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This classic Caesar salad has crisp romaine, crunchy croutons, and the creamy, garlicky dressing I have been making for years. It’s the dressing everyone raves about, with plenty of Parmesan, a generous squeeze of lemon, and anchovies for that savory Caesar flavor.

You whisk the dressing right in the salad bowl, then toss in the lettuce and finish with croutons and extra Parmesan. Serve it alongside pasta or grilled meat, or add chicken or salmon to make it dinner.

Caesar salad with croutons and shaved cheese in a white bowl.

I remember going to restaurants where they made Caesar salad right at the table, whisking the dressing in a big bowl before tossing in the romaine. I still like making it that way at home.

The Dressing Makes the Salad

Creamy without cream: Egg yolk and olive oil give the dressing its creamy texture and help it cling to the romaine.

Plenty of savory flavor: Anchovies and Parmesan give the dressing depth, while lemon adds tang and balances the richness.

Made in the serving bowl: Whisk the dressing in a large salad bowl, then add the romaine. There are no extra dishes and no blender to pull out or wash.

Prefer to use an immersion blender? My Caesar Salad Dressing post walks you through that method.

Caesar salad ingredients including romaine, croutons, egg, and dressing components.

Ingredient Notes

Romaine lettuce: Choose a firm head of romaine and dry the leaves thoroughly after washing. Excess water will dilute the dressing.

Pasteurized egg yolk: The yolk gives the dressing its creamy body. Since it isn’t cooked, use a pasteurized egg.

Anchovies: Two anchovy fillets add savory depth without an overpowering fishy flavor. Mash them into a paste so they blend into the dressing.

Parmesan cheese: Freshly grated Parmesan gives the dressing a salty, nutty flavor. Save a little extra for serving.

Croutons: Store-bought croutons are convenient, but homemade garlic croutons add extra garlic flavor and plenty of crunch.

Four-step process for making and tossing salad dressing with lettuce.

Recipe Tips

Dry the lettuce thoroughly: Use a salad spinner or pat the leaves dry with a clean kitchen towel so excess water doesn’t dilute the dressing.

Add the oil slowly: Drizzle it in a thin stream while whisking constantly to keep the dressing smooth and creamy.

Adjust for your romaine: If your head of romaine is small, spoon some dressing out of the bowl before adding the lettuce. You can toss in more as needed.

Add croutons just before serving: Toss the lettuce with the dressing first, then scatter the croutons over the top so they stay crisp.

Taste before salting: Anchovies, Worcestershire sauce, mustard, and Parmesan already contribute salt. Taste the finished dressing before adding more.

Caesar salad with croutons and shaved cheese on a plate.

Make It a Meal

Serve this Caesar salad alongside Italian Spaghetti and Meatballs for a classic pasta dinner. Or add salmon and make the salad your main dish, like our Salmon Caesar Salad.

Two plates of Caesar salad with croutons, parmesan, and lemon wedges.

A Crisp Salad for the Table

This Caesar salad fits just as easily beside a weeknight pasta dinner as it does on a table set for company. Prep the lettuce and dressing ahead, and there’s very little left to do when dinner’s ready. Serve it with my baked ziti with sausage for a family dinner.

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