Homemade Caesar Salad

Homemade Caesar Salad is a timeless classic that brings together crisp romaine lettuce, crunchy croutons, bold Parmesan cheese, and a rich, creamy dressing that balances tangy, savory, and umami notes. Originally created in the 1920s by Italian-American restaurateur Caesar Cardini, this salad has stood the test of time as one of the most popular salads around the globe.

Whether served as a side or topped with grilled chicken or shrimp for a full meal, a properly made Caesar salad from scratch is leagues above store-bought versions — vibrant, bold, and deliciously satisfying.

Why I Love This Recipe:

We love this recipe because it takes a classic, well-loved salad and makes it fresher, bolder, and more flavorful when prepared at home. The crisp romaine lettuce provides a refreshing crunch, while the creamy Caesar dressing—made from scratch—adds a rich, tangy, and garlicky punch that bottled versions simply can’t match.

Add in golden, crunchy croutons and a generous sprinkle of Parmesan cheese, and you get a perfect balance of textures and flavors in every bite. What makes this recipe especially lovable is how simple it is to prepare, yet it feels elegant enough to serve for special occasions.

Why It’s a Must-Try Dish:

This salad is a must-try because it shows how a few simple, fresh ingredients can create something incredibly flavorful and satisfying. The crisp romaine lettuce, the crunch of homemade croutons, the salty richness of Parmesan, and the bold, creamy dressing come together in perfect harmony.

Unlike store-bought versions, making it at home allows you to control the flavors, adjust the tanginess or garlicky punch, and enjoy a dressing that’s fresher and more vibrant.

Preparation & Cooking Time:

• Preparation Time: 20 minutes
• Cooking Time (for croutons): 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per Serving: ~300–350 kcal (without protein additions)

Ingredients:

For the Salad:

• 2 heads of romaine lettuce, chopped or torn
• 1 cup homemade or store-bought croutons
• ½ cup freshly grated or shaved Parmesan cheese

For the Dressing:

• 1 large egg yolk (or 1 tbsp mayonnaise for no-raw-egg version)
• 2–3 anchovy fillets, finely chopped (or 1 tsp anchovy paste)
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp Worcestershire sauce
• ⅓ cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1 tbsp grated Parmesan (for added richness)

For Homemade Croutons:

• 2 cups cubed day-old bread (baguette or sourdough)
• 2 tbsp olive oil
• Salt and garlic powder to taste

Directions:

Step 1: Make the Croutons (optional but recommended)

1. Preheat oven to 375°F (190°C).
2. Toss bread cubes with olive oil, salt, and garlic powder.
3. Spread on a baking sheet and bake for 8–10 minutes, until golden and crisp.
4. Set aside to cool.

Step 2: Prepare the Caesar Dressing

1. In a bowl, mash the garlic and anchovies into a paste using a fork.
2. Add egg yolk (or mayo), Dijon mustard, lemon juice, and Worcestershire sauce.
3. Whisk until combined.
4. Slowly drizzle in the olive oil while whisking constantly to emulsify.
5. Stir in optional grated Parmesan for a creamier dressing.
6. Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Salad

1. Wash and dry the romaine lettuce thoroughly.
2. Place in a large bowl. Add croutons and Parmesan cheese.
3. Drizzle with dressing and toss gently until everything is evenly coated.
4. Taste and adjust seasoning if needed.

How to Serve:

Serve immediately on chilled plates or bowls for maximum crispness. Top with:

• Grilled chicken for a full meal
• Grilled shrimp or seared salmon for a gourmet twist
• Extra shaved Parmesan and cracked black pepper for garnish

Pair it with garlic bread or a bowl of soup for a complete meal.

Recipe Tips & Variations:

Tips:

• Use very fresh romaine for the best crunch.
• Dry the lettuce completely after washing to avoid soggy salad.
• Use a mortar and pestle to mash anchovies and garlic if available.

Variations:

• No anchovies? Use a splash of fish sauce or Worcestershire only.
• Vegan version: Use vegan mayo, skip anchovies, and use nutritional yeast instead of Parmesan.
• Add protein: Grilled chicken, tofu, shrimp, or even steak.
• Caesar Pasta Salad: Mix with cooked penne or rotini for a picnic-style dish.

Freezing & Storage:

• Dressing: Store in the fridge for up to 4 days in an airtight jar.
• Croutons: Store in a dry, airtight container for up to 1 week.
• Assembled Salad: Best enjoyed immediately. Do not freeze — lettuce wilts and loses texture.

Special Equipment Needed:

• Mixing bowls
• Whisk
• Baking tray (for croutons)
• Salad spinner or clean towel for drying lettuce
• Sharp knife and cutting board

Frequently Asked Questions (FAQ):

Q: Are anchovies necessary in Caesar dressing?
A: They give the classic umami flavor, but you can skip or replace them if you prefer.

Q: Can I use bottled Caesar dressing?
A: Yes, but homemade gives far better taste and control over ingredients.

Q: Can I make it ahead of time?
A: Make the dressing and croutons ahead, but assemble the salad right before serving.

Q: Is it safe to use raw egg yolk?
A: If concerned, use pasteurized eggs or substitute with mayonnaise.

Conclusion:

Homemade Caesar Salad is a delicious, timeless favorite that elevates simple ingredients into something truly spectacular. Making it from scratch lets you enjoy the creamy richness of the dressing, the crunch of fresh lettuce, and the satisfying snap of homemade croutons — all in one bite. Whether you’re impressing guests or treating yourself to a gourmet lunch, this salad delivers every time.