The perfect salad for entertaining

Let’s be honest when someone says “Caesar salad,” you probably don’t think excitement. It’s not the flashiest dish. No dramatic flames or Insta worthy color pops. But hear me out when done right a Caesar salad is a total flavor bomb. It’s rich, creamy, crunchy, savory, salty, with that whisper of garlic and lemon. It’s humble yes but it can also be utterly fantastic.

Now I know you can just buy a Caesar salad kit from the grocery store dump it in a bowl and call it a day. And hey no judgment I’ve done it too. But making it from scratch? That’s where the magic happens. And it’s not hard. I swear. It just takes a little time a few key ingredients and a willingness to get your hands a tiny bit dirty especially if you’re massaging the dressing into the lettuce like some Caesar salad whisperer.

So let’s break it down. We’re going to go from the crunchy croutons to the creamy dressing to assembling the whole thing like the salad boss you are.

First Things First: Ingredients

Here’s what you’ll need broken down by category. I’ll also toss in some swaps if you’re feeling adventurous or working with what’s already in the fridge.

For the Dressing:

• 2 cloves of garlic

• 2 anchovy fillets (don’t run away! More on these in a second)

• 1 egg yolk (super important for that rich, emulsified texture)

• 1 tsp Dijon mustard

• 2 tbsp freshly squeezed lemon juice

• 1/2 tsp Worcestershire sauce

• 1/3 cup olive oil

• 1/4 cup finely grated Parmesan cheese

• Salt and pepper to taste

For the Croutons:

• Half a loaf of day-old bread (sourdough or French bread is ideal)

• 2 tbsp olive oil

• 1 garlic clove, smashed

• Salt to taste

For the Salad:

• 2 large heads of romaine lettuce (or 3 if they’re small)

• More Parmesan for shaving or grating on top

Step 1: Let’s Talk Croutons

Don’t skip homemade croutons. Just don’t. They are 100% worth the tiny effort and taste approximately 15x better than the cardboard cubes in a bag. Here’s how you do them:

1. Cut your bread into cubes. Aim for about 3/4-inch pieces. It doesn’t have to be perfect. Rustic is charming.

2. Toss them in a bowl with olive oil, a pinch of salt, and that smashed garlic clove. Let them sit for a few minutes to soak up that garlicky goodness.

3. Spread them on a baking sheet in a single layer. Bake at 375°F (190°C) for about 10–15 minutes, turning once or twice, until golden and crisp. Keep an eye on them because they go from golden to burned beyond salvation real fast.

Let them cool while you get everything else together. They’ll crisp up even more as they sit.

Step 2: The Dressing – Don’t Be Scared

Okay here’s where some people get nervous. Raw egg yolks? Anchovies? But this dressing is the heart of a Caesar salad and making it yourself is the biggest glow up from store bought versions. I promise it’s worth it.

And no it doesn’t taste fishy. Anchovies add depth and umami. Think of them as the secret ingredient that makes people go “Whoa, why is this Caesar so good?”

Let’s make it:

1. Mince your garlic and anchovy fillets into a paste. You can do this on a cutting board by smashing them with the side of your knife. You want it as smooth as you can get.

   

2. In a medium bowl, whisk together the garlic-anchovy paste, egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice.

3. While whisking constantly, drizzle in the olive oil very slowly. Like painfully slowly at first. This is how you emulsify it. You’re basically creating a thick creamy sauce that won’t separate.

4. Once it’s thick and smooth stir in the Parmesan cheese. Taste it! Add salt and freshly cracked pepper to your liking. Maybe a bit more lemon juice if you like it bright.

If you’re nervous about raw eggs you can use pasteurized eggs or even substitute with 1 tablespoon of mayo or Greek yogurt though that changes the texture a bit.

Alternatively for a quicker version you can blitz everything in a food processor or blender. Less rustic but more efficient. Up to you.

Step 3: Lettuce Talk

Yes romaine is classic. It’s crisp, sturdy and holds up to all that creamy dressing. But the trick here is getting it super cold and super dry.

1. Wash and dry your romaine lettuce thoroughly. No one likes a soggy Caesar. A salad spinner is your best friend here.

2. Chop or tear the lettuce into bite-sized pieces. Some people leave the leaves whole for that dramatic, fancy look, but bite-sized is just easier to eat.

3. Pop the lettuce into the fridge while you do everything else. Cold lettuce = crunchier salad = win.

Step 4: Toss It All Together

Now comes the fun part. You’ve got your crispy croutons, your dreamy dressing and your chilled romaine.

