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
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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…. 😉
Hi Nagi! I’m glad that you and Dozer are staying safe during this challenging time. I have NEVER like creamy Caesar Dressing, my go-to being a vinaigrette style with everything yours has except the mayo. But as is often the case with your recipes, I am now a convert! Thanks again for your work and inspiration.
That’s awesome to hear Joyce ❤️
This is crazy insane goodness! Made your Caesar Salad for dinner tonight! Even the grand kids wanted seconds. I (You) have scored BIG !!! Thank you for bring pure joy into my home. Your recipes, directions, videos and notes all make me look good in the kitchen! My children use to say growing up “when the smoke alarm goes off…. mom must be trying to cook again” My cooking was terrible, it looked terrible, tasted worse than terrible… most attempts at cooking was a miserably failed fiasco. The best achieved dinners were at making reservations.
Nagi, you have totally changed this in my home, from the bottom of heart THANK YOU! You, Dozer, and your recipes are seriously GREAT!
Woah what a compliment, thanks co much Mug! N x
Made this for supper this evening – and it was AWESOME!! Hubby was concerned when I mentioned ‘anchovies’, but, I didn’t have any so substituted with the fish sauce…followed the remainder of the recipe as written. GREAT Recipe – easy a 5 star! Gotta tell the boys – they really like Caesar Salad,…think this will be their favourite too. Thanks so much Nagi……and Dozor what can I say – one dog lover to another……..Hubby and I always look for Dozer on your site……First Dozer and then the recipe….sorry Nagi. Stay well and Stay Safe.
Woot, sounds like you nailed it Gail! N x
Going in my to do list after I get to the markets on Sunday (so glad mine stayed open). Love this. Also, “crazy dog lady” indeed – loved the extra pics and the ones here. Share away – we love Dozer. PS: my neighbours call me the “crazy possum lady”. 😉
Oh don’t worry I have loads to share 😂
Looking forward to the next email, even more than usual 🙂
Love that you don’t hold back on the Parmesan ! Can’t have too much in that department 😊. I have never been a traditionalist I pimp my CS with avocado, spinach, spring onion, cucumber and fresh parsley. That’s got to make it a healthy meal. 👍 love your emails/work, and especially DOZER 😃
Tried your BBQ sauce Very good. A little on the sweet side but excellent. My second batch I used beer in place of water Even better . Both will be my go to sauce in the future Thank you ever so much.
Sounds fab Mark – I’ll have to try it! N x
Hello Naji, just made your dressing and croutons and turned out wonderful! Your instructions are so complete and easy to follow. Thank you for sharing such a wonderful recipe. Best, Jakalyn
Caesar salad is never complete without a taste & smell of Anchovy
I use Fish sauce if I don’t have a
fillet. At home I always use anchovy if available.
Yes definitely!! N x
Hi Nagy: A suggestion to save a dish: cook the bacon in a pan. Remove. Throw away most of the grease. In same pan, sauteed the garlic and add bread croutons, cook till golden and voilà ! I love your receipes, I am a fan from French Canada. Regards from Lucie
I just want to say that I so enjoy your recipes. I have made quite a few. I love Dozer!!
I live in Hamilton, Ontario Canada.
Thanks so much Linda! N x
THANK YOU! Finally a creamy salad dressing without mayonnaise! Hubby & I both do not like mayo plus it also does not agree with my stomach. This is such a great find and I know I can trust this recipe to be delicious because your recipe’s are always top notch!
P.S. love to always see pics Dozer!
OOPS! I posted this on the wrong Caesar dressing recipe page. The mayo free recipe you posted that I am referring to is here:
https://www.recipetineats.com/yogurt-salad-dressings/
Nagi I seriously cannot wait to try this out! Caesar salad is one of my family’s all time favourite meals. My daughter Gabby makes it almost daily and whips up dressing ( with TONS of garlic) an it’s so yummy. Now my youngest is taking a culinary arts course and is always making croutons that I can’t stop eating because they are so tasty. I so wanted to try making dressing with anchovies but frankly have been worried for a fishy strange taste haha. With your recommendation I’m going to secretly buy some and make salad for our next family dinner together and see what my food critics think. I can’t wait as I know it will be as good as all the rest of our favourites from you and dear Dozer ❤️
Keep me updated – I need to know the outcome 🙂 N x
Fantastic recipe. Can’t wait to try it. Do you mind sharing what brand/make of food processor you used to make the dressing please? I’m after a new one and not sure which to purchase. Thanks 😊
Hi Mirella, I use a Breville 🙂 N x
Sorry to be a pain! Could you tell me what model Breville you have? Oh and I made the dressing! By far the best I have ever tasted! You are a legend 😍
Why have you become so American orientated? Skillet? 15mL tbs? Ketchup brackets Aust/NZ tomato sauce? It would appear Aust has become secondary to your American market. This is so disappointing. I have been a fan of yours and your mother for many years.
