The Ultimate Caesar Salad – Salad Snob-Approved and Seriously Good

Over the years, I’ve shared dozens of fresh salads and hearty grain bowls here on PWWB, but one has been requested more than any other – a go-to Classic Caesar Salad.

I knew it had to be perfect – a Caesar salad should be bold, balanced, and totally crave-worthy – and I wanted PWWB’s to be the best. So I tested and tweaked until I perfected it: a simple, foolproof, and fuss-free recipe that doesn’t skimp on flavor…

  • The dressing? Thick, creamy, and packed with savory umami from parmesan, egg yolk, and anchovy. (Yup, egg and anchovy are must-haves – more on this below!)
  • The greens? Crisp, fresh Romaine that stands up to the rich dressing without wilting.
  • The croutons? Toasty, garlicky, and golden brown for the ultimate crunch in every bite.

Consider this your ticket to the best-ever Caesar salad!

An angled shot of a Caesar side salad on a white scalloped plate atop a white marbled surface. this Recipe for Later!
A Caesar lover’s dream – creamy homemade dressing, crispy greens, crunchy garlic croutons, and plenty of shaved parmesan.

And I’m the first to admit – it may sound like a lot of work, especially with plenty of convenient store-bought dressings and salad kits out there. But nothing compares to the bold, fresh flavor of homemade – I promise, it’s 100% worth the effort! Once you taste the difference, you’ll never go back!

The best part is that it’s ready in just 15 minutes. It’s the perfect side salad for pasta, homemade pizza, or grilled steak – or as a meal with your choice of protein. I love tossing in some cubed Crispy Parmesan Crusted Chicken or whipping up my chicken caesar wraps with homemade dressing. After all, Caesar salad is always a good idea! 🙌🏼

An overhead shot of ingredients displayed on a white marbled surface: homemade croutons, romaine lettuce, grated parmesan cheese, halved and juiced lemons, shallots, salt, pepper, and homemade Caesar dressing.
After countless rounds of testing and tasting, I realized making the best classic Caesar salad comes down to 3 essential components: crisp lettuce, creamy homemade dressing, and crunchy toasted croutons.

First, The Best Lettuce for a Classic Caesar Salad

A crisp, sturdy green is essential for a true Caesar salad – save your tender leafy greens, spinach, and arugula for another day! Classic Romaine lettuce is the gold standard for that signature crunch.

🥬 Want to level up your homemade Caesar? Try baby Romaine (Costco has a great variety!) or little gem lettuce (I grab these cuties at Trader Joe’s). Their smaller, compact leaves are just as crisp as full-sized hearts but a bit more delicate, giving your salad the elevated feel of a restaurant-quality Caesar.

Next Up: Homemade Caesar Dressing (It’s Worth It!)

It’s tempting to grab a bottle of Caesar dressing, but from-scratch is honestly easier than you think! My Homemade Thick and Creamy Caesar Dressing is 10x better than anything store-bought! 🙌🏼.

An angled overhead shot of homemade Caesar dressing in a wide mouth glass jar atop a white marbled surface.
Ready in 5 minutes or less, my classic Caesar dressing is a creamy mix of egg yolks, oil, garlic, parmesan, anchovy, and – my secret ingredient! – a touch of zesty lemon to balance the rich flavor.
  • A real-deal Caesar dressing needs 2 things: egg yolk and anchovy – no substitutes, no exceptions. Egg yolk gives the dressing its thick, creamy texture, while anchovy creates the deep umami flavor that makes Caesar, Caesar. Skip it, and you’re just making garlicky mayo. 🤷🏻‍♀️

If anchovies make you nervous, trust me, I get it. I’m not the type to eat them whole on pizza, either. That’s why I love anchovy paste – same signature Caesar flavor, no dealing with fillets.

From there, all you need is a wide-mouth jar, an immersion blender, and 5 minutes of prep. No whisking – just blend and you’re done!

Looking for a shortcut? My 5-Minute Greek Yogurt Caesar Dressing is every bit as rich and savory as the classic, but it comes together with tangy Greek yogurt and a handful of pantry staples instead, no anchovies or egg yolks required!

A side shot of garlic, anchovies, Dijon mustard, egg yolk, Worcestershire sauce and lemon juice in a wide mouth jar atop a white marbled surface. A pepper mill, halved lemons, and dishes of ingredients sit in the background.
Add egg yolk, garlic, Dijon mustard, anchovy, and lemon juice to a wide-mouth jar. Season generously with freshly ground black pepper.
A side shot of an immersion blender blending Caesar dressing in a wide mouth jar atop a white marbled surface. A pepper mill, halved lemons, and dishes of ingredients sit in the background.
Submerge an immersion blender into the jar, blend until smooth, then slowly stream in oil until the mixture emulsifies into a creamy dressing.

