Classic Caesar Salad with Homemade Dressing

You can’t have a phenomenal Classic Caesar Salad without a tasty homemade dressing to top it! This is an essential recipe for all home kitchens! You can add chicken and make it a complete meal. It’s one of my favorites to serve during the summer when it’s way too hot to cook.

Classic Caesar Salad with Homemade Dressing

A Classic Caesar Salad is an essential for every home cook!

When given the option, I am always going to choose a Classic Caesar Salad over any other salad. Why? I love the crisp Romaine lettuce and the slight bite that you get from the dressing. That bite is achieved by using a briny anchovy paste. It’s the perfect topping for the hearty Romaine lettuce!

The dressing has a unique texture to it without being overly heavy. A lot of recipes call for egg yolks, but in this recipe, we use Greek yogurt and mayonnaise to achieve a creamy dressing. I also recommend using olive oil, versus other types of oil, because it’s incredibly light.

Spoonful of homemade dressing being drizzled on the salad

Ingredients You’ll Need:

Dressing Ingredients:

Mayonnaise
Greek yogurt
Fresh Lemon Juice
Garlic Cloves
Dijon Mustard
Worcestershire Sauce
Anchovy Paste
Sea salt
Black Pepper
Parmesan Cheese
Light Olive Oil

Croutons:

Unsalted Butter
French or Italian Bread
Garlic Powder
Sea Salt
Black Pepper

Salad:

Romaine Lettuce
Parmesan Cheese

Fork holding salad and croutons over a full bowl of salad

Don’t skip the anchovies!

I’ll be the first to raise my hand and admit that when I hear “anchovies”, I’m instantly cringing. My brother loved to order them on pizza; but for me, I’m better off not seeing them in full form. You can easily avoid full-size anchovies by using anchovy paste — this one is our favorite!

How to Serve

I always like to prepare my dressing the day before we plan on enjoying the salad. This gives the dressing time to combine before serving. It’s worth that extra planning! For best results, allow bread to set out uncovered overnight. Also, use a small amount of butter while toasting to avoid overly greasy results.

Choose a large bowl to allow for room to toss your salad with the dressing and cheese. Serve the salad as an appetizer or side dish to any meal. It would perfectly pair with our Chicken Cacciatore with Spaghetti!

If you would like to turn the salad into a full meal, add one pound of boneless, skinless chicken that has been seasoned with salt, pepper, garlic powder, and Italian seasoning on top.

Sliced boneless, skinless chicken breasts, seasoned, and cooked on top of a Caesar salad
Yield: 4 Servings

Classic Caesar Salad

Spoonful of homemade dressing being drizzled on the salad

A Classic Caesar Salad needs a flavorful homemade dressing -- this is an essential recipe for all at-home cooks!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Dressing

  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • ½ tablespoon fresh lemon juice
  • 1-2 large cloves garlic, minced 
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste
  • Sea salt and black pepper, to taste
  • ¼ cup Parmesan cheese, freshly grated
  • ¼ cup light olive oil

Croutons

  • 1 tablespoon unsalted butter
  • 4 slices French or Italian bread, cubed
  • ½ teaspoon garlic powder
  • Sea salt and black pepper, to taste

Salad

  • 1 large head Romain lettuce, cleaned, chopped, and dried completely
  • ½ cup shaved Parmesan cheese

Instructions

Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.  



Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.



Melt butter in a large skillet over medium-low heat. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.



Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper. Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6-8 minutes. Remove from heat and set aside.



When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine.



Serve immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!

Notes

The anchovy paste used in this recipe is naturally briny, so add additional salt sparingly.  For best results, prepare the dressing in advance to give flavors a chance to combine before serving.

For best results, allow bread to set out uncovered overnight. Also, use a small
amount of butter while toasting to avoid overly greasy results.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 517Total Fat: 44gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 37mgSodium: 919mgCarbohydrates: 20gFiber: 4gSugar: 4gProtein: 13g

This data was provided and calculated by Nutritionix on 7/1/2020

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3 Comments

  1. I love a good Caesar salad.

  2. I haven’t had one of these salads in a long time. Yum. Thanks for posting!

  3. I like Caesar salad and my son loves it. But I have never made it before. I will be making it now though. Thanks for the recipe.

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