Classic Caesar Salad: a name that conjures images of crisp romaine lettuce, creamy dressing, and a satisfying crunch. But have you ever wondered about the story behind this iconic salad? It’s a dish that’s graced tables for nearly a century, and today, I’m thrilled to share my take on this timeless recipe with you.

Believe it or not, the Classic Caesar Salad wasn’t born in Rome, but rather in Tijuana, Mexico, at Caesar Cardini’s restaurant in the 1920s. Legend has it that a busy weekend left the kitchen short on ingredients, forcing Cardini to improvise with what he had on hand. The result? A culinary masterpiece that quickly gained popularity and spread like wildfire.

What is it about this salad that makes it so universally loved? Perhaps it’s the perfect balance of flavors and textures. The bitterness of the romaine is beautifully complemented by the rich, savory dressing, while the croutons add a delightful crunch. It’s also incredibly versatile perfect as a light lunch, a side dish, or even a base for grilled chicken or shrimp. Whatever the reason, the Classic Caesar Salad remains a beloved staple in kitchens around the world, and I’m excited to show you how to make it perfectly every time.

Ingredients:

For the Dressing:

1 large egg yolk
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 tablespoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons mayonnaise (optional, for creaminess)
1-2 tablespoons water, to thin (if needed)
Salt and freshly ground black pepper to taste
2-3 anchovy fillets, finely minced (optional, but highly recommended!)

For the Croutons:

6 slices of day-old bread (such as sourdough or baguette), crusts removed, cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian herbs (optional)
Salt and freshly ground black pepper to taste

For the Salad:

2 heads Romaine lettuce, washed, dried, and roughly chopped
Grated Parmesan cheese, for serving
Freshly ground black pepper, for serving
Optional: Grilled chicken, shrimp, or hard-boiled eggs for added protein

Preparing the Croutons:

Let’s start with the croutons, as they can be made ahead of time. I find that homemade croutons are far superior to store-bought ones they’re crispier, more flavorful, and you can customize them to your liking!

Preheat your oven: Preheat your oven to 375°F (190°C).
Prepare the bread: Cut the bread into 1-inch cubes. I prefer using day-old bread because it’s slightly drier and will crisp up better in the oven. Remove the crusts for a more uniform texture, but you can leave them on if you prefer a rustic crouton.
Season the bread: In a large bowl, toss the bread cubes with olive oil, garlic powder, Italian herbs (if using), salt, and pepper. Make sure the bread is evenly coated with the oil and seasonings. This is key to getting flavorful and crispy croutons.
Bake the croutons: Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through to ensure even browning. Keep a close eye on them, as they can burn quickly.
Cool and store: Remove the croutons from the oven and let them cool completely on the baking sheet. Once cooled, store them in an airtight container at room temperature for up to 3 days. If they lose their crispness, you can re-crisp them in a low oven (300°F/150°C) for a few minutes.

Making the Caesar Dressing:

Now for the star of the show the Caesar dressing! A good Caesar dressing is creamy, tangy, and packed with flavor. Don’t be intimidated by the raw egg yolk; it’s what gives the dressing its richness and emulsification. If you’re concerned about using raw eggs, you can use pasteurized eggs or find a recipe that uses mayonnaise as a base.

Prepare the garlic: Mince the garlic cloves very finely. You can also use a garlic press if you have one. The finer the garlic, the better it will incorporate into the dressing.
Emulsify the base: In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, red wine vinegar, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and well combined.
Slowly add the oil: This is the most important step for a smooth and creamy dressing. Gradually drizzle in the olive oil, a little at a time, while whisking constantly. The key is to emulsify the oil into the egg yolk mixture. If you add the oil too quickly, the dressing may separate.
Incorporate the Parmesan and mayonnaise (optional): Stir in the grated Parmesan cheese and mayonnaise (if using). The Parmesan adds a salty, nutty flavor, while the mayonnaise adds extra creaminess.
Add anchovies (optional): If you’re using anchovies, mince them very finely and stir them into the dressing. Anchovies add a unique umami flavor that is characteristic of Caesar dressing. Don’t be afraid to use them they won’t make the dressing taste fishy!
Adjust the consistency: If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
Season to taste: Season the dressing with salt and freshly ground black pepper to taste. Be sure to taste the dressing and adjust the seasonings as needed.
Chill the dressing: Cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This will also help the dressing thicken slightly. The dressing can be stored in the refrigerator for up to 3 days.