Must-Haves for Real-Deal Caesar

Don’t Forget the Crunchy Croutons!

With crispy greens and creamy dressing, the only thing missing is some serious texture. I’ve tested this recipe with toasted breadcrumbs and croutons, and croutons win every time. That satisfying crunch is what makes a Caesar salad complete.

  • After making homemade Caesar dressing and prepping your greens, you might be looking for a shortcut. Of all the components, croutons are the best place to take one – store-bought works just fine!

But if you want the best Caesar salad, make a batch of my Homemade Croutons. I toss them in garlic, fresh herbs, and finely grated parmesan so they turn extra golden and flavorful. They take just 30 minutes, are mostly hands-off, and are so worth it.

An overhead shot of prepared garlic herb croutons on parchment paper on a sheet pan atop an off-white surface.
For homemade croutons: Season hearty cubed bread (I like day-old sourdough!) with garlic, fresh herbs, and finely grated parmesan cheese.
An overhead shot of baked garlic herb croutons on parchment paper on a sheet pan atop an off-white surface.
Toast in a 400°F oven for 18-20 minutes, rotating the pan halfway through for even browning, until golden and crunchy.

Let’s Make a Caesar Salad!

Now, all that’s left to do is toss everything together – simple!

An overhead shot of romaine lettuce topped with croutons, shallots and parmesan in a large white shallow bowl atop a white marbled surface.
Layer the greens with thinly sliced shallot, croutons, and shaved or freshly grated parmesan. Tip! ⇢ A pinch of salt and a squeeze of lemon juice add restaurant-worthy flavor.
An overhead shot of romaine lettuce topped with croutons, shallots and parmesan in a large white shallow bowl atop a white marbled surface. The bowl sits alongside a jar of homemade Caesar dressing.
Drizzle the Caesar dressing over top and toss to combine well. For even coating, I use my hands. Finish with a little more black pepper and parmesan.
A close-up overhead shot of Caesar salad on a white scalloped plate atop a white marbled surface.
And just like that, you have a perfect Caesar salad!
An overhead shot of three white scalloped plates of caesar salad on a white marbled surface. The plates sit alongside dishes of salt and pepper, parmesan, and glasses of wine.
I love serving this classic Caesar salad on pizza night, alongside my favorite pasta dishes, or all on its own with grilled chicken. You can’t go wrong!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of a Caesar side salad on a white scalloped plate atop a white marbled surface.

Perfect Classic Caesar Side Salad (15 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 2-4 1x
  • Category: Entree Salads & Bowls, Side Dish Recipes
  • Method: No-Cook
  • Cuisine: Italian-American
Print Recipe

Description

There’s nothing better than a Classic Caesar Salad!

This from-scratch recipe comes to your kitchen from a longtime Caesar salad snob, complete with a thick and creamy homemade dressing, crispy fresh Romaine lettuce, crunchy garlic croutons, and plenty of shaved parmesan cheese – all ready in just 15 minutes or less!

A Caesar lover’s Caesar, it’s the perfect side salad for soup, pasta, pizza, and more!

Email me this recipe

Enter your email and we'll send it right to you, plus get new recipes from us regularly!

Ingredients

Scale
  • 1 head Romaine lettuce OR 2 heads baby romaine or little gem lettuce (approx. 6 ounces), leaves removed and roughly chopped if desired
  • 1 large shallot, thinly sliced⁠
  • ½ lemon, juiced⁠
  • ⅓ cup freshly grated parmesan⁠
  • 2 cups croutons (highly suggest Homemade Parmesan Croutons)
  • ⅓ cup homemade Caesar dressing, below
  • kosher salt and ground black pepper, to season

for the homemade Caesar dressing: 

  • 1 large egg yolk
  • ½ lemon, juiced (approx. 2 tablespoons)
  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2–3 anchovy fillets OR 1 ½ teaspoons anchovy paste (see Recipe Notes)
  • ¼ cup neutral vegetable oil of choice
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely grated parmesan cheese
  • kosher salt and ground black pepper, to season
  • 2–3 tablespoons water, as needed

