Recipe

Classic Caesar Salad

Crisp romaine, crunchy garlic croutons, and a bold, creamy homemade Caesar dressing with big lemony, savory flavor.

By Matt Campbell

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4.8

A real photograph of a classic Caesar salad in a wide shallow bowl with crisp romaine, golden croutons, shaved Parmesan, and cracked black pepper on a wooden table in soft natural light

Caesar salad is one of those deceptively simple dishes where the difference between fine and can we make this again tomorrow is all in the details. Cold, crisp romaine. Croutons that actually crunch. Dressing that hits every note at once: lemon, garlic, salty Parmesan, and that tiny savory whisper that makes you pause mid-bite.

This is my go-to Caesar when I want restaurant energy at home without turning my kitchen into a science lab. Ingredients are straightforward, steps are clear, and you get options depending on your comfort level with raw egg and anchovies. Tasting as you go is encouraged. It is basically the whole point.

A real photograph of Caesar salad ingredients on a clean kitchen counter including romaine hearts, lemons, garlic, Dijon mustard, anchovy fillets, Parmesan, olive oil, bread cubes, salt, and black pepper in small bowls under bright natural light

Why It Works

Crisp, not soggy: We dry the romaine well and dress it right before serving so it stays crunchy.
Dressing with backbone: Lemon + Dijon + garlic + Parmesan create that classic bite, while anchovy adds savory depth without tasting fishy.
Croutons you actually want to snack on: Olive oil, garlic, and a hot oven equals golden edges and a serious crunch.
Flexible formula: Use a pasteurized egg yolk for classic texture or swap in mayo for an easy, egg-free version.

Pairs Well With

Storage Tips

Caesar is best assembled fresh, but you can absolutely set yourself up for an easy win.

Store components separately

Dressing: Keep in an airtight container in the fridge. If you used raw, non-pasteurized egg, aim to use it within 1 to 2 days. If you used a pasteurized egg yolk or the mayo version, it will keep well for 3 to 4 days. If it thickens, loosen with a teaspoon of water or lemon juice and whisk.
Croutons: Cool completely, then store in an airtight container at room temp for 3 to 4 days. If they soften, toast at 350°F for 5 minutes.
Romaine: Wash, dry thoroughly, and store wrapped in paper towels in a bag or container for 3 days.

If the salad is already dressed

Dress only what you will eat. Dressed leftovers will wilt fast, but if you have some, store in the fridge and aim to finish within 24 hours. It will be softer, still tasty, not crunchy.

Common Questions

Do I have to use anchovies?

No, but I recommend it if you want that modern classic Caesar flavor. It does not make the dressing taste fishy. It makes it taste complete. If you skip it, add an extra pinch of salt and a touch more Parmesan.

One note: Worcestershire sauce can help with savory depth, but many brands contain anchovy too, so it is not always fully fish-free.

Is Caesar dressing safe with raw egg?

Traditional Caesar often uses raw (or lightly cooked) egg for richness. Raw egg can carry a risk, especially for pregnant people, young kids, older adults, and anyone immunocompromised. If that is not your comfort zone, use the mayo option in the recipe, or use a pasteurized egg yolk. You still get a creamy, classic result.

Can I make it without a blender?

Yes. Mince the garlic and anchovy very finely, then whisk aggressively. A microplane for garlic helps. The dressing will be slightly more rustic, still great.

How do I keep romaine extra crisp?

Cold lettuce and a good dry are everything. After washing, spin it dry, then chill it. Water clinging to leaves is the fastest path to a soggy salad.

What protein goes best with Caesar?

Grilled chicken is the classic, but shrimp, salmon, steak strips, or crispy chickpeas are all excellent. If you add something hot, keep the lettuce cold and dress right before serving.

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

Large mixing bowl
Salad spinner or clean kitchen towels
Chef’s knife and cutting board
Microplane or garlic press (optional but helpful)
Whisk
Measuring cups and spoons
Sheet pan for croutons
Small bowl or blender/immersion blender for dressing

Caesar salad was one of the first things I learned to make that felt like real restaurant magic. Not because it is complicated, but because it rewards that cook instinct of tasting, adjusting, and trusting your senses. The first time I added anchovy on purpose, I expected it to be loud. Instead, it was the background bass line that made everything else hit harder.

Now it is my go-to when I need a side that can carry the whole meal, or when I want to convince someone that salad can absolutely be the main character. Give me crisp romaine, a bright lemony dressing, and croutons with crunchy edges. I am happy.