By Sarah MitchellA great Caesar salad is one of the most satisfying things you can make at home — crisp romaine, golden croutons, and that bold, tangy dressing that somehow makes every bite taste more alive than the last. And once you make the dressing from scratch, you will never go back to a bottle.
This is the Caesar I've been making for dinner parties, meal prep, and Tuesday night side dishes for years. It hits every note: briny from the anchovies, tangy from lemon, sharp from the Parmesan, creamy from the mayo base. It's anchored, bold, and completely craveable.
The Dressing: Anchovy is Non-Negotiable
I know — a lot of people are anchor-averse. But anchovies in Caesar dressing don't taste fishy. They dissolve into the dressing and become this deep, savory, umami backbone you can't quite place but definitely notice is missing when they're left out. Trust the process.
If you're still not on board, anchovy paste is milder and easier to work with. Start with 1 teaspoon and work up to 2. You will become a believer.
Croutons: Homemade or Nothing
Store-bought croutons are fine in a pinch, but homemade croutons take 10 minutes and are infinitely better. Use day-old sourdough or ciabatta, cube it, toss in olive oil, garlic powder, and salt, then toast in a skillet or oven until shatteringly crisp. The craggy edges soak up the dressing in the most perfect way.
How to Build a Great Caesar
The number one mistake people make is drowning the lettuce. Start with less dressing than you think you need — you can always add more, but you can't take it away. Toss well to coat every single leaf before adding croutons (so they stay crisp). Add Parmesan last, in generous shavings off a block.
Make It a Full Meal
Top with: grilled or blackened chicken breast, jumbo shrimp, grilled salmon, crispy chickpeas (for a vegetarian version), or sliced steak. Any protein works beautifully — the dressing is bold enough to hold its own against everything.
Storage Notes
The dressing keeps in an airtight jar in the fridge for up to 5 days. Don't dress the salad in advance — toss right before serving to keep the romaine crisp. Make a big batch of dressing and use it on wraps, pasta salad, and as a dip for veggies all week.