There’s nothing quite like a fresh, homemade Caesar salad—crisp romaine lettuce, crunchy garlic croutons, salty parmesan, and a bold, creamy dressing made from scratch.
It’s simple, classic, and far more delicious than any bottled version or store-bought kit.
If you’ve never made your own Caesar salad dressing before, this recipe will change your mind.
It’s fast, easy, and uses pantry staples. The crunchy garlic parmesan croutons take it over the top and are totally worth the extra step.
Why You’ll Love This Recipe
Crisp and fresh – Romaine lettuce gives every bite a satisfying crunch.
From-scratch dressing – Bold, zesty, and perfectly balanced.
Garlic parmesan croutons – Made in the oven and so much better than store-bought.
No anchovies needed – This version gets deep flavor from Dijon and Worcestershire.
Perfect for any meal – A side salad that holds its own or add protein for a full lunch.
What You’ll Need (Ingredient Highlights)
For the Croutons
French baguette – Thinly sliced for the perfect crunch
Extra virgin olive oil – Adds flavor and helps crisp the bread
Minced garlic – Infuses each bite with garlicky goodness
Grated parmesan cheese – Melts slightly in the oven for a cheesy finish
For the Caesar Dressing
Garlic – Fresh and pungent; the heart of the dressing
Dijon mustard – Adds tang and depth
Worcestershire sauce – Umami boost without anchovies
Fresh lemon juice – Bright and citrusy
Red wine vinegar – Adds balance and acidity
Olive oil – Smooth and rich base for emulsifying
Sea salt & black pepper – To season and finish
For the Salad
Romaine lettuce – Crisp and refreshing, the best base for Caesar
Parmesan cheese – Shredded or shaved for texture and salty richness
Pro Tips Before You Start
Use day-old bread for croutons – It crisps better and holds up in dressing.
Slice croutons thinly and diagonally for extra surface area.
Emulsify the dressing by slowly whisking in olive oil—don’t rush!
Rinse and dry the lettuce thoroughly – Wet leaves dilute the dressing.
Serve immediately after tossing – That’s when it’s crispest and freshest.
How to Make Caesar Salad from Scratch
Step 1: Make the Garlic Parmesan Croutons
Preheat your oven to 350°F (175°C).
Slice half a French baguette in half lengthwise, then cut diagonally into ¼-inch thick pieces.
Arrange the bread slices on a baking sheet in a single layer.
In a small bowl, stir together 3 Tbsp extra virgin olive oil and 1 tsp minced garlic.
Drizzle the garlic oil over the bread slices.
Sprinkle with 2 Tbsp grated parmesan cheese.
Toss to coat evenly, then spread again in a single layer.
Bake for 10–12 minutes, or until light golden and crisp.
Let cool completely before using.
Step 2: Make the Caesar Dressing
In a small bowl, whisk together: 1 tsp minced garlic, 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tsp fresh lemon juice, 1½ tsp red wine vinegar
Slowly drizzle in ⅓ cup extra virgin olive oil, whisking constantly to emulsify.
Season with ½ tsp sea salt and ⅛ tsp black pepper, adjusting to taste.
Tip: Make the dressing ahead and refrigerate—it keeps well for up to 5 days.
Step 3: Assemble the Caesar Salad
Rinse and dry 1 large romaine lettuce (or 2 small heads).
Tear or chop into bite-sized pieces.
Place in a large serving bowl.
Sprinkle with ⅓ cup shredded or shaved parmesan cheese.
Add the cooled garlic parmesan croutons.
Drizzle with the homemade Caesar dressing.
Toss gently to coat all the leaves evenly.
Serve immediately, and finish with extra black pepper and parmesan if desired.
What to Serve With Caesar Salad
This homemade Caesar salad pairs beautifully with:
Grilled chicken or shrimp – For a full, protein-packed meal
Pasta dishes – Like creamy Alfredo or lasagna
Soup and salad combo – Try tomato basil or chicken noodle
Crusty garlic bread – When you want to go all in
White wine spritzer – Refreshing and light with bold dressing
Variations and Substitutions
Add grilled chicken or salmon for a main course salad
Use baby kale or spinach for a twist on the classic greens
Make it vegan – Omit cheese and use vegan Worcestershire + plant-based dressing
Go gluten-free – Use gluten-free bread for croutons
Add cherry tomatoes or avocado for extra flavor and texture
Storage & Make-Ahead Tips
Croutons – Store in an airtight container at room temperature for up to 3 days
Dressing – Keep in the fridge in a sealed jar for up to 5 days
Salad (undressed) – Wash and dry romaine ahead of time and store in a container with paper towels to keep crisp
Do not store dressed salad – It gets soggy quickly
FAQs
Can I make Caesar dressing without anchovies?
Yes! This recipe uses Worcestershire for umami without anchovies.
Can I prep Caesar salad ahead of time?
Yes—just keep the components separate and toss right before serving.
What’s the best lettuce to use?
Romaine is classic, but you can also use Little Gem or a mix of crisp greens.
Is it safe to eat raw egg in dressing?
This recipe doesn’t use eggs, making it safer and more fridge-stable.
Can I use store-bought croutons?
You can, but homemade ones taste way better and are easy to make.
What’s a good substitute for Dijon?
Whole grain mustard or even yellow mustard in a pinch.
Final Thoughts
This homemade Caesar salad with garlic croutons is a perfect example of how simple ingredients can come together to create something restaurant-worthy.
With a crisp bite, creamy zing, and satisfying crunch, this salad shines on its own or as a side to your favorite meals.
Once you try this version, you may never go back to store-bought again. It’s bold, fresh, and unbelievably easy.
