Name: Classic Homemade Caesar Salad
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 cups crusty sourdough bread, cut into 3/4-inch cubes (about 150 g); 2 tablespoons extra virgin olive oil (30 ml); 1/2 teaspoon garlic powder; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly cracked black pepper; 1/2 cup good-quality mayonnaise (120 g); 1/3 cup freshly grated Parmigiano-Reggiano cheese (30 g); 2 tablespoons freshly squeezed lemon juice (30 ml); 1 tablespoon extra virgin olive oil (15 ml); 1 teaspoon Worcestershire sauce (5 ml); 1 teaspoon Dijon mustard (5 g); 1 teaspoon anchovy paste (or 2 finely minced oil-packed anchovy fillets); 2 medium cloves garlic, finely grated or minced (about 1 teaspoon); 1/4 teaspoon freshly ground black pepper; 2 large heads romaine lettuce, washed, thoroughly dried, and chopped (about 8 cups); 1/3 cup shaved Parmigiano-Reggiano, for garnish; Fresh cracked black pepper, to taste

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A proper Caesar salad relies on three distinct elements working in harmony: cold, thoroughly dried romaine hearts, crisp golden sourdough croutons baked with olive oil and garlic, and a creamy emulsion dressing that balances savory garlic, sharp parmesan, and bright lemon.

This recipe delivers a restaurant-grade Caesar salad at home in 25 minutes. By utilizing high-quality mayonnaise as an emulsified base, you achieve the velvety, clingy texture of a classic egg-yolk dressing with complete food safety, stability, and zero risk of separation.

Why You’ll Love This Caesar Salad

Stable Emulsion Without Raw Eggs: Starting with whole-egg mayonnaise creates a silky, foolproof base that clings tenaciously to cold greens with zero risk of breaking.
Hand-Torn Sourdough Croutons: Homemade croutons made from rustic sourdough have an open, airy crumb that turns golden and crisp on the outside while staying tender within.
Layered Cheese Textures: Fine-grated Parmigiano-Reggiano melts directly into the dressing for rich savory body, while shaved ribbons atop the salad add distinct, nutty bites.
Balanced Umami: Anchovy paste and Worcestershire sauce provide the authentic, savory depth that defines true Caesar dressing without tasting fishy.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 10 minutes (croutons)
Total Time: 25 minutes
Servings: 4 generous servings
Course: Salad / Starter / Light Lunch
Cuisine: American / Italian-American

Ingredients

For the Garlic Sourdough Croutons

Sourdough Bread: 3 cups (about 5 ounces / 150 g), crust on, cut into 3/4-inch cubes.
Extra Virgin Olive Oil: 2 tablespoons (30 ml) to coat and toast the bread evenly.
Garlic Powder: 1/2 teaspoon for clean oven toasting without burning.
Fine Sea Salt: 1/4 teaspoon.
Freshly Cracked Black Pepper: 1/8 teaspoon.

For the Creamy Caesar Dressing

Mayonnaise: 1/2 cup (120 g), standard high-quality whole-egg mayonnaise.
Parmigiano-Reggiano Cheese: 1/3 cup (30 g), freshly grated on a microplane.
Fresh Lemon Juice: 2 tablespoons (30 ml) from fresh lemon.
Extra Virgin Olive Oil: 1 tablespoon (15 ml) for fruity gloss and depth.
Worcestershire Sauce: 1 teaspoon (5 ml).
Dijon Mustard: 1 teaspoon (5 g) to stabilize the emulsion and add sharp backnotes.
Anchovy Paste: 1 teaspoon (or 2 finely minced oil-packed anchovy fillets).
Garlic: 2 medium cloves, finely grated or pressed (about 1 teaspoon).
Fresh Black Pepper: 1/4 teaspoon freshly ground.

For the Salad Base & Garnish

Romaine Lettuce: 2 large heads, outer limp leaves discarded, washed, thoroughly dried, and chopped into bite-sized pieces (about 8 cups).
Parmigiano-Reggiano: 1/3 cup, shaved into thin curls with a vegetable peeler for garnish.
Fresh Cracked Black Pepper: Extra coarse grind, to taste.

Step-by-Step Instructions

1. Bake the Garlic Sourdough Croutons

Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the cubed sourdough bread with olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread the bread cubes in a single layer across the baking sheet, leaving space between pieces so they toast rather than steam.
Bake for 10 to 12 minutes, turning halfway through, until golden brown, fragrant, and crisp throughout. Remove from the oven and let cool completely at room temperature.

Cubed sourdough bread tossed with olive oil, garlic powder, and black pepper spread on a parchment-lined baking sheet — Step 1: Cubed sourdough bread tossed with seasonings and spread in a single layer before toasting.

