This Ultimate Homemade Caesar Salad combines crisp romaine, golden garlic croutons, and a creamy from-scratch Caesar dressing with classic depth and balance. It’s bold, savory, and far fresher than anything bottled—without being fussy or overcomplicated. Perfect as a steakhouse-style side or a light main, this recipe delivers restaurant-quality results at home.
Ingredients Overview
This recipe uses familiar ingredients layered thoughtfully to create a classic Caesar salad with bold, balanced flavor. The full ingredient list with exact measurements is included in the recipe card below.
Caesar Dressing
- Mayonnaise
- Greek yogurt (adds creaminess with a lighter finish)
- Fresh lemon juice
- Garlic
- Dijon mustard
- Worcestershire sauce
- Anchovy paste (adds depth and umami—use salt sparingly)
- Sea salt & black pepper
- Freshly grated Parmesan cheese (finely grated blends smoothly)
- Light olive oil
Garlic Croutons
- Unsalted butter (use lightly to avoid greasy croutons)
- French or Italian bread (day-old works best)
- Garlic powder
- Sea salt & black pepper
Salad Base
- Romaine lettuce (washed, chopped, and completely dry)
- Shaved Parmesan cheese
Tools You’ll Need
You don’t need anything fancy—just a few basics to keep the dressing smooth, the croutons evenly toasted, and the lettuce crisp.
- Chef’s knife
- Cutting board
- Mixing bowl (large)
- Medium bowl (for dressing)
- Measuring spoon set
- Whisk
- Spatula
- Cheese grater (for finely grated Parmesan)
- Sauté pan or skillet (for croutons)
- Pastry brush (to lightly coat pan with butter)
- Wooden salad spoons or tongs (for gentle tossing)
- Ramekin (for anchovy paste or seasoning)
- Kitchen towel (to dry romaine thoroughly)
Homemade Caesar Salad with Creamy Dressing
What’s Inside
Kitchen Tools
Step-by-Step Instructions
Make the Dressing:
- Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl.
- Season with salt and black pepper, to taste, and whisk to combine.
Finish the Dressing:
- Add grated Parmesan cheese and stir to combine.
- Slowly drizzle the olive oil into the dressing, whisking until thoroughly incorporated.
- Taste and season with additional salt and black pepper, if desired. Cover and set aside.
Prepare the Pan:
- Melt butter in a large skillet over medium-low heat.
- Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.
Toast the Croutons:
- Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper.
- Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6–8 minutes.
- Remove from heat and set aside.
Assemble the Salad:
- When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl.
- Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing.
- Gently toss to combine.
Serve:
- Serve immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!
Quick Recipe Notes & Pro Tips
- Anchovy paste is naturally salty, so add additional salt sparingly and adjust at the end.
- Dry the romaine completely before tossing to keep the salad crisp, not watery.
- For the best flavor, make the dressing ahead of time and let it rest before serving.
Tried this recipe?
Let us know how it was!Step-by-Step Instructions
This recipe comes together in three simple phases: a creamy from-scratch dressing, golden garlic croutons, and a quick final toss. Follow the steps for the best flavor and texture.
Make the Dressing
To prepare the dressing, add mayonnaise to a medium-sized bowl.
Add Greek yogurt.
Add lemon juice.
Add garlic.
Add Dijon mustard.
Add Worcestershire sauce.
And, add Anchovy paste.
Season with salt and black pepper, to taste, and whisk to combine.
Finish the Dressing
Add grated Parmesan cheese and stir to combine.
Slowly drizzle the olive oil into the dressing, whisking until thoroughly incorporated. Taste and season with additional salt and black pepper, if desired. Cover and set aside.
Prepare the Pan
Melt butter in a large skillet over medium-low heat.
Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.
Toast the Croutons
Add the bread cubes to the skillet.
Lightly season with the garlic powder, salt, and pepper.
Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6-8 minutes. Remove from heat and set aside.
Assemble the Salad
Assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl.
Add the toasted croutons.
Add shaved Parmesan.
Drizzle with 1/3 cup of Caesar dressing.
Gently toss all the ingredients to combine.
Serve
Serve on chilled salad plates with the remaining salad dressing on the side.
Tips for Best Results
A few small techniques make a big difference in flavor, texture, and balance. Keep these chef-tested tips in mind to keep your Caesar salad crisp and well-seasoned.
- Make the dressing ahead of time to let flavors fully develop.
- Dry romaine completely to prevent a watery salad
- Toast croutons over medium-low heat for even browning without burning
- Add salt cautiously—the anchovy paste and Parmesan already bring salinity.
Ingredient Swaps & Variations
This Caesar salad is easy to adapt based on taste, diet, or what you have on hand—without losing its classic character.
- No anchovies? Substitute a small splash of soy sauce or add a little extra Worcestershire.
- Lighter option: Use all Greek yogurt in place of mayonnaise
- Extra flavor: Add freshly cracked black pepper or a pinch of smoked paprika
- Make it a meal: Grilled chicken, shrimp, or steak turn this into a satisfying main
Storage & Make-Ahead Tips
Proper storage keeps each component fresh and prevents the salad from losing its crisp texture.
- Store the dressing in an airtight container in the refrigerator for up to 3 days.
- Keep croutons at room temperature in a sealed container for the best crunch.
- Assemble the salad only when ready to serve to maintain texture.
- These airtight food storage containers feature Rubbermaid Brilliance’s signature latched lids to keep ingredients fresh …
- 360-degree crystal-clear pantry storage containers make it easy to see what’s inside
- Durable Tritan plastic is shatter-resistant in case of accidental drops
Why This Recipe Works
Blending mayonnaise with Greek yogurt creates a dressing that’s rich yet balanced, while anchovy paste and Parmesan deliver classic Caesar depth without overwhelming the salad. Slowly emulsifying the olive oil yields a smooth, cohesive dressing that lightly coats each leaf, ensuring even flavor in every bite.
FAQs
Here are quick answers to a few common questions to help you prep, store, and serve this Caesar salad with confidence.
Can I make the dressing ahead of time?
Yes—making it a few hours or even a day ahead allows the flavors to develop fully.
What can I use instead of anchovy paste?
A small amount of Worcestershire sauce or soy sauce provides a similar umami boost.
How do I keep the salad from getting soggy?
Dry the lettuce thoroughly and dress the salad just before serving.
Final Thoughts
This homemade Caesar salad proves that simple techniques and quality ingredients make all the difference. Once you try it fresh, you’ll never go back to bottled dressing.
If you make this Caesar salad, leave a comment and rate the recipe—your feedback helps other home cooks cook with confidence. Share your results and follow @BerkozCem for more practical, flavor-forward recipes, and join the Recipe Destination newsletter for chef-tested classics delivered straight to your inbox.
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Happy cooking!