The Best Homemade Caesar Salad: Delicious And Easy To Make
Classic Caesar salad recipe with crisp romaine, creamy homemade dressing, crunchy croutons, and Parmesan. Fresh, flavorful, and easy to make.
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Recipes are a bit like children — we love them all, but we try not to have a favorite. Still, I will admit it… this Caesar salad recipe is the one I make more than any other. Everyone loves it, and there are never any leftovers. It is fresh, flavorful, and has a way of stealing the spotlight no matter what else is on the table.
I have been making this salad for decades, and it is still a family and guest favorite. The secret is the dressing. It is creamy, tangy, and full of that irresistible umami flavor you simply cannot get from a bottle. Once you taste it tossed with crisp romaine, homemade croutons, and fresh Parmesan, you will understand why this recipe has stood the test of time. Keep reading because I am sharing every step so you can make it in your own kitchen.
If you have followed StoneGable for more than a little while, you might remember this recipe from my site. Unfortunately, it was affected by a tech issue, and I had to take it down. So today feels like a full circle moment as this scrumptious recipe is back where it belongs and ready for you to enjoy once again.
What Is Caesar Salad
A Caesar salad is a crisp, flavorful salad made with romaine lettuce, crunchy croutons, Parmesan cheese, and a creamy dressing with tangy, savory flavors. The classic dressing is made with ingredients like olive oil, lemon juice, egg yolks, garlic, anchovies, and Worcestershire sauce, creating that distinctive taste we all love.
Despite its Italian-sounding name, Caesar salad originated in Tijuana, Mexico, in the 1920s. It was created by Italian restaurateur Caesar Cardini, who tossed it together on a busy Fourth of July weekend using ingredients he had on hand. The salad quickly became popular and has been enjoyed around the world ever since. The perfect example of the old adage, necessity is the mother of invention!
Why You Will Love It
What You Will Love About This Recipe
Ingredient Notes
Caesar salad may look impressive, but it is surprisingly easy to make. Preparing the croutons and dressing from scratch gives this salad incredible flavor that far surpasses anything from a bag or bottle.
Romaine lettuce – Crisp and refreshing, romaine is the classic choice for Caesar salad. Wash and dry it well so the dressing clings beautifully to every leaf.
Caesar salad dressing (homemade) – Creamy, tangy, and full of savory flavor, this dressing is the heart of the salad. Making it from scratch gives it a rich taste you simply cannot get from a bottle.
Croutons (homemade) – Golden, crunchy croutons add texture and a toasty flavor that makes every bite more satisfying. Homemade croutons are easy to make and taste far better than store-bought. A perfect use for day-old bread.
Parmesan cheese – Freshly grated or shaved Parmesan adds a nutty, salty finish that pairs perfectly with the dressing.
Black pepper – A sprinkle of freshly cracked black pepper adds just the right amount of warmth and spice.
How To Make The Croutons
The best croutons start with the right bread. Choose a good-quality artisan loaf like French, Italian, or sourdough (my favorite) that has a sturdy crumb and a bit of chew. Cut the bread into even 1-inch cubes so they bake evenly.
Place the bread cubes in a large bowl and toss them with a drizzle of olive oil until they are lightly coated. For extra flavor, sprinkle them with garlic salt and toss again. Spread the bread cubes out in a single layer on a baking sheet.
Bake until the croutons are crisp and golden on the outside while the inside still has a touch of soft, bready texture. Cool slightly before adding them to the salad so they stay perfectly crunchy.
How To Make The Salad Dressing
There are two simple ways to make Caesar salad dressing, and both give you a creamy, flavorful result. The first method is to whisk it by hand. Start with a large bowl and whisk together the olive oil and lemon juice. Add the remaining ingredients (except the egg) and whisk until smooth, then gently whisk in the coddled egg until the dressing is rich and well combined.
The second method, and my personal favorite, is to use a blender. Add all the ingredients except the olive oil, and eggs to the blender and whiz until smooth. With the motor running, drizzle in the olive oil slowly so it emulsifies into a creamy dressing. Finally, add the eggs and blend just until incorporated.
Either way, the result is a silky, flavorful dressing that is the heart of a great Caesar salad.
Don’t Leave Out The Anchovies- Trust Me On This
Anchovies are a key ingredient in traditional Caesar salad dressing, and they are what give it that deep, savory flavor we all love. You will not taste them as fish, but the subtle saltiness and richness they add is part of the salad’s iconic flavor. Without anchovies, the dressing loses much of its signature depth and complexity.
What Is A Coddled Egg
This recipe calls for a coddled egg. Coddling or steaming an egg makes it safer than using raw eggs.
A coddled egg is an egg that has been gently steamed in hot water just long enough to slightly thicken the white and warm the yolk, without fully cooking it. This process makes the egg safer to eat while still keeping the creamy texture needed for recipes like Caesar salad dressing. Coddling also helps the yolk blend smoothly into the dressing, giving it a rich, silky consistency.
Kitchen Tip: How To Coddle An Egg
Bring a small pot of water to a gentle boil. Carefully lower the egg into the water and cook for about two minute. Remove the egg and run it under cold water to stop the cooking. Crack and use as directed in the recipe.
