Name: Caesar Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 hearts romaine lettuce (about 6–8 cups sliced); Salt and pepper (to taste); ¼ cup Parmesan cheese (grated); 2 cloves garlic (minced); 2 tablespoons anchovy paste; Pinch salt; 2 egg yolks; 4 tablespoons lemon juice (about 2 lemons); 1 teaspoon Dijon mustard; ¼ cup vegetable oil (+2 tablespoons if needed); ¼ cup extra-virgin olive oil; 4 cups thick slices French bread (cubed); Sea salt; 2 tablespoons Italian seasoning

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This classic Caesar salad recipe is crisp, creamy, and loaded with flavor in every bite. It’s got everything you want in a good salad—garlicky dressing, crunchy croutons, sharp Parmesan cheese, and fresh romaine lettuce tossed just right. You can enjoy it as a light lunch, a tasty side, or load it up with grilled chicken, steak, or shrimp for a full-on meal.

A bowl of classic Caesar salad featuring crisp Romaine lettuce, crunchy croutons, grated Parmesan cheese, and a creamy dressing sits elegantly on a light background. — Caesar Salad. Photo Credit: Hungry Cooks Kitchen

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I’ve made this Caesar salad plenty of times, and it always hits the spot. The dressing is what really makes it—it’s creamy, zesty, and coats each leaf just right without feeling heavy. I usually prep the croutons in the oven while mixing the dressing, so everything comes together fast.

It’s perfect for busy weeknights or when guests pop by and you want to serve something nice and light that takes almost no effort. Trust me, once you try it homemade, the bottled stuff won’t cut it anymore.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

The classic Caesar salad features romaine lettuce, croutons, lemon juice, egg yolk, parmesan cheese, anchovy paste, garlic, mustard, olive oil, salt, pepper, and Italian seasoning. — Caesar Salad Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Caesar Salad

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

I keep this Caesar salad recipe simple, but every bite feels like it came from a restaurant. Here’s how to make it from scratch, step by step.

Bake the croutons

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, toss cubed French bread with extra-virgin olive oil, sea salt, and Italian seasoning. Spread them out on the baking sheet in a single layer and bake for about 15 minutes, or until golden brown and crispy. Let them cool while you prep everything else.

A white bowl filled with cubed, herb-seasoned bread sits atop a light surface, reminiscent of a classic Caesar salad, surrounded by scattered lettuce leaves and a lemon half. — Combine the cubed French bread with extra-virgin olive oil, sea salt, and Italian seasoning.

A baking tray filled with seasoned croutons on parchment paper, ready to elevate your Caesar salad. Surrounding the tray are a lemon, fresh lettuce leaves, and bowls of ingredients. — Spread them out on the baking sheet in a single layer.

Toasted croutons on a parchment-lined baking sheet, surrounded by the classic caesar salad ensemble: crisp lettuce, zesty lemon, robust olive oil, and finely grated cheese. — Bake for 15 minutes.

Blend the dressing

In a tall container (a jar is perfect), combine minced garlic, anchovy paste, a pinch of salt, egg yolks, lemon juice, and Dijon mustard. Use an immersion blender to blend until smooth.

Slowly drizzle in the vegetable oil while blending until the dressing becomes creamy and thick. You can add a little extra oil if needed to get that perfect texture.

Open jar with raw eggs, chopped garlic, mustard, and minced olives inside. Next to it, a crisp lettuce leaf hints at a Caesar salad inspiration. Nearby are bowls of olive oil and grated cheese on a textured surface. — Combine garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard.

A hand blends a brown liquid in a jar while a white cup of yellow liquid sits nearby, next to romaine lettuce and Parmesan cheese on a light surface, setting the stage for a delightful Caesar salad creation. — Add the vegetable oil.

A jar of creamy Caesar salad dressing sits on a textured surface, flanked by crisp romaine lettuce leaves and a small bowl of grated cheese. — Blend until smooth.

Prep the lettuce

Wash and dry your romaine lettuce thoroughly. Slice the leaves into thin strips or tear them into bite-sized pieces—whatever you prefer. Make sure the lettuce is mostly dry so the dressing sticks well.

Toss it all together

In a large bowl, combine the lettuce with the creamy Caesar dressing. Toss until everything is nicely coated. Add more dressing if you like it extra saucy.

Plate of chopped lettuce, reminiscent of a classic Caesar salad, surrounded by bowls of croutons, grated cheese, salt, and creamy dressing on a marble surface. — Slice the lettuce into thin strips and place on a plate.

A plate of crisp Caesar salad topped with croutons is surrounded by bowls of crunchy croutons, a sprinkle of salt, and grated cheese, accompanied by a jar of rich Caesar dressing on a light countertop. — Spread the croutons.

A Caesar salad on a white platter, topped with croutons, is artfully complemented by a hand drizzling dressing over it. Nearby, a bowl of crispy croutons and a small bowl of salt await to enhance the classic Caesar salad experience. — Drizzle with the dressing.

Top and serve

Sprinkle grated Parmesan cheese over the salad and add a big handful of the homemade croutons. Finish with a little cracked black pepper and a pinch of salt if needed. Serve right away for the best crunch!

A person gracefully balances a platter, presenting a classic Caesar salad adorned with crisp croutons and a generous sprinkle of grated cheese. — Sprinkle grated Parmesan cheese over the salad.

