Long live the Caesar Salad! This homemade Caesar Salad Dressing will rival that of any great restaurant. Add chicken to make a meal, top with a poached or fried egg, or serve it straight up the classic way.
For a lighter dressing option, try this mayo-free Caesar salad dressing – it’s incredible!
Caesar Salad
I’m going to call it – Caesar salad is a pain to make, calling for an inordinate amount of pots and pans to be dirtied in the name of just one salad.
-
Food processor for the dressing – and the mayo makes it all greasy which is a pain to clean (or hogs an enormous amount of dishwasher space)
-
Baking tray for the croutons
-
Skillet for the bacon
-
Cutting board
-
Giant bowl to toss the salad – you’ve really gotta toss with abundance when using creamy dressing, can’t do it in the serving bowl
-
Serving bowl
All that for ONE salad.
And yet, we do it. Because it’s worth it!! Especially the creamy dressing!
What goes in Caesar Salad
There’s all sorts of variations around, but the classic is made with:
-
cos lettuce (aka romaine) – or iceberg will do in a pinch!
-
crispy bacon
-
croutons – garlic croutons, at that!
-
Caesar Salad Dressing
-
parmesan cheese, for finishing
With the rich dressing, I find that even a “plain” Caesar salad is filling enough as it is to have as a meal. But a common addition, which you often find on the menu of bistros, is chicken and egg. Adds protein and makes it even more satisfying – so I’ve included these are optional in the recipe below!
Homemade Caesar salad dressing recipe
If you’ve never tried homemade Caesar Salad Dressing before, you’re in for a real treat. It is absolutely sensational, and not even the poshest gourmet store can compare to a fresh homemade one.
The secret ingredient is anchovy. I know some people might scrunch up their faces at the thought of anchovy in a dressing, but seriously! It is the secret ingredient that will turn a “pretty good” dressing into a restaurant quality one!
Oh and PS. If you’ve had and loved Caesar Salad when eating out, you ate anchovies. So stop the nose scrunching!!😂
What goes in Caesar Salad
Here’s what you need:
How to make Caesar Salad
And here’s how to make it. (I already forewarned you – LOTS of washing up. TOTALLY worth it!)
Wondering if Caesar salad is healthy? Yes…and no!
Before we go any further – this might be a salad, but let me banish any misconception in your mind that Caesar salad is healthy. Fat in the dressing and the bacon.
But you know what? Calorie content aside, at least I’m getting lots of greens into my system, right??
Or put it this way – a giant bowl of Caesar Salad might have the same calories as a creamy pasta, but it’s got a whole lot more nutrition in it!
LOW CAL version!!
Just in case you’re reading all this but dreading the calorie count you’ll see when you scroll down to the recipe – DON’T WORRY! Here’s a (much) lower calorie Yogurt Caesar Salad Dressing.
All the flavour, but made with a yogurt base instead of mayonnaise so it won’t have that same rich mouthfeel. But still creamy, same depth of flavour – and a whole lot healthier!
Can you even tell that this is the low fat version?? NOPE!
And after all of that, all those pots and pans you’ve dirtied – you get to munch your way through one of the greatest salads ever invented.
That fresh crisp lettuce. The crunchy garlic croutons. The salty pops of bacon. And that creamy homemade Caesar Salad Dressing.
Caesar Salad might take time to make, but it is worth every single second. Really, truly, cross my heart. – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Caesar Salad - with homemade Caesar Salad Dressing
Ingredients
Dressing
- 1 cup mayonnaise (Hellman's or S&W Whole Egg) (Note 1)
- 1/2 tsp garlic , finely minced (use garlic press, if you can)
- 2 anchovy fillets or 3/4 tsp Anchovy paste (Note 2)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup freshly grated parmesan cheese , or 1/3 cup store bought grated parmesan cheese (Note 3)
- 3 - 4 tbsp milk (to adjust consistency)
- 1/4 tsp salt
- 1/4 tsp Black pepper
Garlic Croutons
- 2 - 3 slices white bread , 2/3" / 1.5cm thick (Note 4)
- 1 garlic , cut in half
- 1 tbsp olive oil
- 1/4 tsp salt
Salad
- 150g / 5oz streaky bacon , cooked and chopped
- 10 cups cos / romaine lettuce , chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5)
- Freshly grated parmesan , for garnish
Optional Extras - Chicken & Egg
- 2 - 4 eggs , cooked to your taste, peeled and halved
- 500g / 1lb chicken breast fillets (2 pieces)
- 1/2 tsp EACH salt and pepper
- 1 tbsp olive oil
Instructions
Dressing
- Whizz all ingredients in food processor until smooth, starting with 3 tbsp milk.
- Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency. (Note 6)
- Set aside for 20 minutes+ to allow flavours to develop.
Bacon
- Place bacon into a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.
Garlic Croutons
- Preheat oven to 180°C/350°F.
- Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.,
- Rub both sides of each piece of bread with the cut side of the garlic (Note 7).
- Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.
Assemble
- Place lettuce in bowl with 1/2 the Dressing. Toss well, taste, then decide if you want more Dressing.
- Transfer to serving bowl. (Top with chicken and egg if using) Scatter over with bacon and croutons. Sprinkle with parmesan and serve!
OPTIONAL EXTRAS - Chicken & Egg
- Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)
- Chicken: Either pound the chicken to about 1.2cm/ 1/2" even thickness, or slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet. Cook first side for 5 min, turn then cook the other side for 2 min. Remove, cover loosely with foil and rest for 5 min. Cut into slices.
Recipe Notes:
- Best / just as good - 3/4 tsp anchovy paste
- Next best - 1 tsp of fish sauce (yes really
- OK - extra 1/4 cup parmesan plus pinch of salt
Nutrition Information:
Originally published May 2016. Brand new video added, process steps and new photos – as well as an update on Life of Dozer!
Life of Dozer
Dozer munching on his greens… 🥬🧸
And from the original time I published this recipe:
No photobombing by Dozer today because a) he didn’t realise there was chicken and bacon in the salad; and b) he was having a good snooze after a rather active session at Bayview…. 😉
Delicious! I made the yogurt based dressing, and it was wonderful. The egg was a nice addition. I never thought about putting egg in ceasar salad. It added a nice flavor and texture. I did cheat and use store bought croutons, but I followed everything else to the dot.
Just made the dressing. Wow! It’s amazing. Couldn’t wait to tell you. Can’t wait till tonight to make the salad.
Making this for visitors at the weekend, just wondering how far ahead I can make croutons and what is the best way to store them?
Seriously the best caesar salad I have ever eaten and caesar is my fav salad and had many 🙂 Thank you for the recipe x
For some reason, I always thought Ceasar dressing was complicated!
This was so easy. And delicious. I literally scraped the blender bowl out to lick the sauce!!
So good! I made the dressing in a mortar and pestle – just pound up anchovies, garlic, mustard and lemon then add mayo and Parmesan. Delicious!
Simply perfect! I served it with your fabulous baked salmon patties THANKS Nagi! ❤
It was so delicious! Dressing was easy to make and very tasty.
That Caesar dressing is absolutely magnificent 👌🏼👌🏼👌🏼
This dressing is so delicious! I like to add a little extra lemon juice and a splash of maple syrup. I use gluten free bread for the croutons and absolutely adore the idea of bacon in a caesar salad. Love love love this dressing – my new go-to for caesar salads…
I make this salad a all the time! It’s one of the easiest recipes and honestly the best caesar sauce I’ve ever had, better than any restaurant.
Loved this recipe! Substituted the anchovies for shrimp paste and floured the bacon so crispy.
Delicious! Just like all your recipes that I’ve tried! This will now be my go to recipe for the cesser dressing!
I made the low fat version of this recipe using Greek Yogurt. Absolutely delicious! Thank you for yet another hit recipe
I have been making this on repeat. It’s the best caesar I’ve ever eaten. Only thing I change – I add maple syrup to my bacon when the frying is nearly done. So when Nagi described “salty pops of bacon” above, mine is “salty sweet pops of bacon”. I just love it.
I have a giant bottle of Vietnamese fish sauce that I use instead of anchovies.
That’s a great sub Marbleless!! N x
A dream come true! I adore Caesar salad but egg allergy is a concern. Finally an awesome egg free recipe. My guys loved it too.
Sure is my first go to…Salisbury steak, Swedish meatballs….all great and family favorites. Thx
Awwww thank you Anne! I am happy you’ve enjoyed cooking my recipes! N x
The fat in the dressing and bacon are very good for you!
Keto!
Go free-range organic. I used MCT oil for the dressing.
Thanks Anna!! I am so glad that you liked it!! N x
i dont have a whiz like yours is it ok to use thermomix to blend mayo dressing
Yes that will work Lydia! N x
A tasty Caesar. I used the suggested swap of fish sauce instead of anchovy for the dressing and it worked well.
Thanks Nagi!
That’s one of my favourite hacks!! N x