Assembling the Caesar Salad:

Finally, it’s time to assemble the salad! This is the easiest part. Just make sure your Romaine lettuce is fresh and crisp, and your croutons are nice and crunchy.

Prepare the lettuce: Wash and dry the Romaine lettuce thoroughly. Remove any wilted or damaged outer leaves. Roughly chop the lettuce into bite-sized pieces. I like to use a salad spinner to ensure the lettuce is completely dry, as this will help the dressing adhere better.
Combine the lettuce and dressing: In a large bowl, toss the Romaine lettuce with enough Caesar dressing to coat the leaves evenly. Be careful not to overdress the salad, as this can make it soggy. Start with a little dressing and add more as needed.
Add the croutons and Parmesan: Add the croutons and grated Parmesan cheese to the salad and toss gently to combine.
Serve immediately: Serve the Caesar salad immediately. Garnish with extra grated Parmesan cheese and freshly ground black pepper, if desired. You can also add grilled chicken, shrimp, or hard-boiled eggs for added protein.

Tips for the Best Caesar Salad:

Use fresh, high-quality ingredients: The quality of your ingredients will make a big difference in the taste of your Caesar salad. Use fresh Romaine lettuce, good quality olive oil, and freshly grated Parmesan cheese.
Don’t overdress the salad: Overdressing the salad can make it soggy. Start with a little dressing and add more as needed.
Serve immediately: Caesar salad is best served immediately after it’s assembled. The croutons will start to soften if the salad sits for too long.
Customize your salad: Feel free to customize your Caesar salad to your liking. Add grilled chicken, shrimp, or hard-boiled eggs for added protein. You can also add other vegetables, such as tomatoes or cucumbers.
Make the dressing ahead of time: The Caesar dressing can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to save time when you’re preparing the salad.
Toast the garlic: For a milder garlic flavor, you can toast the minced garlic in a little olive oil before adding it to the dressing. This will mellow out the garlic and prevent it from being too overpowering.
Add a pinch of sugar: If the dressing is too tart, you can add a pinch of sugar to balance the flavors.
Use a food processor or blender: If you prefer a smoother dressing, you can use a food processor or blender to emulsify the ingredients. Just be careful not to over-process the dressing, as this can make it too thin.
Experiment with different types of bread for the croutons: While sourdough and baguette are classic choices, feel free to experiment with other types of bread for your croutons. Ciabatta, focaccia, or even challah would all be delicious.
Add a touch of heat: For a spicy kick, add a pinch of red pepper flakes to the dressing or croutons.

Variations:

Vegan Caesar Salad: Substitute the egg yolk with silken tofu or a vegan mayonnaise alternative. Use nutritional yeast instead of Parmesan cheese.
Grilled Caesar Salad: Lightly grill the Romaine lettuce hearts before chopping and assembling the salad. This adds a smoky flavor.
Caesar Salad Wraps

Conclusion:

This isn’t just another salad; it’s a culinary experience waiting to happen! I truly believe that this Classic Caesar Salad recipe is a must-try for anyone who appreciates fresh, vibrant flavors and a touch of elegance in their everyday meals. From the creamy, garlicky dressing to the crisp romaine lettuce and the satisfying crunch of homemade croutons, every element works in perfect harmony to create a dish that’s both incredibly satisfying and surprisingly easy to make.

What makes this recipe so special, in my opinion, is its versatility. While it’s absolutely divine as a standalone lunch or light dinner, it also shines as a sophisticated side dish. Imagine serving it alongside grilled chicken or salmon for a complete and balanced meal. Or, for a vegetarian option, try topping it with grilled halloumi cheese or roasted chickpeas for added protein and texture.

