Caesar Salad | Classic and Creamy Homemade Recipe

Classic Caesar Salad with Romaine, Parmesan, and Croutons

One of the first salads I ever learned to make properly was a Caesar Salad Recipe, and I quickly realized it was more than just lettuce and dressing. The crunch of romaine, the sharpness of Parmesan, and that creamy, garlicky dressing make it timeless. On my first try, though, I drowned the lettuce in too much dressing, and it turned heavy instead of refreshing. Since then, I’ve learned that balance is the secret to a great Caesar. Lightly coated, don’t smother.

This recipe is for anyone who wants a restaurant-style salad at home, perfect as a starter, light lunch, or side for grilled meats.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: Italian-American

Calories: 290

Ingredients Method Video Notes

Ingredients

  

For the salad:

• 1 large head of romaine lettuce washed and chopped
• 1 cup homemade or store-bought croutons
• ½ cup freshly grated Parmesan cheese

For the dressing:

• 2 anchovy fillets or 1 tsp anchovy paste
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 2 TBSP lemon juice
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise or use 1 raw egg yolk + ½ cup neutral oil for traditional
• Salt & black pepper to taste

Method

 

1. Make the dressing. Mash the anchovies and garlic into a paste. Whisk with mustard, lemon juice, Worcestershire, and mayo until smooth. Adjust for salt and pepper.
2. Prepare lettuce. Chop the romaine into bite-sized pieces. Pat dry or wet leaves that make the salad soggy.
3. Toast the croutons. Toss bread cubes in olive oil, bake at 375°F (190°C) for 8–10 minutes until golden.
4. Assemble. In a large bowl, toss lettuce with dressing (a little at a time). Add croutons and Parmesan.
5. Serve immediately. Garnish with extra Parmesan shavings.

Video

Notes

Lesson learned: Too much dressing makes it a heavy coat, however lightly.

Lettuce tip: Always dry thoroughly; moisture so that it waters down the dressing.

Anchovy secrets: Don’t skip them, they give away that signature umami flavor.

Cheese matters: Freshly grated Parmesan beats bagged every time.

Tips & Tricks

• Make ahead: Prepare dressing and croutons a day early; toss just before serving.
• Lighter version: Swap half the mayo for Greek yogurt.
• Extra crunch: Add bacon bits or roasted chickpeas.
• Protein boost: Top with grilled chicken, shrimp, or salmon.
• Fancy twist: Use shaved Parmesan curls instead of grated.

Serving Suggestions

• Classic starter: perfect before pasta or steak.
• Light lunch: Top with grilled chicken or shrimp for a full meal.
• Party platter: Serve in individual cups for easy appetizers.
• Summer dinner: Pair with grilled vegetables and garlic bread.
• Casual Side: Great with pizza or burgers.

Nutrition (per serving, without protein)

• Calories: ~290
• Protein: 9 g
• Carbs: 15 g
• Fat: 22 g
• Fiber: 3 g