Caesar Salad with Homemade Dressing
The classic Caesar with a from-scratch dressing that beats any bottle — ready in 15 minutes.
Ingredients
Serves 4
- 2 large heads romaine lettuce, torn or chopped into large pieces
- 1/2 cup freshly grated Parmesan, plus shavings to serve
- 1 cup croutons (store-bought or homemade)
- 3 tbsp mayonnaise
- 2 cloves garlic, minced to a paste
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- Juice of 1 lemon (about 3 tbsp)
- 3 tbsp olive oil
- 1–2 anchovy fillets, minced to a paste (or 1 tsp anchovy paste)
- Salt and freshly ground black pepper to taste
Instructions
- 1Make the dressing: in a jar or small bowl, combine mayonnaise, minced garlic paste, Worcestershire sauce, Dijon, lemon juice, anchovy, and olive oil. Whisk or shake vigorously until emulsified and smooth. Season with salt and lots of black pepper.
- 2Taste the dressing — it should be bold, tangy, garlicky, and slightly salty. Adjust: more lemon for acidity, more anchovy for umami, more mustard for bite.
- 3Add the grated Parmesan to the dressing and stir to combine. This thickens it and adds savory depth.
- 4In a large bowl, add the romaine. Drizzle about two-thirds of the dressing over the lettuce and toss with your hands (or tongs) until every leaf is evenly coated. You can always add more dressing; you can't take it off.
- 5Add the croutons and toss gently once or twice — you want the croutons to stay crispy rather than get saturated.
- 6Serve immediately on cold plates, topped with Parmesan shavings and a grind of black pepper. Extra dressing keeps in the fridge for up to a week.
Pro Tips
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The anchovy is not optional — it's what gives Caesar dressing its unique savory depth without tasting 'fishy.' Minced to a paste, it dissolves completely and no one will identify it as anchovy. Skeptics become converts when they taste a good Caesar.
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Cold the bowl and the plates before serving — a cold surface keeps the romaine crisp longer. A lukewarm Caesar goes limp quickly.
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Make double the dressing: it keeps for 7 days in the fridge and turns a plain chicken breast or steamed broccoli into something you'll actually look forward to eating.
Frequently Asked Questions
Can I make Caesar salad without anchovies?
You can, but the umami depth won't be the same. The best substitutes are capers (1 tbsp, minced) for brininess and a dash of miso paste (1/2 tsp) for savory depth — together they approximate what anchovy does. Worcestershire sauce already contains some anchovy, so don't skip that even in the no-anchovy version.
How do I make homemade croutons for Caesar salad?
Cut crusty bread into 1-inch cubes. Toss with 2 tbsp olive oil, a pinch of garlic powder, and salt. Spread on a baking sheet and bake at 375°F for 12–15 minutes, tossing once, until golden and crunchy. Homemade croutons are dramatically better than store-bought — the difference is worth the 15 minutes.
Can I add chicken to Caesar salad?
Chicken Caesar salad is one of the most satisfying weeknight meals — add a sliced grilled or pan-seared chicken breast per person. Season the chicken with salt, pepper, and a little garlic powder, cook 5–6 minutes per side, rest, then slice on the bias and lay over the dressed salad. The warm chicken slightly wilts the edges of the romaine in the best possible way.
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