Classic Caesar Salad

My 30-minute classic Caesar salad is a light and refreshing side dish made with crunchy croutons and a creamy homemade Caesar dressing prepared from scratch. It is served over crisp romaine lettuce and finished with Parmesan cheese, which really elevates the flavor of the salad.

Technically, we do not have a salad season in my house because salads are a year round thing for us, and it has been that way since I was a kid. My mom always added a salad to every meal she made, whether it was soup, a casserole, or a simple one pan dinner. I keep that same routine now with my own family, which is why you see so many salad recipes on my website. I make classics like broccoli salad for most holiday gatherings, taco salad at least twice a month on Taco Tuesdays, and my winter panzanella salad that we have been enjoying a lot lately. And honestly, the list just keeps growing.

Joining the team today… this classic Caesar Salad recipe that is so easy to make from scratch. Yes, even the croutons! I like being able to serve my family something fresh and healthy that works with any dinner I make. It pairs well with almost any hearty main dish I mention in the serving suggestions below. Did I mention I also make the Caesar dressing without eggs? That is right, it boosts the flavor and removes any worry about using raw egg in your salad. I can’t wait for you to make it.

Why you will love this recipe

• Fresh salad everyone asks for: The romaine stays crunchy, the croutons add texture, and it balances heavier dinners like grilled chicken or pasta nights. It can’t get better than this!
• Creamy dressing from scratch: I whisk garlic, lemon juice, anchovy paste, mayonnaise, sour cream, Worcestershire sauce, and Parmesan into a smooth Caesar dressing that tastes rich and savory. Skipping raw egg makes it easy for me to serve confidently at family meals or when friends come over.
• Easy even on busy nights: I like that I can prep the dressing and croutons ahead, then toss the salad together right before dinner.
• Plays nice with dinner: I serve this salad with just about anything, from grilled meats to simple casseroles, just like my mom used to and still does every time I visit her.

What you will need

• Croutons: I use French baguette with garlic and extra virgin olive oil to make crunchy croutons at home.
• Dressing: I mix garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, Parmigiano Reggiano, salt, and black pepper.
• Greens: I use crisp romaine lettuce for the base, and sometimes add kale or spinach for a heartier version.
• Cheese: I finish the salad with shredded Parmesan cheese.

How to make

1. Prepare the garlic oil: I combine the oil and minced garlic in a bowl and stir until the garlic is mixed throughout.

2. Make the croutons: I divide the French baguette in half lengthwise, then slice it into 1/4 inch thick pieces. I drizzle the garlic oil mixture over the baguette pieces on a baking sheet, toss until coated, line them up, and toast in a preheated oven until crispy.

3. Make the dressing: In a bowl, I combine the ingredients following my Caesar dressing recipe instructions that I shared recently.

4. Prepare the lettuce: I rinse and dry the leaves, then chop or tear them into smaller pieces and place them in a bowl or plate.

5. Assemble the salad: I sprinkle Parmesan cheese over the lettuce, add the croutons, and drizzle the dressing on top. I toss everything together until coated, then serve.

Expert tip

Dress right before serving

My best tip for this recipe is to wait until the very last minute to add the dressing. Trust me, I have learned that tossing the salad too early softens the romaine and croutons, while dressing it right before serving keeps everything crisp and fresh on the plate.

More tips to consider:

• I make sure the romaine lettuce is completely dry before assembling the salad so the dressing sticks well instead of sliding off.
• I let the croutons cool fully after baking so they stay crunchy when added to the salad.
• I taste the dressing before using it and adjust the salt or lemon if needed based on the meal I am serving it with.
• I use a large bowl when tossing so nothing spills and the salad stays intact.
• I chill the lettuce in the refrigerator for a short time before assembling so it stays extra crisp.
• I grate the Parmesan fresh for better flavor and texture compared to pre shredded cheese.

