About This Caesar Salad Recipe

This Caesar Salad is my ride-or-die salad — it’s creamy, tangy, salty, umami-rich, and genuinely tastes like something you’d get at a great restaurant. The dressing takes just a few minutes to whisk together and keeps beautifully in the fridge all week, which means you can have luxury salads at any moment.

And the homemade croutons? They’re honestly a personality trait. You can bake them or sauté them, but the stovetop version with butter is my favorite — golden, crisp, garlicky perfection.

I’m also sharing my mom’s 90’s “Caesar-but-not-really-Caesar” (scroll down) dressing because so many of you asked for it. It’s not traditional (no anchovies unless you add them back in!) but it’s nostalgic, simple, and incredibly delicious.

Why You’ll Love This Caesar Salad

Ultra-creamy, restaurant-quality dressing
Homemade croutons that stay crunchy and flavorful
So easy — everything comes together in minutes
Keeps well in the fridge for meal prep
Perfect side for pasta, steak, chicken, or holiday dinners
Includes a bonus retro 90’s Caesar dressing recipe

Ingredients You’ll Need

For the Caesar Dressing

Mayonnaise
Fresh lemon juice
Worcestershire sauce
Anchovy paste
Salt
Garlic
Dijon mustard
Parmesan cheese
Black pepper
Romaine hearts

For the Homemade Croutons

Fluffy bread (like French, Italian, or sourdough)
Olive oil
Garlic
Fresh herbs — thyme & rosemary
Salt & pepper
Butter (optional but recommended)

My Mom’s Non-Traditional Caesar Dressing

Egg
Neutral oil
Sour cream
Garlic salt
Red wine vinegar
Optional anchovy paste

How to Make Caesar Salad

Whisk all the dressing ingredients together until smooth and creamy. Let it sit so the flavors develop — it only gets better.

For the croutons, toss your bread cubes with olive oil, garlic, herbs, salt, and pepper. Sauté them in a skillet with a little butter until golden and crisp (or bake them if you prefer).

To assemble, toss crisp romaine with your desired amount of dressing, then finish with tons of freshly grated Parmesan and those warm, crunchy croutons.

Tips for Success

Use fresh lemon juice — bottled lemon juice changes the flavor.
Let the dressing chill — even 15 minutes improves the flavor.
Use fluffy bread for the best croutons (French or sourdough).
Grate your Parmesan fresh — it makes a huge difference.
Dress the lettuce right before serving so it stays crisp.
For a lighter option, use my mom’s 90’s dressing instead.

Frequently Asked Questions

Do I have to use anchovy paste?
It’s traditional and adds umami, but you can reduce it or skip it — use the 90’s dressing if you want an anchovy-free version.

Can I make the dressing ahead?
Yes! It lasts up to 1 week in the fridge.

Can I bake the croutons?
Absolutely — bake at 375°F for 10–12 minutes, tossing once.

Can I use bagged croutons?
You can, but homemade truly takes the salad to another level.

What to Serve With Caesar Salad

Chicken Spiedini
Lemon Butter Chicken
Steak or grilled meats
Pasta dishes
Lasagna
Roasted potatoes
Any weeknight dinner needing a fancy side

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