Caesar salad is a classic for a reason – and once you make this homemade version, you’ll never look at a bagged Caesar kit the same way. It’s fresh, fast, and so flavorsome to make at home – and also very easy! I’ll show you how.
This is the Caesar salad recipe that we make every few weeks. The dressing is creamy, garlicky, and easy to whip up, and the homemade croutons are impossible to resist.
Caesar salad is one of those dishes that everyone knows and loves – but once you’ve made it at home from scratch, you’ll never go back to bagged kits or bottled dressing again.
I still remember the first time I tried making a Caesar from scratch – I wanted to cook a nice meal for a dinner party, and bottled dressing wasn’t going to cut it. Honestly, I did go into it thinking the salad dressing would be fussy and felt a little ambitious for attempting it when a bottle is so easy… But boy was I wrong! While searching for anchovies at the grocery store, I came across anchovy paste and had an idea… The dressing came together in just minutes, yet it is packed with that signature Caesar flavor. Fast forward several years, and this Caesar salad is still the recipe I turn to again and again. Kids love it too – my daughter says it’s her favorite salad!
Gather these ingredients for you Caesar salad
A Caesar salad only has a handful of elements: crisp lettuce, sharp parmesan, crunchy croutons, and that iconic Caesar dressing! This means that there isn’t much room to hide, so you want to get the right items:
- Romaine lettuce: Buy a whole head and chop the leaves yourself for maximum crunch. The pre-chopped bags tend to wilt quicker.
- Parmesan: Again, you’ll want to shave your own from a block – the flavor and texture are not the same from the pre-grated stuff!
- Croutons : Any crusty bread will do! I like getting a rustic sourdough loaf or a baguette.
Easy Caesar salad dressing
If you haven’t made Caesar salad dressing at home before, I totally get that it may sound fiddly or not worth the effort. But THIS version is so easy, thanks to my secret ingredient: anchovy paste. It gives you the taste of a classic Caesar salad recipe without the mess or time of chopping up anchovies. Traditional recipes also use raw egg yolks – you’d whisk them slowly to emulsify, similar to how homemade mayo is made. To keep things easy, I skipped that step, and just use mayo instead. It’s quick, foolproof, yet still gives your creamy dressing the rich and authentic flavor.
I love this homemade Caesar salad recipe – either as a delicious light lunch or dinner, or as a side to go with some grilled chicken, steak, salmon, or with a pasta or pizza.
Make-ahead tips
- Lettuce: Chop, rinse, and dry it (in a salad spinner or with a paper towel), then store it in a resealable bag or a covered container lined with a paper towel in the refrigerator.
- Croutons: You can bake these a day or two ahead and store them at room temperature in a container on your counter. Just be sure to let them cool completely before storing them; otherwise, they’ll release steam and become soft.
- Dressing: You can make your dressing ahead of time and store it in the fridge in a jar or container. It’ll last for 10 days, so you have many well-dressed salads in your near future. I always dress before serving!
Caesar Salad (with the best dressing and homemade croutons)
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Ingredients
Homemade Croutons
- ▢ 3 cup cubed bread
- ▢ 2 tablespoons olive oil
- ▢ 1 teaspoon Italian seasoning
- ▢ ¼ teaspoon EACH: salt and pepper
Caesar Salad Dressing
- ▢ ⅓ cup neutral-flavored mayonnaise
- ▢ ¼ cup shredded parmesan cheese
- ▢ 2 tablespoons lemon juice (fresh is best)
- ▢ 1 ½ teaspoons anchovy paste (see notes)
- ▢ ½ teaspoon Dijon mustard
- ▢ 1 small garlic clove (finely minced)
- ▢ ⅛ teaspoon EACH: salt and pepper
Caesar Salad
- ▢ 10 cups chopped or torn romaine
- ▢ ¼ cup shaved parmesan (see notes)
- ▢ Freshly ground black pepper
Instructions
- Make the croutons: Preheat your oven to 350 degrees Fahrenheit. Place the bread cubes on a baking sheet and toss them with olive oil, Italian seasoning, salt, and pepper. Bake for 12-18 minutes, until they are golden and as crispy as you’d like – remember that they will crisp up more as they cool. Let them cool before using them in the salad. 3 cup cubed bread, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: salt and pepper
- Make the dressing: Add the mayonnaise, parmesan, lemon juice, anchovy paste, mustard, garlic, salt, and pepper to a small bowl and stir until well combined. ⅓ cup neutral-flavored mayonnaise, ¼ cup shredded parmesan cheese, 2 tablespoons lemon juice, 1 ½ teaspoons anchovy paste, ½ teaspoon Dijon mustard, 1 small garlic clove, ⅛ teaspoon EACH: salt and pepper
- Assemble the salad: Place the lettuce into a large salad bowl and pour the dressing over top. Toss to coat the lettuce and then add the croutons and toss again. 10 cups chopped or torn romaine
- Serve: Sprinkle the shaved parmesan over top and add several cranks of black pepper then serve immediately. ¼ cup shaved parmesan, Freshly ground black pepper
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More Caesar variations to try
For more inspiration, check out all of my salad recipes !
Broccoli Caesar Salad
Brussels Sprouts Caesar Salad (with roasted and raw brussels)
Shrimp Caesar Pasta Salad
Kale Caesar Salad with Bacon & Homemade Croutons
Caesar Salad (with the best dressing and homemade croutons)
Ingredients
Homemade Croutons
- 3 cup cubed bread
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: salt and pepper
Caesar Salad Dressing
- ⅓ cup neutral-flavored mayonnaise
- ¼ cup shredded parmesan cheese
- 2 tablespoons lemon juice , fresh is best
- 1 ½ teaspoons anchovy paste , see notes
- ½ teaspoon Dijon mustard
- 1 small garlic clove , finely minced
- ⅛ teaspoon EACH: salt and pepper
Caesar Salad
- 10 cups chopped or torn romaine
- ¼ cup shaved parmesan , see notes
- Freshly ground black pepper
Instructions
- Make the croutons: Preheat your oven to 350 degrees Fahrenheit. Place the bread cubes on a baking sheet and toss them with olive oil, Italian seasoning, salt, and pepper. Bake for 12-18 minutes, until they are golden and as crispy as you’d like - remember that they will crisp up more as they cool. Let them cool before using them in the salad. 3 cup cubed bread, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: salt and pepper
- Make the dressing: Add the mayonnaise, parmesan, lemon juice, anchovy paste, mustard, garlic, salt, and pepper to a small bowl and stir until well combined. ⅓ cup neutral-flavored mayonnaise, ¼ cup shredded parmesan cheese, 2 tablespoons lemon juice, 1 ½ teaspoons anchovy paste, ½ teaspoon Dijon mustard, 1 small garlic clove, ⅛ teaspoon EACH: salt and pepper
- Assemble the salad: Place the lettuce into a large salad bowl and pour the dressing over top. Toss to coat the lettuce and then add the croutons and toss again. 10 cups chopped or torn romaine
- Serve: Sprinkle the shaved parmesan over top and add several cranks of black pepper then serve immediately. ¼ cup shaved parmesan, Freshly ground black pepper
