Caesar Salad done right with crunchy croutons, plenty of Parmesan, and a rich, creamy dressing you’ll crave.
author’s note
The Only Caesar Salad Recipe You’ll Ever Need!
I’ve always been a Caesar salad girl—it’s the first thing I order at a restaurant, and I’d even call myself an expert by now. I know exactly what makes a Caesar salad great!
After years of perfecting it, I’ve finally created my ideal version. This Caesar Salad has everything I love about the hundreds I’ve tried.
I love it as a main—topped with chicken, bacon, or eggs. But it’s also the perfect side for hearty dinners like one-pot spaghetti, mini turkey meatloaves, or ground beef stroganoff.
Ingredients
Caesar salads can vary a lot from place to place and depending on how you like them.
- Romaine lettuce: The fresher and crisper the lettuce, the better the salad.
- Parmesan: Use either freshly shaved or finely grated on top.
- Optional Additions: Make it a meal with hard-boiled eggs, steak, bacon, or chicken.
Quick Tip
To get larger Parmesan shavings, use a potato peeler on a cheese block. For a finer dusting, shred it with a microplane.
Homemade Caesar Salad Dressing
- Mayonnaise & Oil: Use full-fat mayo and extra virgin olive oil for rich flavor.
- Garlic & Dijon: Garlic adds flavor. Make sure to grab Dijon mustard, not yellow.
- Anchovy Paste: Makes the dressing tangy, rich, and flavorful (without tasting fishy).
- Fresh Lemon Juice: Cuts through the richness nicely.
- Parmesan: Freshly grated Parm tastes best and blends in nicest.
How To Make Caesar Salad (Tips)
- Dry the lettuce: Well so it doesn’t water down the dressing.
- Use a big bowl: Toss without crushing the leaves.
- Make your croutons: Store-bought works, but homemade takes it to the next level!
- Chill the dressing: Let it sit 15–20 minutes so the flavors blend and intensify.
- Add dressing slowly: You can always add more, but you can’t take it out.
- Use cold lettuce: Crisp, cold romaine = better crunch.
Variations
Switch Things Up
- Add some spice: Sprinkle red pepper flakes or extra black pepper on top.
- Go lighter: Use light Caesar dressing or the dressing from my Kale Avocado Salad.
- Toss in tomatoes: Halved cherry tomatoes are a fave in my house.
- Use cooked chicken: Grilled or rotisserie chicken makes it easy.
- Add bacon: Cook 3–4 slices in a pan (or use microwave bacon), then chop and toss in.
- Add eggs: Boil, peel, and slice. For tips, check my Egg Salad recipe.
Storage
Leftovers?
Dressed salad is best eaten right away.
To store, only add dressing and croutons to what you’ll eat. Keep extra dressing in the fridge for 3–6 days and stir before using.
More Salad Recipes:
Caesar Salad
Equipment
Ingredients
- 2 cups croutons
- 2 heads romaine lettuce coarsely chopped
- Parmesan cheese shave with a veggie peeler for larger pieces.
- 1/2 cup mayo
- 1/2 teaspoon anchovy paste see note 1
- 1/2 teaspoon finely minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese see note 2
- 1/4 teaspoon pepper
- 3/4 pound boneless, skinless chicken breast cooked and chopped
- 4 slices thick-sliced bacon cooked and chopped
- 4 large eggs hard boiled
Instructions
- Blend all dressing ingredients until smooth. Taste and adjust seasoning. Add salt if needed. Chill in the fridge for 15–20 minutes to let the flavors develop.
- If using chicken, bacon, or eggs, see note 3 for how to prepare.
- Add washed and thoroughly dried chopped lettuce to a large bowl. Drizzle on dressing to personal preference and use tongs to toss well. Taste and add more dressing if desired. Top with crisp cooled croutons, any of the optional extras, and lots of Parmesan. Serve immediately.
Video
Recipe Notes
- Chicken: Use leftover grilled or rotisserie chicken. Or cook 3/4 lb chicken breast: halve, pound evenly, season with olive oil, salt, pepper, and lemon pepper. Sear 3–5 minutes per side until juices run clear. Rest 5–10 minutes, then slice.
- Bacon: Chop and cook 3–4 slices of thick-cut bacon in a skillet until crisp. Drain on paper towels before adding to the salad. Otherwise, use microwave bacon.
- Eggs: To steam, boil 1 inch of water in a pot with a steamer insert. Add eggs, cover, and steam 13 minutes. Transfer to ice water for 15 minutes before peeling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this salad & dressing tonight. It was VERY good!! I followed the recipe exactly (I made croutons, too, from homemade sourdough!!)
Will definitely make again. I used the tiny amount of anchovy paste called for. I ate SO many of the delicious croutons!
I’m a Caesar salad girlie through and through it’s the first thing I order so as Chelsea’s sister I told her this had to be perfect, and let me tell you it’s PERFECT! Truly the best I’ve ever had! It’s a must try!
Haha such a win getting your approval on this!