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–+ servings

Homemade Caesar Salad with Creamy Dressing

This ultimate homemade Caesar salad features crisp romaine, golden garlic croutons, and a creamy from-scratch dressing that’s simple, fresh, and full of flavor.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 people
Course: Salad
Cuisine: American, Italian
Ingredients Equipment Method Notes

What’s Inside
  

Dressing Ingredients:
  • ½ c. mayonnaise
  • ½ c. Greek yogurt
  • ½ T. Fresh lemon juice
  • 2 ea. Cloves of garlic large and minced
  • 1 t. Dijon mustard
  • 1 t. Worcestershire sauce
  • 1 t. Anchovy paste
  • ¼ c. Parmesan cheese grated
  • ¼ c. Olive oil light
  • Sea salt to taste
  • Black pepper to taste
Crouton Ingredients:
  • 1 T. Butter unsalted
  • 4 slices French or Italian bread cubed
  • ½ t. Garlic powder
  • Sea salt to taste
  • Black pepper to taste
Salad Ingredients:

Kitchen Tools

  • Chef’s knife
  • Cutting board
  • Mixing bowl (large)
  • Medium bowl (for dressing)
  • Measuring spoon set
  • Whisk
  • Spatula
  • Cheese grater
  • Sauté pan 
  • Pastry brush
  • Wooden salad spoons or tongs
  • Ramekin
  • Kitchen towel

Step-by-Step Instructions
 

Make the Dressing:

  1. Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl.
  2. Season with salt and black pepper, to taste, and whisk to combine.

Finish the Dressing:

  1. Add grated Parmesan cheese and stir to combine.
  2. Slowly drizzle the olive oil into the dressing, whisking until thoroughly incorporated.
  3. Taste and season with additional salt and black pepper, if desired. Cover and set aside.

Prepare the Pan:

  1. Melt butter in a large skillet over medium-low heat.
  2. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.

Toast the Croutons:

  1. Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper.
  2. Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6–8 minutes.
  3. Remove from heat and set aside.

Assemble the Salad:

  1. When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl.
  2. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing.
  3. Gently toss to combine.

Serve:

  1. 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.

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Let us know how it was!