Classic Caesar Salad with crisp homemade croutons and a light caesar dressing – for when you want khổng lồ impress your dinner guests.

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If you love caesar recipes as much as we do, check out our creamy caesar dressing và caesar pasta salad.


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My son, David, is to thank for this recipe. He is 9 years old & took kids cooking classes at Sur La Table where he learned và 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.


How lớn Make Croutons:

The crunchy homemade garlic croutons really elevate this salad, making it look và taste quite fancy. The cheese crusted onto each little toast will have you snacking on these croutons!

Cut baguette in half lengthwise và 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 và Bake to desired crispness.



How to Make Caesar Salad Dressing:

The caesar salad dressing comes together so fast & all you need is a bowl và whisk. This Caesar dressing is light, healthy and packs so much fresh flavor without needing much salt at all.

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Whisk together minced garlic, dijon, Worcestershire, lemon juice & red wine vinegar.Whisking while adding oil emulsifies the dressing for a smooth and creamy (not oily) consistency.Season with 50% tsp salt và 1/8 tsp black pepper, or to lớn taste.

Click here if you prefer a creamy Caesar dressing.


How lớn Make Caesar Salad:

In a large mixing bowl, combine all of your ingredients và toss gently to lớn coat the lettuce in caesar dressing. This recipe makes enough croutons for two full salads so you’ll have them ready lớn go for round 2!

Cook’s tip: to get those lovely parmesan shavings, all you need is a block of parmesan & a potato peeler (Amazon tiếp thị liên kết link). It’s easy peasy!

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.


J. Kenji López-Alt

For added flavor, I also like to toss the bread with some of the Parmesan cheese before toasting. It's a trick that I often employ with pizza, adding some cheese before baking and a fresh sprinkle after the croutons come out of the oven, giving you the nuttiness of cooked Parm with the sharp bite of freshly grated.

A Modern Caesar Salad Dressing

And now we get khổng lồ the real crux of the authentic-versus-modern question: emulsified dressing or tableside tossing? And, more importantly, do we use anchovies or not?

Frankly, I prefer the modern, emulsified-dressing approach. Lettuce leaves have a waxy, hydrophobic coating, a natural evolutionary adaptation that helps regulate moisture levels inside and outside the plant, even with varying humidity or rainfall. Oil sticks lớn leaves, but water doesn't. So, with an un-emulsified dressing, the olive oil & bits of egg yolk will stick khổng lồ your leaves, but the lemon juice & other water-based, liquid elements will fall to lớn the bottom of the bowl.

Emulsified dressings, on the other hand, cling well to lớn all sorts of surfaces, including hydrophobic lettuce leaves. Emulsion + even coating = better flavor in each bite. And I'm perfectly nội dung to remove cheffy flair in the pursuit of better flavor.

When it comes down khổng lồ it, an emulsified Caesar salad dressing is essentially a flavored mayonnaise. Fortunately for us, because of the large amounts of solid particles it contains in the size of Parmesan and black pepper, it"s far easier to emulsify a Caesar dressing than a standard mayonnaise—you"d have no problem doing it with a bowl, a whisk, and a bit of elbow grease. That said, the absolute easiest way to vị it is using my
Foolproof Two-Minute Mayonnaisetechnique.