better homes and gardens caesar salad recipe

Classic Caesar salad made with crisp romaine lettuce, fresh Parmesan, homemade croutons, and the absolute best homemade Caesar dressing! You can even make it a meal by adding in some crispy bacon, grilled chicken, or shrimp.

Or make our Chicken Caesar Pasta Salad, which also includes pasta and cherry tomatoes – so good!

You just cannot beat a crisp, flavorful Caesar Salad whether it be for the family or when having a small dinner party with friends. It always impresses.

Who Invented Caesar Salad?

Many people might think Caesar Salad was named after the Roman emperor, but no. Totally unrelated. This classic salad actually came to be in the 1920's from chef Caesar Cardini, who served it first in Tijuana, Mexico. It became so popular that travelers would go to his place just for the salad. So even though you'd be hard pressed not to find a Caesar Salad on every Italian restaurant's menu today, the Mexican people proudly claim it as theirs. We're just glad someone invented it!

What is in Caesar Salad?

Classic Caesar Salad is made with romaine lettuce, Parmesan cheese, croutons, and a rich, creamy dressing. The dressing is so unique that it has its own name Caesar Salad Dressing, apart from the salad itself. Traditionally, raw eggs and anchovies are used in the dressing, which gives the salad its trademark taste. Of course there are so many variations on this salad today, including ours.

We nixed the raw eggs and use mayonnaise instead, which is made with pasteurized eggs and still keeps the dressing luscious and creamy. While bacon is a staple in our house, I often make this salad without it (but feel free to add it in!) Toasty homemade croutons, hearts of romaine, and freshly shaved Parmesan are a must.

overhead close up salad with Romaine lettuce, shaved parmesan, and croutons

Caesar Salad Recipe

If you've never had a Caesar salad, you are truly missing out. Bistros nationwide serve them up daily, but homemade? Amazing. Here's what you'll need:
(Scroll below to the printable recipe card for details and measurements.)

Hearts of Romaine: This is the base of the salad and the ideal lettuce to use. Go with Romaine hearts; they're crispier than the outer leaves from a whole head of Romaine lettuce. Of course, you certainly can use the whole head and even iceberg lettuce if you're in a pinch, but Romaine hearts are the best here.
Croutons: This recipe includes croutons from scratch, and trust me, the little extra time to make them is worth it. Day-old Italian bread is cubed, brushed with olive oil, seasoned with salt and pepper, then toasted until golden. Simple, delicious. Do it!
Parmesan: Fresh, fresh, fresh! Don't even think about that pre-grated Parmesan sold in the tub. Well, think about it and then erase it from your mind. HA. Buy a block of real Parmigiano-Reggiano. We grate it for the dressing and add shavings for the salad.
Dressing: Our homemade dressing is a game changer. Store bought Caesar dressing just doesn't compare.

Caesar Salad Dressing

This is the star. We could drink it. Rich, creamy, with so much flavor from garlic, anchovies, lemon juice, Dijon mustard, Worcestershire, mayonnaise, Parmesan, salt, pepper, and a pinch of cayenne. Our homemade version rivals anything you would buy at the market.

creamy dressing dripping from spoon onto glass

Caesar Salad with No Anchovies

Let me first say, please use the anchovies. Wipe your mind free of those childhood memories where anchovy pizza existed. It's nothing like that. Anchovies add a salty, savory, incredible umami flavor that is a signature part of the dressing. These tiny fish really elevate the taste of the dressing. Mashed up whole anchovies are best, but we often buy the paste since it's easier to use and keeps so well in the fridge.

Ok, there's my plea. IF you're still not sold, I forgive you. The upside to not using anchovies is the salad becomes vegetarian friendly. I would recommend adding in extra Worcestershire sauce to try and gain back some of that missing flavor.

Make it a Meal

We've enjoyed this salad many different ways, and a lot of restaurants serve it with added protein to make it more of a meal. Feel free to top it with crispy crumbled bacon, sliced grilled chicken, cooked shrimp, sliced hard boiled eggs, or a fried egg. SO GOOD.

romaine salad with croutons and shaved Parmesan in white bowl

How to Make Caesar Salad

This isn't your quick 15 minute, throw everything in a bowl, toss, and you're done type salad. The steps include making the croutons, making the dressing, prepping the salad, and assembly. But it really isn't complicated and the additional time is so worth it! Plus you can totally make the dressing ahead of time. To make this recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for more information and variations.

More Classic Salad Recipes:

Cobb Salad
Panzanella Salad
Ramen Noodle Salad
Waldorf Salad
Chicken Salad
Tuna Salad
Pea Salad

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don't forget to follow Belly Full on Facebook , Instagram , Pinterest , and YouTube !

overhead Caesar Salad on white plate

Caesar Salad

Prep Time 40 minutes

Total Time 40 minutes

Servings: 6 medium salads

For the Croutons

3 cups hearty day old Italian bread , sliced into small 3/4-inch cubes
2 tablespoons extra virgin olive oil
Kosher salt and freshly cracked black pepper

For the Dressing

2 cloves garlic , minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
couple dashes of Tabasco or a pinch of cayenne pepper
water, as needed to thin to desired consistency

For the Salad

3 Hearts of Romaine , wilted outer leaves discarded
1/2 cup fresh shaved Parmigiano-Reggiano cheese

Make the croutons: Preheat oven to 375 degrees F. Place bread cubes close together on a large rimmed baking sheet. Drizzle slowly and evenly with olive oil, then toss to coat. Spread bread across baking sheet and season with a touch of salt and pepper. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15-20 minutes total.
Make the dressing: In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt, pepper, and Tabasco. Whisk until well combined. (If dressing is too thick to pour, drizzle in a bit of water until your desired consistency is reached.) Taste and adjust to your liking. {You'll have about 1 1/3 cups. If you want to make just the dressing in advance, it will keep well in the fridge in a sealed jar for about 5 days.)
Make the salad: Rinse, dry, and chop the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shaved parmesan cheese and cooled croutons. Drizzle the dressing over the top and toss gently until lettuce is evenly coated. (I like to start with half of the dressing…if it's not enough, then add more. You want everything well coated, but not weighted-down.)
Garnish with a little more cheese and fresh cracked pepper, serve, and enjoy!
NOTE: For more information and recipe variations, please refer to the full article.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Salad

Cuisine: Italian

Keyword: Caesar Salad Dressing, Caesar Salad Recipe, salad recipes