Go Back Email Link
–+ servings
A bowl of classic Caesar Salad with romaine lettuce, croutons, and shaved parmesan cheese sits on a beige table set with utensils, wine glasses, and cheese.

Caesar Salad (with the best dressing and homemade croutons)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
I’ve made this Caesar salad more times than I can count—it’s my go-to for everything from quick weeknight dinners to dinner parties. The dressing is creamy, tangy, and comes together in minutes with pantry staples, no fuss. And the homemade croutons? Golden, garlicky, and seriously crave-worthy. Once you’ve had this version, it’s hard to go back to store-bought anything.

Ingredients

Homemade Croutons

Caesar Salad Dressing

Caesar Salad

Instructions 

  • Make the croutons: Preheat your oven to 350 degrees Fahrenheit. Place the bread cubes on a baking sheet and toss them with olive oil, Italian seasoning, salt, and pepper. Bake for 12-18 minutes, until they are golden and as crispy as you'd like - remember that they will crisp up more as they cool. Let them cool before using them in the salad.
    3 cup cubed bread, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon EACH: salt and pepper
    Cubed croutons seasoned with herbs and spices are spread out on a parchment-lined baking sheet, perfect for topping your classic Caesar Salad.
  • Make the dressing: Add the mayonnaise, parmesan, lemon juice, anchovy paste, mustard, garlic, salt, and pepper to a small bowl and stir until well combined.
    ⅓ cup neutral-flavored mayonnaise, ¼ cup shredded parmesan cheese, 2 tablespoons lemon juice, 1 ½ teaspoons anchovy paste, ½ teaspoon Dijon mustard, 1 small garlic clove, ⅛ teaspoon EACH: salt and pepper
    A clear glass bowl containing a thick, creamy, off-white Caesar salad mixture sits on a textured beige surface.
  • Assemble the salad: Place the lettuce into a large salad bowl and pour the dressing over top. Toss to coat the lettuce and then add the croutons and toss again.
    10 cups chopped or torn romaine
    A white bowl filled with Caesar Salad, featuring crisp romaine lettuce, crunchy croutons, and creamy dressing, on a light tan surface.
  • Serve: Sprinkle the shaved parmesan over top and add several cranks of black pepper then serve immediately.
    ¼ cup shaved parmesan, Freshly ground black pepper
    A classic Caesar Salad featuring crisp romaine lettuce, crunchy croutons, creamy Caesar dressing, and shaved Parmesan cheese.

Notes

Anchovy paste: I prefer using anchovy paste over whole anchovies for convenience – the same flavor with no messy chopping. While I encourage you to use this in the dressing (it's what gives Caesar salad dressing its classic flavor), if you really don't want to, you can substitute one tablespoon of Worcestershire sauce. 
Caesar dressing: This is a ½ portion of my Easy Caesar Dressing, which is my favorite. If you'd like to make extra to have on hand for salads this week, go ahead. It lasts for up to 10 days in your fridge. 
Parmesan: Pull out your vegetable peeler and peel long strips from your Parmesan cheese. The larger pieces add so much flavor!
Serving: 1 = ¼ of the recipe, Calories: 301kcal, Carbohydrates: 28g, Protein: 11g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 15mg, Sodium: 880mg, Potassium: 403mg, Fiber: 4g, Sugar: 5g, Vitamin A: 10361IU, Vitamin C: 8mg, Calcium: 237mg, Iron: 3mg