Recipe variations and add-ins:

• Grilled chicken add on: I add 2 cups sliced grilled chicken to make this salad filling enough for dinner.
• Whole grain crunch: I swap the baguette croutons for 1 cup toasted whole grain bread cubes. This keeps the texture crunchy while changing things up a bit.
• Kale swap option: I replace half the romaine with about 4 cups chopped kale for a heartier bowl. This holds up well when the salad sits a little longer.
• Roasted veggie mix: I stir in 2 cups roasted broccoli or Brussels sprouts for extra texture. This is a nice way to use vegetables already in the oven.
• Family size platter: I double the recipe and serve it on a large platter for gatherings. This makes it easy for everyone to help themselves at the table.

Serving suggestions:

When we host a backyard barbecue, I almost always put this Caesar salad on the table. It sits right next to my grilled chimichurri chicken breasts and some grilled pork skewers, and it gives everyone something fresh to scoop onto their plate while the grill is going. This is the kind of setup I use for summer birthdays or casual family get togethers when everyone is outside talking and eating at different times.

For holidays or larger family dinners, I serve this salad with my best chicken spinach lasagna or this comforting lemon chicken and rice casserole. When grilled peaches are in season, I add them to the menu too, which always pair fantastic for family celebrations and weekend gatherings.

How to store leftovers:

• Store: I store everything separately, keeping the dressing in a sealed jar in the refrigerator, the lettuce in its own container, and the croutons stored separately. I assemble the salad right before serving so everything stays fresh and crisp.
• Freezing: I do not recommend freezing the components.
• Reheating: This dressing does not need reheating since it is meant to be served cold.

Frequently asked questions

More easy salads to try:

Broccoli Salad Recipe

Strawberry Broccoli Salad

Caprese Salad Recipe

Pear Salad Recipe

Classic Caesar Salad

My 30-minute classic Caesar salad is a light and refreshing side dish made with crunchy croutons and a creamy homemade Caesar dressing prepared from scratch. It is served over crisp romaine lettuce and finished with Parmesan cheese, which really elevates the flavor of the salad.

5 from 12 votes

Print Pin Rate

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Keyword: Classic Caesar Salad

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 599kcal

Author: Catalina Castravet

Ingredients

Garlic Croutons:

• 1/2 French Baguette cut in half sliced into 1/4″ thick slices
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic minced

Caesar Dressing:

• 3 cloves garlic minced
• 1 1/2 teaspoon anchovy paste
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Caesar Salad:

• 1 large romaine lettuce
• 1/2 cup parmesan cheese shredded or shaved

US Customary – Metric

Instructions

How to Make Croutons:

• Preheat oven to 350 degrees F.
• Place the bread slices in a large bowl.
• In a small bowl, combine olive oil with minced garlic and drizzle the mixture over the croutons.
• Toss until evenly coated.
• Arrange the bread in a single layer onto a baking sheet and bake until lightly golden and crisp, about 10-12 minutes.

Caesar Salad Dressing:

• Combine all the dressing ingredients in a medium bowl, stir well and set aside.

Assemble the Salad:

• Rinse and dry the romaine lettuce,
• Chop it and layer it in a large serving bowl, sprinkle with shredded parmesan cheese, add the cooled croutons and drizzle 1/2 of the dressing on top. Toss gently and if needed add more dressing until the ingredients are evenly coated.
• Serve immediately.

Video

Notes

Dress right before serving

My best tip for this recipe is to wait until the very last minute to add the dressing. Trust me, I have learned that tossing the salad too early softens the romaine and croutons, while dressing it right before serving keeps everything crisp and fresh on the plate.

More tips to consider:

• I make sure the romaine lettuce is completely dry before assembling the salad so the dressing sticks well instead of sliding off.
• I let the croutons cool fully after baking so they stay crunchy when added to the salad.
• I taste the dressing before using it and adjust the salt or lemon if needed based on the meal I am serving it with.
• I use a large bowl when tossing so nothing spills and the salad stays intact.
• I chill the lettuce in the refrigerator for a short time before assembling so it stays extra crisp.
• I grate the Parmesan fresh for better flavor and texture compared to pre shredded cheese.

Nutrition

Calories: 599kcal | Carbohydrates: 19g | Protein: 14g | Fat: 63g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 1242mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 4mg | Calcium: 355mg | Iron: 2mg