2. Whisk the Creamy Caesar Dressing

In a medium mixing bowl, whisk together the mayonnaise, grated Parmigiano-Reggiano, fresh lemon juice, extra virgin olive oil, Worcestershire sauce, Dijon mustard, anchovy paste, minced garlic, and black pepper.
Whisk vigorously for 60 seconds until completely smooth, pale ivory, and emulsified.
Taste the dressing. If you prefer more acidity, whisk in an additional teaspoon of fresh lemon juice.

Whisking creamy Caesar dressing with mayonnaise, lemon juice, parmesan cheese, and garlic in a glass mixing bowl — Step 2: Whisking creamy Caesar dressing vigorously until smooth and completely emulsified.

3. Assemble and Toss the Salad

Place the chopped, thoroughly dried romaine lettuce in a large chilled salad bowl.

Freshly washed and chopped crisp romaine lettuce drying thoroughly in a salad bowl — Step 3: Crisp, thoroughly dried chopped romaine hearts placed in a chilled bowl.

Drizzle approximately half of the dressing over the greens. Using salad tongs or clean hands, gently toss from the bottom up until every leaf is lightly coated. Add more dressing gradually to your taste preference. Add two-thirds of the cooled croutons and toss gently once more.

Tossing crisp romaine lettuce leaves with creamy Caesar dressing and golden toasted croutons using salad tongs — Step 4: Gently tossing the romaine leaves with creamy dressing and toasted croutons.

Top the salad with the remaining croutons, shaved Parmigiano-Reggiano ribbons, and a generous grind of fresh black pepper. Serve immediately.

Finished Caesar salad garnished with shaved Parmigiano-Reggiano ribbons and freshly cracked black pepper — Step 5: Finished Caesar salad garnished with shaved parmesan ribbons and cracked black pepper.

Recipe Notes & Culinary Fundamentals

Drying the Lettuce Is Non-Negotiable: Wet romaine is the single most common cause of diluted, watery Caesar salad. Spin the leaves twice in a salad spinner and pat dry with clean kitchen towels before chopping.
Grate Fresh From a Wedge: Pre-shredded bagged cheeses contain anti-caking starches that prevent smooth incorporation. Always microplane real Parmigiano-Reggiano from a wedge for the dressing.
The Essential Role of Anchovy: Anchovy paste does not make the salad fishy. It provides the deep savory umami backbone that defines restaurant-quality Caesar dressing.
Mellowing Raw Garlic: If raw garlic is too sharp for your palate, whisk the minced garlic with lemon juice and let sit for 5 minutes before whisking in mayonnaise to tame the bite.

Sensible Substitutions & Dietary Variations

Anchovy-Free (Vegetarian Option): Substitute the anchovy paste with 1 teaspoon of finely minced capers plus 1/2 teaspoon of caper brine for salty, briny depth without fish.
Gluten-Free: Use an artisan gluten-free bread loaf for the croutons. Bake at 350°F (175°C) for 12 to 14 minutes, checking frequently.
Lighter Dressing: Substitute half of the mayonnaise (1/4 cup) with plain whole-milk Greek yogurt for a lighter, tangier profile.
Grilled Chicken Caesar: Top with 6 ounces of warm or chilled sliced grilled chicken breast seasoned with olive oil, salt, and black pepper.

Make-Ahead & Storage Guidelines

The Dressing: Whisk up to 5 days in advance and store in a sealed glass mason jar in the refrigerator. Whisk briefly before using if any oil has settled.
The Croutons: Once completely cool, store croutons in an airtight container at room temperature for up to 4 days. Never refrigerate croutons, as humidity makes them soft and chewy.
The Romaine: Wash, thoroughly dry, and chop up to 2 days ahead. Store in a container lined with dry paper towels to absorb residual moisture.
Leftovers: Once dressed, Caesar salad is best enjoyed within 1 to 2 hours. For meal prep, keep greens, dressing, and croutons in separate containers until serving.

Frequently Asked Questions

Does authentic Caesar salad contain anchovies?
The original 1924 Caesar salad invented by Cesare Cardini in Tijuana, Mexico, derived its subtle savory note from Worcestershire sauce rather than whole anchovies. Modern culinary practice almost universally includes a modest amount of anchovy paste to achieve the savory umami depth expected today.

Why is my Caesar salad watery at the bottom of the bowl?
Residual rinse water lingering on the lettuce leaves repels the emulsion dressing, causing the sauce to slide off and pool at the base. Ensure greens are spun and patted completely dry before tossing.

What is the difference between grated and shaved cheese in Caesar salad?
Finely grated cheese is whisked into the dressing to create body and rich savory flavor throughout. Shaved ribbons of cheese are scattered across the top for visual contrast and distinct nutty bites.