Authentic Caesar Salad

I used to think Caesar salad was something you could only get at restaurants. You know, with that creamy dressing that somehow tastes different from anything in a bottle? Then I learned how easy it is to make at home, and now I probably make it twice a month.

The secret is in the dressing. Sure, you could buy one from the store, but homemade takes maybe five minutes and tastes so much better. Plus, you can control exactly what goes in it. I like mine with a little anchovy paste for that salty, savory flavor, but you can skip it if that’s not your thing.

The best part? You can make the dressing ahead of time and keep it in the fridge. Then when you need a quick lunch or a side for dinner, you just toast some bread cubes, toss everything together, and you’re done. No fancy restaurant required.

What Kind of Romaine Lettuce Should I Use?

For Caesar salad, you’ll want to look for romaine hearts or whole heads of romaine lettuce that feel crisp and firm when you give them a gentle squeeze. The leaves should be a nice green color without any brown spots or wilting at the edges. If you can only find pre-washed romaine, that’s totally fine and will save you some prep time, though whole heads tend to stay fresher longer in your fridge. One large head or two smaller heads will give you plenty of lettuce for this recipe, and don’t toss those inner leaves – they’re actually the most tender and sweet part of the romaine.

Options for Substitutions

This classic Caesar salad is pretty straightforward, but here are some swaps you can make if needed:

• French baguette: Any crusty bread works great for croutons – try sourdough, ciabatta, or even day-old Italian bread. Just cut it into cubes and follow the same toasting method.
• Romaine lettuce: Romaine is really the go-to for Caesar salad because it holds up well to the dressing, but in a pinch you can use hearts of romaine or even crisp butter lettuce. I wouldn’t recommend softer greens as they’ll get soggy.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in here. The flavor will be slightly different but still tasty.
• Dijon mustard: Regular yellow mustard works if that’s what you have, though the flavor will be a bit milder. Use the same amount.
• Fresh lemon juice: Bottled lemon juice can work in a pinch, but fresh really does make a difference in this dressing. If you must substitute, use the same amount.
• Parmesan cheese: Freshly grated parmesan is best for both the croutons and topping, but pre-grated will work too. Pecorino Romano makes a nice substitute if you want a sharper, saltier flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Caesar salad is adding the dressing too early, which causes the lettuce to wilt and turn limp – always dress your salad right before serving to keep it crisp and fresh. When making homemade croutons, avoid overcrowding the baking sheet or they’ll steam instead of getting crispy, and make sure to toss them halfway through baking for even browning. Another common error is not drying your lettuce thoroughly after washing, since any water left on the leaves will dilute the dressing and prevent it from coating properly – use a salad spinner or pat the leaves dry with paper towels. For the best flavor, let your dressing sit for 5-10 minutes before tossing so the garlic has time to mellow out, and remember that you can always add more dressing but you can’t take it away, so start with less than you think you need.

What to Serve With Caesar Salad?

Caesar salad is one of those sides that goes with just about anything, but it really shines next to grilled chicken, steak, or salmon. I love serving it alongside pasta dishes like fettuccine alfredo or spaghetti carbonara since the crisp lettuce balances out the richness. If you want to make the caesar salad the star of the meal, just top it with grilled shrimp, blackened chicken, or even some crispy chickpeas for a vegetarian option. It’s also perfect with a bowl of minestrone soup or French onion soup for a lighter lunch that still feels satisfying.

Storage Instructions

Store Components Separately: The key to keeping Caesar salad fresh is storing everything separately. Keep the dressing in a jar or airtight container in the fridge for up to a week, and store the croutons in a sealed bag at room temperature for 3-4 days. Wash and dry your romaine, then wrap it in paper towels inside a container to keep it crisp for up to 5 days.

Assemble Fresh: Never dress the salad ahead of time or it’ll get soggy and sad looking. When you’re ready to eat, just toss together however much you need and save the rest of the components for later. This way you can enjoy fresh, crispy Caesar salad all week long without any wilting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 18-24 g
• Fat: 78-88 g
• Carbohydrates: 44-54 g

Ingredients

For the croutons:

• 1/2 baguette (cut into 1-inch cubes for even toasting)
• 3 1/2 tbsp extra virgin olive oil
• 1 tsp garlic (freshly minced)
• 2 1/2 tbsp parmesan
• 1/4 tsp dried oregano

For the dressing:

• 2 garlic cloves (yielded to a fine paste)
• 2 tsp Dijon mustard
• 1 tsp worcestershire sauce
• 1/2 tsp anchovy paste (optional)
• 2 tsp lemon juice
• 1.5 tsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper

For the salad:

• 1 large head romaine lettuce (torn into 2-inch pieces)
• 1/2 cup shaved parmesan cheese

Step 1: Prepare the Croutons

• 1/2 baguette, cut into 1-inch cubes
• 3 1/2 tbsp extra virgin olive oil
• 1 tsp garlic, freshly minced
• 1/4 tsp dried oregano
• 2 1/2 tbsp parmesan

Preheat your oven to 350°F.

