Recipe

Classic Caesar Salad

Crisp romaine, garlicky croutons, and a creamy dressing with lemon, Parmesan, and that signature savory bite.

By Matt Campbell

•

4.8

A large bowl of classic Caesar salad with crisp romaine, golden croutons, and shaved Parmesan on a bright kitchen table, natural window light

Caesar salad is one of those deceptively simple dishes that will absolutely call you out if you rush it. When it is right, it is crunchy, creamy, lemony, and salty in a way that makes you keep “just testing one more bite” until the bowl is suddenly suspiciously empty.

This is my go-to Caesar: crisp romaine, garlicky croutons with real crunch, and a dressing that tastes like the real deal. It has Parmesan, lemon, and the savory backbone that makes Caesar Caesar. If anchovies make you nervous, I have options. If raw egg makes you nervous, also options. You are safe here. We are still getting that punchy, restaurant-style result.

Caesar salad ingredients arranged on a clean kitchen counter including romaine hearts, lemon, garlic, anchovies, Dijon mustard, Parmesan, bread, olive oil, and black pepper

Why It Works

The dressing is balanced: lemon for brightness, Dijon for body and emulsifying help, Parmesan for richness, and anchovy for that deep savory note.
Croutons are crisp-edged and garlicky: toasted until golden so they stay crunchy even after dressing hits.
Romaine stays snappy: we dry it well and dress it right before serving, so nothing gets limp and sad.
Easy swaps are built in: raw egg alternative, anchovy-free option, and a faster crouton method if it is a weeknight.

Pairs Well With

Storage Tips

Caesar salad is at its peak right after dressing. If you want leftovers that still taste great, store components separately.

Dressing: Store in an airtight jar in the fridge. If made with mayonnaise or pasteurized egg, it keeps well for up to 5 days. If made with a raw, not-pasteurized egg yolk, it is best within 1 to 2 days. Shake or whisk before using. If it thickens, loosen with a teaspoon of water or lemon juice.
Croutons: Store at room temp in a sealed container for up to 3 days. If they soften, re-crisp in a 350°F oven for 5 minutes.
Romaine: Wash, dry thoroughly, and store wrapped in paper towels in a bag or container for up to 3 days.
Dressed salad: If it is already dressed, it will still be edible the next day, but expect softer lettuce. I like to toss it with extra romaine to bring back crunch.

Common Questions

Does Caesar dressing need anchovies?

In most classic modern versions, yes. Anchovies (or anchovy paste) give Caesar its signature savory depth. The good news: it should not taste fishy. It should taste like “why is this so good?”

What can I use instead of anchovies?

For an anchovy-free dressing, use 2 teaspoons Worcestershire sauce plus an extra pinch of salt to taste, or try 1 tablespoon capers smashed into a paste for a briny bite. Note: Worcestershire often contains anchovy, but not always, so check labels if you are avoiding fish.

Is raw egg safe in Caesar dressing?

Raw egg can carry a salmonella risk. For extra peace of mind, use pasteurized eggs or swap in 2 tablespoons mayonnaise. If you are pregnant, immunocompromised, very young, elderly, or serving someone who is, it is smartest to use pasteurized egg or the mayo option.

Why is my Caesar dressing too thick?

Parmesan and emulsification will thicken it. Whisk in 1 teaspoon water at a time or a little extra lemon juice until it coats the lettuce lightly.

How do I keep romaine crisp?

Dry it very well. Water on the leaves dilutes the dressing and makes things wilt faster. A salad spinner is your friend, and paper towels are the backup plan.

Can I add chicken or shrimp?

Absolutely. Caesar loves a protein moment. Top with sliced grilled chicken, roasted chicken, or quickly sautéed shrimp. Keep the salad itself simple so the dressing stays the star.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and chef’s knife
Large salad bowl
Small mixing bowl or jar with lid (for dressing)
Whisk or fork
Skillet or sheet pan (for croutons)
Salad spinner or clean kitchen towels
Microplane or fine grater (for Parmesan and garlic)

Caesar salad is my “I want something fresh but I also want something comforting” meal. The first time I made it from scratch, I thought the dressing would be fussy, like some secret handshake situation. It is not. It is just a few bold ingredients doing teamwork. Now it is my go-to move when I want a dinner that feels restaurant-y without turning my kitchen into a disaster zone. Also, I will fully admit: I make extra croutons because I snack on them like a little garlic gremlin while I cook.

