This Classic Caesar Salad bursts with fresh flavor and crunch. You’ll get chilled, crisp Romaine, golden homemade croutons, and a rich, tangy Caesar dressing you whisk from scratch in minutes. Whether you serve it as a side with lasagna or grilled steak, or build it into a hearty main with grilled chicken or salmon, this restaurant-quality Caesar belongs in your weekly rotation.
In this guide you’ll find why this recipe works, step-by-step directions for croutons and dressing, smart substitutions (like mayo instead of raw egg yolk), and serving and storage strategies so your salad stays crisp. If you’ve only had bottled Caesar, get ready: a homemade Classic Caesar Salad is brighter, silkier, and more balanced—exactly what you crave with Italian-style dinners and summer cookouts.
Why This Classic Caesar Salad Works
- Crisp factor on lock: Chilling chopped Romaine and drying it thoroughly gives that signature snap in every bite.
- Flavor balance: Garlic, lemon juice, Dijon, Worcestershire, and anchovy create a savory-tangy backbone that tastes luxurious, not heavy.
- Emulsion that lasts: Gradually whisking in olive oil yields a creamy, clingy dressing that coats leaves evenly without weighing them down.
- Golden-crunchy croutons: A mix of olive oil and melted butter bakes into sourdough for croutons that are toasty outside and a touch soft inside—perfect texture contrast.
- Customizable and weeknight-friendly: Mayo can stand in for the egg yolk, capers can replace anchovies (vegan-friendly), and you can add protein to make it a meal.
- Restaurant-quality at home: The method mirrors what you’d get in a great steakhouse—fresh, cold lettuce, warm croutons cooled to keep crunch, and a just-made dressing.
- Scales beautifully: Double the croutons and dressing for parties, or prep components ahead for a fast toss-and-serve salad on busy nights.
Pro tip: For maximum crunch in a Classic Caesar Salad, keep components separate and cold until the minute you toss and serve.
Ingredients For The Classic Caesar Salad
Homemade Croutons
- 1/2 (1-pound) loaf sourdough bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 2 cloves garlic, pressed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Caesar Salad & Dressing
- 2 cloves garlic, pressed
- 3 anchovy fillets, chopped (or substitute 1 tablespoon capers for a vegan option)
- 1 teaspoon kosher salt
- 1 large egg yolk (or 2 tablespoons mayonnaise as a substitute)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon cracked black pepper, plus extra for garnish
- 3 Romaine hearts, washed, chopped, and well-chilled
Optional add-ons for a main-course Caesar
- Grilled chicken, shrimp, or salmon
- Extra shaved Parmesan
- Freshly cracked black pepper to finish
Step-by-Step Directions For The Classic Caesar Salad
1) Prepare the Croutons
- Preheat the oven to 375°F (190°C). Spread the sourdough cubes on a rimmed baking sheet.
- In a bowl, whisk together olive oil, melted butter, garlic, salt, and pepper.
- Drizzle the mixture over the bread cubes and toss until evenly coated.
- Arrange in a single layer and bake 15–18 minutes, tossing once, until golden brown and toasty with slight softness in the center.
- Cool completely on the sheet so the croutons set and stay crisp when added later.
Crouton shortcut: Use yesterday’s bread. Slightly stale bread absorbs fat more evenly and crisps beautifully.
2) Make the Dressing
- In a large salad bowl, mash the garlic, anchovies, and salt into a paste with a fork.
- Whisk in the egg yolk, lemon juice, Dijon, and Worcestershire.
- Slowly drizzle in olive oil while whisking constantly until smooth and creamy.
- Stir in 2 tablespoons Parmesan and 1/4 teaspoon black pepper.
- Optionally reserve about 1/4 cup dressing for another use or for tableside drizzling.
Egg-free alternative: Substitute 2 tablespoons mayonnaise for the egg yolk for a quicker, fully emulsified dressing.
3) Assemble the Salad
- Add chilled chopped Romaine and half the croutons to the bowl with dressing.
