Classic Caesar Salad Recipe
We all love Caesar Salad in our house; it is probably our favorite salad and this Caesar dressing recipe is just perfect! This recipe is adapted from my friend Joan’s and is quite possibly the best tasting homemade dressing you will find anywhere!
You can make this easy dressing with the ingredients you already have in your pantry. Best of all you control the calories and the carbs. This is such a versatile meal. You can serve it as a main with grilled chicken or as a side dish with a sandwich like these sliders.
You can make it Keto friendly by omitting the croutons and upping the cheese, oh and it pairs wonderfully with pasta!
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How Do You Make Caesar Salad Dressing From Scratch?
It’s easy to make Caesar salad dressing from scratch, and here is how! The first step is to make your croutons or if you are looking to reduce the carbs you can omit this step.
Dice the bread, toss with olive oil, garlic powder, and salt and pepper. Then spread the cubes on a baking sheet and bake for about 15 minutes until crunchy.
For the dressing start by mincing your garlic and mash it with the salt and pepper. Add the *egg yolk and beat with a hand blender for 30 seconds to a minute until it is pale yellow. While continuing to beat on high SLOWLY drizzle in the olive oil.
There is a risk that your dressing may “break” at this point if you go too quickly with the oil and you may have to start over. Slow and steady wins the race here.
Next, you need to mix in the Worcestershire sauce, lemon juice, vinegar, mustard, and anchovy paste. Make sure your dressing is smooth but be careful not to over mix.
Red wine vinegar
Salt and pepper
Pour over your lettuce and toss with the parmesan and croutons! Voila, a restaurant-quality Caesar Salad for your family and guests.
This salad, with its creamy Caesar dressing, is perfect. Just make sure that you and your date both have a plateful, cause it can be a little garlicky!
What Else Can You Put in a Caesar Salad?
You can put in just about anything you like in a Caesar salad. I always put in my homemade croutons, but you could add grilled chicken. How about a 1/4 cup of crispy crumbled bacon, mmmm bacon! Maybe even add something spicy, like some diced hot capicola.
If you want to get really fancy and show off your skills to your guests you can prepare the salad table side. Just make sure you have a large bowl to toss the salad in and have everything prepared and ready to toss.
Have your romaine lettuce washed and torn into bite-size pieces. Have your salad dressing already made, croutons in a small bowl ready to go. You could have the Parmesan cheese already grated or grate it into the bowl just before you toss it.
Serve it on individual plates for each guest and make sure to season with salt and pepper to finish each plate. Your guests will think they are dining at a high-end steak house!
If you like Caesar salads this one is sure to become a favorite, I know it is for our family! Trust me, it is sure to impress.
Why is Caesar Salad Called Caesar Salad?
Despite the fact that Caesar salad and Julius Caesar share the same name this salad was actually not named after the famous Roman emperor. It was however named after the inventor of the salad. According to legend, the Caesar salad was invented by restauranteur Caesar Cardini, an Italian immigrant. At that time he lived in San Diego but owned a restaurant in Tijuana Mexico to avoid the restrictions of 1920’s prohibition.
Apparently the restaurant was short of supplies after a particularly rowdy 4th of July celebration and salad was invented using what he could find in the stock room.
It is said that he originally named his creation the “Aviator salad” but it was subsequently re-named after him. Although there are other theories of the origin of the Caesar salad, this version is the most widely accepted.
*Yes, the dressing does include a raw egg yolk so if you are pregnant or immunosuppressed I don’t recommend this dressing. I have made this dressing for a million years and have never ever had an issue. It is the traditional way of making a Caesar salad dressing.
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- 2-3 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 egg yolk
- 1/3 cup olive oil
- 1/2 tsp. anchovy paste
- 1 tsp. Worcestershire
- 1/2 tsp. dijon mustard
- 1 tsp. lemon juice
- 1 tsp. red wine vinegar
- 1/2 loaf whole wheat baguette
- 1-2 tbsp. olive oil
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 1 head romaine lettuce, washed and torn into bite-sized pieces
- Parmesan cheese, grated, as much as you like
- Preheat oven to 325F.
- Cut the baguette into bite-sized pieces and place them on a rimmed baking sheet.
- Toss with olive oil, garlic, salt, and pepper.
- Bake until crisp about 15 min.
- Let cool and store in a Ziploc bag.
- The dressing can be made well up to 4 hours ahead and stored in the refrigerator.
- Mash garlic with the salt and pepper.
- Add the egg yolk and beat with a hand mixer for 30 seconds, or until it lightens up in color.
- Slowly drizzle in the olive oil, beating at high speed constantly.
- Continue to beat in oil until the mixture is the consistency of mayonnaise.
- Add Worcestershire, lemon juice, vinegar, mustard, and anchovy paste mixing well after each addition.
- Add to lettuce along with parmesan cheese and croutons.
- Toss to evenly coat. Serve immediately.
*Yes, the dressing does include a raw egg yolk so if you are pregnant or immunosuppressed I don't recommend this dressing. I have made this dressing for a million years and have never ever had an issue. It is the traditional way of making a Caesar salad dressing.
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Amount Per Serving:Calories: 614Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 49mgSodium: 1044mgCarbohydrates: 68gFiber: 8gSugar: 6gProtein: 16g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.