Classic Caesar Salad

The best Classic Caesar Salad with a super creamy Caesar dressing and homemade garlic croutons, all made from healthy, real food ingredients.

You can thank my husband for this one. Every time I make this Classic Caesar Salad, he tells me I need to put it on the blog because the world should know how good Caesar salad can be. (See why I like him? 🙂 )

Seriously, though. This is the richest, creamiest, best Caesar dressing ever, and those homemade garlic croutons are to die for. 

It makes me want to cry just thinking about the fact that I used to order a fat free Caesar at La Madeleine French Cafe back in my calorie counting days. Who does that? Thank goodness those days are over and I’ve embraced real, whole foods in all their high calorie, nutrient dense glory!

This salad makes a pretty impressive starter, but can also stand alone as main dish. It’s surprisingly fast to throw together – about 10 minutes for the salad + dressing, or around 30 if you’re making the croutons too.

How to Make Classic Caesar Salad

If you don’t have the croutons already made, get those going first using instructions in this recipe. 

Once the croutons are in the oven, start on the dressing – whisk together all ingredients except the Parmesan, making sure the anchovy paste gets fully incorporated. Stir in the Parmesan and set aside.

Chop the romaine and place in a large mixing bowl. Pour the prepared dressing over the top and toss with tongs until all of the lettuce is coated with dressing. Divide into serving bowls (4 small ones if you’re serving it as a starter, or 2 large ones if you’re serving it as a main dish).

Sprinkle generously with croutons, additional Parmesan and a crack of black pepper. Serve immediately.

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Top Tips for Making Classic Caesar Salad

• To make ahead: Chop and store the lettuce in a covered bowl in the fridge. Make the dressing and store in a mason jar or other sealed container in the fridge. Bake the croutons and allow to cool completely before storing in an airtight container on the counter.
• Feel free to adjust the anchovy paste to your taste.
• Extra dressing can be stored in the fridge for about a week.
• The only way to get a truly real food version of Worcestershire is to make your own (I like this homemade Worcestershire recipe). But if a 1/2 tsp of regular store bought Worcestershire doesn’t bother you, buy Annie’s organic Worcestershire or whatever brand you like.
• This recipe is great as-is, but topping it with protein like chicken or salmon makes an even more satisfying one dish meal!

Classic Caesar Salad

The best Classic Caesar Salad with a super creamy Caesar dressing and homemade garlic croutons, all made from healthy, real food ingredients.

5 from 28 votes

Print Pin Rate

Course: Salad

Cuisine: French

Keyword: Caesar, dressing, salad

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 side dish (or 2 main)

Calories: 337kcal

Author: Dena Norton

Ingredients

For the Dressing

• ▢ 2 large cloves garlic, minced or pressed
• ▢ 1/2 tsp anchovy paste (or more to your taste)
• ▢ 1 Tbsp fresh lemon juice (about 1 lemon)
• ▢ 1/2 tsp Dijon mustard
• ▢ 1/2 tsp homemade Worcestershire sauce (or Annie's organic)
• ▢ 1/2 cup avocado oil mayo
• ▢ 1 Tbsp sour cream
• ▢ 1/8 tsp sea salt
• ▢ 1/8 tsp ground black pepper
• ▢ 1/2 cup shredded Parmesan cheese

For the Salad

• ▢ 1 head Romaine lettuce
• ▢ 1 recipe Easy homemade garlic croutons
• ▢ 1/2 cup shredded or shaved Parmesan cheese
• ▢ Few cracks black pepper

Instructions

For the Croutons

• If you don't already have the croutons made, start these first using recipe instructions here.

For the Dressing

• Whisk together all ingredients except Parmesan, making sure the anchovy paste gets fully incorporated. Stir in the Parmesan and set aside.
• Wash and chop the romaine, then transfer to a large mixing bowl. Pour the dressing over the lettuce and toss with tongs until all of the salad is coated with dressing.
• Transfer salad to serving bowls (4 small ones or 2 larger ones), then sprinkle generously with prepared croutons and Parmesan, then add a crack of black pepper if desired. Serve immediately.

Notes

• To make ahead: Chop and store the lettuce in a covered bowl in the fridge. Make the dressing and store in a mason jar or other sealed container in the fridge. Bake the croutons and allow to cool completely before storing in an airtight container on the counter. 
• Feel free to adjust the anchovy paste to your taste. 
• Extra dressing can be stored in the fridge for about a week. 
• The only way to get a truly real food version of Worcestershire is to make your own (I like this homemade Worcestershire recipeI like this homemade Worcestershire recipe). But if a 1/2 tsp of regular store bought Worcestershire doesn't bother you, buy Annie's organic Worcestershire or whatever brand you like. 
• This recipe is great as-is, but topping it with protein like chicken or salmon makes an even more satisfying one dish meal!

Recipe adapted from Once Upon a Chef

Nutrition

Calories: 337kcal | Carbohydrates: 7g | Protein: 11g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 49mg | Sodium: 783mg | Potassium: 435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 13847IU | Vitamin C: 8mg | Calcium: 357mg | Iron: 2mg

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