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Overhead view of homemade Caesar salad in a large white oval serving platter with crisp green romaine, creamy dressing, golden croutons, and shaved Parmesan cheese. Two black serving utensils rest inside the salad, and a sage green cloth napkin is arranged around the right side of the platter.
4.86 from 7 votes

Caesar Salad Recipe

This classic Caesar salad recipe combines crisp romaine lettuce, crunchy homemade croutons, shaved Parmesan, and a rich, creamy homemade Caesar dressing. Ready in just 28 minutes, it is an easy restaurant-style side salad for pasta, chicken, steak, salmon, and more.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Servings: 4 servings
Calories: 577kcal
Chef: Jessica Randhawa

Ingredients

For the Caesar Dressing

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

For the Homemade Croutons

  • ½ loaf French bread - cut into 1-inch cubes, about 4 cups once cut
  • 2 tablespoons olive oil
  • ½ teaspoon garlic salt
  • 2 tablespoons butter - melted

For the Salad

  • 2 heads Romaine lettuce - roughly chopped
  • ½ cup shaved or grated parmesan cheese
  • Freshly cracked black pepper - for serving, optional

Instructions

Prepare the Caesar Dressing

  • Place the egg yolk in a medium mixing bowl and whisk until smooth.
    1 large egg yolk
  • Add the mayonnaise, grated Parmesan, minced anchovies, garlic, lemon juice, stone-ground mustard, and salt. Stir until the ingredients are thoroughly combined and the dressing is smooth and creamy.
    ½ cup mayonnaise, 3 tablespoons freshly grated parmesan cheese, 3 anchovy fillets, 2 cloves garlic, 1 tablespoon fresh lemon juice, 1 teaspoon stone-ground mustard, ½ teaspoon salt
  • Cover the bowl and refrigerate the dressing while preparing the croutons and lettuce.

Make the Homemade Croutons

  • Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
  • Arrange the bread cubes in a single layer on the prepared baking sheet. Bake for 5 minutes.
    ½ loaf French bread
  • Remove the baking sheet from the oven. Drizzle the bread cubes with olive oil and sprinkle with garlic salt. Toss until evenly coated.
    2 tablespoons olive oil, ½ teaspoon garlic salt
  • Return the bread cubes to the oven and bake for 5 additional minutes.
  • Remove the baking sheet from the oven and drizzle the melted butter evenly over the croutons. Toss gently to coat.
    2 tablespoons butter
  • Bake for 3 more minutes, or until the croutons are crisp and lightly golden.
  • Remove the croutons from the oven and let them cool completely.

Assemble the Caesar Salad

  • Place the chopped romaine lettuce in a large mixing bowl. Add the prepared Caesar dressing and toss until the lettuce is evenly coated.
    2 heads Romaine lettuce
  • Transfer the dressed lettuce to a large serving bowl or platter. Top with the cooled homemade croutons, shaved or grated Parmesan, and freshly cracked black pepper, if desired.
    ½ cup shaved or grated parmesan cheese, Freshly cracked black pepper
  • Serve immediately.

Notes

  • Use a pasteurized egg: The egg yolk in the dressing remains uncooked. Use a pasteurized shell egg or pasteurized egg product for food safety.
  • Dry the romaine thoroughly: Excess water can dilute the dressing and prevent it from coating the lettuce evenly.
  • Cool the croutons: Allow the croutons to cool completely before adding them to the salad so they remain crisp and do not wilt the lettuce.
  • Dress just before serving: Once assembled, the lettuce will gradually wilt and the croutons will soften.
  • Dressing storage: Store the Caesar dressing in an airtight container in the refrigerator for up to 3 days. Stir well before using.
  • Crouton storage: Store completely cooled croutons in an airtight container at room temperature for up to 5 days.
  • Lettuce storage: Washed, dried, and chopped romaine may be refrigerated in an airtight container lined with a dry paper towel for up to 1 day.
  • Leftover salad: Refrigerate leftover assembled salad in an airtight container for up to 1 day. The texture will be softer after storage.
  • Nutrition: Nutritional information is calculated per serving and includes the Caesar dressing, homemade croutons, romaine, and Parmesan.

Nutrition

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
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