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Caesar Salad Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
March 14, 2024
4.86 from 7 votes


Last Updated March 14, 2024 | 1 Comment

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Caesar Salad Recipe Pinterest Pin Image with text overlay

This Classic Caesar Salad combines crispy Romaine lettuce and crunchy homemade croutons with the best homemade creamy parmesan Caesar salad dressing. It’s the ultimate side salad that will beat even the best restaurants!

Oval salad plate filled with romaine lettuce tossed in homemade Caesar salad dressing, homemade croutons and shaved parmesan cheese.

The Best Caesar Salad with Homemade Dressing

I love a good Caesar salad. We’ve all had one—the kind that comes with crisp, fresh lettuce, crunchy, melt-in-your-mouth croutons, and perfectly creamy, but not too garlicky, dressing. And then, there’s the opposite. We’ve all had at least one.

Fortunately, this classic Caesar salad recipe is only filled with deliciousness! It’s fresh and loaded with crispy textures and rich flavors, and it’s dressed in the most luxurious creamy homemade dressing! 

If that isn’t convincing enough, here’s why I love making this popular salad at home from scratch:

  • Making the individual elements of this Caesar salad gives you full control over the ingredients used. You could even make homemade mayonnaise for the dressing!
  • Most of the ingredients are pantry staples, making this salad a budget-friendly choice.
  • It’s easily adaptable – serve it as a side salad or add chopped chicken, shrimp, or another type of protein for a filling main meal.
Ingredients for homemade Caesar salad and Caesar salad dressing in individual measuring cups and ramekins.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

  • Dressing ingredients – The dressing for this Caesar salad consists of egg yolk, mayonnaise, freshly grated parmesan cheese, minced anchovies, finely minced garlic cloves, fresh lemon juice, stone-ground mustard, and salt. 
  • Croutons – You’ll need a ½ loaf of French bread (cut into 1-inch cubes), olive oil, garlic salt, and melted butter. Feel free to use a different type of bread like sourdough bread, ciabatta bread, multigrain bread, or brioche bread. To make this recipe gluten-free, use your favorite gluten-free bread.
  • Salad ingredients – The salad calls for roughly chopped romaine lettuce and shaved or grated parmesan cheese. Feel free to include other types of crunchy greens like kale!
  • Optional additions – Grilled shrimp, chicken, bacon, sliced avocado.

How to Make Classic Caesar Salad with Homemade Dressing

1. Prepare: Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Set aside. 

2. Make the dressing: Whisk the egg yolk in a medium bowl and then add the rest of the dressing ingredients, stirring until smooth. Cover the bowl and refrigerate while assembling the salad. Homemade Caesar salad dressing can be made up to 3 days in advance.

One whisked egg yolk in a small bowl.
Mayonnaise, minced anchovies, minced garlic, lemon juice, mustard, and salt added to a small bowl filled with whisk egg yolk.
Shredded parmesan cheese added to a small bowl filled with creamy mixture of egg yolk, mayonnaise, minced anchovies, garlic, lemon juice, mustard, and salt.

3. Make the croutons: Place the cubed bread on the prepared baking sheet and bake for 5 minutes. Drizzle the cubes with olive oil and garlic salt and toss. Bake for a further 5 minutes and then remove the pan from the oven and drizzle the melted butter over the top of the croutons. Bake the croutons for another 3 minutes and then remove them to cool completely. 

Small cubed bread pieces spread over a large baking sheet lined with aluminum foil.
Pile of lightly baked small cubes of bread on a foil lined baking sheet drizzled with olive oil.
Homemade croutons on a large baking sheet lined with aluminum foil.

4. Assemble the salad: Toss the creamy dressing and chopped lettuce together in a large bowl and then transfer it to a large serving bowl or plate. Top the salad with croutons, grated (or shaved) parm, and freshly cracked black pepper to serve.

Large bowl filled with roughly chopped romaine lettuce tossed in homemade Caesar salad dressing.
Oval salad plate filled with romaine lettuce tossed in homemade Ceasar salad dressing.

Recipe Tips

  • Make sure that all of the ingredients for the salad dressing are at room temperature before making the dressing.
  • Make-ahead: You can make homemade dressing recipe up to 3 days in advance. You can even make the homemade salad croutons up to one week in advance. Be sure to store the croutons in a sealed airtight bag or container so that they remain crisp.
  • Allow the croutons to cool completely before adding them to the salad. This prevents the fresh salad ingredients from being exposed to direct heat and keeps the croutons crisp and crunchy for longer.
  • Rather than buying pre-chopped and pre-washed lettuce leaves, look for whole heads of Romaine lettuce at your grocery store. Discard the outer leaves and chop off the ends, then chop into 1½- inch sections. Wash in several changes of cold water and dry using a salad spinner.
Oval salad plate filled with romaine lettuce tossed in homemade Ceasar salad dressing.

