Classic Caesar Salad Recipe with Homemade Dressing

Classic Caesar Salad features crisp romaine lettuce, freshly grated Parmesan, and a creamy homemade Caesar dressing. This straightforward recipe elevates a simple salad into a memorable side or light main — fast enough for weeknights but elegant enough for guests.

Prepare the dressing and toss the salad in under 20 minutes. The dressing can be made a few days ahead, and the salad assembles in moments for the freshest texture and flavor. Croutons are optional but recommended for added crunch.

Caesar Salad Highlights

This classic is beloved for its balance of crisp texture, savory depth, and bright acidity. With just a handful of quality ingredients you get a salad that feels rich yet light.

• Fresh ingredients: Crisp romaine and freshly grated or shaved Parmesan yield the best flavor and texture.
• Quick to prepare: The dressing whisks together in minutes and the salad can be tossed and served immediately.
• Versatile: Serve as a starter, side, or turn it into a full meal by adding grilled chicken, shrimp, salmon, or bacon.

Ingredients You Need

The salad requires romaine, Parmesan, and the components for a classic Caesar dressing. Most items are pantry staples or easy to find at any grocery store.

• Romaine lettuce: Choose fresh, crisp romaine hearts or a large head of romaine.
• Parmesan cheese: Freshly grated or shaved Parmesan is best; grate or shave just before serving.

Homemade Caesar Dressing Ingredients

• Mayonnaise: Forms the creamy base of the dressing.
• Neutral oil: Grapeseed or light olive oil works well for emulsifying.
• Fresh lemon juice: Adds brightness and balances the richness.
• Fresh garlic: Use fresh cloves for the best flavor.
• Dijon mustard: Gives a touch of tang and helps emulsify.
• Worcestershire sauce: Adds deep umami flavor characteristic of Caesar dressing.
• Egg yolk: Traditional Caesar dressing often includes an egg yolk for richness and texture.
• Anchovy paste or fillets: Anchovies provide savory depth; anchovy paste is convenient, or puree fillets into the dressing.
• Salt and freshly ground black pepper: To taste.

How to Make Caesar Salad Dressing

Making dressing at home is simple and yields a fresher, more vibrant result than store-bought. The dressing can be made up to 3 days ahead and refrigerated in a sealed container.

1. In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 egg yolk, 2 small minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon anchovy paste (or the equivalent of 2 anchovy fillets), and 1/2 teaspoon Worcestershire sauce. If using whole anchovy fillets, puree them or mash very finely so they integrate fully into the dressing.
2. Slowly drizzle in 1/3 cup neutral oil while whisking constantly to form a smooth emulsion. Stir in 1/4 cup freshly grated Parmesan. Season with kosher salt and freshly ground black pepper to taste. Adjust lemon or salt as needed.

How to Make Caesar Salad

1. Wash and dry the romaine thoroughly. Chop or tear into bite-sized pieces and chill briefly if desired.
2. Place the chopped romaine in a large mixing bowl and add the dressing. Toss gently but thoroughly so each leaf is coated.
3. Finish with a generous sprinkle of freshly shaved or grated Parmesan and a crack of black pepper. Add croutons if desired. Serve immediately while the lettuce is still crisp.

Recipe Tips

• Use the freshest ingredients: Fresh garlic, lemon, and cheese make a noticeable difference.
• Keep lettuce crisp: Store washed romaine wrapped in a damp paper towel inside an airtight container until ready to use.
• Grate or shave Parmesan just before serving: Pre-grated cheese can lose flavor and texture.
• Don’t skip anchovies: They provide the classic savory backbone of Caesar dressing; start with a small amount if you’re unsure.
• Serve cold: Toss and serve the salad immediately for the best texture. A chilled bowl helps keep ingredients cool while assembling.
• Add protein: To make this a full meal, top the salad with grilled chicken, shrimp, salmon, or crispy bacon.

Make Ahead and Storage

Store the dressing and lettuce separately to maintain crispness. The dressing keeps up to 3 days refrigerated in a sealed jar. Prepared lettuce will stay fresh for about 2–3 days if dried well and stored in a paper towel–lined container.

• Lettuce: Dry completely in a salad spinner and store chilled in an airtight container lined with a paper towel for up to 3 days.
• Dressing: Refrigerate in a sealed jar for up to 3 days; whisk or shake before using.
• Parmesan: Grate or shave just before serving for best flavor.

Serving Suggestions

Classic Caesar Salad pairs beautifully with roasted or grilled proteins and hearty mains. Some complementary dishes include pan-seared ribeye steak, baked ziti, air-fryer chicken thighs, or stuffed pasta shells. Serve it alongside your favorite entrée or enjoy it as a light lunch with added protein.

Recipe Card

• Prep time: 20 minutes
• Total time: 20 minutes
• Servings: 4

Ingredients

For the dressing:

• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 egg yolk
• 2 small garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste (or 2 anchovy fillets)
• 1/2 teaspoon Worcestershire sauce
• 1/3 cup neutral oil (grapeseed or light olive oil)
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

For the salad:

• 1 large head romaine lettuce, washed, dried, and chopped
• Freshly shaved or grated Parmesan cheese for topping
• Freshly ground black pepper or a squeeze of lemon, optional

Instructions

1. Whisk together the mayo, lemon juice, egg yolk, garlic, Dijon mustard, anchovy paste, and Worcestershire sauce. If using anchovy fillets, mash or puree them until smooth.
2. Slowly drizzle in the oil while whisking to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust lemon or salt to taste.
3. Toss chopped romaine with the dressing until evenly coated. Top with extra Parmesan and serve immediately with croutons or as desired.

Notes

Storage: Keep dressing and lettuce separate until ready to serve. The dressing will keep refrigerated for up to 3 days. Assemble the salad just before serving for best texture.

Nutrition

Calories: 431 kcal (approximate)