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Home Chicken

Caesar Salad

By:Nagi
Published:20 May '20Updated:5 Feb '23
226 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

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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
4.98 from 75 votes
Servings5 - 6 as a side (2 - 3 as meal with chicken)
Tap or hover to scale
Print
  • 202
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 @recipe_tin.

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

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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!

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226 Comments

  1. Jennifer Helm says

    December 17, 2021 at 1:08 pm

    5 stars
    I will definitely making this Caesar salad again! I added chicken to mine. Salad dressing was awesome!

    Reply
  2. Maja says

    December 16, 2021 at 2:15 pm

    5 stars
    I’ve grown up all over the world with a father as a chef and a Singaporean mum (ie massive foodie) and have tried my share of caesar salads. This is the best I’ve ever had!
    Made it for the family and husband commented that it was the best caesar salad he has ever had and I just replied knowingly – ‘Oh I know’…. Thanks! Will be making it many more times!

    Reply
  3. Michelle Warrrn says

    November 21, 2021 at 10:46 pm

    5 stars
    This is THE go to Caesar recipe. Special requests from fam to make every time they visit. Thanks Nagi, another epic recipe

    Reply
  4. CD says

    November 21, 2021 at 7:41 pm

    Best Caesar dressing ever. Love it.

    Reply
    • CD says

      November 21, 2021 at 7:45 pm

      5 stars
      Forgot the stars.

      Reply
  5. Nat says

    November 17, 2021 at 5:10 pm

    5 stars
    Just wanted to say thank you. All your recipes are excellent. Today I was making Caesar salad and just came straight here for your dressing recipe. I don’t even LOOK at the other recipes because I know yours is going to be the best. Thanks for this, and all your other brilliant recipes.

    Reply
  6. Andy says

    November 2, 2021 at 10:36 pm

    All the recipes I’ve tried off your website have been an instant hit in the family. My kids devoured the Caesar salad and it’s now a family favorite.

    Reply
  7. Lynda says

    October 23, 2021 at 8:30 pm

    5 stars
    Awesome 👌
    Better than any cafe or restaurant! Thanks Nagi

    Reply
    • Nagi says

      October 24, 2021 at 2:44 pm

      Glad you enjoyed it, Lynda! N x

      Reply
  8. Jo Murtagh says

    October 20, 2021 at 8:20 pm

    5 stars
    Love your recipes and this caesar salad recipe is great too!! Love the dressing – so easy and so much better than the store bought bottles. I don’t even bother to blitz the dressing – I just mash the anchovies and mix the rest in.

    Reply
  9. Sachiyo says

    October 16, 2021 at 9:26 pm

    5 stars
    Great dressing! So tasty but very easy without dealing with raw eggs.
    Dressing the lettuce before adding the toppings is a great tip, too.
    Thank you, Nagi san!!

    Reply
  10. Leanne says

    August 22, 2021 at 9:48 pm

    5 stars
    Another fantastic recipe from Nagy! Five stars

    Reply
  11. Ana says

    August 17, 2021 at 5:58 am

    We had this salad tonight for dinner with the chicken and has been a huge success at home, everyone loved it!
    I am not surprised as I have not tried one of your receipes that I have not loved.
    Having discovered Receipetineats is the best thing from the pandemic for me!
    Thank you sooo much!!

    Reply
  12. Vanessa says

    August 15, 2021 at 5:39 pm

    5 stars
    This was incredible, thank you!

    Reply
  13. Leisha Andrews says

    August 3, 2021 at 6:38 pm

    5 stars
    Nagi I’ve made this tonight for dinner. To be perfectly honest – it was easier to make than your pomegranate salad 😂 I was wondering how you can fix a dressing that is too liquidy? I think I accidentally put too much milk in – I missed the part in the instructions which said to ONLY add milk if it needed it. So how can I fix a liquidy dressing for this?

    Reply
  14. Eve says

    July 3, 2021 at 4:54 pm

    5 stars
    The dressing recipe is top notch! Along with your Italian dressing recipe, they will be the only ones I use!

    Reply
  15. Patti says

    June 20, 2021 at 9:37 am

    5 stars
    Fabulous recipe! I didn’t add any milk as it did not need thinning.

    Reply
  16. Emma says

    May 16, 2021 at 9:57 am

    Thank you Nagi for another incredible recipe. I ran out of Mayo so used 1/2 cup Mayo and 1/2 cup Greek yoghurt and it turned out amazingly well. I may keep it this way to cut down on the fat/calories. My husband raved about it. We had ours with some grilled chicken and hard boiled eggs. This will be in our weekly recipe line up.

    I’ll be checking out your yoghurt dressing recipes next!

    Reply
    • Emma says

      May 16, 2021 at 9:57 am

      5 stars
      Forgot the stars!!!

      Reply
  17. Andrew Campbell says

    March 10, 2021 at 12:17 pm

    Why is this the only recipe web site. With a constant 5 star rating on all reviews. Find that very much amazing. Andrew

    Reply
    • Leisha Andrews says

      August 3, 2021 at 6:35 pm

      5 stars
      If you haven’t cooked any of her recipes you won’t know but I use Nagi as my weekly menu plan and have done for over a year now. We eat her recipes daily and there isn’t one I I wouldn’t rate 5 stars. They are easy, clear instructions to follow and every single one is full of flavour. They aren’t expensive to make and you can find all the ingredients at your local supermarket. She is brilliant. THAT is why she has nothing but 5 stars.

      Reply
    • Chloe Thrush says

      May 1, 2021 at 11:18 am

      Andrew have u tried any of her recipes ? They are literally all amazing. Ive done around 20 so far and havnt been dissapointed once.

      Reply
    • Nagi says

      March 11, 2021 at 11:51 am

      Hi Andrew, If you’ve scrolled through the 1000+ recipes on my website you’ll see I accept all forms of feedback, not just positive. I pride myself on my recipes and a lot of work goes into them to ensure people have great results every time at home. 🙂 N x

      Reply
  18. Maria says

    February 4, 2021 at 3:27 pm

    Can you make the dressing (and store in fridge) one day in advance?

    Reply
    • Nagi says

      February 4, 2021 at 7:09 pm

      Yes 100%! N x

      Reply
  19. 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
  20. David says

    December 10, 2020 at 1:31 pm

    Looks like worth trying!

    Reply
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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

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