Classic Caesar Salad

When I’m craving something fresh that still feels like a real meal, I usually end up making this. There’s something about the contrast—cool, crisp lettuce against creamy dressing and crunchy croutons—that just works. It’s simple, but never boring.

The best Caesar salads don’t rely on bottled shortcuts. They’re all about balance: a sharp bite of lemon, the warmth of garlic, the saltiness of Parmesan, and a hint of anchovy depth (even if you skip the anchovies). And the croutons? Please make them fresh—they change everything.

This version has become my standby because it nails that satisfying texture and bold flavor without trying too hard. You can throw it together fast or dress it up with grilled protein. Either way, it always delivers.

I keep coming back to this salad because it feels like a small ritual. Just a few ingredients, treated well, layered simply. That’s enough.

Short Description

Classic Caesar Salad is crisp Romaine lettuce, crunchy homemade croutons, Parmesan cheese, and a creamy garlic-lemon dressing. Rich yet refreshing, it’s perfect for a quick lunch or a light dinner.

Why You’ll Love This Recipe

• Fresh, crisp texture meets creamy, tangy dressing
• Homemade croutons add warmth and crunch
• No mayo—dressing based on olive oil, egg, Parmesan & lemon
• Ready in less than 20 minutes
• Light enough for a starter, substantial enough for a meal

Key Ingredients

Salad Base

• 2–3 heads Romaine lettuce, washed & torn
• ¼ cup fresh Parmesan, shaved or grated

For the Croutons

• 3 cups cubed day-old baguette or sourdough
• 2 tbsp olive oil
• ½ tsp garlic powder
• Pinch of salt

For the Dressing

• 1 egg yolk (or substitute 2 tbsp Greek yogurt)
• 1 tsp Dijon mustard
• 2 garlic cloves, finely minced
• Juice of 1 lemon
• ¼ cup olive oil
• 1 tsp Worcestershire sauce
• Freshly ground black pepper
• Salt to taste

Tools Needed

• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Baking sheet (for croutons)
• Knife & cutting board
• Citrus juicer (optional)

Directions

Step 1: Make the Croutons
Heat oven to 350°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet & bake until golden and crunchy, about 10–12 minutes.

Step 2: Whisk the Dressing
In a small bowl, combine egg yolk, Dijon, garlic, lemon juice, and Worcestershire sauce. Whisk while slowly drizzling in olive oil until mixture emulsifies. Season with pepper and salt. If you’d rather skip egg, use Greek yogurt and just stir until creamy.

Step 3: Assemble the Salad
In a large bowl, combine Romaine and half the Parmesan. Pour dressing over greens and toss to coat.

Step 4: Add Crunch & Cheese
Sprinkle in the croutons and remaining cheese. Give it another gentle toss, then serve immediately.

Cooking Notes & Common Mistakes

Too much dressing can weigh down the lettuce—start with a little, then add more as needed. Use good-quality Parmesan for flavor and texture.

If you’re worried about raw egg, use pasteurized yolk or the yogurt version—it’s just as tasty.

Serving Suggestions & Pairings

Serve with grilled chicken, shrimp, or tofu for protein. It’s great alongside fresh fruit or a light soup. I like adding crunchy chickpeas or avocado slices for variation.

Variations & Customizations

Add protein: Toss in grilled chicken, salmon, or chickpeas

Make it dairy-free: Use nutritional yeast instead of Parmesan

Add more crunch: Include roasted nuts or seeds

Spice it up: Add a pinch of chili flakes or toss with peppery arugula

Storage & Reheating

This salad is best served fresh—croutons lose their crisp, and lettuce wilts. Store components separately: dressing up to 4 days in fridge, croutons in an airtight jar, lettuce washed & dried.

Frequently Asked Questions (FAQs)

1. Is raw egg safe in the dressing?
If you use pasteurized eggs or substitute yogurt, yes. Otherwise, store-bought Caesar dressings are fine options.

2. Can I use store-bought croutons?
Sure, but fresh ones bring better crunch and flavor.

3. How long does the dressing last?
Keep it sealed in the fridge up to 4 days. Bring to room temperature before using.

4. Is there a vegetarian version?
Just skip Worcestershire sauce or choose a vegetarian one. Use yogurt or nutritional yeast instead of egg and Parmesan.

5. Can I double the recipe?
Easily—just scale up ingredients. Toss each serving freshly to maintain crispness.

Conclusion

This isn’t just another salad—it’s a classic for a reason. Crisp, creamy, salty, and crunchy all at once, it holds its own on the table. Whether you make it for a quiet lunch or as a side for something bigger, it brings balance to the plate.

I hope this version becomes your go-to, too. And if you ever find yourself tossing in chickpeas or topping it with grilled halloumi—go for it. That’s the fun of recipes like this one: they evolve, and they always come back better.