces with olive oil and minced garlic, spread on a baking sheet, and toast until golden and crisp.
- Whisk the dressing: combine mayonnaise, lemon juice, Dijon mustard, anchovy paste, salt, pepper, and parmesan for a balanced, savory dressing.
- Toss and serve: coat the chopped romaine with dressing, then top with croutons and extra parmesan.
Tips and Notes
- Use fresh garlic when possible—minced fresh garlic gives the croutons and dressing a brighter, more vibrant flavor. Garlic powder works in a pinch.
- Anchovy paste is key: It adds the classic umami depth associated with Caesar dressing. If you must avoid anchovy, small amounts of capers, chopped olives, or a touch of soy sauce can help approximate the savory note, though the flavor will differ.
- Short on time? Swap in store-bought croutons and save a few minutes without sacrificing much flavor.
- Prep ahead: Whisk the dressing and refrigerate in an airtight container for up to a week. Bake croutons and store them at room temperature in an airtight container for up to a week.
Variations
- Make it a main: Add grilled or roasted chicken, steak strips, or sautéed shrimp to turn this side into a satisfying entree.
- Extra heat: Add a light drizzle of Sriracha, a pinch of red pepper flakes, or a dash of cayenne to the dressing to give the salad a spicy kick.
- Meatless protein: Toss in roasted chickpeas or white beans for a vegetarian boost of protein and texture.
Storage
Assembled Caesar salad does not store well because the dressing softens the lettuce and croutons. For best results, store components separately: dressing in the refrigerator for up to one week, croutons in an airtight container at room temperature for up to a week, and romaine chilled until ready to toss.
Are Caesar Salads Tossed?
Yes. A classic Caesar is a tossed salad: the romaine is coated in dressing just before serving so each leaf gets an even, flavorful coating.
Does Caesar Salad Have Meat?
Traditional Caesar salad does not include meat—it’s typically served as a side. However, adding grilled chicken, steak, or shrimp is a popular way to make it a complete meal.
Caesar Salad
What You’ll Need
- 10 ounce baguette, broken or cut into bite-size pieces
- ¼ cup olive oil
- 2 garlic cloves, finely minced
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 head romaine lettuce, chopped
- ½ cup parmesan cheese, grated
How to Make It
- Preheat the oven to 400°F (200°C) and line a large baking pan with parchment paper.
- Place the bread pieces in a large bowl. Drizzle with the olive oil and add the minced garlic, tossing to coat evenly.
- Spread the bread in a single layer on the prepared baking pan. Bake 10–12 minutes, tossing once halfway through, until the croutons are crisp and golden.
- While the croutons bake, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, salt, and black pepper in a large bowl.
- Stir the grated parmesan into the dressing, then add the chopped romaine and toss gently until the lettuce is evenly coated.
- Serve the salad topped with the warm or cooled croutons and additional parmesan if desired. Store any leftover dressing separately in the refrigerator.