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Caesar salad prepared at home using fresh ingredients

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Caesar salad prepared at home using fresh ingredients

The Caesar salad may take on many forms. It goes great with a steaming cup of soup or your go-to Italian dish. It will also complete a festive gathering, such as a holiday feast or a memorable Saturday night.

Salad components (Caesar)

Pregnant with Grace, my husband and I found that we were both yearning for a lot of the cheesy, fatty, and savory foods we had as kids. The time had come, obviously, to create an authentic Caesar salad recipe, and that time is now.

This salad is created with my easy Caesar dressing, handmade croutons, fresh romaine lettuce, and a finishing sprinkle of Parmesan cheese. The entire recipe, from beginning to end, is included here.

Recipe for Classic Caesar Salad

The ingredients for a Caesar salad are simple. Here are some short reminders and suggestions:

Croutons come first, then the dressing.

The croutons will be baking while you make the dressing. Rather than preparing a time-consuming emulsion of raw egg yolk and oil, you may just use mayonnaise from the supermarket.

Lettuce and romaine should be chopped by hand.

Chopped salads are at their finest when made with crisp, cool heads of romaine lettuce. Bagged pre-chopped lettuce quickly turns brown around the edges, and the pieces are usually too big for Caesar salad, whereas I like smaller ones.

Toss just before serving, but not before.

When combined with the dressing, lettuce and croutons undergo a period of softening. Don’t add the dressing until right before serving the salad. The croutons are at their finest if eaten within a few hours of being baked.

Tips for those on special diets:

For people who have a shellfish allergy, this Caesar salad dish is a good alternative. You can make it vegetarian by using a vegetarian Parmesan cheese.

  • Bowl of Caesar salad
  • Additional Leafy Salads to Prepare
  • Some more of my favorite green salads are as follows:
  • Apple-cranberry-pepita salad is a fan favorite.
  • Green Salad with Pomegranates, Pears, and a Ginger Dressing
  • Salad with roasted beets, goat cheese, and toasted pistachios
  • Arugula Salad, Made Extremely Easy

How to Make Caesar Salad

Freshly prepared Caesar salad

This recipe for handmade Caesar salad is the greatest you’ll find. This Caesar salad is great as a side dish for holidays and special occasions, or whenever you feel like it.


  • Croutons prepared at home
  • Two 4-ounce (or so) thick pieces of crusty bread
  • Extra-virgin olive oil, 2 teaspoons
  • 1/4 tsp. of kosher salt
  • 1/8 teaspoon of dried garlic
  • Crack some fresh black pepper on top.
  • Dressing for a Caesar Salad
  • 1/3 cup sour cream
  • 1 minced, medium-sized garlic clove
  • 2 tsp. of fresh squeezed lemon juice
  • 1 tsp. of mustard
  • Worcestershire sauce, to taste (about 1/2 teaspoon)
  • Salt, fine, 1/8 teaspoon
  • grated Parmesan cheese equaling one-third a cup (1 ounce)
  • 1 teaspoon of salt
  • Crack some fresh black pepper on top.
  • Every Other Thing
  • Roughly cut 2 medium romaine lettuce heads (10 ounces).
  • 1/3 cup (1 ounce) Parmesan cheese, grated
  • Cooking Mode Keep your display from going black.


  1. Prepare a large, rimmed baking sheet by lining it with parchment paper and heating the oven to 400 degrees Fahrenheit. Put some paper towels on a plate and put it away.
  2. To make the croutons, cut the bread into 3/4-inch cubes using a serrated knife (or, if you prefer, tear the bread into cubes with your fingers). Spread the cubed bread on the pan you have just heated. Add the olive oil, then season with salt, garlic powder, and black pepper. Toss the bread with your hands to uniformly distribute the oil, and then spread it out on a baking sheet.
  3. Croutons should be baked for 10–12 minutes, flipped after 5 minutes, until they are golden brown and firm to the bite. Take the croutons out of the oven and place them on the paper towel-lined dish to drain. Add more salt and pepper to taste once it has cooled down.
  4. Mix the mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt in a liquid measuring cup or bowl. Blend the ingredients together by stirring. Mix the Parmesan and the water together. Add plenty of freshly ground black pepper.
  5. Assemble the salad right before serving. Prepare the romaine lettuce and transfer it to a big salad bowl. Crouton topping, please. Toss the salad with the dressing and most of the Parmesan. Sprinkle the remaining cheese on top after gently tossing the lettuce to cover it with dressing. The lettuce and croutons can become soggy if you wait too long to serve them.
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