Homemade Caesar Salad Recipe

Okay, let’s be real for a second. How many times have you ordered Caesar salad at a restaurant and been disappointed? The lettuce is wilted, the dressing tastes like it came from a bottle, and those croutons? Don’t even get me started. They’re either rock hard or completely soggy.

That’s why I decided to figure out how to make the perfect homemade Caesar salad. And guess what? It’s way easier than I thought it would be. I’m Kelsey, and I’ve probably made this salad thirty-seven times in the past year – I’ve lost count. But each time, it gets a little better, a little more perfect.

Caesar Salad Recipe Ingredients (What Goes In and Why It Matters)

Let’s talk about what actually goes into this thing, because not all Caesar salads are created equal.

For the Croutons:

• Crusty bread (2 large slices, about ¾-inch thick): This is your foundation. I usually grab whatever artisan bread is sitting around getting stale – sourdough, ciabatta, even that fancy stuff from the bakery. The key is that it holds its shape when baked.
• Extra virgin olive oil (2 tablespoons): Not just for flavor – this helps create that perfect golden crust on your croutons. Plus, it makes them taste like… well, good croutons.
• Fine salt (¼ teaspoon): Because bland croutons are just sad bread cubes.
• Garlic powder (⅛ teaspoon): Subtle garlic flavor without being overpowering. Fresh garlic would burn, so this works better.
• Freshly ground black pepper: To taste, obviously. Adds that little kick.

For the Caesar Salad Dressing:

• Mayonnaise (½ cup): This is controversial, I know. Traditional Caesar uses raw eggs, but mayo gives you that creamy texture without the salmonella risk. Plus, it’s way more accessible.
• Garlic clove, minced: Fresh garlic makes such a difference. Don’t skip this – it’s what makes the dressing taste like actual Caesar dressing.
• Lemon juice (2 teaspoons): Bright, acidic, necessary. Without it, everything tastes heavy and flat.
• Dijon mustard (1 teaspoon): Tiny amount, huge impact. Helps bind everything together and adds a subtle tang.
• Worcestershire sauce (½ teaspoon): The umami bomb. Just make sure to get a vegetarian version if that’s your thing – most contain anchovies.
• Fine salt (⅛ teaspoon): Enhances all the other flavors.
• Parmesan cheese, finely grated (⅓ cup): This is where quality matters. Don’t use the stuff in the green can. Freshly grated from a block makes all the difference.
• Water (1 tablespoon): Thins the dressing to the perfect consistency. Without it, it’s too thick.
• Freshly ground black pepper: Again, to taste. Be generous – it’s what makes it taste like restaurant Caesar.

Everything Else:

• Romaine lettuce (2 medium heads, 10 ounces): Has to be crisp. Wilted romaine is a crime. Look for dark green, firm leaves.
• More Parmesan cheese, finely grated (⅓ cup): Because you can never have enough cheese on Caesar salad.

How to Keep Lettuce Crisp (Because Nobody Wants Limp Leaves)

Okay, this might seem basic, but trust me – it makes a huge difference.

First, wash your romaine thoroughly. I know some people skip this step, but you really shouldn’t. Soil and grit are not appetizing.

After washing, dry it properly. Use a salad spinner if you have one – they’re worth the investment. If you don’t, use a clean kitchen towel and be gentle. Don’t rub the leaves like you’re washing dishes.

Here’s the pro tip: after drying, lay the leaves on paper towels in a single layer, cover with more paper towels, and store in the fridge. The paper towels absorb excess moisture and keep everything crisp for days.

And please, PLEASE don’t dress the salad until you’re ready to eat it. I cannot stress this enough. The dressing will make everything soggy within minutes.

How to Make Croutons for Caesar Salad (It’s Easier Than You Think)

Preheat your oven to 400°F. Line a baking sheet with parchment paper – trust me, you’ll thank yourself later when cleanup is easy.

Now, the bread. Use a serrated knife to cut it into roughly ¾-inch cubes. Or just tear it with your hands – it doesn’t have to be perfect. Imperfect croutons are more interesting anyway.

Put the bread cubes in a bowl. Drizzle with olive oil – don’t be shy, but don’t drown them either. Sprinkle with salt, garlic powder, and a generous amount of black pepper. Toss everything with your hands until the bread is evenly coated.

