Frequently asked questions
Why we love this recipe: We’ve perfected all the elements to a great homemade Caesar salad. The savory, creamy Caesar dressing will become a household favorite. Those crunchy garlicky croutons—well, you’ll be eating them off the baking sheet. Alex and I have made this recipe more times than we can count, often topped with protein for an easy dinner. We hope you’ll love it just as much!
Croutons: It’s best with homemade croutons, but you can use store-bought in a pinch. For homemade, tearing the the bread into uneven pieces before baking makes fluffy, crunchy orbs. Caesar dressing: This homemade Caesar dressing recipe is so good, you won’t want to buy it again. It’s made of mayonnaise, Parmesan cheese, Dijon mustard, garlic, anchovy paste or Worcestershire sauce, and lemon juice. We’ve also got a lightened-up spin on it using Greek yogurt (keep reading). Romaine hearts: Romaine hearts, the sweet and crunchy portion of a head of romaine, are best for a Caesar salad. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce, but the leafier dark green portions of the lettuce don’t taste as good. Parmesan cheese shavings: You need grated Parmesan cheese for the dressing and shredded for the salad. If you don’t want to buy two separate types, grab a large block at the store.
Tips for homemade Caesar dressing
This Caesar dressing recipe is our favorite that we’ve been making for years! It’s easily made vegetarian using vegan Worcestershire sauce and vegetarian Parmesan cheese. Here are a few tips for this Caesar dressing:
Anchovy paste is optional, but adds great flavor. Traditional Caesar dressing gets its savory flavor from anchovies, and it adds a nice sharp flavor that’s the signature of the classic. A vegetarian Caesar dressing with vegan Worcestershire sauce (or this Worcestershire sauce substitute) tastes just as good. Try our lighter version with Greek yogurt. Swap out the ¾ cup mayonnaise in this recipe for ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil. It helps reduce calories and makes the salad taste lighter and fresher. We like it even better!
Make the dressing up to 1 week in advance. The flavor tastes just as good made in advance. Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. Store components separately. Leftovers store best without the dressing, since dressing makes the lettuce and croutons soggy over time. Store the ingredients separately without dressing, then toss together immediately before serving.
Chicken Caesar salad: Top it with grilled chicken, Parmesan crusted chicken, or blackened chicken. Salmon Caesar salad: Add poached salmon or grilled salmon. Shrimp Caesar salad: Add sauteed shrimp, grilled shrimp or shrimp skewers. Chickpea Caesar salad: For a vegetarian option, top with Seasoned Chickpeas or Crispy Chickpeas. Tofu Caesar salad: Top with breaded tofu, crispy tofu, or baked tofu and vegan Caesar dressing.
Make it with kale: Our Kale Caesar Salad features leafy green kale and a showering of breadcrumbs. To die for! Make it grilled: This Grilled Caesar Salad features grilled romaine lettuce and grilled avocado to bring big flavor.
5 from 2 reviews
1 medium garlic clove, minced or grated ¼ cup grated Parmesan cheese 2 tablespoons lemon juice (1/2 lemon) ¾ cup high quality mayonnaise (or ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil*) ½ tablespoon Dijon mustard ½ teaspoon anchovy paste or Worcestershire sauce (or omit) ¼ teaspoon each kosher salt and fresh ground black pepper
For the Caesar salad
1 recipe Homemade Croutons (or purchased) 3 romaine hearts** (or 1 large head romaine), torn or chopped into bite-sized pieces ½ cup Parmesan cheese shavings (or shredded Parmesan) Optional protein adders: Parmesan crusted chicken, baked salmon, sauteed shrimp
**Romaine hearts are easy to find packaged separately in the produce aisle.
