I love this homemade Caesar salad recipe Comes with the most delicious Caesar seasoning, homemade cubes and lots of Parmesan cheese. If you like a Caesar salad like me, then you have to try my recipe!
I love many of our salad recipes, but this Caesar salad recipe from the crack is probably my favorite. I have had wonderful memories from having dinner with my parents when I was a kid, ordering Caesar salads, and watching our servers make tables. The whole experience was so weird, I was completely fascinated.
This recipe reminds me of the table salad I loved when I was a kid. My Caesar dressing is classic and it is made with garlic and anchovies, but trust me, it’s well worth it. They combine to make such delicious dressings. Believe me this! I also use this dressing for my favorite chicken salad!
Key Ingredients
- lettuce: I love the caisson salad lettuce (kale is great too). You can tear the leaves or chop them up. Over time, romaine lettuce will brown around the cutting edges. It is why I chop or just tear off the leaves before eating.
- Parmesan: I added Parmesan cheese to salads and homemade dressings.
- My homemade dressings: You can get my Caesar one day ahead of time. In most cases, I use a bowl and stir to make it by hand, but you can also use a blender, immersion mixer or food processor. The video shows how to make it by hand because we know everyone can do it. My favorite recipe (shown below) has raw egg yolks. If you don’t like using raw eggs, check out this egg-free seasoning.
- Noodle: Buy your favorite croutons or make them yourself. We have two simple homemade bread crumb recipes. I love them all. In our video, I made these Herby Croutons, but you can try these garlic crumbs as well.
How to Make the Best Caesar Salad
The best homemade Caesar salad starts with a great seasoning. Most of the people I’m going to need classic ingredients, which means we’ll whisk together raw egg yolks, anchovies, garlic, lemon and oil. You can watch me do this in the video. It’s easy and tastes much better than something you buy from the store (promises)!
To make this salad really homemade, I love making bread crumbs. You will toss the bread cubes all day with olive oil and herbs and bake until crispy. I love them!
To put the salad together, toss fresh lettuce with seasonings, more parmesan cheese and bread crumbs. You can always add chicken Caesar (chicken chicken) to it or try my lemon dill grilled salmon as a salmon Caesar.
Perfect Caesar salad
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My favorite Caesar salad recipe starts with our classic homemade Caesar seasoning. Homemade Caesar dressings are easy to make. You can make it by hand in a blender, in a food processor, or in an immersion mixer. All methods are simple and fast. I love doing it by hand and enjoy seeing a small amount of garlic and anchovies in the seasoning. I’ve shared how to make the following by hand. For tips on making in a blender, food processor or immersion mixer, see our more detailed Caesar dressing recipe.
There are about 4 main portions
Watch us make recipes
You will need
For salad
2 heart robe lettuce, rinse, chop or tear into small pieces
Parmesan cheese shaving
Caesar Seasoning, Recipe Below
Slices of bread, recipe below
Caesar Seasoning
2 medium garlic cloves
3 to 5 anchovies packed in oil, depending on taste, see notes
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon of simplified mustard
1/3 cup (80 ml) oil, such as flavored olive oil, avocado oil or saffron oil, and more needed
1/4 cup (15g) grated Parmesan cheese
Salt and fresh black pepper
Homemade cubes
4 cups of torn or cube old bread, about 1 inch
3 tablespoons olive oil
Salt and fresh black pepper
1/4 to 1/2 teaspoon dried herbs such as rosemary thyme, oregano and Italian seasonings, optional
direction
- Making seasonings
1Use a chef’s knife to chop the garlic and fine. Using one side of the knife, push them onto the mound of anchovies and garlic and mash them into a paste (see video). Set aside.
2Whisk the egg yolk, lemon juice and mustard in a medium bowl until foamy. Placing a rag under the bowl helps stabilize it.
3Enter the comfortable stirring position and when whipping with one hand, Flow slowly On the other hand, put the oil in a bowl. You are looking to add oil to tiny drops of water and will notice that when you stir in the oil, the mixture in the bowl will start to lighten and thicken.
4After adding all oils, check consistency. If it is too thick, stir in about tsp of water. If it’s too thin, keep stirring and popping some oil.
5End, stir with mashed anchovies, garlic and parmesan cheese. Then, taste and season with salt and pepper.
- Make cubes
1Preheat the oven to 375°F (190°C).
2Pour the bread into a medium bowl with olive oil, a little salt and some black pepper. Add the hay, if used, and mix well.
3Transfer to a parchment lined baking sheet. Bake once, stirring once, until crisp around the edges, turning the edges light golden in color for 10 to 15 minutes. Cool and store in sealed bag for 2 to 3 days.
Adam and Joanne’s Tips
- an fish sauce: 1 anchovy fillet equals 1/2 teaspoon antho sauce paste (anthovy fillet and anchovy paste have slightly different flavors, so add them according to your own taste)
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
435
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Total fat
33.3g
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Saturated fat
6.6 grams
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cholesterol
57.4mg
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sodium
531.9mg
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carbohydrate
26g
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Dietary fiber
2.6 g
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Total sugar
0.6 g
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protein
10.5 g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
