• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Chicken

Caesar Salad

By:Nagi
Published:20 May '20Updated:13 Nov '20
173 Comments
Recipe v Video v Dozer v

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 in a white bowl, ready to be served

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!

Caesar Salad Dressing in a bowl, ready to be served

Eating Caesar Salad

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!

Chicken Caesar Salad - Restaurant quality salad, it's all about the homemade dressing!

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:

What goes in Caesar Salad Dressing

How to make Caesar Salad

And here’s how to make it. (I already forewarned you – LOTS of washing up. TOTALLY worth it!)

How to make Caesar Salad

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!

Caesar Salad in a bowl, ready to be eaten

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!

Close up of jar with Healthy Caesar salad Dressing (no mayo yoghurt dressing)

Can you even tell that this is the low fat version?? NOPE!

Spoon drizzling Healthy Caesar salad Yogurt Dressing on salad

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 in a white bowl, ready to be served

Caesar Salad - with homemade Caesar Salad Dressing

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Dinner, Salad
South Western
4.96 from 45 votes
Servings5 - 6 as a side (2 - 3 as meal with chicken)
Tap or hover to scale
Print
Recipe video above. This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing - every self respecting restaurant uses it, so if you've had Caesar Salad out and loved it, you've eaten anchovies!
Add chicken to make a meal, or serve it straight up the classic way.

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:

1. Mayonnaise - the better the mayo, the better than dressing. I like Hellman's Real Mayonnaise and S&W Whole Egg Mayonnaise - these are creamier and have a smoother, richer flavour than others that can be too vinegary or too sweet.
No Mayo version - sub with Greek Yogurt, add a bit of extra virgin olive oil. Really! Full recipe here.
2. Anchovy fillets are key to achieve a true restaurant quality flavour. You can't taste it, but it's the seasoning for the sauce so if you skip it, you'll need to add more salt. Use the dark brown anchovy fillets in oil that come in a jar or can in the canned fish aisle of supermarkets, not the white anchovy fillets that are brined in vinegar, not oil, that are typically sold at delis, not prepackaged (served on antipasto platters).
Substitutes:
  • 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
3. Parmesan - Store bought pre-grated parmesan is denser than freshly grated which is why you don't need as much. It won't whizz up as smoothly either, but personally it doesn't bother me.
4. Croutons - you want enough bread to make 1.5 cups croutons (on the generous side, but no one wants to run out!). Use plain, normal sandwich bread or make your own - use this dead easy Artisan Bread or if you're out of yeast, this No Yeast Sandwich Bread.
5. Lettuce - iceberg is also great.  Make sure you wash lettuce well in advance to let it dry properly. Dressing won't coat wet lettuce so make sure it's dried! I usually chop, wash then dry using a spinner.
Chop into whatever size suits you for eating. I use small cos lettuce and just chop 2 cm / 2/3" strips. For large ones, peel leaves off, stack and chop.
6. Dressing - Don't thin the dressing too much, otherwise it won't cling to the lettuce. You can whizz it up in a blender or use a stick blender too!
7. Croutons - The purpose of this step is to add garlic flavour to the croutons. I prefer not to toss the croutons in minced garlic because the garlic burns before the croutons turn golden.
8. Storage - After tossing in Dressing, salad is good for around 20 minutes (longer than   the usual leafy salads), then after that the lettuce starts getting soft. Best to dress just before serving - if taking somewhere, take all components separately.
Dressing will keep 3 to 4 days - seems to get better with time!
8. Nutrition per serving assuming 5 servings as a side dish (no egg or chicken) with 2/3 of the Dressing used (which I think is enough, but because Caesar Salad Dressing is so good, I always like to make a bit more just in case). 

