Caesar Salad is that bowl you crave when you want something fresh, crunchy, and satisfying without much fuss. I’ve made this recipe so many times, I could do it with my eyes closed, but I still get excited every time I whisk up the dressing. If you’ve had disappointing versions at home before, I’ve been there too. This one hits all the right notes: crisp lettuce, bold garlicky dressing, salty Parmesan, and toasty croutons. It’s my go-to for busy weeknights and lazy weekends alike. Let’s make an Easy and Delicious Caesar Salad You’ll Love Making and keep it simple, tasty, and totally doable. 
Caesar Salad Recipe Ingredients
Pantry Staples
- Olive oil or avocado oil for the dressing and croutons
- Garlic fresh is best for that classic punch
- Dijon mustard for a gentle tang and body
- Worcestershire sauce for depth
- Lemon juice freshly squeezed makes a big flavor difference
- Anchovy paste optional but traditional and delicious
- Salt and black pepper to season each layer
- Bread day-old is perfect for croutons, any sturdy loaf
Fresh Stuff
Romaine lettuce is non-negotiable in my kitchen. Choose firm, heavy heads with crisp, pale-green ribs. You’ll also want a wedge of Parmesan, because shaving it right over the salad is half the experience. If you’re turning this into a fuller meal, add juicy chicken, salmon, or even shrimp. My family loves a bold twist where we serve the salad under grilled chicken. If that sounds good, peek at this hearty version: grilled chicken Caesar salad.
With these simple ingredients, you can whip up an Easy and Delicious Caesar Salad You’ll Love Making any night of the week. Keep it classic or play a little; once you get the hang of the dressing, you can fine-tune the flavors exactly how you like them. 
How to Make Caesar Salad
Step by Step, the Easy Way
Prep the romaine: Rinse the leaves in cold water and dry them thoroughly. Water is the enemy of dressing sticking, so really get them dry. I often chill the dried leaves in the fridge while I make everything else. They get extra crisp that way.
Make the croutons: Cube your bread, toss with olive oil, salt, and a pinch of garlic powder if you like. Toast on a sheet pan at 375°F until golden and crunchy, about 10 to 12 minutes. Let them cool so they stay crisp when they hit the salad.
Whisk the dressing before you assemble the salad. You’ll combine lemon juice, Dijon, garlic, Worcestershire, anchovy paste if using, and olive oil. It should be smooth and creamy, not watery. Taste and adjust salt and pepper.
Toss gently: In a big bowl, toss the romaine with a few spoonfuls of dressing until each leaf has a light sheen. Add more dressing little by little. Sprinkle in the croutons and shave in a snowfall of Parmesan. Toss again, taste, and finish with cracked pepper.
Serve fast: Caesar wilts if it sits too long. Make it the last thing before dinner. If you want a fun side that pairs with the cool crunch, try serving it next to this zippy favorite: dill pickle pasta salad. The contrast of creamy, tangy pasta and crisp greens is such a good combo.
“I made this for a quick Tuesday dinner and my partner actually paused after the first bite and said, wow. We didn’t change a thing, and it tasted like a restaurant. The croutons were the best part.”
Once you do this flow a couple of times, you’ll have an Easy and Delicious Caesar Salad You’ll Love Making memorized. Keep it light for a starter or top with protein to turn it into dinner. 
How to Make Caesar Salad Dressing
Great dressing makes the salad. It should be creamy, garlicky, and balanced, with a little salty funk and lemon brightness. Here’s my no-nonsense approach that works every time.
Start with acid and flavor: In a bowl, combine 2 tablespoons fresh lemon juice, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 small grated garlic clove, and 1 teaspoon anchovy paste if using. Whisk to blend.
Stream in the oil: While whisking, slowly drizzle in 1/3 cup olive oil. It should emulsify into a silky, glossy dressing. If it breaks or looks thin, whisk harder for a minute. It usually comes together with a little elbow grease.
Season to taste: Add salt and black pepper. If it needs more zip, squeeze in a little extra lemon. If it’s too strong, whisk in a tiny splash of water to loosen it. If you prefer an ultra-smooth texture, you can blend it for 10 seconds in a small blender, but whisking works great too.
Anchovy or Not, and a Vegetarian Swap
Anchovy paste is classic, but you can skip it if you prefer. The dressing still tastes amazing without it, thanks to the garlic, lemon, and Parmesan. For that savory kick without fish, try an extra dash of Worcestershire or a half teaspoon of white miso. And if you’re going for a full meal with protein, I’ve got you covered here: grilled chicken Caesar salad that’s simple and satisfying.
