A classic Caesar salad is all about contrast: cold crisp romaine, crunchy garlic croutons, salty Parmesan, and a bright creamy dressing. This home version builds flavor with lemon, Dijon, Worcestershire, and anchovy, with mayonnaise providing a convenient alternative to raw egg yolk.
Dry lettuce thoroughly so dressing clings instead of sliding off. Make the croutons first and let them cool while you whisk the dressing. Toss the greens just before serving, then finish with extra Parmesan and black pepper.
What makes this recipe work
Dry lettuce thoroughly so dressing clings instead of sliding off. Make the croutons first and let them cool while you whisk the dressing. Toss the greens just before serving, then finish with extra Parmesan and black pepper.
Ingredients and practical tips
For the dressing, use commercially prepared mayonnaise or pasteurized egg product if you prefer to avoid raw egg. The FDA explains safe handling of eggs and egg products in its egg safety guide. Add anchovy paste gradually; it should deepen the savory taste without making the salad fishy.
How to make classic caesar salad
For the dressing, use commercially prepared mayonnaise or pasteurized egg product if you prefer to avoid raw egg. The FDA explains safe handling of eggs and egg products in its egg safety guide. Add anchovy paste gradually; it should deepen the savory taste without making the salad fishy.
Heat oven to 375°F (190°C). Toss bread cubes with olive oil and bake 8–10 minutes, turning once, until golden. Rub the warm croutons with the cut side of garlic. Whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and anchovy paste until smooth. Add black pepper and taste before salting.
Tear romaine into bite-sized pieces and place in a large bowl. Add enough dressing to lightly coat and toss. Add cooled croutons and shaved Parmesan. Toss once more and serve immediately.
What to serve with it
Add grilled chicken or salmon for a fuller meal, or serve it as a crisp side with homemade cheeseburgers. For a different fresh bowl, try our Mediterranean quinoa salad.
Storage and reheating
Store undressed lettuce, croutons, and dressing separately. Keep dressing covered in the refrigerator for up to 3 days; toss only the amount you plan to eat so the greens stay crisp.
Estimated nutrition
Estimated per serving without added chicken. Parmesan, crouton size, and dressing quantity vary, so treat the values as a guide rather than a lab analysis.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 26 g |
| Protein | 10 g |
| Total fat | 23 g |
| Saturated fat | 5 g |
| Fiber | 4 g |
| Total sugars | 3 g |
| Sodium | 680 mg |
Classic Caesar Salad Recipe
Prep: 20 minutes · Cook: 10 minutes · Total: 30 minutes · Serves: 4
Ingredients
- 1 large head romaine lettuce, washed and thoroughly dried
- 3 cups day-old bread cubes
- 2 tbsp olive oil
- 1 garlic clove, halved
- 1/3 cup mayonnaise made with pasteurized egg
- 2 tbsp finely grated Parmesan, plus more to serve
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy paste, optional
- Black pepper to taste
- Heat oven to 375°F (190°C). Toss bread cubes with olive oil and bake 8–10 minutes, turning once, until golden. Rub the warm croutons with the cut side of garlic.
- Whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and anchovy paste until smooth. Add black pepper and taste before salting.
- Tear romaine into bite-sized pieces and place in a large bowl. Add enough dressing to lightly coat and toss.
- Add cooled croutons and shaved Parmesan. Toss once more and serve immediately.
Can I make Caesar dressing without anchovies?
Yes. Leave them out or add a little extra Worcestershire; the dressing will be milder.
How do I keep croutons crisp?
Cool completely before storing in an airtight container, separate from the salad and dressing.
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Classic Caesar Salad
Ingredients
Method
- Heat oven to 375°F (190°C). Toss bread cubes with olive oil and bake 8–10 minutes, turning once, until golden. Rub the warm croutons with the cut side of garlic.
- Whisk mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, and anchovy paste until smooth. Add black pepper and taste before salting.
- Tear romaine into bite-sized pieces and place in a large bowl. Add enough dressing to lightly coat and toss.
- Add cooled croutons and shaved Parmesan. Toss once more and serve immediately.
