Homemade Caesar salad – it’s the dish that transforms an ordinary side into the star of the meal that’ll have your dinner guests begging for your secret (which, between us, isn’t that complicated at all). As someone who’s constantly trying to balance convenience with actually enjoying what I eat, this recipe has become my go-to when I want to feel like I’ve actually accomplished something in the kitchen.

Before we jump into the recipe, let’s talk about anchovies. I know, I know – those tiny fish can be intimidating! But they’re the secret weapon in an authentic Caesar dressing. Don’t worry, they won’t make your dressing taste fishy – they just add that magical umami depth that makes Caesar dressing so addictive. Still squeamish? You can substitute with a bit of anchovy paste from a tube (easier to store in the fridge) or even a splash of fish sauce in a pinch. And yes, you can leave them out entirely if you must, but give them a chance first!

Now, onto the egg situation. A traditional homemade Caesar salad uses raw egg, but we’re using the coddling method here – it’s a fancy way of saying “partially cooked” that gives you all the creaminess without the food safety worries. It literally takes two minutes, so don’t skip this step! If you’re still concerned, pasteurized eggs are available at many grocery stores.

As for the lettuce – romaine is non-negotiable here, folks. Its sturdy leaves stand up to the rich dressing without wilting, and those crunchy ribs provide the perfect textural contrast. Just make sure you dry it thoroughly after washing – nothing ruins a Caesar faster than watery dressing sliding off wet leaves.

Now that we’ve covered the basics, let’s dive into the recipe! But stick around afterward – I’ve got some game-changing variations and pairing ideas that’ll take your Caesar salad skills to restaurant-worthy heights!

Homemade Caesar Salad

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While it may be easy to just grab a bag salad, premade croutons, and store-bought Caesar dressing, this recipe for your own homemade version will only take you 15 minutes and it’s worth it! Toasting your own croutons and making your own dressing for this Homemade Caesar Salad is easy and the resulting salad is a crowd pleaser.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 6 1x
• Category: Salads & Dressings

Ingredients

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• Croutons
  • 1 loaf crusty bread, cut into cubes
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
• Dressing
  • 1 large egg
  • 2–3 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1–2 tablespoons Worcestershire sauce
  • 4 anchovy fillets
  • Juice of 1–2 lemons
  • 2/3 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
• Salad
  • 2 heads romaine lettuce, rinsed, dried, and torn into pieces
  • 1/2 cup grated Parmesan cheese Freshly ground black
  • pepper (optional)

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Instructions

1. For the croutons: Preheat the oven to 400 degrees F.
2. Place the bread cubes on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
3. Bake for 10 minutes, until the cubes are golden.
4. For the dressing: Fill a small saucepan with enough water to cover the egg and bring the water to a boil. Add the egg. Turn off the heat and let the egg sit for 1 to 2 minutes. Remove the egg.
5. In a blender, combine the garlic, mustard, Worcestershire sauce, anchovy fillets, and lemon juice. Process until smooth.
6. While the blender is running, add the olive oil a bit at a time until emulsified.
7. Add the coddled egg, black pepper, and red pepper flakes and process until thick.
8. For the salad: Place the lettuce in a large bowl. Add the dressing, using only enough to lightly coat the lettuce, and toss to coat.
9. Sprinkle with the Parmesan and top with the croutons.
10. Add a few grinds of black pepper and serve.

When hunger strikes and you need your homemade Caesar salad to step up to main dish status, here are some protein additions that’ll make it meal-worthy:

Grilled chicken is the classic choice – just season a couple of chicken breasts with salt, pepper, and Italian herbs, grill for about 6 minutes per side, let rest for 5 minutes, then slice and fan across the top of your salad. It’s basic, but there’s a reason it appears on every restaurant menu in America.

For the seafood lovers, try adding grilled shrimp. Marinate peeled shrimp in a bit of olive oil, lemon juice, and garlic for 15 minutes, then quickly sauté them for about 2 minutes per side until they turn pink. They cook so fast, you can do this while your croutons are in the oven!

