This Caesar Salad is the real deal, just like what you’d get from a high-quality restaurant. With homemade Caesar dressing, fresh croutons, and shavings of parmigiano reggiano, it’s easy to prepare and so delicious. You can even make it the main meal by adding this lemony Grilled Chicken Breast.

Caesar Salad - In a Blue Bowl with Croutons and Parmesan Shavings

A good quality Caesar salad is one of my favorite things ever to eat. It’s understandably one of the most popular dishes at restaurants around the world, but I can’t even remember the last time I ordered it when dining out, simply because it’s so easy to do yourself.

In this post, I’m going to share a few tricks for an amazing salad. Things that you may not even think about, like making sure the romaine is super cold and crisp. It isn’t just about the ingredients you’re using, as factors like temperature can make such a big difference in how refreshing and enjoyable the salad is.

Tips for Best Results

Make sure the lettuce isn’t wet – Wash and dry the romaine well in advance, then keep it chilled in the fridge. Nothing ruins a salad more than wet greens, because it totally waters down the dressing. Spin dry the romaine in a salad spinner, then let it air dry, or if you’re in a rush, dry further with a towel until you no longer see any water droplets on the surface.

Chill everything – Chill the lettuce, chill the bowl, chill everything you can for the absolute best caesar salad you’ve ever had. It’s a bit extra, but wow does it taste amazing when the salad is really cold.

Get the dressing right – No storebought caesar dressing will ever compare to freshly made, because they’re missing the freshness factor. Follow my recipe for Caesar Dressing and then be generous with it.

Caesar Salad Recipe - in Blue Bowl with homemade Dressing Spooned On top

I’ve seen some Caesar Salad recipes on the internet that call for a “half-scratch” caesar dressing using mayonnaise as a shortcut, but personally I don’t see the point to this. The flavor isn’t quite right, and for an amazing Caesar salad, I think it’s 100% mandatory to make the dressing from scratch. Since mayonnaise typically uses the whole egg, the egg white can make the dressing taste too eggy.

Instead, follow this Caesar Dressing recipe, where we use only the egg yolks, and whip the dressing fresh, from scratch. I made a whole separate post with directions so you can see all the photos from start to finish. Trust me, it is worth your while.

Caesar Salad Ingredients - In Mixing Bowl with Romaine, Dressing, and Croutons

An awesome Caesar Salad will also include fresh, homemade croutons, made with a great-quality bread. The problem with storebought croutons is they have no moisture to them, because they must have a long shelf life.

Fortunately, homemade croutons are really easy to make. Follow this post for how to make Croutons, and know that you can use that formula for adding croutons to any type of salad, not just Caesar.

When you’re ready to bring everything together, make sure you’re using pre-washed and thoroughly chilled romaine hearts. In order to have chilled and ready romaine, I cut and wash it when I get home, spin and towel dry it, then store it in the fridge. Romaine hearts are sturdy, and actually keep surprisingly well after being washed.

The other benefit to this is you know the romaine is going to be dry when you’re ready to use it. Watery greens can easily ruin a salad because the water dilutes the dressing, so you want the greens to be as dry as possible. If you’re in a rush, you can also soak romaine in ice water to chill it, but you have to quickly dry it, toss, and serve.

Right before you’re ready to serve, toss the romaine with the dressing and croutons:

Tossing Romaine and Croutons In Bowl with Dressing

Be generous with the dressing, and taste a piece of lettuce to make sure you’ve used enough.

At the table, I get out a piece of 24-month aged Parmigiano Reggiano cheese, along with a peeler:

Hunk of Parmigiano Reggiano Cheese on Wooden Board

I then like to shave pieces of cheese right on top, because admittedly I like a bit of fanfare at the table. If you prefer, you can toss the cheese with the salad, and you can also grate it finely with a microplane if you prefer a lighter texture. This is one of those cases where there’s no right or wrong, just preference.

Cesar Salad - In Blue Bowl with croutons and Parmesan Shavings

How to Serve It

Assuming you’ve gone through all the work of chilling everything well, you’ll really want to make sure to serve the Caesar Salad right away!

I love pairing this with a heartier beef main dish, like Beef Wellington or Lasagna. It also works well with Grilled Flank Steak and this Santa Maria Tri Tip.

You can also pair this salad with a hearty sandwich for lunch, like a Croque Madame. Or serve with a soup like Tomato Bisque or Easy Chicken Noodle Soup.

Recipe Tips and FAQ

How do you store leftover Caesar Salad?

Once coated in the dressing, this won’t keep well for very long. The max you’ll be able to store it is for one day in the fridge, in an airtight container, before it gets too wilted.

Can Caesar Salad be made without romaine lettuce?

The only other green that I like with the Caesar flavor profile is kale, particularly lacinato kale (which also goes by the names dino kale and tuscan kale). See my recipe for Kale Caesar Salad.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Caesar Salad In a Blue Bowl with Croutons and Parmesan Shavings

Caesar Salad

With homemade Caesar dressing, fresh croutons, and shavings of parmigiano reggiano, this Caesar Salad is easy to prepare and so delicious! 
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Ingredients

  • 1 head romaine lettuce* washed, thoroughly dried, and chilled
  • 1/4 cup to 6 tbsp** caesar dressing
  • 1 cup croutons
  • 1/4 cup parmigiano reggiano shavings, or more as desired

Instructions 

  • Chop the romaine into pieces, about 2 inches in length. You may also keep the leaves whole for serving, if desired.
  • Place the lettuce into a large mixing bowl, and quickly toss with the dressing and croutons. Add more dressing if desired (it should be generously coated, and when you taste a piece, the dressing should be prominent).
  • Plate the salad into two bowls, then add the shaved parmigiano reggiano on top. Serve immediately while still cold, and enjoy!

Notes

*Equal to about 8 cups of loosely packed chopped romaine.
**I prefer the full 6 tbsp, but I like a more well-dressed salad. Remember, you can always add more dressing, but you can’t take it away.
For extra credit, chill everything in advance, including the tossing bowl, and the serving bowls, to keep the salad cold. It is so much more refreshing when the romaine is cold.
Yield: This makes enough for 2 people as an entree-sized salad.
Storing leftovers: Once coated in the dressing, this won’t keep well for very long. The max you’ll be able to store it is for one day in the fridge, in an airtight container, before it gets too wilted.

Nutrition

Calories: 270kcal, Carbohydrates: 12g, Protein: 6g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 662mg, Potassium: 18mg, Vitamin A: 140IU, Calcium: 174mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in January 2019. Originally posted October 2011.