This classic Caesar salad recipe is made completely from scratch, including the dressing and homemade croutons. Make this authentic Caesar salad recipe for dinner tonight; it takes just under 30 minutes!
Did you know Caesar is a Mexican salad?
Yes — the Caesar salad as we know it was created in Tijuana, Mexico, despite its Italian-sounding name. The invention is commonly attributed to restaurateur Caesar Cardini in the 1920s.
The version here is traditional and straightforward: crisp romaine, a tangy emulsified dressing, freshly shaved Parmesan, and crunchy homemade croutons. It’s quick to prepare and ideal as a starter or a light main when you add protein.
Caesar Salad Instructions + Video
To watch the full process from start to finish, scroll down to the recipe card and play the video.
Make the homemade croutons
- Tear day-old French or sourdough bread into roughly 1″ pieces (or cut for a uniform look).
- Arrange the pieces in a single layer on a sheet pan and drizzle evenly with olive oil.
- Bake at 375°F until golden and crisp, tossing once halfway through so they brown on both sides.
Make the dressing
- Combine anchovy paste, Dijon mustard, minced garlic and a pinch of salt in a small bowl and mash together with the back of a spoon.
- Add the egg yolks and lemon juice, then whisk until blended.
- Very slowly drizzle in 2 tablespoons olive oil while using an immersion blender or whisk to begin the emulsion. Once thickened, add the remaining 1/2 cup oil in a slow stream until the dressing is smooth and unified.
- Finish by whisking in the finely grated Parmesan and a few grinds of black pepper.
NOTE:
If you don’t have an immersion blender, a high-speed countertop blender or food processor works well. You can also vigorously whisk by hand until the dressing emulsifies, though it takes more effort.
Clean and chop the greens
- Trim and wash the romaine: remove the root ends and any damaged outer leaves.
- Cut each head lengthwise, then crosswise, or tear the leaves by hand into bite-sized pieces. Dry thoroughly in a salad spinner or with paper towels.
Assemble the salad
- Place the chopped romaine in a large, chilled bowl. Pour the dressing over the leaves and toss with tongs or clean hands to coat evenly.
- Shave fresh Parmesan over the dressed lettuce, top with the warm or cooled croutons, and finish with cracked black pepper.
Classic Caesar Salad Recipe Notes
- Chill the bowl: A cold bowl keeps the lettuce crisp while tossing and helps prevent wilting.
- Grate your own cheese: Freshly grated or shaved Parmesan has better texture and flavor than pre-shredded packages.
- Make dressing by hand if needed: Without a blender, whisk the dressing vigorously to build the emulsion; it may take a few minutes but it works.
- Cleaning lettuce: You can chop before washing; use a salad spinner to remove excess water so the dressing clings to the leaves.
- Anchovy substitute: If you don’t have anchovy paste, drain anchovy fillets and mash them with a fork to replace the paste.
What to serve with this Caesar Salad recipe
This classic Caesar pairs beautifully with steakhouse mains like a bacon-wrapped filet and creamed spinach, or with grilled chicken, rotisserie chicken, or shrimp to make a complete meal. Add grilled or roasted protein for a satisfying entrée.
This post, originally published on July 1, 2020, was updated with new content on July 23, 2021.
Classic Caesar Salad Recipe
Print Recipe
Video
Ingredients
- 3 head romaine lettuce, chopped into 2″ pieces
Caesar Dressing
- 3 tsp anchovy paste (or 6 mashed anchovy fillets)
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/8 tsp salt
- 2 large egg yolks (see notes for substitution)
- Juice of 1/2 lemon
- 1/2 cup olive oil plus 2 tbsp
- 1/2 cup finely grated Parmesan
Croutons
- 2 cups French sourdough, torn into 1″ pieces
- 3 tbsp olive oil
Garnish
- Fresh shaved Parmesan for serving
- Black pepper
Instructions
- Preheat oven to 375°F. Chill a large bowl in the fridge.
- Tear day-old bread into 1″ pieces, spread on a lined sheet, drizzle with olive oil and bake for about 12 minutes until golden, turning once.
- On a towel-lined counter, place a small bowl and add anchovy paste or mashed fillets, Dijon, garlic and salt. Mash together, then whisk in egg yolks and lemon juice.
- Slowly drizzle in 2 tbsp olive oil while blending to emulsify, then add remaining 1/2 cup oil. Whisk in Parmesan and season with black pepper.
- Trim and slice the romaine into bite-sized pieces and dry well.
- Add romaine to the chilled bowl, drizzle dressing over the leaves and toss to coat. Top with shaved Parmesan and croutons.
- Serve immediately with additional cracked pepper and more shaved Parmesan if desired.
Notes
- 6 anchovy fillets, drained and mashed, equal about 3 tsp anchovy paste.
- If raw egg yolks are a concern, substitute 3/4 cup mayonnaise for the yolks and the oil.
- Use 2 tablespoons olive oil to start the emulsion, then add the remaining oil slowly to finish the dressing.
Nutrition
| Carbohydrates: 8g
| Protein: 6g
| Fat: 29g
The nutrition information is an estimate from an online calculator and should not replace professional advice.
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