1. In a large bowl add your lettuce. Pour in the dressing slowly maybe half to start.

2. Toss gently with clean hands or salad tongs. Add more dressing as needed. You want the lettuce to be coated not drowning.

3. Add croutons and toss a little more.

4. Plate it up and finish with a generous snowfall of shaved or grated Parmesan. You can even hit it with a few cracks of black pepper and an extra squeeze of lemon if you’re feeling fancy.

Optional: Add a poached egg, grilled chicken, shrimp or even crispy bacon for a heartier meal. But honestly? It stands beautifully on its own.

Variations & Fun Twists

Once you’ve nailed the classic Caesar feel free to branch out. Here are some riffs if you want to shake things up:

• Kale Caesar: Swap romaine for lacinato kale also called dinosaur kale. Massage the leaves with the dressing to soften them.

• Grilled Caesar: Halve your romaine hearts and throw them on the grill for a minute or two to char the edges before dressing.

• Vegan Caesar: Use vegan mayo or tahini for the base, skip the egg and anchovy, and use capers or miso paste to bring the umami.

• Spicy Caesar: Add a bit of hot sauce or a pinch of chili flakes to the dressing.

Caesar salad is kind of a blank canvas once you master the balance of flavors.

Pro Tips You Didn’t Ask For (But Will Thank Me Later)

• Use good Parmesan. The pre grated stuff in the green can won’t do you any favors here. Get a block of Parmigiano-Reggiano and grate it yourself. It lasts forever in the fridge.

• Don’t overdress. It’s easy to drown your greens. Go slowly and toss thoroughly.

• Make the dressing ahead. It holds well in the fridge for 2–3 days and gets better as it sits. Just give it a stir before using.

• Croutons forever. Make extra and store them in an airtight container. They’re amazing on soup, salads or for snacking straight from the jar.

Classic Caesar Salad

A timeless favorite Caesar salad combines crisp romaine lettuce, crunchy croutons and a creamy, tangy dressing. Topped with freshly grated Parmesan cheese this salad is perfect as a side or a light main course. It’s simple, elegant and packed with flavor.

Print Recipe

Prep Time:15 minutes mins

Cook Time:5 minutes mins

Total Time:20 minutes mins

Equipment

• Large salad bowl
• Small mixing bowl or blender
• Whisk or fork
• Garlic press (optional)
• Cutting board and knife
• Measuring spoons and cups
• Salad tongs

Ingredients

• For the Salad:
• 1 large head of romaine lettuce or 2 hearts, chopped or torn into bite-size pieces
• 1 cup croutons store-bought or homemade
• ¼ cup freshly grated Parmesan cheese
• For the Dressing:
• 1 egg yolk or 1 tablespoon mayonnaise as a substitute
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic finely minced
• 2 anchovy fillets finely chopped (or 1 teaspoon anchovy paste)
• 2 tablespoons freshly squeezed lemon juice
• ½ cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon grated Parmesan for the dressing

Instructions

• Prepare the Dressing:
• In a small bowl or blender, combine egg yolk (or mayo), Dijon mustard, lemon juice, Worcestershire sauce, garlic, and anchovies.
• Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies (becomes thick and smooth).
• Stir in optional grated Parmesan. Season with salt and pepper to taste. Set aside.
• Make (or Toast) the Croutons (Optional):
• If making homemade croutons: Cube stale bread, toss with olive oil, garlic powder, salt, and bake at 375°F (190°C) for 10–12 minutes or until golden and crisp.
• Assemble the Salad:
• In a large salad bowl, add the chopped romaine.
• Add croutons and sprinkle Parmesan cheese over the top.
• Drizzle with dressing and toss well to coat all ingredients evenly.
• Serve:
• Plate the salad and top with extra Parmesan and freshly ground pepper if desired.
• Serve immediately while fresh and crisp.

Servings: 4 side dishes

Conclusion

I get it Caesar salad doesn’t scream “look at me!” But it’s dependable. It’s secretly luxurious. It’s like that friend who always shows up dressed simply but somehow still manages to be the best looking person in the room. You know the one.

And when you make it yourself from the crispy croutons to the bold, creamy dressing it stops being basic and starts being impressive. It’s perfect as a side for pasta or steak, or as a meal on its own. Plus once you’ve made it a few times it becomes a total no brainer. You’ll never go back to the bottled stuff. So the next time someone says “We’re just having Caesar salad,” you can smile and think Just wait until they try mine.