Similar to this Authentic Caesar Salad, easy and simple salads are an everyday occurrence in my house. While I adore an everyday, simple green salad, I also like to turn it up a notch with Salmon Nicoise Salad, Chickpea Tuna Salad, Grilled Shrimp Corn Salad, Orzo Shrimp Salad, and my collection of Quinoa Salad Recipes.
That being said, there is something about a classic that makes my heart skip a beat. Enter Classic Caesar Salad. Light on effort, yet rich in flavor, I know this will become a part of your favorite salad repertoire.
Recipe Ingredients & Substitutions
The list of traditional Caesar Salad ingredients is broken down into two parts – the homemade croutons and the creamy and classic Caesar dressing.
- For the crunchy croutons, you will need a few thick slices of bread, garlic, olive oil and salt.
- For the homemade Caesar salad dressing, gather together fresh lemon juice, egg yolks, garlic cloves, anchovy paste, freshly ground black pepper, Worcestershire sauce, extra-virgin olive oil and Parmesan cheese.
- And for the greens, you will need a few heads of fresh romaine lettuce hearts washed, dried in a salad spinner, and cut into bite-sized pieces.
Ingredient Substitutions
- Bread: I used multi-grain, but feel free to use a classic Italian, French or Sourdough loaf.
- Egg Yolks: I know some people are concerned about using raw egg yolk in the dressing. If you are concerned about salmonella, according to the USDA, your local grocery store may now carry pasteurized fresh eggs in their shell sold in the refrigerated section. That being said, you can replace the two egg yolks with 1 tablespoon Dijon mustard and 1 tablespoon mayo.
- Garlic Powder: Classic Caesar salad dressing is made with fresh garlic cloves, but in a pinch you can use garlic powder.
- Anchovies: If you can’t find anchovy paste, use 3 whole anchovies or anchovy fillets mashed into a paste with the side of a knife blade. If looking to omit anchovies in Caesar salad, 1 tablespoon finely chopped capers or kalamata olives can also be used. If you omit anchovies, you may have to add more salt and pepper to the recipe for seasoning. I would recommend to give the dressing a taste and adjusting it according to your tastebuds.
- Worcestershire sauce: Authentic Worcestershire sauce contains anchovies, but you can get an anchovy-free brand nowadays – just read the back of the label to know for sure.
- Lettuce: Romaine leaves are the quintessential Caesar salad lettuce because it has crisp and sturdy leaves which allow them to hold onto the dressing. Feel free to use green or red leaf lettuce or baby gem. Kale Caesar is also a nice twist on the classic.
Step By Step Instructions
A quick whisk and a gentle toss give you the best traditional Caesar salad recipe made right at home. Here are the step-by-step instructions:
How To Make Croutons
- Place bread cubes into a medium bowl. Add minced garlic, 3 tablespoons of olive oil, and a pinch of salt. Give it a toss, squeezing gently so the bread absorbs the oil.
- Heat the remaining 1 tablespoon olive oil in a 12-inch non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
- Cook, stirring frequently until golden brown and crisp, 8-10 minutes.
- Transfer crispy croutons to a bowl and set aside.
How To Make Caesar Salad Dressing?
In a large mixing bowl:
- Whisk together fresh lemon juice, egg yolks, garlic, anchovies (or anchovy paste), black pepper, and Worcestershire sauce.
- While continuing to whisk constantly, drizzle extra virgin olive oil into the bowl in a steady stream until fully emulsified.
- Add 1/2 cup grated Parmesan and whisk until incorporated.
How To Make Caesar Salad?
Right before serving, add croutons and drizzle roughly chopped romaine lettuce with the dressing and gently toss to coat. Sprinkle it with more Parmesan cheese. Enjoy!
How to Serve
Celebrate Caesar salad in all its glory by serving it just as is, as a light lunch, dinner, or side dish with extra grated Parmesan cheese on the side. However, you can take this recipe for Ceasar Salad and easily pair it with an entree meal for a feast. Here are some ideas:
- Baked Chicken Parmesan: You can turn it into a complete Italian meal when served with chicken parmesan.
- Baked bone-in chicken breast: If you need something super simple, follow my go-to chicken breast recipe to top it off for an easy dinner.
- Veggies: Prefer a vegetarian meal? Top it off with quick and easy to prepare veggies like Oven Grilled Portobello Mushrooms, Baked Shiitake Mushrooms, Roasted Asparagus or Boiled Green Beans.
- Shrimp: If you are a fan of seafood, serve it with Shrimp Skewers or Shrimp Kabobs.
- Bacon: Try topping it off with Baked Crispy Turkey Bacon or for a quicker recipe try Air Fryer Turkey Bacon.
How to Store
Caesar salad is best enjoyed as soon as it is assembled. But you can get a few steps ahead and make the croutons and dressing ahead of time.
- To Make Ahead:
- Croutons: Cook as directed and cool. Store in an airtight container or ziptop plastic bag at room temperature for up to a week.
- Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
- To Store Leftovers: Place in an airtight container, store in the fridge and be sure to consume the next day.
Expert Tips
- Gently squeeze bread cubes with oil. This helps some of the oil and garlic flavor infuse into the bread.
