Why You’ll Love this Caesar Salad
This Caesar salad isn’t your average restaurant knockoff—it’s the real deal, made with a dressing that’s rich, creamy, and packed with bold flavors.
I’m talking about those perfect umami notes from real anchovies and fresh garlic that make your taste buds dance.
You’ll love how the crisp romaine lettuce cradles that silky dressing, while homemade garlic croutons add the essential crunch.
Ever had a Caesar where every bite delivers that perfect balance? That’s what we’re creating here.
The freshly grated Parmesan brings it all together, melting slightly into the warm croutons.
Trust me, once you make this version, store-bought dressing will become a distant memory.
What Ingredients are in Caesar Salad?
A classic Caesar salad relies on simple, high-quality ingredients that work together to create that perfect balance of creamy, tangy, and savory flavors we all crave.
The magic happens when these ingredients combine—crisp romaine provides the perfect vessel for the rich dressing, while the parmesan adds that salty, nutty element that makes Caesar salad so distinctive.
Let’s break down exactly what you’ll need to create this timeless dish at home.
- 3 cloves garlic
- 3 flat anchovy fillets, drained and minced
- 2 large egg yolks
- 1 tablespoon white wine vinegar
- 2 teaspoons red wine vinegar
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- ¾ cup olive oil
- 2 heads romaine lettuce, torn into pieces, rinsed and spun dry
- ½ cup freshly-grated Parmesan cheese
- 1 cup garlic-flavored croutons
When shopping for these ingredients, quality really matters. Look for firm romaine with crisp leaves, and please don’t substitute pre-grated Parmesan—the freshly grated version melts beautifully into the dressing.
The anchovies might seem intimidating if you’ve never worked with them, but they’re the secret to that deep umami flavor without making the salad taste fishy.
And while store-bought croutons can work in a pinch, the homemade garlic ones take this salad from good to absolutely memorable. Can you already taste the difference?
How to Make this Caesar Salad
Making a perfect Caesar salad is all about technique—and trust me, it’s simpler than you might think.
Start by creating that distinctive dressing base. Mince and mash 3 cloves of garlic with 3 flat anchovy fillets until they form a smooth paste. This step is essential for distributing those intense flavors evenly throughout the dressing. In a bowl, whisk together this aromatic paste with 2 large egg yolks, 1 tablespoon white wine vinegar, 2 teaspoons red wine vinegar, 1½ teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, ¼ teaspoon salt, and 1 tablespoon fresh lemon juice. The combination might seem complex, but each ingredient plays an important role in building that classic Caesar flavor profile.
Now comes the most technical part—emulsifying the dressing. Slowly add ¾ cup olive oil in a thin, steady stream while whisking constantly. Patience is key here; pour too quickly and your dressing might break. You’re looking for that magical moment when the mixture transforms from thin and separated to thick and unified.
Meanwhile, prepare your salad base by tearing 2 heads of romaine lettuce into bite-sized pieces, rinsing thoroughly, and spinning dry. Nobody wants a watery Caesar, right? In a large serving bowl, toss the crisp romaine with ½ cup freshly-grated Parmesan cheese and 1 cup garlic-flavored croutons.
Pour that luscious dressing over the top and toss everything until each leaf is evenly coated. The warmth from your hands as you toss will slightly wilt the romaine, creating that perfect texture contrast between the crisp centers and the more tender, dressing-soaked edges.
Serve immediately—Caesar waits for no one!
Caesar Salad Substitutions and Variations
While traditional Caesar salad is a timeless classic, you don’t need to feel constrained by the original recipe—I’ve discovered countless ways to adapt this versatile dish to suit different dietary needs or simply to shake things up.
For a vegetarian version, skip the anchovies and use capers for that briny flavor.
Vegan? Try silken tofu instead of egg yolks in the dressing, nutritional yeast for that cheesy taste.
Kale makes a hearty substitute for romaine, just massage it first with a bit of oil to soften.
And protein options? Grilled chicken, shrimp, or even chickpeas work beautifully.
What to Serve with Caesar Salad
Now that you’ve mastered the art of customizing your Caesar salad, let’s talk about what to pair with this iconic dish.
Caesar salad works beautifully alongside grilled proteins—I particularly love it with a perfectly seared steak or simple roasted chicken. For seafood lovers, garlic shrimp or grilled salmon create a restaurant-worthy meal at home.
On pasta night, I serve Caesar salad first, followed by a simple spaghetti aglio e olio.
It’s also fantastic with wood-fired pizza, the crisp lettuce balancing the richness of melted cheese.
For a lighter option, pair with a cup of tomato soup or crusty bread.
Final Thoughts
Caesar salad remains a timeless classic for good reason—simple ingredients that create magic when combined properly.
I’ve served this recipe countless times, and it never fails to impress guests who can’t believe it wasn’t ordered from a restaurant.
The secret? That homemade dressing with its perfect balance of garlic, anchovy, and parmesan.
Trust me, once you make this from scratch, those bottled dressings will gather dust in your refrigerator.
