Homemade Caesar Salad
Is this doing the most for a salad? Yes. Is it worth it? Absolutely. This homemade caesar hits different when everything is made from scratch. The dressing is creamy, garlicky and packed with flavor and those homemade croutons are on a completely different level than anything out of a bag. Once you make it like this you are not going back.
What makes this recipe stand out is the dressing. Most people never realize how simple it is to make caesar dressing from scratch and once you do it is hard to justify ever buying a bottle again. The anchovy and garlic paste is the foundation of everything and it gives you that deep savory flavor that makes a great caesar what it is.
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Whether you’re just learning to cook or looking to level up, I’m here to make it easy and delicious.
Homemade Caesar Salad
Difficulty: Easy4
15
minutes20
minutes (Total 35 minutes)The dressing is creamy, garlicky and packed with flavor and those homemade croutons are on a completely different level than anything out of a bag.
Ingredients
Salad
- Romaine Lettuce - 2 Heads (Chopped)
- Shaved Parmesan - 1/4 Cup
- Shredded Parmesan - 1/4 Cup
Croutons
- Stale Italian Bread - 1 Loaf
- Avocado Oil - 1 Tbsp
- Salt - 1 Tsp
- Pepper - 1 Tsp
- Garlic Powder - 1 Tsp
- Italian Seasoning - 1 Tbsp
Dressing
- Anchovies - 3
- Garlic - 3 Cloves
- Dijon Mustard - 2 Tbsp
- Worcestershire Sauce - 2 Tbsp
- Hot Sauce - 1 Tbsp
- Mayo - 1 Cup
- Lemon Juice - Half Lemon
- Grated Parmesan - A Good Amount
- Salt - 1 Tsp
- Pepper - 1 Tsp
Method
Croutons:
Dice the stale Italian bread into bite sized pieces and add to a bowl. Toss with avocado oil, salt, pepper, garlic powder and Italian seasoning until every piece is evenly coated. Spread out on a baking sheet and bake at 400 degrees for 20 minutes until golden and crispy.
Dressing:
Finely chop the anchovies and mince the garlic. Combine them together on a cutting board and keep chopping until everything comes together into a smooth paste. That paste is the flavor foundation of the whole dressing and is what gives a great caesar its signature depth.
Transfer the paste to a bowl and add the Dijon mustard, Worcestershire sauce, hot sauce, mayo, a good amount of grated Parmesan, lemon juice, salt and pepper. Whisk everything together until the dressing is smooth and creamy.
Assembly:
Add the chopped romaine to a large bowl along with the homemade croutons. Add the shaved and shredded Parmesan and pour in the dressing. Toss well until everything is evenly coated and serve immediately.
TIPS AND TRICKS:
-Using stale bread for the croutons is key. Fresh bread has too much moisture and will not crisp up the same way in the oven. If your bread is not stale yet cut it into cubes and let it sit out uncovered for a few hours before baking.
-Chopping the anchovies and garlic together into a paste is the most important step in the dressing. Take your time with it and chop until there are no visible chunks. That smooth paste is what distributes the flavor evenly throughout every bite of the dressing.
-Do not skip the anchovies. Even if you think you do not like them you will not taste them individually in the finished dressing. They dissolve into the background and give the dressing that deep savory flavor that makes caesar dressing what it is.
-Toss the salad and serve it immediately after dressing. Caesar salad does not sit well once dressed because the romaine will start to wilt quickly. Dress it right before eating for the best texture and freshness.
-Make the dressing ahead of time and store it in the fridge for up to 3 days. Having it already made means putting this salad together takes about 5 minutes flat.
WHAT TO SERVE WITH THIS:
-Grilled or pan seared chicken on top turns this into a full satisfying meal. It is the classic addition and it works every single time.
-This salad pairs beautifully as a starter before a pasta dish. The freshness of the romaine is a great contrast to a rich creamy pasta sauce.
-Serve it with garlic bread on the side and you have a complete meal that is simple, fresh and incredibly good.
FREQUENTLY ASKED QUESTIONS:
Can I substitute the anchovies?
If you are truly against anchovies you can substitute with a teaspoon of Worcestershire sauce in their place since Worcestershire already has anchovy in it. That said I really encourage you to try it with the anchovies at least once. They completely dissolve into the paste and you will not taste them on their own. They are the reason the dressing tastes the way it does.
Can I make the dressing ahead of time?
Yes and it is actually a great idea. Store it in an airtight container in the fridge for up to 3 days. The flavors develop even more as it sits and by the time you are ready to use it the dressing will taste even better than it did fresh. Just give it a good stir before using.
What if I do not have stale bread?
Cut your fresh bread into cubes and spread them on a baking sheet. Pop them in the oven at 300 degrees for about 10 to 15 minutes to dry them out before tossing with the oil and seasonings. This mimics the texture of stale bread and gives you croutons that crisp up properly without burning.
Can I use a different type of lettuce?
Romaine is the classic choice and it holds up really well to the creamy dressing without wilting immediately. Little gem lettuce is another great option and gives you a similar crunch. I would avoid softer lettuces like butter lettuce or spinach since they will wilt too quickly once dressed.
How do I store leftovers?
Store the undressed salad, croutons and dressing separately in airtight containers in the fridge. The romaine will keep for up to 2 days, the croutons at room temperature for up to 3 days and the dressing in the fridge for up to 3 days. Dress only what you plan to eat right away.
