Caesar Salad with Homemade Dressing

Introduction: Why This Caesar Salad Works

Classic, bright, and perfectly balanced.
This Caesar salad recipe takes the traditional flavors you love—garlic, anchovy, lemon, and Parmesan—and brings them together in a homemade dressing that’s creamy without being heavy. Whether you’re making it as a starter, a light lunch, or pairing it with grilled chicken or steak, this version delivers reliable restaurant-quality results at home.
What makes this recipe stand out is attention to technique: emulsifying the dressing properly, toasting croutons until golden, and handling the lettuce so it stays crisp and vibrant. The combination of textures—crisp romaine, crunchy croutons, and flaky Parmesan—creates a satisfying contrast in every bite.
In this article you’ll find:

• A straightforward ingredient list with easy substitutions
• Step-by-step dressing and assembly instructions
• Tips for making ahead and storing leftovers
• Serving suggestions and variations to suit dietary needs

By the end you’ll be able to build a Caesar salad that feels luxurious but is simple to prepare. The flavors are bold but balanced: salty, tangy, and savory with a clean lemon finish. Read on for the full recipe and pro tips to perfect every component.

Gathering Ingredients (What You Need and Why)

Ingredients that deliver classic flavor and texture.
Start with fresh, crisp romaine lettuce because it provides the iconic crunch and holds up well to dressing. High-quality Parmesan (Parmigiano-Reggiano) adds nutty, salty depth; shave or grate it just before serving for the best texture. Anchovy fillets are traditional and essential for authentic umami—don’t be afraid of them; they melt into the dressing and provide savory complexity rather than fishiness. Fresh garlic and lemon brighten the dressing, while Dijon mustard helps stabilize and emulsify the mixture.

• Romaine lettuce: 2 large hearts or 1 large head, washed and dried
• Garlic: 1-2 cloves, minced or crushed
• Anchovy fillets: 2–4 fillets (to taste)
• Egg yolk or mayo: 1 egg yolk or 2 tablespoons mayonnaise for safety and creaminess
• Fresh lemon juice: 2 tablespoons
• Dijon mustard: 1 teaspoon
• Extra-virgin olive oil: 1/2 to 3/4 cup
• Parmesan cheese: 1/2 cup finely grated, plus shavings to finish
• Croutons: Homemade from day-old bread, cubed and toasted

Substitutions and notes: if raw egg yolk makes you uncomfortable, use pasteurized egg yolk or 2 tablespoons of mayonnaise to help the dressing emulsify. For a lighter dressing, reduce oil slightly and increase lemon juice. If anchovies are unavailable, a teaspoon of Worcestershire sauce can provide some umami, though the flavor differs. Buy or grate your Parmesan fresh — pre-grated powder lacks the oils and nuanced flavor of real Parmigiano-Reggiano. Finally, having good quality olive oil and fresh lemon will noticeably improve the final dressing.

Essential Equipment and Prep Steps

Tools that make the process quick and precise.
You don’t need fancy kitchen gear for a great Caesar salad, but a few tools will help you achieve consistent results. A sharp chef’s knife and a sturdy cutting board ensure clean cuts on the romaine without bruising. A large mixing bowl gives space to toss without over-coating the leaves. For the dressing, using a whisk or an immersion blender helps emulsify the oil and create a creamy texture. If you plan to make croutons from scratch, a rimmed baking sheet and a skillet or oven will get them perfectly golden.

• Sharp chef's knife: for trimming and slicing romaine
• Large salad bowl: roomy for tossing
• Whisk or immersion blender: for emulsifying dressing
• Skillet or baking sheet: to toast croutons
• Microplane or grater: for fresh Parmesan

Prep steps to save time: wash and spin-dry lettuce up to a day ahead and keep it in the fridge wrapped in paper towels to stay crisp. Grate Parmesan and store it lightly wrapped to prevent drying. If making croutons ahead, keep them in an airtight container to preserve crunch; reheat briefly in a 350°F (175°C) oven for 3–5 minutes before serving to refresh them. For the dressing, if you’re using raw egg yolk, assemble just before service to ensure freshness. Finally, measure ingredients and have them at hand for a smooth, uninterrupted assembly process.

Dressing Preparation: Step-by-Step Emulsification

How to make a stable, creamy Caesar dressing.
The key to a great Caesar dressing is proper emulsification so the oil and water-based ingredients bind together into a smooth, creamy sauce. You can use an egg yolk (traditional) or mayonnaise as the emulsifier. Combine minced garlic and chopped anchovies first, crushing them into a paste—this releases savory oils and ensures even distribution. Add Dijon mustard and lemon juice; these acidic components help both the flavor and the emulsification process. When you add the oil, do it slowly in a thin stream while whisking vigorously, or use an immersion blender for a foolproof emulsion.

1. Make the base: mash 2 anchovy fillets and 1 clove garlic into a smooth paste.
2. Add yolk or mayo: whisk in 1 egg yolk (or 2 tbsp mayo) with 1 tsp Dijon and 2 tbsp lemon juice.
3. Slowly incorporate oil: while whisking, drizzle in 1/2 cup olive oil until thick and emulsified. For a lighter texture, use 3 tbsp neutral oil + 1/4 cup olive oil.
4. Finish and season: stir in 1/2 cup finely grated Parmesan, salt and freshly cracked black pepper to taste.

