Caesar Salad
Crisp romaine, garlicky dressing, crunchy croutons, and a shower of Parmesan make this Caesar salad a reliable classic. This version uses mayonnaise for a creamy dressing without raw egg, so it is simple and approachable
Total
30 min
Servings
4 servings as a side, or 2 as a light主菜
Level
Easy
Caesar salad is one of those dishes that feels restaurant-worthy but is very doable at home. The key is contrast: cold, crisp lettuce; a bold, salty dressing; crunchy croutons; and plenty of Parmesan.
This recipe keeps the method simple. Instead of making an egg-based emulsion, which means slowly mixing oil into egg to make a thick sauce, we start with mayonnaise. It gives the dressing body and makes it easier to whisk together by hand.
Anchovies are traditional and add savory depth, not a strong fishy taste. If you are unsure, start with one fillet or use a little extra Worcestershire sauce instead.
01What you'll need
Ingredients
20 items · 4 servings as a side, or 2 as a light主菜
- For the croutons:
- 3 cups day-old bread, cut or torn into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- For the dressing:
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 anchovy fillets, finely mashed, or 1 teaspoon anchovy paste
- 1 small garlic clove, finely grated or minced
- 1/4 cup finely grated Parmesan cheese, plus more for serving
- 2 tablespoons olive oil
- 1 to 2 tablespoons water, as needed
- 1/4 teaspoon freshly ground black pepper
- Kosher salt, to taste
- For the salad:
- 2 large romaine hearts, washed, dried well, and chopped or torn
- 1/3 cup shaved or grated Parmesan cheese
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper if you want easier cleanup.
2. Toast the croutons
Put the bread pieces on the baking sheet. Toss with olive oil, garlic, and salt until lightly coated. Spread them out in one layer and bake for 8 to 10 minutes, turning once, until golden and crisp. Let them cool on the pan.
3. Mash the anchovies
On a cutting board, use the side of a knife to mash the anchovy fillets into a paste. This helps them blend smoothly into the dressing. If using anchovy paste, you can skip this step.
4. Whisk the dressing
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovies, garlic, Parmesan, olive oil, and black pepper. Add 1 tablespoon water to loosen it. The dressing should be creamy but easy to drizzle; add another tablespoon of water if needed.
5. Taste and adjust
Taste the dressing before adding salt. Parmesan, anchovies, and Worcestershire sauce are all salty, so you may only need a small pinch. Add more lemon juice if you want it brighter, or more Parmesan if you want it richer.
6. Dry the romaine
Make sure the romaine is very dry. Wet lettuce thins the dressing and makes the salad limp. Use a salad spinner, or pat the leaves dry with a clean towel.
7. Toss the salad
Add the romaine to the bowl with the dressing. Toss gently with tongs until the leaves are lightly coated. Add the cooled croutons and Parmesan, then toss once or twice more.
8. Serve right away
Pile the Caesar salad onto plates or a serving platter. Finish with extra Parmesan and black pepper if you like. Serve immediately while the lettuce is crisp and the croutons are crunchy.
03From our kitchen
Cook's tips
- Make-ahead: The dressing can be made up to 3 days ahead and stored in a covered jar in the refrigerator. Stir before using, and add a splash of water if it thickens.
- Crouton prep: Croutons can be baked 2 days ahead. Store them at room temperature in an airtight container once completely cool.
- Storage: Dressed Caesar salad is best eaten right away. Leftovers will soften in the fridge, but they are still safe to eat within 1 day if kept cold.
- Lettuce swap: Romaine is classic because it is sturdy and crisp. Little Gem lettuce also works well. Avoid very delicate greens, which wilt quickly under the creamy dressing.
- Anchovy swap: If you do not want to use anchovies, add an extra 1 teaspoon Worcestershire sauce and a pinch more Parmesan. The flavor will be milder but still tasty.
- Add protein: Turn this into a meal with grilled chicken, shrimp, salmon, hard-boiled eggs, or crispy chickpeas.
Cook's note
For the crispest salad, chill the romaine after washing and drying it. Cold lettuce holds up better when tossed with creamy dressing.
04Frequently asked
Questions & answers
Does Caesar salad always have anchovies?
Traditional Caesar-style dressings often include anchovies or Worcestershire sauce, which contains anchovies. They add salty, savory flavor. You can leave them out, but the dressing will taste less deep.
Can I make this Caesar salad without mayonnaise?
Yes. For a closer classic style, you can use 1 pasteurized egg yolk in place of the mayonnaise and slowly whisk in 1/3 cup olive oil. Use pasteurized eggs if serving children, older adults, pregnant people, or anyone with a weakened immune system.
Why is my Caesar dressing too thick?
Mayonnaise and Parmesan can make the dressing thick. Whisk in cold water, 1 teaspoon at a time, until it coats the lettuce lightly instead of clumping.
Can I use bottled lemon juice?
Fresh lemon juice gives a cleaner, brighter taste. Bottled lemon juice works in a pinch, but start with a little less and adjust to taste because it can be sharper.
What bread is best for croutons?
Day-old sourdough, baguette, ciabatta, or any sturdy white or whole-grain bread works well. Very soft sandwich bread can be used, but it may toast faster, so watch it closely.
05Keep cooking
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