This Easy Caesar Salad Recipe is made without anchovies or eggs. The dressing uses simple ingredients you likely already have on hand. The homemade garlic butter croutons add some nice texture in each bite.
This basic caesar salad is my go to easy side salad, but it could also be served as a main by adding your favorite protein on top.
When I have a little extra time, I love to make this Goat Cheese Arugula Salad with bacon and strawberries.
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Why You’ll Love This Recipe
- Simple ingredients - You probably have most of the ingredients in your fridge/pantry already.
- No anchovies or raw egg - Leaving these ingredients out makes the recipe easier and friendly for people of all ages. The dressing is made with store-bought mayo instead of oil and egg.
- Complex flavor - The garlic, worcestershire sauce, mustard, vinegar, and parmigiano reggiano give the dressing that signature flavor.
- Loaded with parmigiano reggiano - The dressing, croutons, and salad all are loaded with cheese.
- Ready in 20 minutes - The homemade dressing and croutons come together in less than 20 minutes. If you use store-bought croutons, this recipe can be made in about 5 minutes.
- Great side dish or main - I love to serve this as a side, but with some added protein this can easily become a hearty lunch or dinner.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mayonnaise: I prefer Sir Kensington’s. Duke’s, Chosen Foods, and Primal Kitchen are great options as well.
- Bread: I recommend sourdough, french, or ciabatta bread.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make a Caesar Salad
Quick Overview
- Make the dressing.
- Make the crotons.
- Assemble the salad.
Step by Step Instructions
The salt should extract water from the garlic and help break it down into a paste.
Step 1: Preheat the oven to 375 degrees. Finely mince the garlic.
Step 2: Sprinkle the salt on top of the minced garlic on the cutting board.
Step 3: Alternate mincing and smashing the garlic with the side of your knife until a paste forms.
Step 4: In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, worcestershire, mustard, vinegar, and pepper until well combined. Optional: Add 1 Tablespoon of water to thin out the dressing. I prefer to do this.
Start with about 2 spoonfuls of dressing. Taste and add more as needed. You can always add more!
Step 5: Stir in the parmigiano reggiano. Taste and add more salt or pepper if needed. Cover and let rest in the fridge.
Step 6: In a large bowl, toss together the bread, butter, oil, garlic, and parmigiano reggiano until well combined.
Step 7: Place on a large baking sheet spread out. Bake for 10-12 minutes, tossing halfway through. Remove from the oven and let cool completely on the baking sheet. They will continue to crisp up as they cool.
Step 8: In a large bowl, toss together the lettuce, parmigiano reggiano, and a few spoonfuls of dressing. Add more dressing if desired. Top with more shaved parmigiano reggiano and the cooled croutons.
Recipe Serving Suggestions
Serve this salad as a side of add one of the following proteins to make it a meal on its own:
- Dutch Oven Bone-In Chicken Breasts
- Cast Iron Boneless Chicken Breast
- Greek Yogurt Marinated Chicken
- Bavette (Flank) Steak
- Grilled or seared shrimp
I also love to serve this with these pasta dishes:
Expert Tips & Variations
- Wash and dry the lettuce well. I recommend using a salad spinner. It not only washes the lettuce extremely well, but it also removes excess water and helps the lettuce dry. Excess water will water down the dressing and the salad will not taste as good.
- Use parmigiano reggiano. This is normally found in the cheese section and is unrefrigerated. It is typically cut into wedges and is sitting on top of a parmigiano reggiano wheel. It will also say parmigiano reggiano on the rind. This is the most flavorful parmesan cheese.
- Use high quality ingredients. Besides the cheese, be sure to use high quality ingredients for the dressing as well. Since this recipe is pretty simple and uncooked, the flavor of the ingredients will really shine.
- Start with less dressing. You likely will not need all of the dressing. So start with a couple of spoonfuls and then add more if needed. You can always add more, but it is hard to dilute it if you add too much without adding more lettuce.
Recipe FAQs
It typically contains romaine, croutons, and parmigiano reggiano. The dressing is made of egg yolk, oil, worcestershire sauce, lemon juice, garlic, mustard, and pepper.
Some of my favorite add-ins include chickpeas, buffalo chicken tenders, bacon, and pickled onions.
I recommend using store-bought mayo and leaving out the anchovies to make things simpler.
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Easy Caesar Salad Recipe
Ingredients:
Dressing
- 2 whole cloves garlic
- ⅛ teaspoon kosher salt*
- ½ cup good quality mayonnaise*
- 2 Tablespoons fresh lemon juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- ½ teaspoon fresh black pepper
- 1 ounces (⅓ cup) parmigiano reggiano, finely grated
Croutons
- 3 cups ¾ inch stale bread pieces, about 4 ounces
- 2 Tablespoons salted butter, melted
- 2 Tablespoons olive oil
- ¼ teaspoon granulated garlic
- 2 Tablespoons finely grated parmigiano reggiano
Salad
- 2 heads romaine, washed, dried, & chopped
- 1.5 ounces (½ cup) parmigiano reggiano, finely grated
Instructions:
- Preheat the oven to 375 degrees. Finely mince the garlic.
- Sprinkle the salt on top of the minced garlic on the cutting board.
- Alternate mincing and smashing the garlic with the side of your knife until a paste forms.
- In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, worcestershire, mustard, vinegar, and pepper until well combined. Optional: Add 1 Tablespoon of water to thin out the dressing. I prefer to do this.
- Stir in the parmigiano reggiano. Taste and add more salt or pepper if needed. Cover and let rest in the fridge.
- In a large bowl, toss together the bread, butter, oil, garlic, and parmigiano reggiano until well combined.
- Place on a large baking sheet spread out. Bake for 10-12 minutes, tossing halfway through. Remove from the oven and let cool completely on the baking sheet. They will continue to crisp up as they cool.
- In a large bowl, toss together the lettuce, parmigiano reggiano, and a few spoonfuls of dressing. Add more dressing if desired. Top with more shaved parmigiano reggiano and the cooled croutons.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mayonnaise: I prefer Sir Kensington’s. Duke’s, Chosen Foods, and Primal Kitchen are great options as well.
- Bread: I recommend sourdough, french, or ciabatta bread.
- Wash and dry the lettuce well. I recommend using a salad spinner. It not only washes the lettuce extremely well, but it also removes excess water and helps the lettuce dry. Excess water will water down the dressing and the salad will not taste as good.
- Use parmigiano reggiano. This is normally found in the cheese section and is unrefrigerated. It is typically cut into wedges and is sitting on top of a parmigiano reggiano wheel. It will also say parmigiano reggiano on the rind. This is the most flavorful parmesan cheese.
- Use high quality ingredients. Besides the cheese, be sure to use high quality ingredients for the dressing as well. Since this recipe is pretty simple and uncooked, the flavor of the ingredients will really shine.
- Start with less dressing. You likely will not need all of the dressing. So start with a couple of spoonfuls and then add more if needed. You can always add more, but it is hard to dilute it if you add too much without adding more lettuce.
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