- Make croutons in the oven: Alternatively, you can toast the bread cubes in the oven. To do so, spread them on a parchment paper lined baking sheet in a single layer after mixing them with olive oil and garlic. Bake in the oven for 7-9 minutes tossing halfway through for even baking.
- Slowly pour olive oil when making the dressing. This will ensure the dressing emulsifies into a smooth, silky consistency. Alternatively, you can use a food processor to make this creamy Caesar dressing.
- Dress just before serving. Although romaine takes some time to wilt down, I find this salad is best enjoyed the moment it is made.
- The authentic Caesar dressing uses a combination of olive oil and vegetable oil. In my version here, to make it easier, I only used extra virgin olive oil. However, you can substitute some of the olive oil with other vegetable oils like canola oil or avocado oil.
FAQs
The salad’s original recipe is attributed to Chef Caesar Cardini, an Italian immigrant who invented the salad at his restaurant Caesar’s in Tijuana in Northern Mexico. He even added the dramatic flair of making the dressing and salad tableside.
An authentic Caesar salad is a green salad of crisp romaine lettuce and croutons (sometimes made from stale bread) dressed with lemon juice, egg yolk, anchovies, Worcestershire sauce, garlic, Dijon mustard, black pepper, and Parmesan cheese.
Variations include switching out the lettuce, adding meat such as grilled chicken or bacon, or omitting ingredients such as raw egg yolks and anchovies. Since some people dislike anchovies and prefer not to use raw eggs, mayonnaise-based dressing has also become popular.
Even though it is very mild, you can taste the anchovies in the dressing.
You sure can. The only thing I would caution you about is the amount of salt in your recipe. Some store-bought croutons could be very salty, so it is best to give it a taste and adjust the seasoning in your Caesar salad dressing.
Why Should You Try This Recipe?
Not all Caesar salads are created equal. But I can assure you this is one you will make over and over again. I know you’ll love it because:
- Made with pantry basics in 15-20 minutes: All it takes is a handful of umami-packed ingredients and 15-20 minutes of your time to make a salad to remember.
- I’ve got you covered with substitutions: I wanted this recipe to be as close to the Authentic Caesar Salad recipe that you would order at a restaurant. However, I made sure to provide you with easy ingredient swaps. You can keep the Caesar dressing as is, or follow some of my substitution and expert tips if concerned about using raw eggs or anchovies.
- Easy to Make Ahead: Make the croutons and dressing ahead of time so all you have to do upon serving is chop the lettuce and toss with the dressing.
Other Salad Recipes You Might Also Like:
- Boston Lettuce Salad
- Tomato Cucumber Mozzarella Salad
- Kale Avocado Salad
- Waldorf Chicken Salad
- Bulgur Tabbouleh
If you try this easy recipe for Classic Caesar Salad or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Classic Caesar Salad Recipe
Ingredients
For the Croutons:
- 3 thick slices bread, cut into 1-inch cubes (I use multi-grain)
- 1 garlic clove, peeled and pressed through a garlic press or minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the Dressing & Salad:
- 3 tablespoons freshly squeezed lemon juice
- 2 large egg yolks
- 2 garlic cloves, peeled and pressed through a garlic press or minced
- 1 tablespoon anchovy paste*
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1 1/2 ounces 3/4 cup grated Parmesan cheese – divided
- 2 romaine lettuce hearts, rinsed and dried – cut into 3/4 –inch pieces
Instructions
To make the Croutons:
- Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.
- Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
- Cook, stirring frequently until browned and crisp, 8-10 minutes.
- Transfer croutons to a bowl and set aside.
To make the Dressing & Assemble the Salad:
- In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.
- Add 1/2 cup grated Parmesan and whisk until incorporated.
- Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.
- Sprinkle it with more Parmesan cheese. Enjoy!
Video
Notes
- Not a fan of anchovies? Use an equal amount of capers or chopped pitted kalamata olives.
- If you can’t get your hands on anchovy paste, use 3 anchovy fillets mashed into a paste with the side of a knife blade.
- Not a fan of using raw egg yolks? Replace them with 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise.
- To Make Ahead:
- Croutons: Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week.
- Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
- To Store Leftovers: Place in an airtight container, store in the fridge and be sure to consume the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is exactly the way my Daddy made it, and how he taught me to make it, with 2 exceptions: he always added Dijon mustard, and the lightly coddled (in-shell) egg yolk was tossed in with the lettuce along with the dressing. I have found that the salad doesn’t do well leftover as the lettuce and croutons get soggy (unless you, like me and Dad, don’t mind that!). If you’re planning for leftovers, use Tuscan (lacinato) kale. It is wonderful, and retains its crunch (well, not the croutons but you can add those later, or use sunflower seeds). Great recipe!!
Ha ha.. We too love croutons in any shape or form 🙂 I am thrilled to hear you liked it Rebecca.
Thanks for coming by and taking the time to leave a review about your experience.
I truly appreciate it.
I’m always up for some ceasar salad! 🙂
Hi Aysegul,
I love you recipes all the way from South Africa.
Thank you so much.
Cebi
This makes me so happy to hear Cebi. Thank you so much for coming by.
Classic Caesar is the best, this is exactly the way I make it. I could eat it everyday 🙂