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Classic Caesar Salad Recipe (Homemade Dressing + Croutons)

Classic Caesar Salad (Homemade Dressing + Croutons)

This classic Caesar salad is crisp, creamy, and packed with flavor. You’ll make a quick homemade dressing and crunchy croutons, then toss everything together in minutes.

Quick Details

  • Time: 25–30 minutes

  • Serves: 3–4

  • Difficulty: Easy

  • Make-ahead: dressing up to 5 days

Ingredients

For the croutons

  • 3 cups cubed bread (day-old works best)

  • 2 tbsp olive oil

  • 1/2 tsp garlic powder (or 1 small clove garlic, grated)

  • Pinch of salt

For the Caesar dressing

  • 1 egg yolk (or 2 tbsp mayo as a shortcut)

  • 2 tsp Dijon mustard

  • 2 tbsp lemon juice (about 1/2 lemon)

  • 1 tsp Worcestershire sauce

  • 1–2 anchovy fillets, mashed (optional but classic)

  • 1 small garlic clove, finely grated

  • 1/3 cup neutral oil (or light olive oil)

  • 2 tbsp grated parmesan

  • Salt + black pepper

For the salad

  • 2 romaine hearts (or 1 large head), chopped

  • 1/3–1/2 cup shaved or grated parmesan

  • Optional: grilled chicken, shrimp, or chickpeas

Step-by-Step Instructions

1) Make the croutons

  1. Heat oven to 400°F (205°C).

  2. Toss bread cubes with olive oil, garlic, and a pinch of salt.

  3. Spread on a baking sheet in a single layer.

  4. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Cool.

2) Make the dressing

  1. In a bowl, whisk egg yolk, Dijon, lemon juice, Worcestershire, anchovy (if using), and garlic.

  2. Slowly drizzle in the oil while whisking constantly until thick and creamy (like a loose mayo).

  3. Whisk in parmesan. Season with salt and lots of black pepper.

  4. Taste and adjust: more lemon for brightness, more parmesan for saltiness, or a splash of water to thin.

Shortcut dressing: swap the egg yolk + oil step for 2 tbsp mayo, then whisk in the rest.

3) Assemble the salad

  1. Dry romaine well (this helps the dressing cling).

  2. In a large bowl, toss romaine with a few tablespoons of dressing.

  3. Add croutons and parmesan and toss again.

  4. Top with extra black pepper and more parmesan. Add protein if you like.

Tips

  • For extra crunch: chill the romaine 10 minutes before serving.

  • No anchovies? Add an extra 1/2 tsp Worcestershire for depth.

  • Make it lighter: use Greek yogurt + a little olive oil instead of egg yolk/oil.

  • Storage: keep dressing separate; salad is best eaten right away.

 
 
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