Caesar Salad is made with crisp Romaine lettuce, crunchy croutons, Parmesan cheese, and a simple homemade caesar dressing with no anchovies. Homemade Caesar Salad is easy to make from scratch, and tastes so much more delicious than store bought dressing.
This classic Caesar Salad has been around for decades. It’s the perfect starter to a meal or as a meal on its own topped with chicken or shrimp.
The Salad itself is not a fancy salad – just a bowl of a head of Romaine lettuce, fresh Parmesan cheese and crunchy croutons. The homemade caesar dressing is creamy, salty and garlicky but can also be easily customized; it’s really the star of this recipe!
A quick Google search and you’ll find lots of recipes, and they are all a little different. An authentic caesar dressing is typically made with anchovies or anchovy paste. It’s more of a specialty ingredient so I don’t include it in mine, but there are notes down below in the recipe card if you’d like to in yours.
One taste and you will fall in love with the simple salad dressing – it’s that good.
Caesar Salad Dressing
Mayonnaise – the authentic recipes use raw egg yolks, but I prefer mayo since the eggs are pasteurized.
Sour cream – add some creaminess and tang, and also tones down the mayo a little.
Parmesan – freshly grated parmesan off the block is best.
Lemon juice and zest – fresh again is best.
Olive oil – Extra virgin.
Garlic – fresh, minced
Salt and pepper – to taste.
How to Make Caesar Salad
Scroll down to the recipe card for the complete ingredients list and instructions.
Make the dressing. Whisk together the dressing ingredients in a small bowl.
Make the salad. Chop lettuce and shred Parmesan cheese.
Assemble and serve. Toss salad and dressing together in a large bowl and top with croutons and freshly ground black pepper.
This salad is best served chilled. I highly recommend to chill salad plates and forks as well.
For best results, all of your ingredients should be fresh – fresh Parmesan, fresh garlic, fresh lemons.
Try my Homemade Croutons you’ll never go back to store bought! Drizzle stale bread cubes with olive oil and seasoning and bake them in the oven.
This recipe makes appetizer-size salads. Or, add some protein like Grilled Chicken Kabobs and make 2 full sized meal salads.
For a healthier, heartier variation, try kale in place of romaine or a mix of the two.
To make a large batch of the dressing, put ingredients into a blender just until well combined.
Frequently Asked Questions
Does Caesar dressing have raw eggs?
An authentic dressing is made with raw eggs, but I prefer to use mayo instead. Consuming raw eggs can be dangerous.
Why do they put anchovies in Caesar dressing?
Anchovies are used for their salty, briny flavor. I consider this more of a specialty ingredient because it’s not something you’ll use often, which is why I chose to leave them out.
Store leftover dressing in an airtight container in the refrigerator. It will last about a week.
Store the other ingredients separately. Wrap washed lettuce in a paper, then store in a storage bag.
In a small bowl, combine all dressing ingredients and whisk until fully incorporated.
Place salad ingredients in a large bowl and drizzle dressing over the salad.
For classic version you can add 1 teaspoon anchovy paste to the dressing.If making this salad in advance, keep dressing in a separate container and only add before serving.This recipe makes a nice thick, classic caesar salad dressing, for a thinner option you can add more oil.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.