Classic Caesar Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 4

Ingredients

For the garlicky croutons

3 cups day-old bread, torn or cut into 3/4-inch pieces (about 90 to 120g; sourdough or Italian bread)
3 tablespoons olive oil
1 small garlic clove, finely grated or minced
1/4 teaspoon kosher salt
Freshly ground black pepper

For the Caesar dressing (makes about 1/2 cup)

1 small garlic clove, finely grated
2 to 3 anchovy fillets, mashed into a paste (or 1 1/2 teaspoons anchovy paste)
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Worcestershire sauce (optional but excellent; check labels if avoiding fish)
1 large egg yolk or 2 tablespoons mayonnaise (see note)
1/3 cup neutral oil (like avocado or grapeseed) or light olive oil
1/2 cup finely grated Parmesan, plus more for serving
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper (a lot is welcome)
Anchovy-free option: Skip the anchovy and use 2 teaspoons Worcestershire plus an extra pinch of salt to taste or 1 tablespoon capers smashed into a paste

For the salad

2 large romaine hearts (or 1 large head), chopped or left in bite-size leaves
Shaved Parmesan, for serving
Optional: lemon wedges, for serving

Egg note: If using raw egg yolk, consider pasteurized eggs for extra peace of mind. The mayonnaise option is super reliable and still tastes classic.

Parmesan note: Use finely grated Parmesan in the dressing so it melts in smoothly, and shaved Parmesan on top for that salty, dramatic finish.

Instructions

1) Make the croutons

Heat a large skillet over medium heat or preheat the oven to 375°F. Toss bread with olive oil, garlic, salt, and pepper.

Skillet method: Toast in a single layer with minimal extra oil in the pan (work in batches if needed), stirring occasionally, until golden and crisp, 4 to 6 minutes.
Oven method: Spread on a sheet pan and bake 10 to 12 minutes, tossing once halfway, until deeply golden.

Let cool while you make the dressing. They crisp up more as they cool.

Golden bread croutons toasting in a skillet with small bits of garlic, shot from above on a home stove

2) Whisk the dressing

In a small bowl (or a jar), combine grated garlic, anchovy paste (or your anchovy-free choice), Dijon, lemon juice, and Worcestershire if using. Add egg yolk or mayonnaise and whisk until smooth.

While whisking, slowly drizzle in the oil until the dressing looks creamy and slightly thickened. Whisk in the grated Parmesan at the end so it blends in smoothly. Taste and adjust with more lemon, pepper, or a pinch of salt.

A creamy Caesar dressing being whisked in a small bowl on a kitchen counter with lemon and Parmesan nearby

3) Prep the romaine

Wash and dry the romaine very well. Chop into bite-size pieces or keep as chunky leaves for more crunch.

Fresh romaine lettuce being chopped on a wooden cutting board in a bright kitchen

4) Toss and serve

Add romaine to a large bowl. Start with about half the dressing and toss. Add more dressing as needed until everything is lightly coated, not drowning.

Top with croutons and shaved Parmesan. Finish with lots of black pepper and a squeeze of lemon if you like it extra bright.

Romaine tossed with creamy Caesar dressing in a large salad bowl, topped with golden croutons and shaved Parmesan

5) Optional upgrades

Chicken Caesar: Add sliced grilled or roasted chicken.
Extra crunch: Add a handful of shaved fennel or thinly sliced cucumber.
Spicy Caesar: Add a pinch of crushed red pepper or a few dashes of hot sauce to the dressing.

Nutrition information is estimated.

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Classic Caesar Salad

Why It Works

Pairs Well With

Recommended

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Creamy Caesar Salad Dressing

Classic Caesar Dressing

Champagne Vinaigrette

Storage Tips

Common Questions

Does Caesar dressing need anchovies?

What can I use instead of anchovies?

Is raw egg safe in Caesar dressing?

Why is my Caesar dressing too thick?

How do I keep romaine crisp?

Can I add chicken or shrimp?

Classic Caesar Salad

Ingredients

For the garlicky croutons

For the Caesar dressing (makes about 1/2 cup)

For the salad

Instructions

1) Make the croutons

2) Whisk the dressing

3) Prep the romaine

4) Toss and serve

5) Optional upgrades