Caesar Salad with Homemade Dressing

This easy Caesar salad transforms a restaurant classic into a simple weeknight option you can whip up at home. The creamy, zesty dressing comes together in minutes and pairs perfectly with crisp romaine and homemade sourdough croutons for a satisfying meal or side dish.

I started making this Caesar salad years ago when my children refused any vegetable that wasn't smothered in this creamy dressing. Now it's our go to side dish whenever we need to balance out a heavier main course.

Ingredients

• For the Caesar dressing
• Garlic paste provides intense flavor without the hassle of mincing fresh cloves
• Anchovy paste adds the classic umami depth without dealing with whole anchovies
• Dijon mustard acts as an emulsifier while adding tang
• Worcestershire sauce brings complex savory notes
• Fresh lemon juice brightens the entire dressing
• Mayonnaise creates the creamy base no raw eggs needed
• Parmigiano Reggiano cheese splurge on the real thing for best flavor
• Kosher salt and fresh black pepper always season to taste

• For the salad and croutons
• Romaine hearts provide the perfect crunch look for bright green compact heads
• Sourdough bread makes exceptional croutons with tangy flavor
• Unsalted butter allows you to control the salt level
• Garlic powder infuses flavor without burning like fresh garlic would
• Kosher salt and freshly ground pepper enhance every component

Step-by-Step Instructions

Make the dressing

Combine all dressing ingredients in your vessel of choice. Mix together garlic paste anchovy paste dijon mustard worcestershire sauce lemon juice mayonnaise parmesan and seasonings. Whisk thoroughly until smooth and well incorporated ensuring no lumps remain. This can be done by hand or with an immersion blender for extra smoothness. Refrigerate for at least 30 minutes to allow flavors to meld fully.

Prepare the croutons

Cut sourdough into uniform bite sized cubes about 3/4 inch for even cooking. Toss bread thoroughly with melted butter garlic powder salt and pepper ensuring every piece gets coated. The butter not only adds flavor but helps achieve that perfect golden exterior. For air fryer spread in a single layer and cook at 400°F for just 4 minutes checking halfway. For oven baking spread evenly on a sheet pan and bake at 375°F for 20 25 minutes tossing once halfway through.

Assemble the salad

Wash romaine thoroughly and dry completely. Water clinging to leaves will dilute your dressing. Trim away any discolored parts and remove tough root ends. Cut leaves into 2 inch pieces for easy eating. Place prepped romaine in a large bowl with room for tossing. Add dressing incrementally starting with less than you think you need. Toss thoroughly coating each piece evenly before adding more if needed. Shave fresh parmesan directly over salad. Add croutons last so they maintain maximum crunch.

Serve immediately

Present in a large serving bowl or on a platter for family style serving. For best texture enjoy right away while croutons are crisp and lettuce is cold and crunchy.

Bookmark

My favorite part of this recipe is the anchovy paste which is absolutely essential for authentic Caesar flavor. When I first started making this years ago I was tempted to skip it but that tiny amount creates magic in the final dressing.

Make Ahead Options

While the full salad should be assembled just before serving you can prepare components in advance. The dressing actually improves after 24 hours in the refrigerator as flavors meld. Store in an airtight container for up to 5 days. Croutons can be made up to 3 days ahead and stored in an airtight container at room temperature. Romaine can be washed dried and cut the morning of serving day keep refrigerated in a container lined with paper towels.

Perfect Pairings

This classic Caesar salad complements almost any main dish but particularly shines alongside grilled chicken steak or salmon. For a complete meal top the salad with protein like grilled chicken breasts shrimp or flaked salmon. It also works beautifully with pasta dishes particularly those with tomato based sauces where the creamy dressing provides wonderful contrast. For entertaining consider serving smaller portions as a starter before a special dinner.

Customization Ideas

While this recipe stays true to classic Caesar flavors it welcomes adaptations. For a vegetarian version omit the anchovy paste and add extra parmesan and a dash of liquid aminos or soy sauce for umami. To make it a heartier meal add protein like grilled chicken blackened shrimp or baked salmon. For extra crunch consider adding toasted pine nuts or crispy bacon bits. If you prefer a lighter dressing substitute Greek yogurt for half the mayonnaise.

Recipe FAQs

→ Can I make the Caesar dressing ahead of time?

Yes! The Caesar dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together, making this perfect for meal prep.

→ What can I substitute for anchovy paste?

If you prefer to avoid anchovy paste, you can substitute with 1 teaspoon of capers, finely minced, or 1 teaspoon of fish sauce. For a vegetarian option, use 1 teaspoon of miso paste plus a few drops of liquid smoke for umami depth.

→ How do I store leftover croutons?

Store cooled croutons in an airtight container at room temperature for up to 5 days. If they lose their crispness, simply reheat them in a 350°F oven for 5 minutes to restore their crunch.

→ Can I add protein to make this a complete meal?

Absolutely! Grilled chicken, seared shrimp, or flaked salmon are excellent additions. For vegetarian options, add roasted chickpeas or white beans for protein.

→ Why is it important to dry the romaine leaves?

Thoroughly drying the romaine leaves ensures the dressing adheres properly to the lettuce instead of sliding off. Water on the leaves will dilute your dressing and prevent it from coating the lettuce evenly, resulting in less flavorful bites.

→ What's the best way to shave Parmigiano-Reggiano?

Use a vegetable peeler to create thin, attractive shavings of Parmigiano-Reggiano. Run the peeler along the flat edge of the cheese block for the best results. This creates more visual appeal and texture than grated cheese.