The star of this Caesar salad recipe is the homemade dressing.
A delicious parmesan-garlic dressing is tossed with crisp romaine lettuce, croutons, and fresh lemon.
- The dressing is the best homemade Caesar salad dressing of all time. I don’t even have words for how good it is.
- It’s fresh and crisp. This is a classic caesar salad recipe, and it’s delicious.
- The dressing can be made up to 48 hours ahead of time.
- Serve as a side or main dish. Pair this salad next to a steak or top it with grilled chicken or grilled shrimp.
Caesar Salad Dressing Ingredients
The dressing is the real MVP of this Caesar salad recipe.
- Lemon Juice: Lemon juice adds a fresh flavor, I recommend fresh lemon juice.
- Parmesan Cheese -Parmesan adds a savory, salty flavor.
- Garlic: A signature in Caesar salad – freshly minced is best.
- Anchovy: Adds umami (savory)—the flavor is subtle but delicious. Replace whole anchovies with 1 teaspoon of anchovy paste, or see the note below to make the Caesar salad dressing without anchovy.
- Egg: Raw egg emulsifies with the oil to create a rich and creamy dressing (much like how mayonnaise is made); I include both the raw egg yolk and white. If you don’t want to use raw egg, I suggest making my quick Caesar salad dressing.
- Oil: This is added in a very slow stream to thicken the dressing. Use a light-flavored oil like canola or light olive oil. Extra-virgin olive oil can be a bit strong for this dressing.
Other Caesar Salad Ingredients
Lettuce: Use romaine lettuce in this recipe. To make it extra crisp, wash it, spin it dry in a salad spinner, and refrigerate if time allows. Substitute kale to create a kale Caesar salad!
Croutons: Homemade croutons are made by baking or frying the bread pieces in oil or butter on high for a short time. They add an amazing crunch to Caesar salad. Store-bought work well too.
Garnish: Garnish the salad with shredded parmesan cheese, lemon wedges, bacon bits, or fried capers.
How to Make Caesar Salad
- Combine all dressing ingredients in a blender or food processor (per the recipe below). Slowly drizzle in the oil until thickened.
- In a large bowl, combine lettuce, and croutons.
- Add the caesar dressing and toss to combine. Garnish with parmesan and fresh lemon wedges.
This salad pairs with anything from steak to lasagna or can be topped with grilled chicken for an easy meal.
Tips for a Great Caesar Salad
- Dressing ingredients (including the egg) should be at room temperature.
- Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be. If you don’t have a blender, you can whisk the ingredients while slowly drizzling in the oil.
- Use fresh lemon juice and fresh garlic for best results.
- To save time, prep the dressing in advance and keep it in the fridge for up to 3 days.
- Tear the lettuce leaves into bite-sized pieces instead of cutting with a knife.
- To make in advance, keep the toppings and dressing separately and combine before serving.
Did you enjoy this Caesar Salad? Be sure to leave a comment and a rating below!
Caesar Salad
A rich, creamy garlic-lemon parmesan dressing is the perfect addition to this Caesar salad recipe!
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Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.
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Blend until smooth. With the blender running on low speed, slowly drizzle in olive oil in a thin, slow stream (this should take a few minutes).
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Add 1/4 cup parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using, up to 3 days.
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In a large salad bowl, combine lettuce, croutons, and ⅓ cup parmesan cheese. Add dressing as desired and toss to combine.
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Garnish with additional parmesan cheese and fresh lemon wedges for serving.
- Ingredients (including the egg) should be at room temperature before making the dressing.
- Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be.
- If you don’t have a blender, you can whisk the ingredients while slowly drizzling in the oil.
- Use fresh lemon juice and fresh garlic for best results.
- To save time, prep the dressing up to 3 days in advance and keep it in the fridge. Store lettuce, garnish, and dressing separately and combine before serving.
- For extra crisp lettuce, wash it and spin dry up to 3 days ahead of time. Store with paper towel in a plastic bag or food container.
Calories: 245 | Carbohydrates: 7g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5579IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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