This classic Caesar salad is one of those recipes that never goes out of style. It’s crisp, bright, and layered with bold flavor from fresh garlic, anchovy, lemon, and real Parmesan cheese. The homemade Caesar dressing is creamy without being heavy and coats every bite of romaine perfectly.

This is the kind of salad I grew up with — simple ingredients, made well. It’s become a staple at our table whether we’re serving it alongside grilled salmon, roast chicken, or enjoying it as a light lunch on its own.

If you’ve only had Caesar from a bottle, this homemade version will change your mind.

Why You’ll Love This Homemade Caesar Salad

Made with real, whole ingredients
No processed oils or preservatives
Classic flavor with fresh lemon and anchovy
Easy to make ahead
Perfect as a side dish or main course

This is a traditional Caesar salad recipe with clean, simple ingredients — the way it was meant to be.

Ingredients for Classic Caesar Salad

For the salad:

Fresh romaine lettuce, chopped
Freshly grated Parmesan cheese
Homemade croutons (or quality store-bought)

For the homemade Caesar dressing:

Extra virgin olive oil
Fresh garlic
Anchovy or anchovy paste
Fresh lemon juice
Worcestershire sauce
Raw egg (optional, for traditional creaminess)
Salt and freshly cracked pepper

Exact measurements are in the recipe card below.

mix caesar dressing | heatherlaurenlove.com

How to Make Caesar Salad from Scratch

1. Make the dressing

In a large wooden or glass bowl, rub the inside with a clove of garlic. Whisk together olive oil, mashed anchovy, lemon juice, Worcestershire sauce, and egg until smooth and emulsified. Season to taste.

2. Toss the romaine

Add crisp, chopped romaine lettuce and gently toss until lightly coated. The key is not overdressing — you want the leaves coated, not weighed down.

3. Finish with Parmesan and croutons

Add freshly grated Parmesan and crunchy croutons. Toss once more and serve immediately with extra lemon and cheese on top.

These croutons are incredibly easy to make! Grab some rustic sourdough type bread, cut into blocks, and bake at 350 with olive oil, salt, pepper and any spices you like for 15-20 minutes. That’s it!

Tips for the Best Caesar Salad

If you prefer not to use raw egg, substitute with a spoonful of mayonnaise for a similar creamy texture.

Use very fresh romaine for maximum crunch.

Freshly grate your Parmesan — it makes a noticeable difference.

Add dressing gradually to avoid soggy lettuce.

Make croutons from day-old sourdough for the best texture.

Add Protein to Make It a Meal

Turn this classic Caesar salad into a full dinner by adding:

Grilled chicken
Blackened shrimp
Seared salmon
Steak slices

It’s hearty, satisfying, and still feels light and fresh.

Frequently Asked Questions

Can I make Caesar dressing ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 2 days. Whisk before serving.

Can I make this without anchovies?
Anchovy adds depth and authentic flavor, but you can reduce the amount or omit it if needed.

Is raw egg necessary?
No. It creates a traditional texture, but the dressing will still be delicious without it.

A Simple Classic Worth Keeping

There’s something timeless about a well-made Caesar salad. Crisp greens, sharp Parmesan, bright lemon, and just enough richness to make you go back for another bite. It’s simple food, done well — and those are always the recipes that last.

If you like this recipe, you will love this easy tuscan kale salad!

Healthy Caesar Salad

Total Time: 15 mins
Yield: 2–3 servings 1x

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Ingredients

Scale

8 cups romaine, chopped
1/3 cup extra virgin olive oil
2–3 cloves garlic, finely minced or mashed into a paste
1 tablespoon anchovy, finely chopped
Juice of 1 lemon
1 teaspoon Worcestershire sauce
1 raw egg
¼ teaspoon sea salt (or to taste)
Freshly cracked black pepper, to taste
Optional Topping
½–1 cup freshly grated Parmesan cheese
Homemade croutons
Chicken breast, chopped
You can also replace 2 cups of romaine with kale or mixed greens if desired

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Instructions

n a large wooden bowl (traditional and preferred for subtle flavor, though not required), pour in the olive oil. Take one peeled garlic clove and rub it along the inside of the bowl, coating the sides and bottom. This gently infuses the oil and bowl with garlic flavor.

Finely mince the remaining garlic and anchovy into a paste. Add them to the bowl along with the fresh lemon juice, Worcestershire sauce, and raw egg.

Whisk vigorously until the dressing begins to emulsify and looks slightly creamy.

Add the chopped romaine directly to the bowl and toss well, making sure each leaf is evenly coated in the dressing.

Top with freshly grated Parmesan, cracked black pepper, homemade croutons, and sliced baked chicken if desired.

Important Tip

The dressing naturally settles toward the bottom of the bowl because of the olive oil. Before serving, give the salad an extra thorough toss to redistribute the dressing.

For best flavor, serve the first portions from the bottom of the bowl to ensure the greens are well coated with that rich, classic Caesar dressing.

Prep Time: 15 mins
Category: Lunch/Dinner

Nutrition

Serving Size: 4

How did this salad turn out for you? I love your comments.

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Caesar Salad