Once you find your groove, you’ll have an Easy and Delicious Caesar Salad You’ll Love Making on repeat. I keep a jar of the dressing in the fridge for up to 3 days and give it a quick shake before dinner.
History
Let’s give a tiny nod to the salad’s roots. The story goes that Caesar Cardini, an Italian-born restaurateur working in Tijuana, created the dish in the 1920s. It was rumored to be a last-minute invention, using what he had on hand during a busy holiday rush. The original did not include chicken, bacon, or even anchovies in the dressing. Instead, anchovy flavor came from Worcestershire sauce, with romaine lettuce, croutons, Parmesan, olive oil, lemon, raw egg, and garlic creating the magic.
Back then, the salad was tossed table-side, which is probably why it feels so special even today. There’s something about seeing those glossy leaves and warm croutons come together in a big wooden bowl. It’s elegant without being fussy. That spirit is exactly what I try to capture at home every time I make it.
Tips for Keeping Lettuce Crisp
Wilted lettuce can ruin the moment, so here are the best tricks I’ve learned after lots of kitchen trial and error.
- Wash in cold water: Dirt hides in the ribs, so rinse well. Cold water perks up the leaves.
- Dry completely: A salad spinner is your best friend. Wet leaves make the dressing slide off.
- Chill the greens: After drying, pop them into the fridge for 15 to 30 minutes for extra crunch.
- Dress just before serving: The dressing softens leaves, so toss right before you eat.
- Use sturdy inner leaves: The paler, thicker ribs hold up best to the creamy dressing.
- Keep croutons separate: Add them at the end so they stay toasty.
Make Ahead and Storage
Wash and dry your romaine in advance, then store it wrapped in a slightly damp paper towel inside a sealed bag. The dressing can be made up to 3 days ahead. Croutons keep well in an airtight container for about a week. With these parts ready to go, assembling an Easy and Delicious Caesar Salad You’ll Love Making is seriously quick.
Common Questions
Can I make the dressing without anchovies?
Absolutely. The salad still tastes delicious with lemon, garlic, Dijon, Worcestershire, and Parmesan. Add a pinch of white miso if you want extra savory depth.
How do I prevent soggy croutons?
Bake them until fully golden, let them cool completely, and store them in an airtight container. Toss them in at the very end.
Is romaine the only lettuce that works?
Romaine is classic because it’s sturdy and crunchy. If you must swap, go with little gem or a mix that includes crunchy leaves. Avoid delicate greens.
Can I make it a full meal?
Yes. Top with grilled chicken, shrimp, or salmon. For chicken, slice it warm and lay it over the salad, or try this satisfying option when you want a ready-to-go idea: grilled chicken Caesar salad.
What if my dressing is too sharp?
Whisk in a splash of olive oil or a tiny bit of water to soften the acidity. Then re-season with salt and pepper.
A Tasty Little Send Off
That’s my simple playbook for an Easy and Delicious Caesar Salad You’ll Love Making any time the craving hits. Keep the romaine cold, the croutons toasty, and the dressing punchy yet balanced. If you want more variations and helpful photos, I like the approach in this Caesar Salad guide, and the veggie-forward ideas in this Caesar Salad Recipe are great for inspiration too. Most of all, have fun with it and trust your taste buds. You’ve got this, and dinner is about to be crisp, creamy, and completely delicious. 
Easy and Delicious Caesar Salad
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh, crunchy Caesar salad with a bold garlic dressing, salty Parmesan, and toasty croutons, perfect for busy weeknights or lazy weekends.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 clove fresh garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon anchovy paste (optional)
- Salt and black pepper to taste
- 4 cups day-old bread, cubed
- 1 head romaine lettuce, rinsed and dried
- 1 wedge of Parmesan cheese
Instructions
- Prep the romaine: Rinse the leaves in cold water and dry them thoroughly. Chill in the fridge to get extra crisp.
- Make the croutons: Cube the bread, toss with olive oil, salt, and garlic powder. Toast at 375°F (190°C) for 10-12 minutes, then cool.
- Whisk the dressing: In a bowl, combine lemon juice, Dijon, garlic, Worcestershire, anchovy paste (if using), and olive oil. Adjust salt and pepper.
- Toss the salad: In a large bowl, toss the romaine with dressing until lightly coated. Add croutons and shave Parmesan over the top. Toss again and serve immediately.
Notes
Serve immediately to avoid wilting. Store extra dressing in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Caesar salad, easy salad recipe, vegetarian salad, homemade dressing