Hi everyone, Emily here! If you’ve ever wondered why restaurant Caesar salads always seem to taste a level above the ones we make at home, I have the secret for you: it’s all in the dressing. Forget the bottled stuff; this recipe uses a clever mayo-based method that gives you all that rich, traditional flavor without the fuss of tempering raw egg yolks. It’s zesty, salty, and packed with umami. After testing dozens of versions, I can confidently say this is the definitive Caesar salad that will have your guests asking for the recipe before they’ve even finished their first bowl!
Why You’ll Love This Recipe
Better Than Restaurant Quality: The depth of flavor from the anchovy paste and fresh garlic is unmatched by any store-bought version.
No Raw Eggs: By using a high-quality mayo base, you get that classic creamy texture with zero safety concerns.
Quick and Easy: The dressing comes together in just a few minutes with simple whisking—no blender required.
Perfect Crunch: The combination of crisp romaine, salty Parmesan, and buttery croutons is the ultimate texture harmony.
Ingredients
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Mayo: 1 cup; the creamy, rich base that replaces traditional raw egg yolks.
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Parmesan Cheese: ½ cup (plus extra for garnish); adds a salty, nutty bite to the dressing and salad.
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Lemon Juice: 2 tablespoons; provides the essential bright acidity to cut through the richness.
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Anchovy Paste: 1 teaspoon; the “secret ingredient” that provides that signature savory umami depth.
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Worcestershire Sauce: 1 teaspoon; adds a complex, tangy, and slightly sweet finish.
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Dijon Mustard: 1 teaspoon; acts as a bridge between the flavors and helps thicken the dressing.
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Garlic: 1 clove; minced finely to infuse the dressing with a bold, aromatic punch.
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Salt & Pepper: To taste; essential for balancing the bold flavors of the anchovy and cheese.
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Romaine Lettuce: 1 head; chopped fresh for the ultimate crisp and refreshing bite.
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Croutons: 1 cup (or to taste); adds the necessary crunch and buttery flavor.
Instructions
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Combine the aromatics in a small mixing bowl. Add the lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, and minced garlic.
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Season and whisk the mixture well with a pinch of salt and pepper until the anchovy paste is fully incorporated and the base is smooth.
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Build the creaminess by adding the mayo and the ½ cup of grated Parmesan cheese into the same bowl.
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Final whisking is key—mix until the dressing is completely uniform, glossy, and thick.
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Prep the greens by placing your chopped romaine lettuce into a large salad bowl or onto individual plates.
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Drizzle and toss the dressing generously over the lettuce, ensuring every leaf is lightly coated in that creamy goodness.
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Garnish and serve by topping the salad with extra grated Parmesan cheese and a handful of crunchy croutons.
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Add a finishing touch with a final sprinkle of freshly cracked black pepper before serving immediately.
You Must Know
Ingredient Alert: Do not skip the anchovy paste! Even if you aren’t a fan of fish, the paste melts into the dressing to provide a savory depth that cannot be replicated with salt alone. Safety Note: Because this dressing contains mayo and cheese, it should not sit out at room temperature for more than two hours.
Storage Tips
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Fridge: The dressing can be stored in an airtight jar for up to 5–7 days. The flavors actually deepen after 24 hours!
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Reheating: Caesar salad should always be served cold. If the dressing thickens too much in the fridge, whisk in a teaspoon of water or lemon juice to loosen it.
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Freezing: This recipe is not suitable for freezing, as the mayo-based dressing will separate and the lettuce will lose its structure.
Ingredient Substitutions
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Anchovies: If you absolutely cannot find paste, you can finely mash 2 oil-packed anchovy fillets into a paste yourself.
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Greens: While Romaine is traditional, kale makes for a wonderful “Kale Caesar” that holds up longer if you are meal prepping.
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Cheese: Pecorino Romano can be used for a sharper, saltier kick than traditional Parmesan.
Serving Suggestions
To make this side dish a full meal, I love to add:
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Grilled chicken breast or sautéed shrimp.
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Crispy chickpeas for a vegetarian protein boost.
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A side of warm garlic bread or a slice of focaccia.
Cultural and Historical Context
Contrary to popular belief, the Caesar salad was not named after Julius Caesar! It was actually invented in 1924 by Caesar Cardini, an Italian immigrant who owned a restaurant in Tijuana, Mexico. Legend has it he threw the salad together using leftover ingredients during a busy Fourth of July rush, and it has been a global favorite ever since.
Seasonal Adaptations
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Spring: Add some shaved radishes or blanched asparagus for a seasonal green boost.
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Summer: Top with grilled salmon or fresh cherry tomatoes for a lighter lunch.
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Winter: Swap the croutons for roasted pepitas (pumpkin seeds) for a seasonal crunch.
Perfect Occasions
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Dinner Parties: It’s a classic crowd-pleaser that looks elegant on the plate.
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Steak Night: The acidity of the Caesar dressing is the perfect foil for a rich, buttery steak.
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Quick Lunches: Prep the dressing on Sunday and enjoy fresh salads all week long.
Freezer Meal Conversion
This dish cannot be frozen as a complete salad. However, you can freeze homemade croutons in a freezer bag for up to 3 months. The dressing is best made fresh or kept in the fridge.
Pro Tips
Chill Your Plates: For an extra professional touch, place your salad plates in the fridge for 15 minutes before serving to keep the lettuce extra crisp.
Toss, Don’t Drizzle: To get that perfect restaurant coat, toss the lettuce and dressing in a large bowl before plating.
Fresh Garlic is Best: Avoid using jarred minced garlic for this dressing; the bite of fresh garlic is what gives the Caesar its characteristic “zing.”
FAQs About Recipes
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Is Caesar dressing gluten-free? This recipe is naturally gluten-free as long as your Worcestershire sauce and mayo are certified GF. Just be sure to omit the croutons!
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Why is my dressing too thick? Mayo brands vary in thickness. If yours is too thick to drizzle, whisk in a teaspoon of water or extra lemon juice until you reach your desired consistency.
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Can I use Greek yogurt? You can substitute half the mayo with Greek yogurt for a lighter, tangier version, though it will change the classic flavor profile slightly.
Best Caesar Salad from Scratch
A classic, creamy Caesar salad featuring a foolproof mayo-based dressing, crisp romaine, and crunchy croutons.Ingredients
Equipment
Method
- In a small bowl, whisk together lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, minced garlic, salt, and pepper.
- Add the mayo and ½ cup grated Parmesan to the bowl and whisk until smooth and creamy.
- Place chopped romaine lettuce in a large bowl.
- Drizzle the dressing over the lettuce and toss thoroughly to coat.
- Garnish with additional grated Parmesan and croutons.
- Serve immediately with a final crack of black pepper.
Video
Notes
Use high-quality Parmesan for the best flavor.
