Classic Caesar Salad with crisp homemade croutons and a light caesar dressing – for when you want to impress your dinner guests.
If you love caesar recipes as much as we do, check out our creamy caesar dressing and caesar pasta salad.
This post may contain affiliate links. Read my disclosure policy.
My son, David, is to thank for this recipe. He is 9 years old and took kids cooking classes at Sur La Table where he learned and fell in love with this caesar salad recipe, so we re-created it at home together.
Caesar Salad Recipe Ingredients:
Caesar salad is easy, classic and the ingredients are simple. You’ll need:
- 1 large or 2 small heads of romaine lettuce
- Parmesan cheese, shredded or shaved
- Crisp croutons – homemade can be made several days ahead. The recipe below makes enough for 2 salads.
- Caesar salad dressing – homemade is best and here is our favorite store-bought dressing in a pinch
How to Make Croutons:
The crunchy homemade garlic croutons really elevate this salad, making it look and taste quite fancy. The cheese crusted onto each little toast will have you snacking on these croutons!
- Cut baguette in half lengthwise and slice into 1/4″ thick pieces and place on baking sheet.
- Combine 3 Tbsp extra virgin olive oil with minced garlic. toss breads with garlic infused oil and 2 Tbsp parmesan.
- Spread Evenly and Bake to desired crispness.
How to Make Caesar Salad Dressing:
The caesar salad dressing comes together so fast and all you need is a bowl and whisk. This Caesar dressing is light, healthy and packs so much fresh flavor without needing much salt at all.
- Whisk together minced garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
- Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.
- Season with 1/2 tsp salt and 1/8 tsp black pepper, or to taste.
Click here if you prefer a creamy Caesar dressing.
How to Make Caesar Salad:
In a large mixing bowl, combine all of your ingredients and toss gently to coat the lettuce in caesar dressing. This recipe makes enough croutons for two full salads so you’ll have them ready to go for round 2!
Cook’s tip: to get those lovely parmesan shavings, all you need is a block of parmesan and a potato peeler (Amazon affiliate link). It’s easy peasy!
More Romaine Salad Recipes to Discover:
- Chopped Chicken Salad – protein packed with a balsamic dressing
- Avocado Salmon Salad – with a zesty lemon dressing
- Chicken Mango Avocado Salad – Cheesecake Factory Copycat
- Avocado Shrimp Salad – crowd pleasing salad loaded with avocado
Caesar Salad Recipe
Ingredients
For the Croutons:
- 1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
- 3 Tbsp extra virgin olive oil
- 1 tsp minced garlic, 2 small cloves
- 2 Tbsp grated parmesan cheese
Caesar Salad dressing:
- 2 small garlic cloves, minced (1 tsp)
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper, plus more to serve
For the Caesar Salad:
- 1 large romaine lettuce, (or 2 small heads romaine)
- 1/3 cup parmesan cheese, shredded or shaved
Instructions
How to Make Croutons:
- Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.
- In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
- Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
How to Make Caesar Salad Dressing:
- In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.
- Slowly drizzle in extra virgin olive oil while whisking constantly.
- Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
How to Make Caesar Salad:
- Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I haven’t tried this yet but it sounds delicious! My question is if I make the croutons in advance, how long do they stay fresh and how should I store them? thank you!
Hi Susan! I will link my homemade croutons recipe here because I have detailed instructions on storing. I hope you love the recipe!
This recipe was great. Everyone loved it. Thank you
You’re welcome, Beth!
Hey there Natasha,
Love the Caesar dressing and croutons. I did add just a squirt of anchovy paste as you said I could. I already have your Cookbook. Love the meat loaf. It is always a pleasure to see your sweet smile. Thank you. Judie
You’re so kind, thank you for your lovely comment, Judie!
Natasha, do you think I could substitute the red wine vinegar with balsamic?
Hi Wendy! The flavor profile is not the same but feel free to experiment. Let us know how it tastes.
I have been a fan for more than 5 yrs. Every recipe I tried has been great! Well except whenever I added or subtracted ingredients. I don’t like cooking but find it easier & satisfying when using Natasha’s recipes.
Thank you so much for sharing, Theresa!
Nice salad dressing, but what about the raw egg so many use on caesars salads?
Hi Connie! It depends on your personal preference but we don’t usually use raw eggs in this recipe.
Easy and delicious with space to add (bacon and grilled chicken tonight)! my kids loved the dressing too – lots of flavor without being too much!
This recipe is fabulous, especially the dressing! So good. I also like adding this grilled chicken I found on another site: https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html
Yum!
I’m glad you loved the recipe, Nancy! Grilled chicken breast is a great addition!
Everyone talked about how “GOOD!” this salad was at a party I brought it to– including the teens and children. Thanks Natasha! You’re my go-to for awesome recipes.
That’s wonderful!
This recipe is a keeper. Made it last night and everyone loved it. I used homemade rye sourdough bread instead of baguette for the croutons and they were a hit.
Hi, in the Caesar dressing you don’t list how much mayo to use?
Hi Linda, this recipe doesn’t call for mayonnaise.
In your video, to get a visual on how to make it, there was mayo added.
Hi Tiara! The recipe I have listed here is not the same. The video is for our Creamy Caesar salad dressing here. They are similar though.
How long will the Caesar dressing last if you make a batch for a couple of days?
Hi Char, the homemade crisp croutons an be made several days ahead. The salad can be made ahead, it should last at least a few days to a week in the fridge, I wouldn’t mix the dressing until you’re ready to serve though.
Hi, I apologize if it says and I missed it, but can you tell me how many this serves? I need to plan for 150 people and need to figure out what to multiply this recipe by! Thanks!!
Hi Cher! Yes, the servings are mentioned at tbr top of the recipe card. You can increase the servings and it will convert the ingredients list for you.