Caesar Salad

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Caesar salad is one of my all time favorite salads! A rich and creamy Caesar Dressing is tossed with fresh romaine, a punch of flavor from fresh lemon juice, crunchy croutons, and fresh parmesan cheese to give you one of the best classic salad staples!

Whenever I am at a restaurant, I always find myself ordering a side caesar salad rather than fries or anything else. The great thing about caesar salad is that it has so much flavor and it pairs well with almost anything from Homemade Pasta Sauce to a perfect steak dinner!

Caesat salad in a bowl with croutons and parmesan cheese

In this caesar salad dressing recipe, I use anchovies. I personally don’t love a really fishy taste but I think a good caesar salad definitely needs a bit to get the perfect flavor.  They add such a rich flavor to the dressing (but I add just a bit).

How to Make Caesar Salad

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If you don’t use all of your anchovies while you make the caesar salad dressing, toss them into a Ziplock bag and stick them in your freezer. You can use them again (right from frozen) the next time you make caesar salad dressing!

Caesar Salad Dressing being poured over romaine lettuce and croutons

What is in a Caesar Salad?

Caesar salad is one of those dishes that is is really simple but of course you can add basically anything to it! I love turning mine into a grilled chicken caesar by adding grilled chicken, or keep it a delicious side dish by adding things like bacon, green onions or even avocados!

A classic caesar salad recipe has a few components to it. Caesar salad ingredients consist of:

  • Dressing: 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.
  • Romaine lettuce: Romaine lettuce has a darker color than iceberg lettuce, and is slightly more bitter yet very flavorful.
  • Croutons: 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.
  • Parmesan cheese: A very fragrant and rich cheese, parmesan cheese pairs perfectly with the tanginess from caesar salad dressing.

Caesar salad dressing being tossed

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!

I always like to make my 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!

While the rest of my meal is cooking, I will wash and cut my lettuce before wrapping it in a paper towel in my salad bowl. This will ensure it dries correctly without drying out! Make sure you don’t add your croutons until you toss everything together, as they will get soggy!

Once everything is ready, empty your salad into your bowl and add your parmesan cheese, croutons, dressing, and other desired toppings.  Caesar Salad does not really last in the fridge, as the lettuce will go limp if it sits in the dressing for too long. If you would like to make it in advance, keep your toppings and dressing separately and add everything once you are ready to enjoy it!

Print Recipe
5 from 4 votes
Servings: 6 servings
Caesar Salad
Prep Time:
10 mins
Total Time:
10 mins
 
Author: Holly
Course: Side Dish
Cuisine: American
Keyword: caesar, salad, side

The perfect garlicky, lemony delicious caesar salad recipe!

Ingredients
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon dijon mustard
  • 10 small capers
  • 1/4 cup parmesan
  • 1 egg room temperature
  • 2 anchovy filets
  • 1/2 cup light olive oil or canola oil
  • fresh black pepper
  • 8 cups romaine lettuce
  • 1 cup croutons
  • 1/3 cup parmesan cheese
Instructions
  1. Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper in a blender.

  2. Blend until smooth. With blender on medium speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).

  3. Add 1/4 cup parmesan cheese and pulse to combine.  Refrigerate until using.

  4. In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.

Nutrition Information
Calories: 244, Fat: 21g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 249mg, Potassium: 193mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 1g, Protein: 6g, Vitamin A: 111.5%, Vitamin C: 4.8%, Calcium: 14.9%, Iron: 7.3%

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

Repin this Delicious Salad Recipe!

 Caesar Salad served with wooden spoons

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Caesar salad is one of my all time favorite salads! A rich and creamy caesar dressing is tossed with fresh romaine, an acidic punch from fresh lemon juice, crunchy croutons, and fresh parmesan cheese to give you one of the best classic salad staples! #spendwithpennies #simplesalad #easyrecipe #freshrecipe #sidedish #potluckmeal #summersalad
Caesar salad is one of my all time favorite salads! A rich and creamy caesar dressing is tossed with fresh romaine, an acidic punch from fresh lemon juice, crunchy croutons, and fresh parmesan cheese to give you one of the best classic salad staples! #spendwithpennies #simplesalad #easyrecipe #freshrecipe #sidedish #potluckmeal #summersalad

Holly

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!

10 comments on “Caesar Salad”

  1. what did you do with the capers?

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

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

  4. Caesar salad is just my favorite!! Specially with anchovies in the dressing! Perfect!

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

  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!

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