Just cooked this. Loved it. It surprised me that the anchovies didn’t bother me at all. Oh and ps, personally I love the metric /imperial measurements there for me to see. For some things, I still think in ounces and I know my mum does too. So we find the dual measurements handy. And I’ve got fry pans, frying pans and skillets and I never get confused by a recipe that calls for one over another.
Nagi I am grateful for you including the various measurements and descriptions in your recipes. This Caesar dressing is delish. Thanks Nagi from a grateful Canadian 🇨🇦
Seems strange to criticize someone for going above and beyond. Nagi is popular around the world and is catering to the markets she is in, As a Brit living in the USA I appreciate the conversions being done for me. Awesome recipes are awesome recipes regardless…
Hi Glenn, well I’m actually Japanese – just living in Australia so there’s no pleasing anyone 😂, I’m using familiar terminology that’s used across the globe, it just happens that a major part of my audience is in the States 🙂
Tsk tsk Glenn. Who’s got their panties in a wad? We love that Nagi uses ALL the measurements that are needed- trust me very FEW other cooks do this. I am in the USA and grateful for all the work she puts into her recipes and the website. Have you been criticizing her all as along as a “fan?” I sure hope not.
I hope you rethink your comment and state so. Nagi isn’t here to disappoint or upset anyone. That’s YOUR reaction to her recipes.
We love you Nagi, Mom and Dozer!!! Thank you for all you do for us, and for sharing such great recipes!! <3
*smile* Am feeling my age for a moment. Looked at your lovely version, remembered decades of regularly making a Caesar and had to go talk to Mr Google ! The same ingredients sans chicken, a lot more anchovies for me – but I have always served it practically as a salad composee on a wide platter . . . arranged half-leaves with croutons and strips of bacon artistically arranged and egg halves neatly tucked into the folds !! Dressing carefully drizzled atop ! Yes, well, found quite a few plates so served , , , well, from around the Margaret Fulton era and onwards . . . shall we call it a learning curve . . . and, sorry, yoghurt instead of mayo these days . . . . lovely tho’ . . .
I’ve never made Caesar salad dressing with mayo! Eggs in a stick blender container, add oil slowly blending with the stick blender, add garlic, Worcestershire sauce, a wee bit of balsamic vinegar and salt and pepper. Yum! No need for a big food processor bowl and trying to fit it into the dishwasher.
Sorry, this was meant to be a stand-alone comment, not a reply to you Eha. But I will say a traditional Caesar salad doesn’t have cooked eggs in it although I noticed when I lived in Australia that CS were usually served that way.
I too have never made caesar dressing with mayo. Oil, egg, worcestershire, anchovies, garlic, dry mustard, lemon juice, parmesan cheese – all in bullet blender for a couple minutes. Beats a lot of the restaurant dressings
Good on ya Nagi! Love your recipes, everyone I’ve tried so far has been a beauty! I think my wife is getting jealous of you. But she loves the recipes too. Thank you for all your hard work!
Thanks so much Eldo, I love hearing this! N X
I love Caesar Salad – great recipe and I like your tip re frying bacon from a cold pan. Totally agree on the mayo front. Apart from Hellman’s, my other mayo is BestFoods – proper creamy mayo, unlike the thin, sugary stuff that passes for mayonnaise on the supermarket shelves. Keep up the great work Nagi!
Yes definitely Conrad!! 🙌
this makes me hungry, time for dinner. Hello Dozer. thank you Nagi. Keep warm and safe.
You too Vera ❤️
Made the dressing with your recipe, and it was DELICIOUS!!! Just how the real caesar salad dressing should taste like ! Thank you very much for your recipe !
Wahoo, that’s great Crystal! N x
Can you freeze the dressing?
Hi Chrissy, no sorry this one isn’t freezer friendly. N x