While it heats, cut the baguette into 1-inch cubes for even toasting.

In a small bowl, combine 3 1/2 tablespoons of olive oil with the freshly minced garlic and dried oregano, then toss the bread cubes in this mixture.

Spread them on a baking sheet in a single layer, sprinkle with 2 1/2 tablespoons of parmesan cheese, and bake for 10-12 minutes until golden and crispy.

I like to give the pan a shake halfway through to ensure even toasting on all sides.

Step 2: Build the Caesar Dressing

• 2 garlic cloves, minced to fine paste
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp anchovy paste
• 2 tsp lemon juice
• 1.5 tsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper

While the croutons bake, prepare the dressing.

In a medium bowl, whisk together the garlic paste, Dijon mustard, Worcestershire sauce, anchovy paste (if using), lemon juice, and red wine vinegar until well combined.

Slowly whisk in the 1/2 cup of olive oil to create an emulsion.

Season with kosher salt and fresh cracked black pepper.

The dressing should be creamy and well-balanced—I taste as I go to adjust the lemon or vinegar if needed for the right tang.

Step 3: Prepare the Lettuce and Assemble

• 1 large head romaine lettuce, torn into 2-inch pieces
• 1/2 cup shaved parmesan cheese
• croutons from Step 1
• Caesar dressing from Step 2

Wash the romaine lettuce head and tear it into 2-inch pieces, then pat dry with paper towels—this prevents excess water from diluting your dressing.

Once the croutons are golden and cool slightly, combine the lettuce and 1/2 cup of shaved parmesan cheese in a large serving bowl.

Pour the Caesar dressing from Step 2 over the greens, add the warm croutons from Step 1, and toss everything together until evenly coated.

Serve immediately while the croutons still have some texture.

Authentic Caesar Salad

Delicious Authentic Caesar Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the croutons

• 1/2 baguette (cut into 1-inch cubes for even toasting)
• 3 1/2 tbsp extra virgin olive oil
• 1 tsp garlic (freshly minced)
• 2 1/2 tbsp parmesan
• 1/4 tsp dried oregano

For the dressing

• 2 garlic cloves (yielded to a fine paste)
• 2 tsp Dijon mustard
• 1 tsp worcestershire sauce
• 1/2 tsp anchovy paste (optional)
• 2 tsp lemon juice
• 1.5 tsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh cracked black pepper

For the salad

• 1 large head romaine lettuce (torn into 2-inch pieces)
• 1/2 cup shaved parmesan cheese

Instructions

 

• Preheat your oven to 350°F. While it heats, cut the baguette into 1-inch cubes for even toasting. In a small bowl, combine 3 1/2 tablespoons of olive oil with the freshly minced garlic and dried oregano, then toss the bread cubes in this mixture. Spread them on a baking sheet in a single layer, sprinkle with 2 1/2 tablespoons of parmesan cheese, and bake for 10-12 minutes until golden and crispy. I like to give the pan a shake halfway through to ensure even toasting on all sides.
• While the croutons bake, prepare the dressing. In a medium bowl, whisk together the garlic paste, Dijon mustard, Worcestershire sauce, anchovy paste (if using), lemon juice, and red wine vinegar until well combined. Slowly whisk in the 1/2 cup of olive oil to create an emulsion. Season with kosher salt and fresh cracked black pepper. The dressing should be creamy and well-balanced—I taste as I go to adjust the lemon or vinegar if needed for the right tang.
• Wash the romaine lettuce head and tear it into 2-inch pieces, then pat dry with paper towels—this prevents excess water from diluting your dressing. Once the croutons are golden and cool slightly, combine the lettuce and 1/2 cup of shaved parmesan cheese in a large serving bowl. Pour the Caesar dressing from Step 2 over the greens, add the warm croutons from Step 1, and toss everything together until evenly coated. Serve immediately while the croutons still have some texture.