The star of this Caesar salad recipe is the homemade dressing.

A delicious parmesan-garlic dressing is tossed with crisp romaine lettuce, croutons, and fresh lemon.

Caesar Salad Recipe with croutons

This Is the Best Caesar Salad Because…

  • The dressing is the best homemade Caesar salad dressing of all time. I don’t even have words for how good it is.
  • It’s fresh and crisp. This is a classic caesar salad recipe, and it’s delicious.
  • The dressing can be made up to 48 hours ahead of time.
  • Serve as a side or main dish. Pair this salad next to a steak or top it with grilled chicken or grilled shrimp.
ingredients to make Caesar Salad

Caesar Salad Dressing Ingredients

The dressing is the real MVP of this Caesar salad recipe.

  • Lemon Juice: Lemon juice adds a fresh flavor, I recommend fresh lemon juice.
  • Parmesan Cheese -Parmesan adds a savory, salty flavor.
  • Garlic: A signature in Caesar salad – freshly minced is best.
  • Anchovy: Adds umami (savory)—the flavor is subtle but delicious. Replace whole anchovies with 1 teaspoon of anchovy paste, or see the note below to make the Caesar salad dressing without anchovy.
  • 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.

Anchovy Substitution

Adding anchovies to this dressing is highly recommended for the best flavor. They’re salty and briny, and if you add just the right amount, the salad won’t taste too fishy.

If you have leftover anchovies, place them in a small sandwich bag and freeze them. Then, you can use them directly from the freezer the next time you make the dressing!

If anchovies aren’t your thing, no problem. Replace the anchovy with a tablespoon or so of extra capers for a similar briny, salty flavor.

caesar salad dressing ingredients in a blender

Other Caesar Salad Ingredients

Lettuce: Use romaine lettuce in this recipe. To make it extra crisp, wash it, spin it dry in a salad spinner, and refrigerate if time allows. Substitute kale to create a kale Caesar salad!

Croutons: Homemade croutons are made by baking or frying the bread pieces in oil or butter on high for a short time. They add an amazing crunch to Caesar salad. Store-bought work well too.

Garnish: Garnish the salad with shredded parmesan cheese, lemon wedges, bacon bits, or fried capers.

caesar salad dressing in a blender

How to Make Caesar Salad

  1. Combine all dressing ingredients in a blender or food processor (per the recipe below). Slowly drizzle in the oil until thickened.
  2. In a large bowl, combine lettuce, and croutons.
  3. Add the caesar dressing and toss to combine. Garnish with parmesan and fresh lemon wedges.

This salad pairs with anything from steak to lasagna or can be topped with grilled chicken for an easy meal.

caesar salad with lemon and parmesan

Tips for a Great Caesar Salad

  • Dressing ingredients (including the egg) should be at room temperature.
  • 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 in advance and keep it in the fridge for up to 3 days.
  • Tear the lettuce leaves into bite-sized pieces instead of cutting with a knife.
  • To make in advance, keep the toppings and dressing separately and combine before serving.

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

plated Caesar Salad Recipe
5 from 109 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Caesar Salad

A rich, creamy garlic-lemon parmesan dressing is the perfect addition to this Caesar salad recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
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Ingredients  

  • 8 cups romaine lettuce washed and torn into bite-sized pieces
  • 1 cup croutons
  • cup parmesan cheese fresh, shredded

Dressing

  • 1 clove garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • 10 small capers
  • 1 large egg room temperature
  • 2 anchovy fillets or 1 teaspoon anchovy paste
  • fresh black pepper to taste
  • ½ cup light olive oil or canola oil
  • ¼ cup parmesan cheese grated

Instructions 

  • 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 1/4 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.

Notes

*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.
5 from 109 votes

Nutrition Information

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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Caesar Salad Recipe with croutons and a title
crisp Caesar Salad Recipe on a bowl with dressing and croutons and a title

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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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Comments

  1. I follow you and use all your recipes, love them! This recipe is like mine but i add a splash of Tabasco sauce and dry mustard plus only the yolks, what does the whites add to the salad, maybe I’ll try that?

    1. The whites help with the emulsification of the dressing as well as the creamy texture.

  2. thank heavens! a real Caesar dressing! not creamy nor ranchlike nor someone’s “idea” of Caesar dressing! hopefully, readers will get it!!! THANK YOU!!!

    p.s. I have never put a comment on any site whatsoever.5 stars

    1. Hi Gary, you can add less oil if you prefer. But if added in a slow thin stream it should thin out your dressing too much. Was it possibly added too quickly?

  3. OMG!!! I never realized what I was missing using store-bought Ceasar dressing. I have never made my own dressing until now. Absolutely awesome!!! I’ll never buy pre-made Ceasar dressing again! Thanks for sharing your recipe 5 stars

      1. Hi Sue, It is safe to consume. It is also the traditional way of making caesar dressing.

  4. Winner! I had to substitute the Worcestershire sauce with soy as I was out and can only imagine how good it would have been with it. Thank you.5 stars

    1. The egg is needed for consistency in this dressing. If you don’t want to use raw egg, you can use this caesar salad dressing which uses mayonnaise (although mayonnaise does still contain egg). I hope that helps.

  5. I reaaaally love this dressing. I didn’t have capers and instead used some dill and grape leaf that were in a batch of pickles from Costco. It worked! So delicious. Thank you so much and for not using mayo – I’d much rather make a dressing from scratch!5 stars

    1. Since this recipe uses fresh garlic cloves there is a risk of it spoiling if stored for longer than 2-3 days.