- Toss until the leaves are evenly coated and glossy.
- Taste and adjust with a squeeze of lemon, pinch of salt, or extra pepper as needed.
4) Serve
- Transfer to a chilled platter or bowls.
- Top with remaining croutons, extra Parmesan, and a shower of cracked pepper.
- Serve immediately for peak crunch.
Tips, Variations, and Pairings
- Make it a meal: Add warm grilled chicken, shrimp, or salmon for protein and contrast.
- Herbed croutons: Toss bread with chopped rosemary or thyme before baking.
- Extra umami: Add a teaspoon of anchovy paste to the dressing if you love a bolder, savory Classic Caesar Salad.
- Cheese matters: Use freshly grated Parmesan or Pecorino Romano; pre-grated can be powdery and doesn’t melt into the dressing as nicely.
- Lettuce prep: Submerge chopped Romaine in very cold water, spin dry thoroughly, then chill. Cold lettuce grabs dressing better and stays crisp.
- Make-ahead: Croutons keep 3–4 days in an airtight container; dressing keeps up to 3 days refrigerated. Toss to serve.
- Side or main: Pair as a side with lasagna or grilled steak, or plate it as a main with protein and extra shaved Parmesan.
Serving Classic Caesar Salad and Storage
Serving
- Chill your salad plates for 10 minutes before serving to keep the Caesar extra crisp.
- Toss only what you’ll serve immediately; reserve any extra lettuce and croutons undressed.
Storage
- Romaine: After washing and spinning dry, layer with paper towels in a lidded container; refrigerate up to 3 days.
- Croutons: Store airtight at room temp 3–4 days. Re-crisp in a 350°F oven for 3–5 minutes if needed.
- Dressing: Refrigerate in a sealed jar up to 3 days. Whisk or shake before using.
- Assembled salad: Best eaten right away. Dressed leaves wilt within 30–60 minutes.
Food-safety notes (for the American kitchen)
- If using raw egg yolk, keep dressing refrigerated and use within 24–48 hours. Consider pasteurized eggs if you’re concerned about safety.
- Always wash and dry Romaine thoroughly. Keep chilled until serving time.
Helpful resources:
- FDA guide on handling eggs safely (raw and pasteurized)
- USDA tips for washing and storing leafy greens
Serving and Storage
Serving
- Chill your salad plates for 10 minutes before serving to keep the Caesar extra crisp.
- Toss only what you’ll serve immediately; reserve any extra lettuce and croutons undressed.
Storage
- Romaine: After washing and spinning dry, layer with paper towels in a lidded container; refrigerate up to 3 days.
- Croutons: Store airtight at room temp 3–4 days. Re-crisp in a 350°F oven for 3–5 minutes if needed.
- Dressing: Refrigerate in a sealed jar up to 3 days. Whisk or shake before using.
- Assembled salad: Best eaten right away. Dressed leaves wilt within 30–60 minutes.
Food-safety notes (for the American kitchen)
- If using raw egg yolk, keep dressing refrigerated and use within 24–48 hours. Consider pasteurized eggs if you’re concerned about safety.
- Always wash and dry Romaine thoroughly. Keep chilled until serving time.
Helpful resources:
- FDA guide on handling eggs safely (raw and pasteurized)
- USDA tips for washing and storing leafy greens
Nutrition Facts (Per Serving)
- Calories: 406
- Total Fat: 31g
- Saturated Fat: 9g
- Cholesterol: 56mg
- Sodium: 998mg
- Carbohydrates: 26g
- Dietary Fiber: 3g
- Protein: 7g
- Potassium: 323mg
Note: Nutrition will vary with add-ins like protein and extra cheese.
Final Thoughts
This Classic Caesar Salad gives you everything you love about a steakhouse Caesar—cold, crisp Romaine; toasty, garlicky croutons; and a silky, tangy dressing that clings to every leaf. It’s fast enough for Tuesday night and special enough for company. Keep the components prepped, toss right before serving, and you’ll have a bright, restaurant-quality Caesar anytime.