Caesar Salad with Homemade Caesar Salad Dressing

This classic Caesar Salad recipe is so easy and so delicious. This Caesar salad is made entirely from scratch, from the homemade croutons to the Caesar Salad Dressing. If you want to impress your guests or family, this amazingly flavorful and perfect salad is the perfect starter to any delicious meal.

Why We Love This Caesar Salad Recipe

Some recipes are considered classics for a reason. They don’t need to be messed with or turned into complicated dishes. A classic Caesar Salad is one of those recipes! It’s a go-to salad that you can throw together at a moment’s notice for any meal, and everyone will love it.

• Homemade. Learning to make the classics is a great skill for any budding chef, and the homemade Caesar dressing takes this salad to the next level!
• Easy. This salad may look intimidating, but it’s way easier than you think. Even the dressing comes together in a snap!
• Flavorful. This salad is so much better than one from a restaurant. The whole family will be begging you to make it on a weekly– or daily– basis.

Variations on a Classic Caesar Salad

A true classic Caesar salad is made with whole leaves of Romaine, drizzled with Caesar dressing, and topped with croutons and freshly grated Parmigiano Reggiano cheese. The salad was originally meant to be eaten with your hands, leaf by leaf.

Of course, you could also make it with chopped-up Romaine lettuce, but I think it looks so much prettier this way! You can still eat it with a fork, but the whole leaves make it feel a bit dressier, don’t you think?

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How to Store

Caesar salad is best enjoyed on the day it is made, but you can keep it in the refrigerator for up to 1 day. Keep in mind that it will begin to wilt and eventually turn slimy. We recommend storing the dressing and the salad separately for longer-term storage. The dressing will keep for up to 3 days.

Serving Suggestions

I love this classic Caesar salad because it really does go with everything. It’s the perfect salad to pair with pasta dishes, like this Chicken Parmesan Pasta or Baked Pasta Primavera. But it would also make a great pre-dinner salad for these chicken recipes, like this Caesar Chicken recipe or Spinach Stuffed Chicken Breast.

This homemade Caesar salad could also be eaten alone as a quick, light lunch, or add this delicious homemade garlic bread to the side.

More Caesar Salad Recipes To Try

• Kale Caesar Salad
• Chicken Caesar Salad
• Chicken Caesar Pasta Salad
• Chopped Chicken Caesar Salad Dip

Notes from the Test Kitchen

• Be sure to wash the lettuce before using. A gentle rinse is fine, but make sure you clean the full leaves.
• Make the Caesar dressing and the croutons ahead of time so you can quickly make the salad at dinner time!

Recipe Card

Caesar Salad Recipe

4.70 from 76 votes

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

I know you're gonna love this Classic Caesar Salad recipe! It's so simple, so fresh, and so delicious. You'll be making it every day with every meal before you know it.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 heads Romaine lettuce
• ▢ 2 cups croutons (click for recipe)
• ▢ ¼ cup freshly grated Parmagiana Reggiano cheese plus more, for shaving

For the Caesar Dressing

• ▢ 3 anchovies packed in oil drained
• ▢ 2 large eggs
• ▢ 2 cloves garlic halved
• ▢ 1½ tablespoons freshly squeezed lemon juice (from 1 lemon)
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 teaspoon dry mustard powder
• ▢ Freshly ground black pepper to taste
• ▢ ½ cup extra-virgin olive oil
• ▢ Kosher salt to taste

Cook ModePrevent your screen from going dark

Instructions 

• Remove the large outer leaves from the lettuce, discard or save for another use.
  2 heads Romaine lettuce
• Wash and gently dry the remaining lettuce leaves.
• Carefully wrap the leaves in paper towels and refrigerate until ready to serve.
• In a small bowl, soak the anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside.
  3 anchovies packed in oil
  
• While the anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg with a pushpin. Boil the eggs for exactly 75 seconds. Remove with a slotted spoon. You can skip this step if you have pasteurized eggs.
  2 large eggs
  
• Rub the inside of a salad bowl with the cut sides of the garlic cloves.
  2 cloves garlic
• Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add the lemon juice. Add the mashed anchovies, Worcestershire, dry mustard, and freshly ground black pepper (to taste); whisk to combine. Whisk in the olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep the dressing refrigerated, in an airtight glass container, until ready to serve.
  1½ tablespoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon dry mustard powder, Freshly ground black pepper, ½ cup extra-virgin olive oil, Kosher salt
  
• If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact. If using whole leaves only, use leaves no bigger than 7 inches long.
  
• Place the lettuce in a large bowl and drizzle with the desired amount of dressing. Gently mix. Add 1 cup of croutons and grated Parmigiano Reggiano; toss gently.
  2 cups croutons, ¼ cup freshly grated Parmagiana Reggiano cheese
• Transfer the salad to a serving bowl and sprinkle with additional croutons and shaved Parmigiano reggiano. Serve immediately.
  

Video

Becky’s Tips

• Be sure to wash the lettuce before using. A gentle rinse is fine, but make sure you clean the full leaves.
• Make the Caesar dressing and the croutons ahead of time so you can quickly make the salad at dinner time!
• If the dressing thickens when refrigerated, thin it to the desired consistency; whisk in small equal amounts of lemon juice, Worcestershire sauce, and oil. Whisk until smooth and desired consistency.

Storage: Store Caesar salad in an airtight container in the refrigerator for up to 1 day. Stored separately, the dressing will keep for up to 3 days.

Calories: 427kcalCarbohydrates: 23gProtein: 12gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 100mgSodium: 406mgPotassium: 879mgFiber: 8gSugar: 4gVitamin A: 27450IUVitamin C: 15mgCalcium: 217mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Caesar Salad Step by Step

Prep: Remove the large outer leaves from 2 heads of Romaine lettuce, discard or save for another use. Wash and gently dry the remaining lettuce leaves. Carefully wrap the leaves in paper towels and refrigerate until ready to serve. In a small bowl, soak 3 anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside.

Pasteurize the Eggs: While the anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each of 2 eggs with a pushpin. Boil the eggs for exactly 75 seconds. Remove with a slotted spoon. You can skip this step if you have pasteurized eggs. Rub the inside of a salad bowl with the cut sides of 2 garlic cloves.

Make the Dressing: Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add 1½ tablespoons of lemon juice. Add the mashed anchovies, 1 teaspoon of Worcestershire sauce, 1 teaspoon of dry mustard powder, and freshly ground black pepper (to taste); whisk to combine. Whisk in ½ cup of olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep the dressing refrigerated, in an airtight glass container, until ready to serve.

Chop the Lettuce (Optional): If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact. If using whole leaves only, use leaves no bigger than 7 inches long.

Toss the Salad: Place the lettuce in a large bowl and drizzle with the desired amount of dressing. Gently mix. Add 1 cup of croutons and ¼ cup of grated Parmigiano Reggiano; toss gently. Transfer the salad to a serving bowl and sprinkle with additional croutons and shaved Parmigiano Reggiano. Serve immediately.