Tips for troubleshooting: if the dressing breaks (separates), start with a fresh egg yolk in a clean bowl, then slowly whisk the broken dressing into the yolk to re-emulsify. If your dressing is too thick, thin it with a teaspoon of warm water at a time until you reach the desired consistency. Taste and adjust seasoning—anchovies add salt, so add additional salt sparingly. This dressing stores 2–3 days refrigerated in an airtight container; whisk or shake before using as it may firm up.

Making Croutons and Preparing the Lettuce

Crunch matters—homemade croutons make the difference.
Croutons add texture and absorb dressing in a satisfying way. Use day-old country or sourdough bread for best results; its drier texture crisps up and holds shape. Cube the bread into even pieces (about 1/2–3/4 inch) so they toast uniformly. Toss the cubes with olive oil, a pinch of salt, and optional garlic powder or crushed garlic for extra flavor. Bake or pan-fry until golden-brown and crisp; let them cool to retain crunch before adding to the salad. Preparing the lettuce correctly preserves its crunch—avoid over-handling. Cut romaine into bite-sized pieces if you prefer chopped salad, or halve the leaves lengthwise for classic presentation.

• Cubing and tossing: toss bread cubes with 2–3 tbsp olive oil and 1/4 tsp salt
• Baking method: spread on a rimmed baking sheet and bake at 375°F (190°C) for 8–12 minutes, stirring halfway
• Skillet method: cook over medium heat for 6–8 minutes, shaking the pan often
• Lettuce prep: wash, dry, and store romaine in the fridge wrapped in paper towels to stay crisp

When assembling, keep croutons separate until the last moment to prevent sogginess. If you like a garlicky crouton, toss the hot croutons briefly with a smashed garlic clove in the pan to transfer flavor without burning the garlic. For presentation, tear or slice the romaine just before dressing to avoid bruising. These small steps dramatically improve mouthfeel and visual appeal—crispy croutons and fresh, turgid leaves are hallmarks of a well-executed Caesar.

Salad Assembly and Final Presentation

Tossing for balance and plating like a pro.
Assemble the salad just before serving. Use a large bowl to gently toss romaine with enough dressing to coat but not drench—the goal is a light sheen on each leaf. Add most of the grated Parmesan while tossing to integrate flavor, then top with croutons and ribboned or shaved Parmesan for texture contrast. For a composed plate, arrange hearts halved lengthwise, drizzle dressing sparingly, and finish with whole croutons and large shavings of Parmesan. A final crack of black pepper and a squeeze of fresh lemon brightens the whole dish.

1. Toss gently: add 2–3 tablespoons dressing to start, toss, then add more as needed
2. Add cheese and croutons: mix in most grated Parmesan while tossing; reserve shavings for garnish
3. Plate with intention: use whole leaves or chopped lettuce depending on presentation; finish with lemon and cracked pepper

Optional protein additions such as grilled chicken, shrimp, or salmon can be added atop the salad for heartier fare. If you’re serving multiple plates, toss the greens in the dressing in batches to ensure even coating. For a family-style service, toss once in a large bowl and transfer to a serving platter, adding extra dressing on the side for guests who prefer more. This method maintains crunch and ensures consistent flavor across servings.

Variations, Serving Suggestions, and Storage

Customize your Caesar—serve it hot or cold.
This Caesar salad is versatile. For protein, add sliced grilled chicken, seared salmon, or sautéed shrimp to make it a full meal. For a vegetarian version, omit anchovies and add a teaspoon of caper paste or extra Parmesan for umami. To make a lighter dressing, substitute half the olive oil with Greek yogurt or use low-fat mayonnaise. Add-ins like roasted cherry tomatoes, crisp bacon bits, or thinly sliced radish provide color and texture. For a low-carb option, serve over shredded kale or mixed greens, though kale will need massaging with a little oil and lemon to soften.

• Serving ideas: as an appetizer, paired with soups or roasted meats; as main course, topped with protein
• Wine pairing: bright, acidic whites like Sauvignon Blanc or a light Chardonnay complement the salad
• Make-ahead & storage: store dressing up to 3 days refrigerated; keep lettuce and croutons separate and assemble within hours of serving

Leftovers: if you’ve already tossed the salad and have leftovers, add a few fresh croutons before serving again to reintroduce texture. Chopped leftover Caesar can make an excellent sandwich or wrap filling—layer it between toasted bread with extra Parmesan. Freezing is not recommended for the salad or dressing due to texture changes. When transporting for a picnic, pack components in separate containers and assemble on-site to maintain ideal crispness and prevent sogginess.

Frequently Asked Questions (FAQs)

Answers to common Caesar salad questions.

• Can I use bottled dressing? Yes, bottled Caesar dressing is convenient, but homemade dressing offers brighter lemon and garlic flavors and a fresher texture.
• Is it safe to use raw egg yolk? Raw egg yolk is traditional and safe if using fresh, properly handled eggs; for extra safety use pasteurized eggs or substitute mayonnaise.
• What if I don’t like anchovies? You can reduce or omit anchovies; try a small amount first as they blend into the dressing. Worcestershire sauce can offer some umami but the flavor will not be identical.
• How do I keep lettuce crisp? Wash and thoroughly dry lettuce, store wrapped in paper towels in a sealed container in the fridge, and dress just before serving.
• Can I make the dressing ahead? Yes, store it in an airtight container in the refrigerator for up to 3 days. Whisk or shake before using as it may thicken.

If you have a specific dietary restriction or want help adapting this recipe further (vegan, low-sodium, or kid-friendly), tell me your preference and I’ll provide tailored substitutions and tips.