And for my vegetarian friends, roasted chickpeas make an incredible protein-packed topping. Drain and rinse a can of chickpeas, toss them with olive oil and your favorite seasoning blend, then roast at 400°F for about 20 minutes until crispy. They add a wonderful crunch that complements the croutons perfectly.

The Art of Crouton Making

Let’s elevate those bread cubes, shall we? While the basic salt and pepper croutons in our recipe are delicious, consider these flavor-boosting additions:

• Garlic croutons: Add 1–2 cloves of minced garlic to your olive oil before drizzling over the bread cubes.
• Herb-infused: Toss in 1 teaspoon of dried Italian herbs or 1 tablespoon of fresh chopped herbs like rosemary, thyme, or parsley.
• Parmesan croutons: Sprinkle 2 tablespoons of grated Parmesan over the bread cubes during the last 2 minutes of baking for an extra flavor punch.

And don’t throw away that slightly stale artisan bread! That’s actually perfect for croutons, as the drier bread absorbs less oil and gets crispier in the oven. This is kitchen recycling at its finest!

The Science Behind the Perfect Caesar Dressing

Ever wondered why restaurant Caesar dressings always seem creamier and more flavorful than homemade versions? It’s all about the emulsion science! When oil and water-based ingredients (like lemon juice) are forced to combine, they create a temporary emulsion. The egg yolk in our recipe contains lecithin, a natural emulsifier that helps stabilize this mixture.

The key is adding the oil very slowly while blending continuously. If you dump it all in at once, the emulsion will break and you’ll end up with an oily, separated mess. This slow drizzle method creates tiny oil droplets suspended in the water-based ingredients, resulting in that creamy, luxurious texture we all crave.

Another science tip: Fresh lemon juice makes a big difference here. The citric acid not only brightens the flavor but also helps denature proteins in the egg, contributing to the thickening process. The bottled stuff just doesn’t have the same chemical properties or flavor impact.

Homemade Caesar Salad Variations Worth Trying

While purists might argue there’s only one way to make a Caesar, I say variety is the spice of life. Here are some twists that pay homage to the original while bringing something new to the table:

• Kale Caesar: Substitute dinosaur kale for half the romaine. The hearty kale stands up beautifully to the dressing and actually gets better if it sits for 10–15 minutes, making it perfect for meal prep. Just massage the kale first with a bit of olive oil and salt to tenderize those sturdy leaves.
• Grilled Caesar: Cut your romaine hearts in half lengthwise, brush with olive oil, and grill for 1–2 minutes per side until you get some char marks. The slight smokiness adds an incredible dimension to the flavor profile.
• Caesar Pasta Salad: Add 8 ounces of cooked, cooled pasta (I love bowties or penne for this) to create a heartier dish that’s perfect for potlucks. Just double the dressing to make sure everything gets properly coated.
• Mexican Caesar: Add a diced avocado, some charred corn kernels, and substitute cotija cheese for the Parmesan. Finish with a sprinkle of tajin seasoning for a south-of-the-border tribute to the salad’s Tijuana origins.

Remember, cooking is about making food you enjoy eating. Don’t be afraid to experiment and find your perfect Caesar variation!

Troubleshooting Your Caesar

Even experienced cooks occasionally run into Caesar salad challenges. Here are some common issues and how to fix them:

• Broken dressing: If your dressing separates, add a teaspoon of hot water and blend again. The heat helps re-emulsify the ingredients.
• Too thick: Simply thin with a little extra lemon juice or a splash of water.
• Too tangy: Balance excessive acidity with a pinch of sugar or a bit more oil.
• Too mild: A few extra grinds of black pepper, an extra dash of Worcestershire, or even a small squeeze of anchovy paste can amp up the flavor.
• Soggy croutons: Make sure your bread is completely dry before toasting, and let croutons cool completely before adding to the salad. If they’re still soggy, a quick retoast in the oven for 2–3 minutes will crisp them right up.

Whether you’re making this as a simple side or an impressive main, a good Caesar salad is one of those recipes worth mastering. It’s the perfect balance of creamy, tangy, crunchy, and savory – a true culinary classic that never goes out of style.

Happy tossing, and may your Caesar dressing always emulsify perfectly on the first try!

If you give this homemade Caesar salad a try, drop a comment below to let me know how it turned out!