This classic Caesar salad pairs crisp romaine, crunchy homemade croutons and a punchy, garlicky dressing with plenty of Parmesan. Add grilled chicken to make it a full meal.
Why this Caesar salad recipe works
- A mayonnaise-based dressing gives classic Caesar flavour without needing raw egg.
- Anchovies and garlic, blended into the dressing, add real depth rather than just saltiness.
- Homemade croutons, tossed in olive oil and baked, are far crisper than shop-bought ones.
- Ready in about 25 minutes, including making the croutons from scratch.
Looking for more salads? Browse our soups and salads, or try our Mediterranean chickpea salad next.
Recipe details
- Serves: 4 as a side, 2 as a main with chicken
- Preparation: 15 minutes
- Cooking: 10 minutes
Ingredients
For the croutons
- 150 g crusty bread, torn or cubed
- 2 tablespoons olive oil
- 1 small garlic clove, minced
- Pinch of salt
For the dressing
- 60 g mayonnaise
- 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated Parmesan
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Black pepper, to taste
For the salad
- 2 romaine lettuce hearts, torn or chopped
- Extra grated Parmesan, to serve
- 2 cooked, sliced chicken breasts (optional)
How to make Caesar salad
1. Make the croutons
Preheat the oven to 200°C (180°C fan). Toss the bread with the olive oil, garlic and salt. Spread on a tray and bake for 8 to 10 minutes, turning once, until golden and crisp.
2. Make the dressing
Whisk the mayonnaise, anchovies, garlic, Parmesan, lemon juice and mustard together in a small bowl until smooth. Season with black pepper and taste; add a little more lemon juice if it needs brightness.
3. Assemble the salad
Put the romaine in a large bowl. Add most of the dressing and toss to coat evenly, adding more dressing to taste. Top with the croutons, extra Parmesan and sliced chicken if using.
4. Serve immediately
Serve straight away, while the croutons are still crisp.
Tips for the best Caesar salad
- Dry the lettuce thoroughly after washing; wet leaves stop the dressing from sticking.
- Mince the anchovies very finely, or mash them into a paste, so they blend smoothly into the dressing.
- Add the dressing gradually and toss well. It is easier to add more than to fix an over-dressed salad.
- Make the croutons just before serving, or store them separately, so they stay crisp.
Variations
- Classic raw-egg dressing: traditional recipes use a raw or coddled egg yolk instead of mayonnaise. If making it this way, the FDA recommends using pasteurised eggs for dishes where the egg is not fully cooked.
- Shrimp Caesar: top with cooked, cooled prawns instead of chicken.
- Vegetarian: leave out the anchovies and add an extra ½ teaspoon Dijon mustard and a pinch of salt for depth.
- Kale Caesar: use finely shredded kale instead of romaine; massage it briefly with a little dressing first to soften it.
Storage
Caesar salad is best assembled just before serving. Store the dressing in an airtight container in the refrigerator for up to 3 days, and keep croutons in a sealed container at room temperature for up to 2 days.
Frequently asked questions
Can I make the dressing without anchovies?
Yes, though anchovies give Caesar dressing its distinctive savoury depth. Leaving them out gives a milder, still tasty, dressing.
Can I make this ahead of time?
The dressing and croutons can both be made up to 3 days and 2 days ahead. Toss the salad together just before serving so the lettuce stays crisp.
Is Caesar salad safe during pregnancy?
A mayonnaise-based dressing like this one is fine, as it does not contain raw egg. If a recipe uses raw egg yolk, use pasteurised eggs to reduce the risk of salmonella.
What can I use instead of croutons?
Toasted nuts, such as pine nuts or slivered almonds, add crunch if you want to skip the bread.
Can I turn this into a wrap?
Yes. Chop the salad more finely and roll it in a large tortilla with extra chicken for a Caesar wrap.
For more chicken salads, see our chicken recipes.