Caesar Salad (Classic Homemade Dressing)

Caesar Salad is one of my all-time favorites, featuring crisp romaine lettuce, crunchy croutons, and plenty of Parmesan cheese tossed in a rich, homemade dressing.

This simple yet flavorful salad is perfect as a side dish to pasta or top with grilled chicken breasts or grilled sirloin steak for a satisfying meal.

Contents show

1 Holly’s Recipe Highlights: Caesar Salad

2 Ingredient Notes

2.1 Caesar Salad Dressing Ingredients

3 How to Make Caesar Salad

4 Storing Caesar Salad

5 Steakhouse Style Sides

5.1 Related Posts

Holly’s Recipe Highlights: Caesar Salad

The dressing is the best homemade Caesar salad dressing of all time. I don’t even have words for how good it is, and I come back to this recipe time and time again.

Flavor: Creamy, savory, and tangy with lemon, garlic, Parmesan, anchovies, and capers.

Why Make It: The blender creates a thick, restaurant-style dressing with minimal cleanup.

Time-Saver: Make the dressing up to 3 days ahead and wash the lettuce in advance.

Serving Suggestions: Serve as a side or add grilled chicken, garlic grilled shrimp, or salmon for a complete meal.

Total Time: 25 Minutes Serves: 6

Ingredient Notes

• Romaine Lettuce: Use crisp romaine hearts or full heads of romaine for the best texture. Wash and dry the lettuce thoroughly so the dressing clings to the leaves and is extra crisp! I love to use a salad spinner, and refrigerate if time allows. Substitute kale to create a kale Caesar salad!
• Croutons: Store-bought croutons are a convenient option, while homemade croutons are a great way to use up day-old bread.
• Parmesan Cheese: Shredded Parmesan blends beautifully into the salad, while shaved Parmesan makes an elegant garnish.
• Garnish: Garnish the salad with shredded parmesan cheese, lemon wedges, bacon bits, or fried capers.

Caesar Salad Dressing Ingredients

• Garlic: This really is the star of the show in Caesar salad so fresh is best.
• Anchovy Filets: Anchovies add the classic savory, umami flavor that defines Caesar dressing. Anchovy paste is convenient to keep in the fridge and blends smoothly into the dressing.
• Egg: Raw egg emulsifies with the oil to create a rich and creamy dressing (much like how mayonnaise is made); I include both the raw egg yolk and white. If you don’t want to use raw egg, I suggest making my quick Caesar salad dressing.
• Oil: This is added in a very slow stream to thicken the dressing. Use a light-flavored oil like canola or light olive oil. Extra-virgin olive oil can be a bit strong for this dressing.

How to Make Caesar Salad

1. Blend the dressing ingredients. Slowly drizzle in the oil.
2. Pulse in the Parmesan and chill (full recipe below).
3. Toss crisp romaine with croutons, Parmesan, and as much dressing as you like.
4. Finish with extra Parmesan and lemon wedges.

Storing Caesar Salad

• Storing the Dressing: Keep in an airtight container in the refrigerator for up to 3 days.
• Storing the Salad: Store romaine, croutons, Parmesan, and dressing separately for the best texture. Washed and dried romaine can be stored with a paper towel in a bag or container for up to 3 days.
• Freezing: Do not freeze Caesar salad or Caesar dressing.

Did you enjoy this Caesar Salad Recipe? Leave a comment and rating below.

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

• Combine garlic, lemon juice, Worcestershire sauce, Dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.

• Blend until smooth. With the blender running on low speed, slowly drizzle in olive oil in a thin, slow stream (this should take a few minutes).

• Add ¼ cup parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using, up to 3 days.

• In a large salad bowl, combine lettuce, croutons, and ⅓ cup parmesan cheese. Add dressing as desired and toss to combine.

• Garnish with additional parmesan cheese and fresh lemon wedges for serving.

*Keep dressing in the fridge for up to 3 days. 

• Ingredients (including the egg) should be at room temperature before making the dressing.
• Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be.
• If you don’t have a blender, you can whisk the ingredients while slowly drizzling in the oil.
• Use fresh lemon juice and fresh garlic for best results.
• To save time, prep the dressing up to 3 days in advance and keep it in the fridge. Store lettuce, garnish, and dressing separately and combine before serving.
• For extra crisp lettuce, wash it and spin dry up to 3 days ahead of time. Store with paper towel in a plastic bag or food container.

Calories: 245 | Carbohydrates: 7g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5579IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Lunch, Salad, Side Dish

Cuisine American

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