Caesar Salad with Dressing

This classic Caesar salad with homemade dressing transforms simple ingredients into a restaurant-quality dish that outshines any bottled version. The creamy, umami-packed dressing paired with crisp romaine and golden homemade croutons creates the perfect balance of textures and flavors.

I discovered this recipe after years of disappointment with bottled dressings and now make it weekly. My dinner guests always ask for the recipe, amazed that something this good can be made so easily at home.

Ingredients

• Day old bread: Brings the perfect texture for croutons while reducing food waste
• Romaine lettuce: Provides the signature crunch and holds up well to the creamy dressing
• Mayonnaise: Creates a rich base that emulsifies beautifully with other ingredients
• Fresh lemon juice: Adds essential brightness that balances the richness
• Dijon mustard: Acts as both an emulsifier and flavor enhancer with subtle heat
• Worcestershire sauce: Provides depth and umami notes that complement the anchovies
• Anchovies: Deliver the distinctive Caesar flavor. Look for oil-packed for best results
• Parmesan cheese: Both in the dressing and as a final topping creates layers of savory flavor
• Fresh garlic cloves: Provide aromatic punch. Use fresh not pre-minced for best flavor

Step-by-Step Instructions

Prepare the Croutons:

Tear day-old bread into roughly equal 3/4-inch pieces ensuring they'll cook evenly. Arrange them close together on your baking sheet before drizzling with oil. This technique ensures even oil distribution without some pieces becoming overly saturated while others remain dry. Toss gently but thoroughly until each piece has a light coating of oil.

Toast to Perfection:

Spread the bread pieces across your entire baking sheet giving them space to brown evenly. The 375°F temperature is crucial—not too hot to burn them but hot enough to create a golden exterior while maintaining a slight chew inside. Watch carefully after the halfway toss as they can go from perfect to burnt quickly especially if your oven runs hot.

Create the Dressing Base:

Combine mayonnaise, lemon juice, dijon, and Worcestershire in a bowl large enough for thorough mixing. The order matters here—start with the mayo as the base then add the acidic and flavoring elements. Whisk until completely smooth before adding the remaining ingredients.

Incorporate the Flavor Builders:

Add the minced and mashed anchovies, parmesan, and garlic to your dressing base. The mashing technique for anchovies ensures they fully incorporate rather than remaining in detectable pieces. Season conservatively with salt, remembering that anchovies and parmesan already contribute saltiness. Whisk until absolutely smooth with no visible chunks.

Assemble with Precision:

Place chopped romaine in your serving bowl ensuring pieces are bite-sized but not too small. Pour dressing around the perimeter of the bowl rather than directly on top, then toss thoroughly using tongs to coat each leaf evenly without bruising. Add croutons and final parmesan only after lettuce is coated for best texture contrast.

Pin it

You Must Know

Contains raw garlic and anchovies for authentic Caesar flavor profile

Perfect make-ahead option—prepare components separately and assemble just before serving

Can be transformed into a complete meal with addition of protein

The anchovies are truly the secret weapon in this recipe. While many people think they dislike anchovies, they create that distinctive umami flavor that makes Caesar salad so craveable. My husband claimed to hate anchovies until I made this dressing without telling him the ingredients—he now requests it weekly.

Storing Homemade Caesar Components

The homemade dressing keeps beautifully in an airtight container in the refrigerator for up to 5 days, allowing the flavors to meld and develop even further. Store croutons in a paper bag at room temperature rather than plastic which traps moisture and softens their crunch. Keep them for up to 3 days though they rarely last that long in my house. Prepare romaine by washing and thoroughly drying leaves, then storing wrapped loosely in paper towels inside a partially open plastic bag—this moisture balance keeps them crisp without wilting.

Ingredient Swaps for Dietary Needs

Create a vegetarian version by substituting capers for anchovies and adding a splash of soy sauce or liquid aminos for the umami depth. Those avoiding raw eggs in traditional Caesar can rest easy with this mayonnaise-based version which uses commercially prepared mayo. For a dairy-free option, nutritional yeast provides a surprisingly convincing parmesan alternative—use 3 tablespoons in the dressing and 2 tablespoons for garnish. Gluten-free bread makes excellent croutons following the same technique, just watch the baking time as some varieties brown more quickly.

Elevating Your Caesar Presentation

Transform this classic into an elegant starter by serving whole romaine heart leaves drizzled with dressing and topped with long parmesan shavings instead of grated cheese. For a dramatic tableside experience, prepare the components separately and toss the salad in a wooden bowl in front of guests. Create a stunning dinner party platter by arranging dressed romaine on a large serving board surrounded by croutons, grilled chicken strips, lemon wedges, and a small bowl of extra dressing, allowing guests to customize their portions.

Frequently Asked Questions

→ How do I make homemade croutons?

Preheat the oven to 375°F. Toss torn bread pieces with olive oil on a baking sheet. Bake 15-20 minutes, tossing halfway through, until golden and crisp.

→ Can I substitute Romaine lettuce?

Yes, you can use other crunchy greens like kale, endive, or iceberg lettuce for a similar texture.

→ What can I use instead of anchovies?

You can substitute anchovies with a teaspoon of anchovy paste or omit them for a vegetarian option, though it may slightly change the flavor.

→ How should I store leftover salad?

Store leftover salad in an airtight container in the refrigerator. Keep croutons separate to avoid sogginess.

→ Can I prepare the dressing in advance?

Yes, you can make the dressing up to 3 days in advance. Store it in a sealed container in the refrigerator until ready to use.