Classic Caesar Salad

Classic Caesar salad is one of those recipes I keep coming back to, especially when I want something that feels a little fancy without spending an hour in the kitchen. I’ve made so many versions over the years, and this one, with a homemade dressing built from scratch, just hits different from anything store-bought.

The combination of crisp romaine, salty anchovy-based dressing, and a good handful of parmesan makes it genuinely satisfying as a side or a light lunch on its own.

Caesar Salad Ingredients

For the Salad:

• 3 bunches romaine hearts, small chopped
• 6 tbsp Parmesan cheese, grated (divided: half for dressing, half for serving)

For the Caesar Dressing:

• 1 small garlic clove
• 2–3 anchovy fillets (or 1 tsp anchovy paste)
• 1 egg yolk
• 1/2 cup olive oil
• 1 tbsp fresh lemon juice
• 1/2 tbsp red wine vinegar
• 1/4 tsp black pepper
• 1/4 tsp salt, adjust to taste

Making Your Caesar Salad From Scratch

1. Prep the garlic. Peel your garlic clove and mince it as finely as possible, or press it through a garlic press into a small bowl.
2. Mash the anchovies. Add the anchovy fillets to the garlic and use the back of a fork to mash them together into a smooth paste. This takes about 1 minute and is worth the effort.
3. Make the dressing base. Whisk the egg yolk into the anchovy-garlic mixture until combined. The mixture should look slightly thickened and pale.
4. Emulsify the olive oil. Slowly drizzle in the olive oil in a thin, steady stream while whisking constantly. Keep whisking until the dressing is creamy and well-emulsified, about 2 minutes.
5. Season the dressing. Stir in the lemon juice, red wine vinegar, black pepper, and salt. Taste and adjust seasoning as needed. Fold in half of the grated parmesan (about 3 tbsp).
6. Prepare the romaine. Wash and dry the romaine hearts thoroughly, then chop into bite-sized pieces. Pat completely dry with paper towels — wet leaves make the dressing slip right off.
7. Toss the salad. Add the romaine to a large bowl and drizzle the dressing over it. Toss well so every leaf gets coated. Start with half the dressing and add more to your preference.
8. Finish and serve. Plate the salad and top with the remaining 3 tbsp of parmesan. Serve immediately for the best texture.

How to Make the Caesar Dressing Creamier

The secret to a really good homemade Caesar dressing is patience during the emulsification step. Adding the olive oil too fast will break the dressing and leave you with something oily and separated rather than smooth and creamy. Go slow, really slow, especially in the first 30 seconds.

If you’re not comfortable using a raw egg yolk, you can swap it for 1 tablespoon of good-quality mayonnaise. It won’t be quite the same, but it gets you very close and works great for meal prep since mayo-based dressings hold up better in the fridge.

You can also make the dressing up to 3 days ahead and store it in a sealed jar in the refrigerator. Give it a good shake or whisk before using, as it will naturally separate a bit.

Choosing the Right Lettuce for Caesar Salad

Romaine hearts are the go-to for classic Caesar salad, and for good reason. The inner leaves are crunchier, have a milder flavor, and hold up better against a heavy dressing than regular romaine outer leaves.

If you can’t find romaine hearts, you can use a full head of romaine, just skip the tougher outer leaves. Little gem lettuce is another great option that works just as well and looks beautiful when served whole or halved.

Avoid iceberg for this one. It’s too watery and doesn’t have enough flavor to stand up to the bold dressing.

What to Serve With Caesar Salad

Caesar salad pairs really well with almost anything grilled, from chicken to salmon to shrimp. It’s also a natural match for pasta dishes or a bowl of soup. If you want to turn it into a fuller meal, you can top it with grilled chicken or even a soft-boiled egg.

For a lighter spread, it works nicely alongside something like a BLT Chicken Salad for a two-salad lunch situation that actually feels satisfying. Or serve it before a heavier main like Garlic Butter Chicken and Rice.

Toasted croutons are also a classic addition if you want more texture. Just cube some crusty bread, toss with olive oil, and bake at 375°F for about 10 minutes until golden.

Can You Make Caesar Salad Ahead of Time

You can absolutely prep the components ahead, but wait to assemble until just before serving. Dressed romaine wilts within an hour, so if you’re making this for a dinner party or meal prep, keep the dressing and lettuce separate until the last minute.

The dressing stores well in the fridge for up to 3 days. The romaine, once washed and dried, can be kept in an airtight container or bag lined with paper towels for up to 2 days. Having everything ready to go makes weeknight dinners much faster.

If you’re into salads that hold up a bit better over time, check out this Chicken Caesar Pasta Salad, it’s a heartier version that actually keeps well as leftovers.

Quick Tips

• Always dry your romaine completely before dressing it. A salad spinner is your best friend here.
• Use good-quality olive oil for the dressing since it’s the dominant fat and you’ll taste the difference.
• Anchovy paste works just as well as fillets and is easier to keep stocked in the pantry.
• For a milder garlic flavor, try rubbing the salad bowl with the cut side of a garlic clove instead of adding raw garlic directly to the dressing.
• Make-ahead tip: Dressing keeps refrigerated up to 3 days; assembled salad is best eaten within 30 minutes.
• Don’t overdress the salad. Start with less and add more to taste; a heavily dressed Caesar gets soggy quickly.
• Freshly grated parmesan makes a noticeable difference compared to pre-shredded.

Caesar Salad FAQ

Can I make Caesar salad without anchovies?

Yes, though the flavor will be noticeably lighter. Anchovies add a deep savory, umami quality that’s hard to fully replicate. You can substitute with a teaspoon of Worcestershire sauce or a small amount of capers mashed into a paste for a similar salty depth without the fish.

How long does homemade Caesar dressing keep?

Stored in a sealed jar or container in the refrigerator, homemade Caesar dressing will keep for up to 3 days. Because it contains a raw egg yolk, don’t leave it at room temperature for more than an hour.

Can I use bottled lemon juice instead of fresh?

You can, but fresh lemon juice really does make a difference here. Bottled lemon juice tends to taste flat and slightly bitter compared to the brightness you get from a freshly squeezed lemon. It’s a small thing, but in a dressing with so few ingredients, every component counts.

Why is my Caesar dressing too bitter?

Bitterness usually comes from one of two things: the olive oil or the garlic. Some olive oils have a naturally bitter finish, so try a milder variety. Raw garlic can also turn sharp and bitter in cold dressings. Try using less garlic or letting the minced garlic sit in the lemon juice for a few minutes before mixing to mellow it out.

Can I freeze Caesar salad?

No, this is one recipe that doesn’t freeze well at all. The romaine will turn mushy and the emulsified dressing will break completely. Stick to making it fresh, or at most prepping components 1–2 days ahead and assembling right before eating.

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More Salads You Should Try

• Strawberry Spinach Salad with Poppy Seed Dressing
• Smashed Cucumber Salad
• BLT Chicken Salad
• Broccoli Salad