Homemade Classic Caesar Salad is one of the most beloved salads of all time, featuring crisp romaine, crunchy croutons, and a creamy, tangy dressing. It’s the perfect starter to complement an Italian feast of authentic spaghetti and meatballs or classic Bolognese lasagna.
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🥬 The Ingredients
Using fresh ingredients is key to making the best salad, ensuring crisp textures and vibrant flavors in every bite. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Lettuce – Chopped romaine lettuce is traditional; however, you can substitute iceberg or green leaf lettuce in a pinch. Be sure to wash the lettuce thoroughly, and then make sure it is dry. And then you want to get the lettuce nice and chilled before serving.
- Anchovies – These make a lot of folks nervous. There is not a strong anchovy taste with this recipe. It gives the classic Caesar taste. You can substitute anchovy paste (1 tbsp) with no problem. If you just can’t stand the thought of using anchovies, omit them.
- Eggs – This recipe calls for raw egg yolks. If you, or if you are serving anyone who has a compromised immune system, including the elderly, substitute mayonnaise or yogurt for the eggs. You’ll need a quarter cup to replace the egg yolks.
- Croutons – Of course, you can use store-bought, but homemade croutons are simple to make and take the salad to the next level.
See the recipe card (with video) below for a full list of ingredients and measurements.
How To Make Caesar Salad Dressing
- Step 1: Purée the anchovy fillets with garlic in a blender or food processor until well blended.
- Step 2: Add the egg yolks and process (or blend) for 2 minutes.
- Step 3: Add the vinegar and lemon juice and pulse for another 30 seconds
- Step 4: Add the cheese, parsley, and oregano and pulse for another 10 seconds.
- Step 5: Season with a pinch of salt and pepper.
- Step 6: Transfer to a jar and chill for at least 2 hours or up to 24 hours.
Expert Tip
The dressing is on the thin side before you chill it. Allowing the dressing to chill for at least 2 hours will not only meld the flavors, but it will thicken, too. The dressing can be prepared up to 2 days in advance.
How To Make Classic Caesar Salad
- Step 1: Toss the cubed bread with the oil, garlic, and oregano.
- Step 2: Bake until golden, and then toss the hot croutons with cheese and parsley.
- Step 3: Chill the cut lettuce in a colander until cold, 1 to 2 hours.
- Step 4: Place lettuce in bowl with croutons, cheese, and top with 1 cup of dressing.
- Step 5: Toss well with spoons (or your clean hands).
- Step 6: Top with grated cheese and serve at once!
🍽️ How To Serve
- This salad is wonderful served family style or individually plated. We love to pile the dressed salad on a large platter and top with extra croutons and shaved Parmesan. It’s fun for guests to serve themselves.
- Be careful not to add too much of the dressing. 1 cup is usually the perfect amount.
- Have the extra dressing available to serve at the table.
- This makes an amazing first course before an Italian feast of authentic chicken marsala, creamy sausage fettuccine, or classic eggplant parm.
- Make this an entree salad with our delicious grilled chicken Caesar salad!
🙋🏽♂️ Frequently Asked Questions
Can I make classic Caesar salad dressing without raw eggs?
Yes, you can use mayonnaise or a pasteurized egg substitute to achieve a creamy texture without using raw eggs.
Can I make a classic Caesar salad vegetarian?
Yes, you can make a vegetarian Caesar salad by omitting anchovies in the dressing or using vegetarian Worcestershire sauce and adding extra Parmesan cheese for flavor.
How do I keep the croutons crunchy in a Caesar salad?
To keep croutons crunchy, add them just before serving and toss the salad gently to prevent them from getting soggy.
Is classic Caesar salad gluten-free?
The salad can be gluten-free if you use gluten-free croutons and ensure all dressing ingredients, like Worcestershire sauce, are gluten-free.
🥗 Other Iconic Salads
Ready to make the best Caesar salad in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Caesar Salad
Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance. Simply assemble just before serving. This is the real deal!
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Servings: 4 people
Calories: 683kcal
Video
Ingredients
For the Dressing
- 5 anchovy fillets packed in oil
- 3 cloves garlic peeled
- 2 large egg yolks
- ¼ cup red wine vinegar
- ½ lemon juice, about 1 tbsp
- 1 cup olive oil
- 8 tablespoon Romano cheese grated
- 1 tablespoon Italian parsley fresh, chopped
- ½ teaspoon oregano dried
- salt and pepper
For the Croutons
- 3 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ teaspoon oregano dried
- 4 ¾-inch thick slices Italian bread
- 3 tablespoon Romano cheese grated
- 1 tablespoon flat-leaf parsley chopped
For the Salad
- 1 large head romaine lettuce about 1 lb
- 5 Parmesan cheese divided, freshly grated
Instructions
Make the Dressing
- In a food processor or blender, puree the 5 anchovy fillets. Add the garlic and pulse until the mixture is well blended.5 anchovy fillets, 3 cloves garlic
- Add the egg yolks and blend the mixture for about 2 minutes. Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds.2 large egg yolks, ¼ cup red wine vinegar, ½ lemon
- With the motor running, add the olive oil in a slow, steady stream until it is incorporated.1 cup olive oil
- Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.8 tablespoon Romano cheese, 1 tablespoon Italian parsley, ½ teaspoon oregano
- Season the dressing to taste with a pinch of salt and pepper. Transfer to a glass or container with a tight-fitting lid, and refrigerate for at least 4 hours and up to 24 hours. Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce.salt and pepper
Make the Croutons
- Preheat oven to 350°F.
