Homemade Caesar Salad Recipe

Learn how to make the best homemade Caesar salad with this easy step-by-step recipe. From scratch garlic croutons to creamy homemade dressing, this classic recipe delivers restaurant quality results. Master the perfect balance of anchovy, garlic and lemon for an unforgettable Caesar salad every time.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

15 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 heads romaine lettuce, washed, dried and torn into bite-sized pieces</li><li class="ingredients-single-item">100g freshly grated Parmesan cheese, plus extra for serving</li><li class="ingredients-single-item">For the croutons:</li><li class="ingredients-single-item">200g day-old bread, cut into 2cm cubes</li><li class="ingredients-single-item">3 tablespoons olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">¼ teaspoon black pepper</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">4 anchovy fillets (or 2 teaspoons anchovy paste)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 large egg yolk, at room temperature</li><li class="ingredients-single-item">2 teaspoons Dijon mustard</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">120ml extra-virgin olive oil</li><li class="ingredients-single-item">50g freshly grated Parmesan cheese</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">½ teaspoon freshly ground black pepper</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 320 calories

🥑 Fat: 26 g

🧈 Saturated Fat: 6 g

🍞 Carbohydrates: 12 g

🍭 Sugar: 2 g

🍗 Protein: 10 g

🫀 Cholesterol: 65 mg

🧂 Sodium: 680 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Large salad bowl</li><li class="equipment-single-item">Whisk</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. For the croutons, place the bread cubes in a large bowl. In a small saucepan, warm the olive oil over low heat. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Pour the garlic-infused oil over the bread cubes, add salt and pepper, then toss until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Spread the seasoned bread cubes in a single layer on a baking tray. Bake for 10-15 minutes, tossing halfway through, until they're golden brown and crisp. The slow baking allows them to dry out thoroughly without burning. Once done, set aside to cool completely (they'll crisp up further as they cool).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the dressing, in a food processor or blender, combine the anchovy fillets, garlic, egg yolk, Dijon mustard, and lemon juice. Process until smooth and well combined. This creates the emulsion base that will give your dressing its creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the motor running, slowly drizzle in the olive oil in a thin stream. Adding the oil gradually allows the dressing to emulsify properly, creating that signature creamy Caesar consistency. Once all the oil is incorporated, add the Parmesan cheese, salt, and pepper, then pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the torn romaine lettuce in a large salad bowl. Start by adding about half the dressing and tossing gently to coat the leaves. The romaine should be lightly coated but not drowning in dressing. Add more dressing as needed until you reach your desired consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the homemade croutons and most of the grated Parmesan cheese to the dressed lettuce and toss gently. Reserve some cheese for garnishing. The warm, crispy croutons will slightly wilt the dressed greens, creating the perfect Caesar salad texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve immediately on chilled plates with an extra sprinkle of Parmesan cheese and freshly ground black pepper on top. For the best texture, enjoy right away while the croutons are still crisp and the lettuce maintains its crunch.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Homemade Caesar Salad Recipe?

The key ingredients include romaine lettuce, freshly grated Parmesan cheese, homemade garlic croutons (made from day-old bread), and Caesar dressing made with anchovy fillets, garlic, egg yolk, Dijon mustard, lemon juice, olive oil, and seasonings.

How to cook Homemade Caesar Salad Recipe at home?

Learn how to cook Homemade Caesar Salad Recipe by making garlic-infused croutons in the oven, preparing a creamy dressing by carefully emulsifying egg yolk with olive oil and flavourings, then combining crisp romaine lettuce with the dressing, croutons and freshly grated Parmesan for a restaurant-quality salad at home.

Can I make Caesar dressing without raw eggs?

Yes, you can substitute the raw egg yolk with 2 tablespoons of mayonnaise for a safer alternative that still gives a creamy texture. Alternatively, use pasteurised egg yolks, or try adding a tablespoon of Greek yoghurt mixed with a little olive oil for a different but still creamy result.

Is it possible to make Caesar salad without anchovies?

While traditional Caesar dressing uses anchovies for its distinctive umami flavour, you can substitute with 1-2 teaspoons of Worcestershire sauce, a dash of soy sauce, or 1 teaspoon of capers, blended finely. These alternatives provide similar savoury depth without using fish.

How far in advance can I prepare components of a Caesar salad?

The croutons can be made up to 3 days ahead and stored in an airtight container. The dressing keeps well for 2-3 days refrigerated in a sealed jar. Wash and dry romaine leaves up to 24 hours ahead, but only assemble everything just before serving for maximum freshness and crunch.

Want to try something else in ...