Instructions

  1. Blend the homemade Caesar dressing: To a wide-mouthed jar, add the egg yolk, garlic, Dijon mustard,Worcestershire sauce, anchovy, and lemon juice. Season generously with ground black pepper. Insert an immersion blender into the jar, submerging it into the egg mixture. With the immersion blender running, very slowly stream in the oils. The mixture will emulsify as you add the oil and blend, transforming into a beautifully thick and creamy dressing.A side shot of garlic, anchovies, Dijon mustard, egg yolk, Worcestershire sauce and lemon juice in a wide mouth jar atop a white marbled surface. A pepper mill, halved lemons, and dishes of ingredients sit in the background. A side shot of an immersion blender blending Caesar dressing in a wide mouth jar atop a white marbled surface. A pepper mill, halved lemons, and dishes of ingredients sit in the background.
  2. Finish the homemade Caesar dressing: Remove the immersion blender from the jar stir in the parmesan cheese. If needed thin the dressing out with a few tablespoons of water, just until your desired consistency is reached. Taste and season with additional salt or ground black pepper as desired. Learn more! ⇢ Thick and Creamy Homemade Caesar Dressing recipe.An angled overhead shot of homemade Caesar dressing in a wide mouth glass jar atop a white marbled surface.
  3. Caesar salad assembly: Just before serving, place the baby romaine or little gem lettuce leaves and sliced shallot in a large bowl. Season with a good pinch of salt and lemon juice, then toss to coat. Add the croutons, grated parmesan cheese, Caesar dressing, and gently toss to combine well. Season with additional salt and ground black pepper to taste.An overhead shot of romaine lettuce topped with croutons, shallots and parmesan in a large white shallow bowl atop a white marbled surface. The bowl is surrounded by dishes of parmesan, croutons, salt, and a juiced lemon half.
  4. Serve immediately. A classic Caesar salad is the perfect side salad for any of your favorite pasta recipes or soup recipes—you can’t go wrong! Enjoy.An overhead shot of a prepared Caesar salad topped with croutons, shallots and parmesan in a large white shallow bowl atop a white marbled surface. The bowl is surrounded by dishes of parmesan, croutons, salt, and a juiced lemon half.

Equipment

Notes

Jess’ Tips & Tricks:

  • Anchovy is an essential ingredient for a classic Caesar salad dressing. For this particular Caesar dressing recipe, feel free to use canned anchovy fillets, though I prefer the convenience of anchovy paste, which is pre-minced anchovy sold in a squeeze tube—a great shortcut ingredient! You can find anchovies and anchovy paste near other tinned fish at most conventional grocery stores – my favorite is DeLallo anchovy paste.
  • Anchovy substitutes: If you prefer to make your Caesar dressing without anchovy, feel free to swap it out with a dash of Worcestershire sauce or fish sauce—they taste a little different than anchovies, but they both have similar umami & depth of flavor. You can also give my 5-Minute Greek Yogurt Caesar Dressing a try—no anchovies required! 
  • Dietary restrictions: To ensure your Caesar salad is vegetarian, be sure to use your favorite rennet-free parmesan and swap anchovy with a few dashes of vegan Worcestershire. To take it a step further and make it vegan, opt for your favorite non-dairy parmesan and swap anchovy with a few dashes of vegan Worcestershire.

Portions & Serving Suggestions:

  • Portions: As written, this recipe yields a large salad, suitable for feeding 2 as a main dish (perhaps with another add-in) or 4 as a side dish. To feed a larger crowd at a dinner party, feel free to double or triple the recipe as needed using the “Scale Buttons” next to the Ingredients List, above.
  • Serving suggestions: A classic Caesar salad is a go-to side salad here at the PWWB House—we enjoy it alongside everything from homemade pizza to our favorite pasta recipes. You can also easily add a protein to make it a little heartier. To keep things simple, toss in some shredded chicken. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or serve with Chicken Meatballs—delicious!

Storage & Make-Ahead:

  • Storage instructions: While best enjoyed fresh, Caesar salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy leftovers cold or at room temperature.
  • Make-ahead instructions: This Caesar salad is best enjoyed fresh, within a few hours of assembly. If you’d like to make it ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the Caesar dressing, chop the shallot, and wash the lettuce leaves. Store everything in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Step 3, above.

Nutrition

  • Serving Size:
  • Calories: 298
  • Sugar: 1.1 g
  • Sodium: 674.4 mg
  • Fat: 22 g
  • Saturated Fat: 4.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.4 g
  • Fiber: 1.8 g
  • Protein: 8.5 g
  • Cholesterol: 4.8 mg

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

An overhead shot of three white scalloped plates of caesar salad on a white marbled surface. The plates sit alongside dishes of salt and pepper, parmesan, and glasses of wine.
Course: , Recipe Length: Season: , , , Method: Cuisine: Occasion: , , , ,