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A large white bowl filled with a classic Caesar salad recipe, tossed with creamy dressing and topped with homemade croutons and shaved Parmesan.

Caesar Salad Recipe (The BEST Authentic & Easy Version)

This is the ultimate homemade Caesar salad recipe, featuring an incredibly creamy and authentic dressing, crispy garlic croutons, and fresh romaine lettuce for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Garlic Croutons
  • 3 cups stale crusty bread, cut into 3/4-inch cubes Sourdough or ciabatta work well
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
For the Creamy Caesar Dressing
  • 1 clove garlic, minced
  • 1 tsp anchovy paste
  • 1 large egg yolk
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 tsp freshly cracked black pepper
For the Salad
  • 2 romaine hearts, chopped Washed and thoroughly dried
  • 1/4 cup shaved Parmesan cheese For serving

Equipment

  • 1 Large Bowl
  • 1 Whisk
  • 1 Baking sheet

Instructions
 

Make the Crispy Garlic Croutons
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated.
  3. Spread the croutons in a single layer on a baking sheet. Bake for 10-15 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool completely.
Prepare the Creamy Caesar Dressing
  1. In a medium bowl, whisk together the minced garlic, anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce until well combined.
  2. Very slowly, while whisking constantly, drizzle in the olive oil until the dressing is thick and emulsified.
  3. Whisk in the finely grated Parmesan cheese and black pepper. Taste and adjust seasoning if needed.
Assemble the Salad
  1. Place the chopped and dried romaine in a large bowl. Drizzle with about half the dressing and toss gently to coat.
  2. Add most of the croutons and shaved Parmesan and give it one last gentle toss.
  3. Serve immediately, topping with the remaining croutons and Parmesan shavings.

Notes

For the best flavor, use a high-quality block of Parmigiano-Reggiano and grate it yourself.
Ensure your romaine leaves are completely dry before tossing with the dressing to prevent a watery salad.
The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
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