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Caesar salad recipe with romaine lettuce, croutons, cherry tomatoes, and grated Parmesan cheese.

Classic Caesar Salad Recipe

This Caesar salad recipe brings together crisp romaine, creamy homemade dressing, crunchy croutons, and fresh-shaved Parmesan in a timeless, easy-to-make dish. Add grilled chicken for a meal-worthy twist.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Salad
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad:
  • Amount Unit Name Notes
  • 2 Romaine hearts Chopped washed and dried
  • 1 cup Croutons Homemade or store-bought
  • 1/2 cup Parmesan cheese Fresh-shaved
  • For the Dressing:
  • Amount Unit Name Notes
  • 1 Garlic clove Grated or mashed
  • 2 tsp Anchovy paste Or 2 anchovy fillets
  • 1 tsp Dijon mustard
  • 1 Egg yolk Or 2 tbsp mayo
  • 1 tbsp Lemon juice Fresh squeezed
  • 1 tsp Worcestershire
  • 1/3 cup Olive oil Extra virgin
  • 2 tbsp Parmesan cheese Grated for the dressing
  • To taste Salt and pepper Adjust at the end

Equipment

  • 1 Mixing bowl For whisking Caesar dressing
  • 1 Salad spinner To dry romaine thoroughly
  • 1 Baking sheet For toasting croutons
  • 1 Chef's knife To chop lettuce and prep ingredients
  • 1 Wooden spoon or whisk For mixing dressing

Method
 

  1. Make the croutons
  2. Preheat oven to 375°F. Cube day-old sourdough, toss with olive oil and a pinch of salt, and bake on a sheet for 8–10 minutes until golden and crispy.
  3. Prep the romaine
  4. Wash and dry romaine hearts thoroughly. Chop into bite-sized pieces and chill until ready to serve.
  5. Make the Caesar dressing
  6. In a bowl, whisk together garlic, anchovy paste, Dijon mustard, egg yolk, lemon juice, and Worcestershire. Slowly drizzle in olive oil while whisking to emulsify. Stir in grated Parmesan.
  7. Toss the salad
  8. In a large mixing bowl, combine romaine and just enough dressing to coat. Toss gently.
  9. Top and serve
  10. Add shaved Parmesan, croutons, and cracked black pepper. Serve immediately. Optional: top with grilled chicken.

Notes

For a heartier version, add grilled or roasted chicken breast.
Kale can be used instead of romaine, massage it with olive oil to soften.
Anchovy paste gives deep flavor without fishiness, but it can be omitted if desired.
Leftover dressing keeps for 3–4 days in the fridge.