Caesar Salad
There’s something timeless about a Caesar salad—crisp, cool lettuce coated in a creamy, tangy dressing and crowned with crunchy croutons and nutty parmesan. While store-bought dressings can do the trick in a pinch, this homemade version elevates the experience entirely. With a mix of traditional flavors and a few unexpected additions, it’s not only quick to make but also a perfect balance of richness and freshness.
What makes this salad so good is the unique combination of fresh ingredients. Start with the juice of a fresh lemon and some fresh garlic. We suggest 4-6 cloves but you can cut back to your taste desire.
This isn’t the most exciting post as the pictures are mostly placing ingredients in a blender. But we promise you, this will be the best Caesar Salad you’ve ever had outside a restaurant.
An essential ingredient to this recipe is the anchovies. Use 2-3 depending on how much you like them. Pour a little of the oil from the anchovies right into the blender as well. If you absolutely dislike anchovies, add additional salt to the dressing, as the anchovies had a fair amount of natural salt.
Start by blending the ingredients, except the oil in a blender. Then slowly add both oils until emulsified. Taste and correct with salt and pepper as desired.
That’s it…it’s ready for your salad. It’s creamy, flavorful and promises to be tasty on your salad.
Caesar Salad Dressing
This dressing will make about 1 1/2 cups. It will keep in an airtight container inside the fridge for several days.
When ready to make your salad, pull the romaine, Parmesan cheese, croutons and dressing all together.
Tossed with crisp romaine, topped with delicate shavings of parmesan, and finished with golden, freshly made croutons, this salad is simple, satisfying, and full of flavor.
A fun fact about the dressing, is that the original recipe comes from two good friends who have perfected it over the years. We made just a couple of modifications and now are happy to share it with you!
Caesar Salad
Ingredients
- 6 teaspoons red wine vinegar
- 1/2 cup oil (canola or vegetable)
- 3 tablespoons Olive Oil
- 2 Anchovies in oil + a bit of the oil
- 1/2 teaspoon Worcestershire sauce
- 2 shakes Tabasco sauce
- 3 teaspoons lemon juice
- 3 eggs
- 2 teaspoon salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon dry mustard
- 1 teaspoon Parmesan
- 4-6 cloves crushes garlic
- Salt and Pepper to taste
- Romaine lettuce, torn into bite size pieces
- Homemade Croutons. Recipe: HERE
- Shaved Parmesan (optional)
Instructions
- To make the dressing, place the ingredients but the oils in the blender. Blend well.
- Slowly add the oils to all them to emulsify.
- Taste and adjust with salt and pepper.
- In a large bowl, toss the dressing with romaine lettuce.
- Top with homemade croutons. Recipe: HERE
- Add shaved parmesan cheese if desired, to the top.
- If not fully used, the dressing will keep in an airtight container in the refrigerator for several days. Enjoy!
Homemade Croutons
Ingredients
- 1/2 baguette, cubed (sour dough preferred)
- 1/4 cup olive oil
- 1/4 cup melted butter
- 1 clove garlic, chopped Minced garlic
- 1/4 cup Freshly grated Parmesan cheese
Instructions
- Pre-heat the oven to 425 degrees.
- In a deep, narrow bowl add the olive oil, garlic and Parmesan cheese to the melted butter. Using an immersion blender mix well together.
- Place the cubed baguette pieces in a bowl. Pour the mixture over the baguette pieces. Stir to blend.
- On a parchment lined baking sheet, pour out the coated baguette pieces. Spread evenly across.
- Place in the oven. Cook for 10-12 minutes until brown and crispy. Let cool.
- Serve over Caesar or any of your favorite salads. Enjoy!
There’s something timeless about a Caesar salad—crisp, cool lettuce coated in a creamy, tangy dressing and crowned with crunchy croutons.