This classic Caesar salad recipe features crisp romaine, crunchy croutons, and Parmesan cheese. A creamy, tangy homemade dressing ties it together.
This Caesar salad recipe is classic and delicious. It features a base of crisp romaine lettuce topped with crunchy croutons and plenty of shaved Parmesan cheese. A creamy, tangy homemade Caesar dressing ties it all together.
I’ve shared Caesar salad recipes with extra add-ins and other twists in the past (looking at you, kale Caesar), but this classic Caesar salad is the one I make most often. I love it because the ingredients are SO simple and the creamy dressing is easy to stir together (no raw egg yolk here!).
It’s the perfect side salad for dinner parties or holiday gatherings. Even salad skeptics can’t get enough of this crispy/creamy/tangy/savory combination! Pair it with lasagna, baked ziti, or any simply cooked protein for a crowd-pleasing meal.
Caesar Salad Recipe Ingredients
Here’s what you’ll need to make this homemade Caesar salad recipe:
- Romaine lettuce – A Caesar salad essential! Its crisp texture helps it stand up to the thick, creamy Caesar dressing.
- Croutons – They add satisfying crunch to this salad. Don’t get store-bought ones—homemade croutons are easy to make with good bread, olive oil, and sea salt.
- Parmesan cheese – It fills the salad with salty, nutty flavor. Use a vegetable peeler to cut it into thin shavings.
- And Caesar salad dressing – A traditional Caesar dressing is an emulsion of raw egg yolks and oil. I think it’s a bit fussy for an everyday dressing, so I make mine with mayo instead. It’s just as rich and creamy and much simpler to stir together. Olive oil, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and extra Parmesan perfect its tangy, savory flavor.
A couple notes for vegetarians: Look for Parmesan that’s specifically labeled as vegetarian (most is made with animal rennet). I like BelGioioso’s vegetarian option. You should also use a vegan Worcestershire sauce in the dressing, as traditional ones contain anchovies. I like Annie’s and 365 Brand.
Make this salad vegan: Use my vegan Caesar dressing and vegan Parmesan cheese!
Find the complete recipe with measurements below.
How to Make Caesar Salad
This Caesar salad recipe is easy to make! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes:
First, make the croutons.
Cut your bread into cubes or tear it into roughly 1/2-inch pieces. Toss it with olive oil and salt. Spread it on a large baking sheet, and toast it in a 350°F oven until golden brown and crisp, 10 to 18 minutes.
Meanwhile, make the dressing.
Whisk together the mayo, olive oil, lemon juice, Dijon mustard, garlic, Worcestershire sauce, salt, and several grinds of pepper. Stir in the grated Parmesan cheese and season to taste. If the dressing is too thick, add water as needed to loosen it to your desired consistency.
Toss and serve!
In a large bowl, toss the chopped romaine lettuce with half the croutons, half the Parmesan shavings, and half the dressing. Add more dressing as desired, tossing to evenly coat the lettuce and croutons. When the salad is dressed to your liking, top with the remaining croutons and Parm and serve!
- Tip: I recommend serving this Caesar salad right after you toss it together. The croutons and lettuce will start to soften once you toss them with the dressing. If you want to get ahead, prep the dressing and croutons in advance so that you can quickly assemble the salad before serving.
Wondering what to serve with Caesar salad? I love this recipe with hearty pastas like vegetable lasagna, baked ziti, and stuffed shells. It pairs well with any simply cooked protein too.
More Favorite Green Salads
If you love this Caesar salad recipe, try one of these fresh green salads next:
Caesar Salad
Serves 6
This classic Caesar salad recipe features crisp romaine lettuce, crunchy croutons, shaved Parmesan cheese, and a tangy, creamy homemade dressing. It’s a delicious side salad, and I also love it for lunch. The dressing keeps well in an airtight container in the fridge for up to 5 days.
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Make the croutons: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the bread cubes on the baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and bake for 10 to 18 minutes, or until golden brown and crisp. Remove from the oven and set aside to cool.
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Make the dressing: In a large liquid measuring cup or medium bowl, whisk together the mayonnaise, olive oil, lemon juice, mustard, garlic, Worcestershire sauce, salt, and several grinds of pepper until smooth. Stir in the cheese and season to taste. If the dressing is too thick, stir in water, 1 teaspoon at a time, until it reaches your desired consistency.
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Assemble the salad: Place the lettuce in a large bowl. Add half the dressing, half the croutons, and half the cheese and toss to coat. Add more dressing as desired, tossing until the salad is coated to your liking. Season to taste and top with the remaining croutons, remaining cheese, and several grinds of pepper.
