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Traditional Caesar Salad in a bowl with wooden spoons on the side

20+ Chicken Parmesan Sides: Classic Caesar Salad Recipe & More

Classic Caesar Salad recipe made with the traditional Caesar dressing makes the most delicious and quick side salad to serve with your chicken parmesan.
Course Salads
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 357kcal


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


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!



  • 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.


Calories: 357kcal | Carbohydrates: 13g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 585mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1432IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 1mg