Spread the cubes in a single layer on your baking sheet. This is important – if they’re crowded, they’ll steam instead of crisp up.

Bake for 10-12 minutes, tossing halfway through. You want them golden brown on the outside but still with a little chew in the center. Not hard as rocks, not pale and soft.

When they come out of the oven, transfer them to a paper towel-lined plate to absorb excess oil. Let them cool completely, then taste and add more salt and pepper if needed.

These will keep for several days in an airtight container, though they’re best when fresh.

How to Make Caesar Salad Dressing (The Real Star of the Show)

This is where the magic happens, people.

In a liquid measuring cup or medium bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt. Stir it all together until smooth.

Add the finely grated Parmesan cheese and stir again. The cheese should melt into the dressing and make it creamy and delicious.

Add the water and stir one more time. This thins the dressing to the perfect pourable consistency.

Finally, add freshly ground black pepper. Be generous here – it’s what gives the dressing that classic Caesar flavor.

Taste it. Really taste it. Does it need more lemon? More garlic? More pepper? Adjust as needed. This isn’t a precise science – it’s food, and food should taste good to you.

The dressing will keep in the refrigerator for about a week, though it’s best within the first few days.

How to Make Caesar Salad Recipe

Step 1: Prep Everything

Start by washing and drying your romaine lettuce. Chop it into bite-sized pieces and set aside in a large bowl.

Make your croutons if you haven’t already – they need time to cool.

Whip up that dressing and set it aside.

Grate that extra Parmesan cheese. You’ll use some for the dressing and some for topping.

Step 2: Warm Those Croutons

If your croutons have cooled completely, you can warm them in a 300°F oven for a few minutes. Warm croutons = better texture.

Step 3: Assemble Like You Mean It

Take your large salad bowl and add the chopped romaine lettuce. Don’t pack it down – keep it loose and airy.

Add the warm croutons on top. This is where you’ll want to resist the urge to mix everything together yet.

Step 4: Add the Dressing

Pour the dressing over the salad. Start with about half of it – you can always add more. You want to coat the leaves, not drown them.

Step 5: Sprinkle the Cheese

Add most of the extra Parmesan cheese on top. Save a little for final garnish.

Step 6: Toss Gently

Using salad tongs or two large spoons, toss everything together gently. You’re not making a smoothie – you just want the leaves lightly coated with dressing.

Step 7: Final Touches

Sprinkle the remaining Parmesan on top. Add a few cracks of fresh black pepper if you’re feeling fancy.

How to Serve (Because Presentation Sometimes Matters)

Use a large wooden bowl if you have one – it looks great and doesn’t make the salad taste metallic like some metal bowls can.

Serve immediately while everything is at its peak. The croutons are still crispy, the lettuce is still crisp, and the flavors are perfectly balanced.

Provide salad tongs or forks for serving. Some people like to eat Caesar with their hands – I won’t judge, but it can get messy.

This makes about 4 generous side salads or 6 smaller portions. It pairs beautifully with grilled chicken, steak, or as part of an Italian feast.

What to Do with Leftovers (Because We All Have Them)

Let’s be honest – leftover Caesar salad isn’t really a thing. It’s at its best fresh, and it deteriorates pretty quickly.

The croutons will get soft within a few hours. That’s just science. Store them in an airtight container anyway – they’re still good for snacking, just not for salads.

The dressing keeps in the refrigerator for about a week. It’s basically a fancy mayo-based dip at that point, and it’s delicious on sandwiches or as a veggie dip.

Leftover romaine? Make a different salad. Add some cherry tomatoes, cucumber, whatever you have. Don’t try to recreate Caesar with sad ingredients.

If you absolutely must store the assembled salad, keep it in the refrigerator for no more than 2-3 hours. But really, just make a fresh batch – it’s worth it.

Final Words

So there you have it. The perfect homemade Caesar salad that’ll make you never want to order it again. It’s fresh, it’s flavorful, and it’s surprisingly easy to make.

Try it once, and I guarantee you’ll be hooked. Adjust the garlic, tweak the lemon, make it your own. That’s what cooking is all about.

And hey, if you add anchovies, let me know how it goes. I’m curious, even if I don’t eat them myself.