Nutrition Information:

Serving: 440gCalories: 396cal (20%)Carbohydrates: 10g (3%)Protein: 12g (24%)Fat: 35g (54%)Saturated Fat: 8g (50%)Cholesterol: 39mg (13%)Sodium: 970mg (42%)Potassium: 363mg (10%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 8268IU (165%)Vitamin C: 4mg (5%)Calcium: 143mg (14%)Iron: 2mg (11%)
Keywords: Caesar Salad, Caesar salad dressing, chicken caesar salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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… 🥬🧸

Dozer green toy

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…. 😉

Dozer-Bayview2

Previous Post
Oven Baked BBQ Chicken – easy, from scratch!
Next Post
Cottage Pie

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of pile of Sticky Glazed Christmas Chicken

Sticky Glazed Christmas Chicken

Overhead photo of Leftover Turkey Pot Pie, fresh out of the oven

Garlic Bread Leftover Turkey Pot Pie

Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove

Chicken Breast in Creamy Mushroom Sauce

More Chicken

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




173 Comments

  1. Lorraine Lynch says

    January 19, 2021 at 6:03 am

    ive made this a ton of times. I just made a double batch of the dressing with fresh grated cheese and its salty.. how can I tame it down without adding too much milk making it watery. help please

    Reply
  2. David says

    December 10, 2020 at 1:31 pm

    Looks like worth trying!

    Reply
  3. PotsnPans says

    December 7, 2020 at 7:18 pm

    Yep, that dressing is the absolute star of this recipe. You totally nailed it.

    Reply
  4. Marie Overgaauw says

    December 5, 2020 at 2:09 pm

    5 stars
    Hi Nagi, another great recipe as usual. I always choose your recipes when I am choosing the food I prepare for my family. Even my children look out for your recipes now!!
    My question today is how do you get your bacon so crispy?
    Many thanks, Marie and family…cooking on the Surf Coast of Victoria.

    Reply
  5. Anna says

    December 3, 2020 at 8:47 am

    This looks amazing and will make tonight to go along with a steak. One of my favorite salads growing up was one my mum often threw together for visitors, mixed greens, halved cherry tomatoes, avocado slices, crispy prosciutto curls (in the oven) and shaved parmesan with just a drizzle of olive oil and balsamic vinegar…so good and the best healthy salad dressing!

    Reply
  6. Janette Richardson says

    November 13, 2020 at 8:19 pm

    5 stars
    Made this salad tonight and it was devoured by all the family. The dressing is unbelievable!

    Reply
  7. Shelly says

    October 25, 2020 at 6:14 pm

    5 stars
    You have nailed that dressing Nagi! I will never buy it from the shops again… thank you!

    Reply
  8. Robyn says

    October 22, 2020 at 8:56 pm

    5 stars
    Well I was one of those eye scrunches when you mentioned the anchovies. I made the yoghurt version including the previously dreaded anchovies. Absolutely delicious, definitely a make again. Thanks Nagi

    Reply
  9. Mike says

    October 18, 2020 at 7:47 pm

    5 stars
    Absolutely love chaser salad and made this a couple of nights ago for the first time ever – and was really nice. It is a lot of work but it was totally worth it… and that dressing was totally amazing! My only change is that I coat the chicken in Cajun spices before frying, just seems to work really well in this dish.

    Reply
  10. Beth Krncevic says

    October 9, 2020 at 6:36 pm

    We’re always swamped in fresh eggs, so it’s decades since I purchased mayo.
    Would this be too runny if I make with home-made mayo?
    Home-made tends to be less ‘firm’ that bought as it doesn’t have any emulsifiers or stabilisers added (another reason to make our own).

    Reply
    • Greg says

      November 5, 2020 at 3:59 pm

      Beth, since you’re not opposed to using raw eggs, why not just make the dressing like the restaurants do table side. Raw egg, oil, anchovies etc., and mix it up. Saves you the mayonnaise step.

      Reply
      • Beth Krncevic says

        November 5, 2020 at 7:47 pm

        Hi Greg
        I almost always have mayo made ready to go anyway so it’s just easy to turn it into Caesar, or Tartare, potato salad dressing, etc. Best way to keep up with the egg production 😀

        Reply
        • Greg says

          November 6, 2020 at 2:06 am

          LOL, wish I had the problem of an abundance of eggs. I guess you have a few chickens.

          Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top