This Caesar dressing recipe is creamy, tangy, savory, and made without raw egg. Mayonnaise keeps it easy, while lemon, Worcestershire sauce, anchovies, garlic, capers, and Parmesan give it that bold Caesar flavor. This recipe makes enough dressing for a full Caesar salad. Toss it with crisp romaine, golden croutons, and shaved Parmesan for a fresh, crunchy salad everyone will want seconds of.
Fun fact: Caesar salad was created in Tijuana, Mexico, but it has become a true American classic.
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Why make this?
A great Caesar salad starts with the dressing. It should be creamy, tangy, salty, and packed with savory flavor. This version uses mayonnaise as the base, so you get a smooth Caesar dressing without raw egg or tricky steps.
The rest is simple: crisp romaine, crunchy croutons, and shaved Parmesan. Make the dressing ahead, use homemade or store-bought croutons, and toss everything together right before serving.
Ingredients You'll Need
Most of the dressing ingredients go straight into the blender, so the list looks longer than the work.
- Mayonnaise: Mayonnaise is the shortcut that makes this Caesar dressing creamy without raw egg.
- Extra virgin olive oil: loosens the dressing and adds a round, rich flavor.
- Lemon zest and lemon juice: add brightness. Zest only the yellow part. The white pith tastes bitter.
- Worcestershire sauce: adds deep savory flavor. It is salty, tangy, and a little spiced. If you do not have it, use a small splash of soy sauce with a few drops of lemon juice.
- Anchovies: Anchovies add savory depth, not a strong fishy taste. If you prefer to skip them, add a little extra Worcestershire sauce and Parmesan.
- Capers: Capers are my little extra. They add a bright, briny pop. If you do not have capers, leave them out or use a small amount of finely chopped dill pickle.
- Dijon mustard: Adds gentle sharpness and helps the dressing blend smoothly. Regular smooth mustard works too.
- Honey: rounds out the tang from the lemon and mustard.
- Garlic: use fresh garlic, finely minced, squeezed or grated.
- Parmesan cheese: Use freshly grated Parmesan for the dressing and shaved Parmesan for serving.
- Romaine hearts: sturdy, crisp, and perfect for creamy dressing. Dry the leaves well after washing.
- Croutons: Store-bought croutons are fine when you're short on time, but skillet croutons taste extra crisp and golden.
How to Make Caesar Salad with Dressing
- Step 1: Make the croutons if you are using homemade ones. Toss bread cubes with olive oil, garlic, and salt. Toast them in a skillet until golden and crisp. Sprinkle with Parmesan at the end and let them cool.
- Step 2: Form into ball shape with your hands
- Step 3: Cut or tear the romaine hearts into large pieces. Wash the lettuce and dry it very well. Dressing clings much better to dry lettuce.
- Step 4: Toss the romaine with part of the dressing. Add the croutons and finish with shaved Parmesan and black pepper. Serve right away.
Top Tips
- Dry the romaine really well. Use a salad spinner or a clean kitchen towel.
- Add water only at the end if the dressing is too thick. Start with 1 tablespoon.
- Need more saltiness? Add a little extra Parmesan before adding more salt.
- Use day-old bread for croutons. It crisps up beautifully in a skillet. Cut the bread into ½- to ¾-inch cubes, about 1½ to 2 cm.
- Toss the salad right before serving so the lettuce stays crisp and the croutons stay crunchy.
- Start with half the dressing. You can always add more, but you cannot take it back once the lettuce is coated.
Great with
- This goes well with Honey Soy Grilled Chicken. The crisp lettuce and creamy dressing work well with the savory-sweet grilled chicken.
- As a side with Chicken Potato Skillet With Bacon And Veggies. The salad adds freshness and crunch next to the warm chicken and potatoes.
- Serve it with Tomato Focaccia with Parmesan and Crispy Edges. Together, they make an easy lunch or simple dinner.
📖 Recipe
RECIPE CARD
Make crisp Caesar salad with creamy homemade dressing, Parmesan, and crunchy croutons. Fresh, bold, and perfect as a lunch or side.
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
For the Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Worcestershire sauce
- 1 tablespoon capers, drained
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, finely minced or squeezed
- 4 anchovy fillets
- ½ teaspoon ground black pepper
- ¼ cup olive oil, extra virgin
- ½ cup Parmesan cheese, finely grated
For the Salad
- 2 romaine hearts, roughly chopped
- 2 cups croutons
- ½ cup Parmesan cheese, grated
- ground black pepper, to taste
Optional: Quick Garlic Croutons
- 3 slices day-old bread, thick slices, cut into cubes
- 2 tablespoons olive oil
- 1 clove garlic, finely grated
- ¼ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Using store-bought croutons? Skip the crouton steps.
- Heat a skillet over medium heat. Toss the bread cubes with olive oil, garlic, and a pinch of salt.3 slices day-old bread, 2 tablespoons olive oil, 1 clove garlic, ¼ teaspoon salt
- Cook the bread cubes for 5 to 7 minutes, stirring often, until golden and crisp. Sprinkle with Parmesan at the end, then let the croutons cool.
- Make the dressing. Blend the mayonnaise, lemon juice, lemon zest, Worcestershire sauce, capers, Dijon mustard, honey, garlic, anchovies, salt, and black pepper until smooth in a food processor.½ cup mayonnaise, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon Worcestershire sauce, 1 tablespoon capers, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 cloves garlic, 4 anchovy fillets, ½ teaspoon ground black pepper
- Add the olive oil at the end and blend briefly or stir it in by hand.¼ cup olive oil
- Stir in the grated Parmesan. If the dressing is too thick, add 1 tablespoon cold water and stir. Add more only if needed.½ cup Parmesan cheese
- Taste and adjust. Want it brighter? Add a few drops of lemon juice. Want it saltier? Add extra Parmesan before adding more salt.
- Cut or tear the romaine hearts into large pieces. Wash them well and dry them very well.2 romaine hearts
- Add the romaine to a large serving bowl. Add about half of the dressing and toss gently.
- Add the croutons and more dressing to taste.2 cups croutons
- Top with shaved Parmesan cheese. Add black pepper and serve right away.½ cup Parmesan cheese, ground black pepper
Notes
1. What kind of Parmesan should I use? Use a block of Parmesan and grate or shave it yourself. It gives better flavor and texture than pre-shredded cheese.
2. Can I turn this into a main dish? Yes. Add grilled chicken, crispy bacon, steak slices, or hard-boiled eggs for a fuller salad.
3. Does Caesar dressing taste like anchovies? No, not strongly. Anchovies add deep, savory flavor. Once blended with lemon, Parmesan, garlic, and Worcestershire sauce, the dressing tastes bold and balanced, not fishy.
4. Storage
Once the salad is tossed with dressing, serve it right away. The romaine will soften and the croutons will lose their crunch.
- Refrigerator: Store homemade Caesar dressing in a covered jar or airtight container in the refrigerator for up to 2 days. Stir before using. If the dressing becomes too thick, add 1 tablespoon cold water and stir again.
- Room temperature: Store cooled croutons in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 627kcalCarbohydrates: 28gProtein: 15gFat: 51gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 32mgSodium: 1075mgFiber: 3gSugar: 4gVitamin A: 5150IUVitamin C: 7mgIron: 3mg
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