Speaking of variations, the possibilities are truly endless! Feel free to experiment with different types of cheese a sprinkle of Parmesan Reggiano adds an extra layer of nutty flavor, while Pecorino Romano offers a sharper, saltier bite. You could also add a touch of heat with a pinch of red pepper flakes to the dressing, or incorporate some sun-dried tomatoes for a burst of sweetness and tang. For those who prefer a lighter dressing, you can substitute some of the mayonnaise with Greek yogurt for a healthier twist. And if you’re feeling adventurous, why not try grilling the romaine lettuce before tossing it with the dressing? The slight char adds a smoky depth that’s simply irresistible.

Serving suggestions? Oh, where do I even begin! This Classic Caesar Salad is fantastic served chilled, making it perfect for warm weather gatherings. I love to plate it individually for a more elegant presentation, or you can serve it family-style in a large bowl for a more casual vibe. Don’t forget to garnish with a few extra croutons and a generous grating of Parmesan cheese presentation is key! And for an extra touch of sophistication, consider adding a few anchovy fillets on top for those who appreciate that authentic Caesar flavor.

But honestly, the best part about this recipe is how customizable it is. You can adjust the ingredients and proportions to suit your own personal preferences. Don’t be afraid to experiment and make it your own! That’s what cooking is all about, after all having fun and creating something delicious that you and your loved ones will enjoy.

I’m so confident that you’ll love this Classic Caesar Salad recipe as much as I do. It’s a timeless classic for a reason, and I’ve poured my heart and soul into perfecting it. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? What did your family and friends think? Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

Classic Caesar Salad: The Authentic Recipe You Need

Classic Caesar Salad with homemade croutons and a creamy, tangy dressing.

Prep Time20 minutes

Cook Time15 minutes

Total Time35 minutes

Category: Lunch

Yield: 6-8 servings

Save This Recipe

Ingredients

1 large egg yolk

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 tablespoon lemon juice, freshly squeezed

1 tablespoon red wine vinegar

1/2 teaspoon Worcestershire sauce

1/4 cup extra virgin olive oil

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons mayonnaise (optional, for creaminess)

1-2 tablespoons water, to thin (if needed)

Salt and freshly ground black pepper to taste

2-3 anchovy fillets, finely minced (optional, but highly recommended!)

6 slices of day-old bread (such as sourdough or baguette), crusts removed, cut into 1-inch cubes

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/4 teaspoon dried Italian herbs (optional)

Salt and freshly ground black pepper to taste

2 heads Romaine lettuce, washed, dried, and roughly chopped

Grated Parmesan cheese, for serving

Freshly ground black pepper, for serving

Optional: Grilled chicken, shrimp, or hard-boiled eggs for added protein

Instructions

Prepare the Croutons:

Preheat oven to 375°F (190°C).

Cut bread into 1-inch cubes, removing crusts if desired.

Toss bread with olive oil, garlic powder, Italian herbs (if using), salt, and pepper.

Spread bread cubes on a baking sheet in a single layer.

Bake for 10-15 minutes, flipping halfway, until golden brown and crispy.

Cool completely on the baking sheet and store in an airtight container.

Make the Caesar Dressing:

Mince garlic cloves very finely.

In a medium bowl, whisk together egg yolk, minced garlic, Dijon mustard, lemon juice, red wine vinegar, and Worcestershire sauce.

Slowly drizzle in olive oil, whisking constantly to emulsify.

Stir in grated Parmesan cheese and mayonnaise (if using).

Stir in minced anchovies (if using).

Add water, 1 tablespoon at a time, to thin to desired consistency.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Assemble the Caesar Salad:

Wash and dry Romaine lettuce thoroughly, chop into bite-sized pieces.

In a large bowl, toss Romaine lettuce with enough Caesar dressing to coat evenly.

Add croutons and grated Parmesan cheese, toss gently to combine.

Serve immediately, garnish with extra Parmesan and pepper if desired. Add grilled chicken, shrimp, or hard-boiled eggs for added protein, if desired.

Notes

Use fresh, high-quality ingredients for the best flavor.

Don’t overdress the salad.

Serve immediately after assembling.

Customize with grilled chicken, shrimp, or hard-boiled eggs.

Make the dressing ahead of time and store in the refrigerator for up to 3 days.

Toast the garlic for a milder flavor.

Add a pinch of sugar if the dressing is too tart.

Use a food processor or blender for a smoother dressing.

Experiment with different types of bread for the croutons.

Add a touch of heat with red pepper flakes.