Caesar Salad

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This Caesar Salad is crisp and delicious with a rich parmesan garlic dressing and lots of fresh lemon.

Romaine is the perfect lettuce for this recipe and then we add in crunchy croutons and fresh parmesan cheese for one of the best classic salad staples! Serve with everything from lasagna to grilled shrimp.

close up of Caesar Salad with dressing

Classic Salad Recipe

Did you know that Caesar salad originated in Mexico?  It is one of those dishes that everyone loves and I can tell you without a doubt, this is the BEST recipe I’ve ever had!

The dressing is blended until creamy and has so much flavor. Toss with crisp romaine, and croutons (and sometimes I sneak in bacon bits too) for the perfect side for any meal!

ingredients to make Caesar Salad

Caesar Salad Ingredients

A classic caesar salad recipe has a few basic components to it.

Caesar salad dressing is creamy, rich, and tangy. It usually has an acidic component such as lemon juice, garlic, parmesan cheese, and anchovies in it.

To Anchovy or Not to Anchovy

I personally don’t love a really fishy taste but truly think this dressing needs anchovy. It’s salty and briny and with the right amount the salad doesn’t taste fishy. They add so much flavor.

That being said, if you literally can’t tolerate anchovy, skip them and add extra capers for a similar briny salty flavor.

process of making dressing for Caesar Salad

Romaine lettuce has a darker color than iceberg lettuce and is slightly more bitter yet very flavorful. This makes it perfect for a caesar salad! Or, use kale to create a Kale Caesar Salad!

Homemade Croutons are usually made by baking or quick frying your bread pieces in oil or butter on high for a short amount of time. They add an amazing crunch to your caesar salad.

A very fragrant and rich cheese, parmesan cheese pairs perfectly with the tanginess from caesar salad dressing.

If you have leftover anchovies, place them in a small sandwich bag. They can be used directly from the freezer next time you make dressing!

pouring dressing on Caesar Salad with lemons behind

How to Make Caesar Salad

Caesar salad is as simple as tossing everything together in a large salad bowl when the rest of your dinner is almost ready!

  1. Combine all dressing ingredients (per recipe below).
  2. Chop lettuce and top with croutons, parmesan and dressing.

Top with grilled chicken or serve immediately as a side with any meal!

Tips & Tricks

Caesar salad is an easy summer staple but with these few tips, you can create the perfect salad every time.

  • 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.
  • Use fresh lemon juice and fresh garlic for best results.
  • To save time, prep the dressing in advance and keep it in the fridge. Homemade caesar dressing will last up to 3 days in your fridge in an airtight container!
  • Wash and cut lettuce then wrap in a paper towel. This will ensure it dries correctly without drying out!
  • To make in advance, keep your toppings and dressing separately and add everything once you are ready to enjoy it!

Favorite Summer Salads

Did you enjoy this Caesar Salad? Be sure to leave a comment and a rating below!

close up of Caesar Salad with dressing
5 from 24 votes
Review Recipe

Caesar Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
A rich creamy garlic, lemon dressing is the perfect additoin to this caesar salad recipe!


  • 8 cups romaine lettuce
  • 1 cup croutons
  • cup parmesan cheese


  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon dijon mustard
  • 10 small capers
  • 1 egg room temperature
  • 2 anchovy filets
  • fresh black pepper
  • ½ cup light olive oil or canola oil
  • ¼ cup parmesan

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  • Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper in a blender.
  • Blend until smooth. With blender on low speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
  • Add ¼ cup parmesan cheese and pulse to combine.  Refrigerate until using.
  • In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.

Recipe Notes

Dressing will last up to 3 days in the fridge in an airtight container.

Nutrition Information

Calories: 244, Carbohydrates: 7g, Protein: 6g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 249mg, Potassium: 193mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5575IU, Vitamin C: 4mg, Calcium: 149mg, Iron: 1.3mg

(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
Caesar Salad with lemons on the side, with writing
pouring dressing on Caesar Salad with writing
bowl of Caesar Salad with a title
ingredients to make Caesar Salad with a finished bowl and a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. My lemon gave me 4 tablespoons of juice, so rather than waste the rest or lose it in the fridge, I decided to quadruple the recipe, but used 2 eggs. Basically, I made (I think!) aioli or mayonnaise. It’s very tasty and very thick. I still used it for a Caesar salad, tasted great. Did I pour the olive oil in too slowly?5 stars

    1. Pouring the oil too slow could have contributed to it being thick, but it was probably because there weren’t enough eggs used for a quadruple recipe! Regardless it’s great to hear you still enjoyed it!

  2. I use the same ingredients on my caesar salad dressing except I only add the egg yolk and 6 anchovy filets using a hand mixer instead of the blender. Everyone loves this salad. They usually get seconds.

    1. I always use anchoy paste as it keeps so much better than canned anchovies, so you can make numerous salads from the same tube of paste…keeps in fridge awesome!! Canned anchovies, no so much, they get tasting very fishy if you try to keep them.5 stars

  3. I’m with you on Caesar salad being one of my favourites, you’ve just helped me make up my mind on dinner tonight.5 stars

  4. I love a classic Caesar salad and this one sounds perfect! Great tip about freezing leftover anchovies too :)5 stars

  5. Classic salads are always delicious. Great idea to freeze your anchovies too for the next time.5 stars

  6. That is such a great tip about freezing the anchovies! I always use just a few and then feel bad throwing away the rest of the tin (only to buy a new one, of course, the next time I want to make dressing). So happy to have a better way!