This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main meal or favorite side salads for a crowd.
The last time I visited Mexico was for a yoga retreat in Tulum. Right on the beach, feeling the yoga burn and subsequent relaxation had every one of us hungry all of the time. Given that the original Caesar salad originated in Mexico, it’s no surprise the resort served an incredible version with nearly every meal.
Some eaters worry about Caesar salad’s calories, but when keeping portions in check, and if you avoid drowning it in dressing, the calorie count can stay within realistic bounds. I mean, if it’s served at a beachside yoga retreat, it feels alright to me.
Here on the blog, I’m not shy about my love of the Caesar. I’ve turned this classic steak house primer into a kale Caesar salad, my daughter’s favorite chicken Caesar salad, and I made sure to share my classic Caesar salad dressing you can make with or without anchovies because some of you aren’t all that fond of the little fish.
Grab your tastebuds, and let me show you how to make a killer Caesar salad.
Caesar Salad Ingredients
The ingredients for this salad should be familiar to most Caesar salad lovers. There are a few ingredients and methods to take note of that makes this the one I make over and over again.
Here’s what Caesar salad is made up of:
1. Romaine Lettuce
I use tender romaine hearts rather than the whole head. I find these center leaves to be more tender and sweet. Chop the leaves in big chunks or go ahead and dig in and tear the leaves with your fingers. Whole leaves make a killer presentation too.
If you don’t have a salad spinner, now is the time to get one. Nobody ever liked dirty lettuce. Place the lettuces in the bowl with the spinner and add water to fill and soak the leaves. Lift the strainer portion of the spinner and discard the water. Then, spin the lettuces a few time.
Romaine lettuce leaves are one of the sturdiest lettuces out there, but just like their leafy cousins, they will wilt if left dressed for too long. To avoid the wilty situation, dress this salad just before serving.
see more: 10 Healthy and Hearty Salad Recipes That Make a Meal
2. Homemade Croutons
Nobody’s going to side-eye you if you grab a bag of grocery store croutons, but the homemade variety are so easy to make, they’re totally worth the extra few minutes to do so.
Use a sturdy sourdough or white bread and drizzle it with garlic infused oil. Bake for 15 to 20 minutes, season with chopped parsley kosher salt and black pepper, and you’re ready to go.
Want to give them a try? Get my homemade garlic crouton recipe here.
Store the homemade croutons in a zip-top bag or in an airtight container. Or freeze for up to one month.
see more: 30 Healthy Summer Potluck Salads
3. Caesar Salad Dressing
Creamy, garlicky, and cheesy with fresh Parmesan, my homemade Caesar dressing skips the raw egg and calls for mayonnaise and sour cream instead. If you’re looking for a Caesar dressing with egg, check out my chicken Caesar salad recipe here.
This dressing recipe calls for anchovies, but if you’re concretely opposed, leave them out and sub in 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
This dressing is creamy, but not overly full and thick. If you prefer a thick Caesar salad dressing that won’t drip from a spoon, make it in a blender or food processor instead of shaking it in a jar or whisking. Except for the oil, blend the ingredients then slowly drizzle in the oil while the blades are going strong. This method will emulsify and thicken the dressing.
This dressing can be refrigerated for up to 1 week before serving.
see more: 31 Quick and Healthy Veggie Side Dishes in 30 Minutes or Less
4. Parmesan Cheese
I use a combination of two cuts of the salty bite of Parmesan cheese, and always use fresh, not canned. I love the finely grated Parmesan because it seemingly melts into all of the nooks and crannys. But I also love chunks of Parmesan for their salty burst of flavor. Make the Parmesan shavings by skimming a block of cheese with a vegetable peeler.
Together these two gratings of Parmesan make this salad extra primo.
How to Make Caesar Salad
To make this salad, add the lettuce first then drizzle with dressing. Toss in half of the croutons and half of the cheese. Season with kosher salt and freshly ground black pepper. Use tongs or get right in there and toss with your hands.
Finally, to the top of the salad, add the rest of the croutons and cheese so they don’t fall to the bottom of the salad when serving.
A little more pepper for presentation and this salad is ready to serve.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Caesar Salad with Garlic Croutons
This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main or favorite side salad for a crowd.
For the Caesar Dressing
red wine vinegar
- 1 1/2
mashed anchovies or anchovy paste
Parmesan cheese grated
freshly cracked black pepper
dashes Tabasco sauce
For the Garlic Croutons
, cut into 3/4 inch squares, from a sturdy bread like sourdough
extra virgin olive oil
, thinly sliced
Italian flat leaf parsley
freshly ground black pepper
For the Salad
hearts of romaine lettuce, rinsed and patted dry
grated Parmesan cheese
, cut into ribbons
- kosher salt and freshly ground black pepper
, to taste
For the Caesar Dressing
Add all of the ingredients to a small glass canning jar with a fitted lid and shake well to combine. Or, add to a medium size bowl and whisk to combine.
For the Garlic Croutons
Preheat the oven to 375° F.
Place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic begins to turn golden and becomes fragrant, about 4-5 minutes. Be careful the garlic doesn’t burn or it will taste bitter. Strain or pick the garlic cloves out of the oil and discard or save for another use.
Drizzle the oil over the bread cubes and toss to coat. Scatter onto a rimmed baking sheet and bake for 10 minutes or until the bread cubes are golden, flipping the cubes occasionally. Remove from the oven and add back to the bowl. Toss with the parsley and salt and pepper and set aside to cool. Store in an airtight container for up to 2 weeks.
For the Caesar Salad
Chop or tear the romaine lettuce into bite-sized pieces and place in a large serving bowl. Drizzle with 1/3 cup of the Caesar dressing and toss to coat. Sprinkle with half of the grated Parmesan cheese and 1 cup of the croutons and toss again. Top with the rest of the grated Parmesan Parmesan ribbons and more croutons as desired. Season with kosher salt and pepper and serve.
If you prefer to omit the anchovies from the salad dressing, substitute the anchovies for an additional 1 teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice instead.
Store the remaining dressing in the refrigerator for up to 2 weeks.
Store the leftover croutons in an airtight container for up to 2 weeks or freeze for up to 2 months.
Caesar Salad with Garlic Croutons
Amount Per Serving
Calories from Fat 306
% Daily Value*
Saturated Fat 8g50%
Vitamin A 3474IU69%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
More Classic Salad Recipe Ideas
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