Classic Caesar Salad with Homemade Croutons & Dressing

A crisp romaine base, crunchy garlic-parmesan croutons, and a bold, creamy dressing come together in this classic Caesar Salad. Skip the store-bought stuff this version is easy to make and incredibly satisfying.

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Ingredients

For the Croutons:

• ½ French baguette, sliced diagonally into ¼-inch thick pieces
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic (about 2 small cloves)
• 2 tablespoons grated Parmesan cheese

For the Caesar Dressing:

• 2 small garlic cloves, finely minced (about 1 teaspoon)
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1½ teaspoons red wine vinegar
• ⅓ cup extra-virgin olive oil
• ½ teaspoon sea salt (or to taste)
• ⅛ teaspoon black pepper (plus more for serving)

For the Salad:

• 1 large head of romaine lettuce (or 2 small heads), rinsed, dried, and chopped
• ⅓ cup shredded or shaved Parmesan cheese

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Instructions

1. Make the Croutons

Preheat your oven to 350°F (175°C).
Place the baguette slices on a baking sheet in a single layer.

In a small bowl, mix the olive oil and minced garlic. Drizzle this mixture over the bread, then sprinkle with the grated Parmesan. Toss gently to coat all sides.

Spread the croutons evenly and bake for 10–12 minutes, or until crisp and golden. Remove and let cool.

2. Prepare the Caesar Dressing

In a small mixing bowl, whisk together the garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.

While whisking continuously, slowly drizzle in the olive oil to emulsify. Season with salt and black pepper to taste.

3. Assemble the Caesar Salad

Add the chopped romaine lettuce to a large salad bowl. Top with Parmesan cheese and cooled croutons.

Drizzle with the dressing and toss gently until the lettuce is evenly coated. Serve immediately.

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Why You’ll Love This Recipe

• Better than bottled: The homemade dressing is bold, creamy, and fresh.
• Crispy, cheesy croutons: Easy to make and so much better than store-bought.
• Quick and simple: Ready in about 20 minutes.
• Perfect base salad: Add protein or enjoy it as-is.

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Tips

• Dry your lettuce well: Moisture will dilute the dressing and make the salad soggy.
• Use day-old bread: Slightly stale bread works best for crisp, golden croutons.
• Make ahead: Dressing and croutons can be made a day or two in advance.
• Emulsify slowly: Pour in the oil little by little while whisking for a creamy, cohesive dressing.

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Variations and Substitutions

• Add protein: Grilled chicken, shrimp, or salmon make it a full meal.
• Anchovy lovers: Add 1–2 mashed anchovies or anchovy paste to the dressing for a classic flavor boost.
• Dairy-free: Skip the Parmesan or substitute with a vegan cheese.
• Kale Caesar: Swap romaine with baby kale or Tuscan kale for a nutrient-dense twist.
• Creamy version: Add a tablespoon of Greek yogurt or mayo to the dressing for a thicker texture.

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FAQs

Can I use store-bought croutons or dressing?
You can—but making them from scratch makes a big flavor difference with minimal effort.

Can I make this ahead of time?
You can prep components in advance, but assemble just before serving to keep it crisp.

Is Caesar salad vegetarian?
Typically no, because of Worcestershire sauce (contains anchovies). Use a vegetarian version or omit if needed.

What can I use instead of red wine vinegar?
White wine vinegar or apple cider vinegar can work in a pinch.

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Serving and Suggestions

• Serve as a side salad with pasta, steak, or grilled fish.
• Turn it into a main course with protein and a slice of garlic bread.
• Pair with soup like tomato basil or lentil for a light lunch.
• Garnish with cracked pepper, extra Parmesan, or lemon wedges for a fresh finish.