- In a large mixing bowl, stir together the olive oil, garlic, and oregano. Whisk the mixture well.3 tablespoon olive oil, 1 tablespoon garlic, ½ teaspoon oregano
- Trim the crusts from the bread and cut each slice into 1-inch squares. Place the bread cubes in the bowl and toss them until they are well coated.4 ¾-inch thick slices Italian bread
- Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned.
- Transfer the croutons to a bowl, add 2 tablespoon of the cheese and the parsley, and toss them together well. Set aside.3 tablespoon Romano cheese, 1 tablespoon flat-leaf parsley
Prepare the Lettuce
- Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels.1 large head romaine lettuce
- Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open), and refrigerate until very cold and crisp. Usually at least an hour.
Assemble the Salad
- Place the lettuce in a bowl. Add most of the croutons and 3 tablespoon of the cheese. Spoon 1 cup of the dressing over the salad and mix it together well, using your hands or tongs. Reserve the remaining dressing to serve at the table.5 Parmesan cheese
- Pile the salad on a platter and top it with the remaining 2 tablespoon of cheese, extra croutons, and freshly ground black pepper. Serve at once!
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing can be prepared up to 2 days in advance. The croutons can be made 24 hours in advance. Keep the dressing chilled in the fridge in a jar with a lid, and store the croutons in an air-tight container on the counter.
The dressing should not be served to anyone with a compromised immune system, because of the raw eggs. The raw egg yolks can be substituted with quality mayonnaise or pasteurized eggs.
Nutrition
Calories: 683kcal | Carbohydrates: 5g | Protein: 8g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 203mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 11mg | Calcium: 203mg | Iron: 1mg
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Nikole says
Can you substitute Parmesan for Romano? I’ve never tried Cesar salad with Romano, and usually see it made with Parmesan, so wasn’t sure if it had a distinct difference in taste?
MaryClair says
Thank you so much for your response!
Kris Longwell says
Of course!
MaryClair Marada says
I’ve made this before and it’s fantastic. Will it be ok if I make 48 hours before eating it?
Kris Longwell says
Hi there MaryClair! So sorry for the delayed response. You can make the dressing several days in advance of serving. Just keep chilled and covered in the fridge. Let it sit out for about an hour before serving to it will be nice and pourable. We’d recommend making the croutons the day you plan to serve! Hope this helps and please let us know if you make the salad and how it turns out! Best, Kris & Wesley
Rebecca says
When you said Best Ever, you weren’t kidding! I only put in 3/4 c. olive oil because I generally like my salad dressing ratio to be half acid and half oil. This will be the only Caesar Salad I make from now on.
Kris Longwell says
Rebecca! Yay!!!! We are beyond thrilled that you had such great success with the Caesar salad recipe! Sounds like you made it perfectly! Thank you so much for sharing and for the GREAT review. That means the world to us! All the best, Kris & Wesley
Diane says
Another great recipe! I really never have made Caesar salad because I thought that I could never duplicate my favorite table side salad at my favorite restaurant in Cancun. I’m so happy that I tried it. It was easy and absolutely fabulous. I followed it as is except doubling the recipe. But I added just a pinch of Worcestershire sauce and a little squirt of Dijon mustard. That’s just my preference. That’s all. Putting in mason jar and refrigerator for 4 hours was a perfect idea as well as crisping the romaine as well in the refrigerator. Just a fabulous taste and I’m so thrilled that I tried it. I have plenty of dressing left and we’ve had in two more nights in a row. Thanks for sharing another great recipe. So thankful for you guys!
Kris Longwell says
Sounds like you made it perfectly, Diane!!!! We are so so thankful that you are having fun with our recipes! You are an AMAZING home chef!!!!
Jackson says
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Classic Caesar Salad is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Kris Longwell says
Hi Jackson!! So sorry for the delayed response!! Wow!! We love getting good reviews from chefs! We are more than thrilled that you loved our Caesar salad recipe and the family did, too. Thanks for letting us know and for the wonderful review. That means the world to us!! Kris & Wesley
nguyên says
Looks like Vietnamese food but has a very different taste when enjoying. great