Classic Caesar Salad Recipe
Classic Caesar Salad
If you want to recreate a restaurant quality Caesar Salad recipe at home, here ya go. When I think of a few of my favorite restaurants for dining out, the Caesar salad comes to mind along with that distinctively delicious dressing and tasty croutons. We have recreated that experience with these recipes to make at home.
Caesar Salad Dressing Ingredients
½ Cup mayonnaise
½ Cup Greek yogurt
1-2 large cloves garlic, minced½ Tbsp fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. anchovy paste
Sea salt and black pepper, to taste
¼ Cup Parmesan cheese, freshly grated
¼ Cup light olive oil
How To Make The Dressing
Prepare the dressing in advance to give the flavors time to become enmeshed.
Begin 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. The anchovy paste is salty so you may want to skip the salt altogether. Do a taste test to decide.
Add the grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired.
Cover and set aside.
Make the dressing a day ahead of your occasion or dinner and store in the refrigerator in a Mason jar with a lid.
How To Make The Croutons
1 Tbsp. unsalted butter
4 slices French or Italian bread, cubed or torn
½ tsp. garlic powder
Sea salt and black pepper, to taste
Melt the butter in a large skillet over medium-low heat. Spread the melted butter around the skillet to evenly coat the bottom and sides of the skillet.
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 to cool.
Here’s our easy recipe to make Homemade Cornbread Croutons.
Assemble The Caesar Salad
1 large head Romaine lettuce, cleaned, chopped, and dried completely
½ Cup shaved Parmesan cheese
Assemble the salad by adding the chopped Romaine lettuce to a large Salad bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine. Serve and enjoy!
Pro Tips
Be sure to separate the Romaine leaves for a nice look and to make them easier to get on your fork.
Tearing the bread into small bite size pieces gives small open indention’s for the dressing to drip into for more flavor in every bite.
It is tempting to bury your Caesar salad under that luscious fresh grated Parmesan cheese but try to resist. Sliced fresh Parmesan on your Caesar salad in a small a quantity allows you to enjoy all of the flavors not just the cheese.
Caesar Salad is an excellent side dish to go with
Grilled Steaks on the weekend at home
Any Fish entree meal
Pasta dishes
Toss some grilled chicken into your Caesar Salad and enjoy it as an entree
Classic Caesar Salad Recipe
If you want to recreate a restaurant quality Caesar Salad recipe at home, here ya go. The Homemade Caesar Salad dressing and Croutons make this dish one you will come back to often. No eggs in our dressing. We use mayonnaise instead.
Ingredients
- Caesar Salad Dressing Ingredients
- ½ Cup mayonnaise
- ½ Cup Greek yogurt
- ½ Tbsp fresh lemon juice
- 1-2 large cloves garlic, minced
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. anchovy paste
- Sea salt and black pepper, to taste
- ¼ Cup Parmesan cheese, freshly grated
- ¼ Cup light olive oil
- Homemade Crouton Ingredients
- 1 Tbsp. unsalted butter
- 4 slices French or Italian bread, cubed or torn
- ½ tsp. garlic powder
- Sea salt and black pepper, to taste
- Salad Ingredients
- 1 large head Romaine lettuce, cleaned, chopped, and dried completely
- ½ Cup shaved Parmesan cheese
Instructions
MAKE THE DRESSING
Begin 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. The anchovy paste is salty so you may want to skip the salt altogether. Do a taste test to decide.
Add the grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired.
Cover and set aside or place into a Mason jar with lid and refrigerate for up to one day.
MAKE THE CROUTONS
Melt the butter in a large skillet over medium-low heat. Spread the melted butter around the skillet to evenly coat the bottom and sides of the skillet.
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 to cool.
ASSEMBLE THE SALAD
Assemble the salad by adding the chopped Romaine lettuce to a large Salad bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine. Serve and enjoy!
Notes
Taste test the dressing prior to adding the salt if you prefer less salt. The anchovy paste is doing all the heavy lifting for the salty flavor in Caesar Salad Dressing.
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Bentgo Salad BPA-Free Lunch Container with Large 54-oz Salad Bowl, 3-Compartment Bento-Style Tray for Salad Toppings and Snacks, 3-oz Sauce Container for Dressings, and Built-In Reusable Fork (Blue)
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Amore - Italian Anchovy Paste, (2)- 1.6 oz. Tubes
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