The star of this Caesar Salad recipe is the homemade dressing.
A delicious parmesan-garlic dressing is tossed with crisp lettuce, garlicky croutons, and a squeeze of fresh lemon.
You’ll love that this salad pairs with anything from steak to lasagna, or can be topped with grilled chicken for an easy meal.A Classic Caesar Salad Recipe
Caesar Salad was created in Tijuana, Mexico by Caesar Cardini, an Italian immigrant, in the 1920s. He created this salad using ingredients he had on hand and served it tableside. This version is my favorite variation.This salad is all about the dressing, and this homemade Caesar salad dressing is literally the best. The dressing can be made up to 48 hours ahead of time making it perfect for guests. Serve as a side or main dish. Pair this salad next to a steak or top it with grilled chicken or shrimp to make it a full meal. (Serve with garlic bread). Caesar Salad Ingredients
A classic Caesar salad recipe has a few basic components to it.The Best Ever Caesar Salad Dressing
This dressing is what makes this the best Caesar salad recipe. Caesar salad dressing is creamy, rich, and hands down my favorite dressing.Lemon juice, Garlic & Parmesan – Lemon juice adds bright, fresh flavor (use freshly squeezed from one lemon). Garlic and parmesan add savory flavor. Anchovy – Adds umami and a touch of brininess. The flavor is subtle but delicious. Replace whole anchovies with 1 teaspoon of anchovy paste or see the note below to make the Caesar salad dressing without anchovy. Egg – Raw egg and oil are is used in this dressing (much like homemade mayonnaise), I include both the raw egg yolk and white. If you don’t want to use raw egg, I would suggest making my Quick Caesar Salad Dressing. Oil is added in a very slow stream to thicken the dressing. Use a light-flavored oil like canola or light olive oil; extra-virgin olive oil can be a bit strong for this dressing.
Adding anchovy to this dressing is highly recommended for the best flavor. It’s salty, and briny, and if you add just the right amount, the salad isn’t fishy tasting. If you’ve never tried it before, I can’t recommend it enough – it’s truly delicious!
If you have leftover anchovies, place them in a small sandwich bag and freeze. They can be used directly from the freezer next time you make the dressing!
If anchovies aren’t your thing, no problem. Replace the anchovy with a tablespoon or so of extra capers for a similar briny, salty flavor.
Caesar salad is as simple as tossing everything together in a large salad bowl when the rest of your dinner is almost ready!Combine all dressing ingredients in a blender or food processor (per the recipe below) up to 48 hours ahead of time. Tear lettuce into bite-size pieces and place in a large salad bowl with croutons, dressing, and parmesan cheese and toss. Garnish with additional parmesan cheese and fresh lemon wedges.
Turn this salad into a meal by topping it with grilled chicken breasts, shrimp, or salmon. Eat it in a bowl or wrap it in a tortilla or pita for a chicken caesar wrap.
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A rich, creamy garlic-lemon dressing is the perfect addition to this Caesar salad recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy fillets, and pepper in a blender.
Blend until smooth. With blender on low speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
Add parmesan cheese and pulse to combine. Taste and season with salt and additional pepper if desired. Refrigerate until using.
In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing as desired and toss to combine.
Garnish with additional parmesan cheese and fresh lemon wedges for serving.
*Keep dressing in the fridge for up to 2-3 days.Ingredients (including the egg) should be at room temperature before making the dressing. Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be. If you don’t have a blender, you can whisk the ingredients while slowly drizzling in the oil. Use fresh lemon juice and fresh garlic for best results. To save time, prep the dressing up to 3 days in advance and keep it in the fridge. Store lettuce, garnish, and dressing separately and combine before serving.
Calories: 245 | Carbohydrates: 7g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5579IU | Vitamin C: 4mg | Calcium: 151mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dressing, Lunch, Salad, Side Dish
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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