How To Assemble Caesar Salad
Place the crisp, cold romaine lettuce in a large salad bowl. Make sure the leaves are well dried so the dressing coats them beautifully.
Drizzle the Caesar salad dressing over the lettuce and toss gently until the leaves are evenly coated.
Add freshly shaved Parmesan cheese and toss again.
Add the homemade croutons and give the salad one final gentle toss.
Serve right away while the lettuce is fresh and the croutons are still crunchy.
Customize Your Salad
Although I think a classic Caesar salad is perfect just as it is, you can easily turn it into a main dish by adding protein. Here are some delicious options that pair beautifully with the flavors of Caesar salad:
- Grilled chicken
- Roasted or grilled shrimp
- Salmon, baked or grilled
- Seared scallops
- Sliced steak
- Rotisserie chicken
- Crispy bacon
- Hard-boiled eggs
Make-Ahead Salad
Caesar salad is easy to prepare ahead of time, which is how I usually make it. When I have bread that is a day or two old, I turn it into croutons and store them in an airtight container. I often double the dressing recipe and freeze it in large ice cube trays so I always have some on hand. When it is time to make the salad, all I need to do is prepare the romaine, thaw the salad dressing, shave Parmesan with a vegetable peeler, and assemble the salad.
Caesar Salad With Homemade Salad Dressing
Ingredients
Croutons
- 6 cups crusty bread cut into 1-inch cubes
- 2 TBS olive oil extra virgin
- 1/4 tsp garlic salt
Caesar Salad Dressing
- 2 cloves garlic finely minced
- 4 anchovies anchovies minced
- 1 TBS Worcestershire sauce
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1/3 cup Parmesan cheese grated, extra fine
- 2/3 cup olive oil extra virgin
- 1 coddled egg
- 1/2 tsp black pepper
Salad
- 1 head of romaine chopped, rinsed, and dried
- 1/2 cup Parmesan cheese shaved or grated
- slices of lemon optional
- anchovies
Instructions
Croutons
- Preheat the oven to 350 degrees.
- Cut the bread into one-inch cubes, and put them in a large bowl. Drizzle with olive oil, sprinkle with garlic salt, and toss to coat.
- Put the bread on a rimmed baking sheet and bake for 10-15 minutes, until golden brown.
- Remove from oven and cool.
Salad Dressing
- While the croutons are baking, coddle one egg.
- In a blender, whirl garlic, anchovies, Worcestershire sauce, and lemon juice.
- Slowly drizzle in a slow stream of olive oil until everything is emulsified. Add the coddled egg and blend it into the dressing.
- Add the Parmesan cheese and blend. Set aside.
Salad
- Rinse, dry, and chop romaine into bite-size pieces.
- Shave or grate the Parmesan cheese. Set aside.
Assemble the Salad
- Put the romaine in a large bowl and drizzle with the salad dressing to taste. Gently toss. Add the croutons and toss. Add the Parmesan cheese and a couple grinds of black pepper to the top of the salad. Gently toss and serve immediately with lemon slices and anchovies.
This Caesar salad has been a favorite in my kitchen for years, and for good reason. It is fresh, flavorful, and always a crowd-pleaser. I hope you enjoy making it as much as I do and that it finds a place on your table for family dinners and special occasions alike.
Looking For More Salad Recipes: Give These A Try
If you love a fresh, flavorful salad as much as I do, here are more delicious recipes you will want to try. Each one is simple to make and full of seasonal goodness.
Simply Delicious Panzanella Salad (Tuscan Bread Salad) – Fresh tomatoes, cucumbers, onion, and bread cubes tossed in a tangy vinaigrette.
Fresh Corn Salad with Apple Cider Vinaigrette – Sweet corn and colorful veggies with a light, zesty vinaigrette.
Scrumptious Arugula Salad with Lemon Salad Dressing – Peppery arugula with a bright, fresh lemon dressing.
Tomato, Peach, Cherry, and Burrata Salad with Herb Vinaigrette – Juicy tomatoes, sweet fruit, creamy burrata, and fresh herbs.
Delicious Asian Ramen Noodle Salad – Crisp veggies, crunchy noodles, and a savory-sweet dressing.
Show Stopper Zucchini Ribbon Salad with Balsamic Glaze – Tender zucchini ribbons drizzled with balsamic glaze.
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Frequently Asked Questions About Caesar Salad
You can, but I’d encourage you not to. Anchovies add a depth of savory umami that you don’t really taste as fish, but they’re key to that classic Caesar flavor. Without them, the dressing can taste flat. Give the recipe with anchovies a try and decide for yourself.
A classic Caesar salad is made with crisp romaine lettuce, crunchy croutons, shaved Parmesan, and a creamy dressing with lemon, garlic, anchovies, and olive oil. The balance of textures and bold flavors is what makes it so memorable.
Yes, you can make Caesar salad up ahead of time. This is usually how I make it: Make the dressing and croutons in advance and store them separately. Wash and dry the lettuce, then store it in the refrigerator. Assemble and toss the salad just before serving so it stays crisp.
Happy cooking, friends…