Who Invented the Caesar Salad?

This salad is named after an Italian immigrant and chef, Caesar Cardini, who opened restaurants in the United States and Mexico in the 1920s. It’s believed that he invented the classic Caesar salad on July 4, 1924, at his restaurant in Tijuana, Mexico.

What to Serve with Caesar Salad?

Serve this classic Caesar salad for lunch or dinner as a delicious side dish to creamy parmesan risotto with shrimp, shrimp Alfredo, baked ziti, yummy baked Salmon with lemon butter, and countless others. 

It also makes the perfect filling for chicken wraps and sandwiches!

Anchovy Alternative in Homemade Caesar Salad Dressing

Anchovies have a salty, umami-rich flavor. When making Caesar dressing, you’ll find several alternatives to anchovies if they’re not really your thing. Favorites include Worcestershire Sauce, capers, and miso paste.

Drizzling homemade Caesar salad dressing over a large white plate filled with classic Caesar salad with croutons and shaved parmesan cheese.

Storage

Caesar salad should be enjoyed shortly after assembly. While leftovers can be stored in an airtight container in the refrigerator for up to one day, expect the croutons to turn soggy and the lettuce to wilt.

For best results, store the individual components separately. When stored in airtight jars/containers/bags in the refrigerator, homemade Caesar dressing will stay good for one week, homemade croutons will stay crunchy for up to two weeks, and fresh-chopped Romaine will stay fresh for up to 2-3 days.

Freezing is not recommended.

More Salad Recipes

  • Israeli Salad
  • Caprese Salad Recipe (Insalata Caprese)
  • Balsamic Tomato Basil Salad
  • Green Goddess Salad
  • Cucumber Salad Recipe
  • Easy Tomato Salad Recipe with Homemade Vinaigrette
  • Spinach Pear and Feta Salad Recipe

If you make this Classic Caesar Salad Recipe with Homemade Caesar Dressing, please leave me a comment below! I always love to read your thoughts and feedback!

Oval salad plate filled with romaine lettuce tossed in homemade Caesar salad dressing, homemade croutons and shaved parmesan cheese.

RECIPE CARD

Oval salad plate filled with romaine lettuce tossed in homemade Caesar salad dressing, homemade croutons and shaved parmesan cheese.

Caesar Salad Recipe with Homemade Caesar Salad Dressing

4.86 from 7 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Classic Caesar Salad combines crispy Romaine lettuce and crunchy homemade croutons with the best homemade creamy parmesan Caesar salad dressing. It’s the ultimate side salad that will beat even the best restaurants!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Total Time 28 minutes mins
Course Dinner, Dressing, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 577 kcal

Ingredients
 
 

For the Dressing

  • 1 large egg yolk - at room temperature
  • ½ cup mayonnaise
  • 3 tablespoon freshly grated parmesan cheese
  • 3 anchovy fillets - minced
  • 2 cloves garlic - minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon stone-ground mustard
  • ½ teaspoon salt

For the Salad

  • ½ loaf French bread - cut into 1-inch cubes, about 4 cups once cut
  • 2 tablespoon olive oil
  • ½ teaspoon garlic salt
  • 2 tablespoon butter - melted
  • 2 heads Romaine lettuce - roughly chopped
  • ½ cup shaved or grated parmesan cheese
Prevent your screen from going dark

Instructions
 

  • Whisk the egg yolk in a medium bowl then stir in the remaining dressing ingredients until smooth. Cover and refrigerate until you’re ready to assemble the salad.
  • Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with aluminum foil.
  • Spread the cubed bread out in a single layer over the prepared baking sheet. Bake for 5 minutes then drizzle with olive oil and sprinkle with garlic salt and toss to combine. Bake for another 5 minutes, then remove the pan from the oven and drizzle with melted butter. Bake for an additional 3 minutes.
  • Remove the croutons from the oven and let them cool completely before assembling the salad.
  • Toss the prepared dressing and lettuce together in a large bowl then transfer it to a large serving bowl or plate. Top with the homemade croutons and shave or grate as much fresh parmesan as you like. Serve immediately. 

Jessica’s Notes

Once assembled, this salad should be served immediately. Stored in an airtight container, the homemade dressing can be stored for up to 1 week in the refrigerator. Stir or shake the dressing before serving as it may separate while it sits in the fridge.

Nutritional Information

Calories: 577kcal | Carbohydrates: 38g | Protein: 17g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1410mg | Potassium: 882mg | Fiber: 8g | Sugar: 6g | Vitamin A: 27646IU | Vitamin C: 14mg | Calcium: 340mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. gillian clark says

    March 16, 2024 at 7:55 pm

    looks like a great recipe. Thanks heaps. I will let you know when I have had a chance to make it up.

    Reply

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Recipe Rating




4.86 from 7 votes (7 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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