Caesar Salad is a classic, crisp, and flavorful dish featuring crunchy romaine lettuce, creamy dressing, Parmesan cheese, and crispy croutons. It’s simple, satisfying, and versatile enough to serve as a side or a light main. I love how the rich, garlicky dressing brings everything together—it’s bold without being overwhelming, and it turns everyday ingredients into something special.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make from scratch and tastes so much better than anything pre-packaged. The homemade Caesar dressing has that perfect balance of creamy, tangy, and salty, and it clings to every piece of lettuce. The croutons add crunch, the Parmesan brings sharpness, and the whole thing just works. It’s great on its own or topped with grilled chicken, shrimp, or salmon for a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Romaine lettuce, washed and chopped
Freshly grated Parmesan cheese
Croutons (homemade or store-bought)
Optional: lemon wedges for serving

For the dressing:

Mayonnaise or Greek yogurt (as the creamy base)
Olive oil
Lemon juice
Dijon mustard
Garlic, minced
Anchovy paste (optional, for classic flavor)
Worcestershire sauce
Salt and black pepper
Grated Parmesan cheese

Directions

I start by making the dressing. In a bowl, I whisk together mayonnaise, lemon juice, Dijon mustard, garlic, Worcestershire sauce, anchovy paste (if using), salt, pepper, and grated Parmesan until smooth and creamy.
I taste and adjust the seasoning, then chill it while I prepare the rest.
I chop the romaine lettuce and place it in a large bowl.
I toss the lettuce with the dressing until it’s well coated.
I top the salad with croutons and shaved or grated Parmesan.
I serve it right away with lemon wedges on the side for extra brightness.

Servings and timing

This recipe serves about 4 as a side or 2 as a main dish. It takes about 15–20 minutes to prepare, making it a great last-minute salad or starter.

Variations

Sometimes I add grilled chicken, steak, or shrimp to turn this into a full meal. I’ve also made it with kale instead of romaine for extra texture, or added cherry tomatoes and avocado for a twist. For a vegetarian version, I skip the anchovy paste and use capers for a briny flavor instead.

Storage/reheating

I store leftover dressing in an airtight container in the fridge for up to 4 days. Once the salad is dressed, it’s best eaten immediately to keep the lettuce crisp. If I want to prep ahead, I store the lettuce, dressing, and toppings separately and combine them just before serving.

FAQs

Do I have to use anchovies?

No. While anchovies give the classic Caesar flavor, I skip them sometimes and still get a delicious result using Dijon and Worcestershire sauce.

Can I make the dressing without mayo?

Yes. I use plain Greek yogurt for a lighter version or blend in some olive oil and extra Parmesan for richness.

How do I keep the lettuce crisp?

I dry the romaine thoroughly after washing and chill it in the fridge until ready to serve—it helps keep it crunchy.

What kind of Parmesan should I use?

I prefer freshly grated or shaved Parmesan for the best texture and flavor. Pre-shredded cheese works in a pinch.

Can I use store-bought croutons?

Definitely. But I like making homemade croutons with day-old bread, olive oil, and seasoning for extra crunch and flavor.

Conclusion

Caesar Salad is a timeless favorite that’s easy to make and always satisfying. With crisp romaine, bold dressing, and classic toppings, it’s one of those go-to dishes that never goes out of style. Whether I serve it as a side or dress it up into a meal, it always delivers big on flavor and texture.

Caesar Salad

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Crisp romaine lettuce tossed with creamy Caesar dressing, Parmesan cheese, and crunchy croutons. Classic, flavorful, and versatile as a side or main dish.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15–20 minutes
Yield: 4 servings (side) or 2 servings (main)
Category: Salad / Starter
Method: No-Cook / Tossing
Cuisine: Italian / American
Diet: Vegetarian

Ingredients

For the salad:
1 head romaine lettuce, washed and chopped
1/2 cup freshly grated Parmesan cheese
1 cup croutons (homemade or store-bought)
Optional: lemon wedges for serving
For the dressing:
1/4 cup mayonnaise or Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp anchovy paste (optional)
1 tsp Worcestershire sauce
Salt and black pepper to taste
2 tbsp grated Parmesan cheese

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Instructions

In a bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, garlic, Worcestershire sauce, anchovy paste (if using), salt, pepper, and Parmesan until smooth and creamy.
Taste and adjust seasoning; chill dressing while preparing salad.
Chop romaine lettuce and place in a large bowl.
Toss lettuce with dressing until well coated.
Top salad with croutons and additional shaved or grated Parmesan.
Serve immediately with optional lemon wedges.

Notes

Add grilled chicken, steak, or shrimp to make it a main dish.
Use kale instead of romaine for extra texture.
Add cherry tomatoes or avocado for a twist.
For vegetarian version, skip anchovy paste and use capers for briny flavor.
Store leftover dressing in the fridge for up to 4 days; keep lettuce and toppings separate until serving.