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Homemade Caesar Salad (The BEST Caesar Salad Dressing!)
5 from 12 votes

Homemade Caesar Salad (The BEST Caesar Salad Dressing!)

This Homemade Caesar Salad combines crisp romaine lettuce with crunchy homemade garlic croutons and a creamy Caesar dressing packed with garlic, anchovy paste, Dijon mustard, and Parmesan cheese. The croutons are made by coating cubed baguette in butter, garlic, and seasonings before baking until golden. The rich dressing blends olive oil, lemon juice, vinegar, Worcestershire sauce, and mayonnaise for a balanced sauce that clings to the greens.

Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings: 6 people
Course: Side Dish, Salad, Appetizer
Cuisine: Italian, American

Ingredients

Homemade Croutons:
  • 1 baguette end trimmed, cut into 1-inch cubes
  • 5 Tablespoons (70g) butter melted, unsalted
  • 2 small garlic minced, cloves
  • 3 Tablespoons (42ml) olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
Caesar Salad Dressing:
  • 1/4 cup (57ml) olive oil
  • 2 small garlic minced (add more for more garlic flavor, cloves
  • 1 teaspoon garlic powder
  • 2 Tablespoons (28ml) lemon juice freshly squeezed
  • 2 Tablespoons (28ml) red wine vinegar
  • 1 and 1/2 Tablespoons Dijon mustard
  • 1 teaspoon anchovy paste more to taste
  • 1 and 1/2 Tablespoons (21ml) Worcestershire sauce
  • 1/2 teaspoon sugar optional
  • 1/2 cup (48g) Parmesan Cheese finely grated
  • 1 and 1/2 cups (340g) mayonnaise good-quality
For the Salad:
  • 4 heads romaine lettuce roughly chopped
  • 1/2 cup (57g) Parmesan Cheese shaved
  • 1/4 cup (28g) Parmesan Cheese finely grated
  • 1 and 1/2 cups croutons more or less to taste, homemade
  • 4 anchovies chopped, optional
  • black pepper for serving, optional, freshly ground

Instructions

Homemade Croutons:
    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Melt the butter in a small saucepan over medium-low heat. Once melted, add in the garlic cloves and cook for 1 to 2 minutes, or until fragrant, stirring frequently. Do not let it brown. Remove from heat and set aside until needed. 
  2. Add the cubed bread to a large mixing bowl. Drizzle the warm butter mixture over the bread cubes, then add in the olive oil, garlic powder, salt, black pepper, and Italian seasoning. Toss well to ensure the bread cubes are evenly coated.
  3. Spread the bread cubes out in an even layer on a large baking sheet. If you can’t fit them in one layer, use two baking sheets. You don’t want them crowded. 
  4. Bake in the preheated oven for 16 to 18 minutes, flipping hallway through, or until golden brown and crispy. 
  5. Remove from the oven and cool completely on the baking sheet, placed on a wire cooling rack, about 30 minutes. Store in an airtight container for up to 1 week. 
Caesar Salad Dressing:
  1. In a small food processor or blender, combine the olive oil, garlic, garlic powder, lemon juice, red wine vinegar, dijon mustard ,anchovy paste, Worcestershire sauce, and sugar and pulse until smooth.
  2. In a medium-sized mixing bowl whisk together the parmesan cheese and mayonnaise, mixing until just smooth. Slowly whisk in the garlic vinaigrette, whisking constantly, until it’s completely combined. 
  3. Taste and adjust as needed. For a thicker dressing, you can add a little more mayonnaise. If the taste is too bitter, add an additional ¼ teaspoon of sugar. Not enough garlic? Whisk in an extra clove that’s been finely minced.
  4. Cover and keep chilled in the refrigerator for up to 24 hours. Mix well before serving.   
For the Salad:
  1. Add the lettuce to a large mixing bowl. Add the salad dressing, half of the shaved parmesan cheese, and one and half cups of the croutons, toss well to combine. 
  2. Top with remaining cheeses, anchovies (if using), remaining croutons, and freshly cracked black pepper. Serve at once!