Recipe Notes and Tips

I like keeping things simple in the kitchen, but a few little tricks can take this Caesar salad from good to great:

Use fresh garlic: Minced fresh garlic gives the dressing a real kick—don’t swap it for powder unless you’re in a pinch.
Don’t skip the anchovy paste: It adds depth and saltiness without being fishy. Anchovy fillets or paste both work!
Dry the lettuce well: Wet leaves = soggy salad. Use a salad spinner or pat them dry with paper towels.
Taste as you go: Everyone’s salt preferences are different, so adjust the seasoning to suit your taste buds.
Bread for croutons: Thick slices of day-old French bread work best, but sourdough or ciabatta are also great options for a little extra flavor.
Add protein: Grilled chicken, steak, shrimp, or even crispy chickpeas all go well on top.
Blender: A regular blender or food processor works just fine—just pour the oil in slowly while it’s running to help the dressing emulsify.
Chill the dressing: If you have time, let the dressing sit in the fridge for 15–30 minutes before tossing—it helps the flavors blend.
Vegetarian option: Just skip the anchovy paste or use a vegetarian substitute. You can also try capers or miso for a similar umami flavor.

A person drizzles dressing over a classic Caesar salad with crisp lettuce and croutons on a plate. A bowl of extra croutons and a jar of dressing are nearby, ready to enhance the deliciousness. — Caesar Salad. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Caesar Salad

If you’ve got leftovers, store them properly so they stay as fresh as possible. Keep the dressing separate from the lettuce if you can—once it’s tossed, the romaine can get soggy fast.

Store any undressed salad in an airtight container in the fridge for up to 2 days. The croutons should be kept in a separate sealed container at room temperature so they stay nice and crisp. And if your dressing is already mixed, just give it a good shake or stir before using it again.

What to Serve With Caesar Salad

This Caesar salad is super versatile, so you can pair it with just about anything.

I like it next to grilled chicken, steak, or even chicken tenders for a quick dinner, but it also makes a great starter for pasta dishes like million dollar spaghetti, roasted veggies, or chicken noodle soup.

You can even serve it with air fryer shrimp or avocado for a fresh lunch. It’s a solid all-rounder that works with whatever you’re cooking.

Hands delicately arranging a classic Caesar salad with croutons and grated cheese on a white oval plate, surrounded by bowls of dressing, cheese, and salt on a light speckled surface. — Caesar Salad. Photo Credit: Hungry Cooks Kitchen

More Light Recipes You Will Love

If you’re into fresh flavors and easy prep, I think you’ll enjoy these too:

Caesar Salad Recipe

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Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Salad

Cuisine: Italian, Mexican

Keyword: caesar salad

Servings:

Calories: 320kcal

Author: Mandy Applegate

Ingredients

3 hearts romaine lettuce about 6–8 cups sliced
Salt and pepper to taste
¼ cup Parmesan cheese grated

For the Caesar Salad Dressing:

2 cloves garlic minced
2 tablespoons anchovy paste
Pinch salt
2 egg yolks
4 tablespoons lemon juice about 2 lemons
1 teaspoon Dijon mustard
¼ cup vegetable oil +2 tablespoons if needed

For the croutons:

¼ cup extra-virgin olive oil
4 cups thick slices French bread cubed
Sea salt
2 tablespoons Italian seasoning

US Customary – Metric

Instructions

For the croutons:

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the cubed bread in a large bowl. Drizzle with olive oil, sprinkle with sea salt and Italian seasoning, and toss to coat evenly.
4 cups thick slices French bread, Sea salt, 2 tablespoons Italian seasoning, ¼ cup extra-virgin olive oil
Spread the bread cubes in a single layer on the baking sheet and bake for 15 minutes or until golden and crispy. Set aside to cool.

For the Dressing:

In a tall container or mixing vessel, combine garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard.
2 cloves garlic, 2 tablespoons anchovy paste, Pinch salt, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard
Using an immersion blender, blend the mixture on high speed until well combined.
Slowly drizzle in the vegetable oil while blending until the dressing becomes creamy and emulsified. Add extra oil if needed for a thicker consistency.
¼ cup vegetable oil
Wash and dry the romaine lettuce thoroughly, then slice into thin strips. Place the lettuce in a large bowl and drizzle with the Caesar dressing. Toss it to coat it evenly.
3 hearts romaine lettuce
Top with grated Parmesan cheese and homemade croutons. Season with salt and freshly cracked black pepper.
Salt and pepper, ¼ cup Parmesan cheese
Enjoy your Caesar salad as a refreshing side or add grilled chicken or shrimp for a full meal!

Notes

Use fresh garlic: Minced fresh garlic gives the dressing a real kick—don’t swap it for powder unless you’re in a pinch.
Don’t skip the anchovy paste: It adds depth and saltiness without being fishy. Anchovy fillets or paste both work!
Dry the lettuce well: Wet leaves = soggy salad. Use a salad spinner or pat them dry with paper towels.
Taste as you go: Everyone’s salt preferences are different, so adjust the seasoning to suit your taste buds.
Bread for croutons: Thick slices of day-old French bread work best, but sourdough or ciabatta are also great options for a little extra flavor.
Add protein: Grilled chicken, steak, shrimp, or even crispy chickpeas all go well on top.
Blender: A regular blender or food processor works just fine—just pour the oil in slowly while it’s running to help the dressing emulsify.
Chill the dressing: If you have time, let the dressing sit in the fridge for 15–30 minutes before tossing—it helps the flavors blend.
Vegetarian option: Just skip the anchovy paste or use a vegetarian substitute. You can also try capers or miso for a similar umami flavor.

Storage Instructions

Salad & dressing: Keep the dressing separate from the lettuce if you can—once it’s tossed, the romaine can get soggy fast. Store any undressed salad in an airtight container in the fridge for up to 2 days. Stir the dressing before serving again.
Croutons: The croutons should be kept in a separate sealed container at room temperature so they stay nice and crisp.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Classic Caesar Salad

Ingredients You’ll Need