Long live the Caesar Salad! This homemade Caesar Salad Dressing will rival that of any great restaurant. Add chicken to make a meal, 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 –Â 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
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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…. 😉
I have been in search for the perfect Caesar dressing for 40 years…this is it! No raw egg.Just the right amount of garlic and fresh lemon, parmesan and Anchovy (I use anchovy paste) Yum-oh!
Your Caesar Salad was fab. Hubby wants it again tmrw !! And that’s a real compliment
Absolutely fabulous recipe thankyou Nagi!
My first attempt at Caesar salad & it was delish! Thank you for the precise measurements, clear directions and helpful videos, Nagi!
Please can you tell me how much 1 cup of mayo & half a cup of grated parmesan is in grams, I’m English 😂
In any case as this is not a cake or similar, you don’t need to be too accurate, in any case you can ask Google for conversions. About 230 grams of mayo will make a cup.
Amazing !!!
I would love to try u recipes thank u
hope you do and love them Flora! N x
I made this salad for Memorial Day dinner and boy, was it a hit! This is definitely a keeper, and like Nagi said, do not skip the anchovy filets. Thank you for all your delicious recipes.
I’m so glad you loved it Hang! N x
Just so delicious And loved the dressing ….Thankyou Nagi .
YOu’re so welcome Barbara! N x
love your channel All the reciepes we made are really good & simple to follow. In salad dressing raw garlic can be a bit bitter. Mashing or slicing it & adding a couple tbs of hot water for 2 min. really mellows it out. Thanks again for all your hard work. Bill
Thanks so much Bill! N x
Nagi, this is the best Caesar dressing I’ve ever had, no exaggeration! We have had salads literally every day since discovering your recipe….and I’m making a trip to the store just to get more lettuce!
WOOT! Thanks so much Meredith! N x
Another winner! Thankyou Nagi
We had your Caesar salad tonight and it was delicious. I have a question. I know in some of your other recipes you suggest keeping dressing made with garlic for only 2 days. In the caesar dressing you mentioned it keeps 3-4 days. Since there is garlic in it I wouldn’t think you could keep it that long. I just wanted to double check as this is Thursday and thought I would use it Saturday as well but since there is fresh garlic in it I not sure if that’s too long to keep it.
Thank you!
I just made this and it is fantastic only had cream so used that in place of milk but was great.
Sounds great Elizabeth! N x
I really like your site because I feel your food enthusiasm and I love how detailed you are, Much appreciated!
Thanks so much Deanna! N x
Nagi, I love it that you put different terminology in your instructions! You are “learning” me things as we say here in Western North Carolina, USA. Didn’t know what a ‘Maryland’ meant until you had it on the BBQ Chicken recipe! Can’t wait to try it and the Caesar-Salad!
I hope you love them both Ronnie!! N x