Caesar Salad served on a white plate with fork and knife

Caesar Salad with Homemade Caesar Salad Dressing

Serve this as a side or top it with grilled chicken, shrimp, or salmon for a simple one-dish meal.
Course Salad
Cuisine Italian
Keyword comfort food, dinner party, easy, restaurant recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 301kcal
Author Marissa Stevens


Crispy Capers and Croutons:

  • 1/3 cup capers rinsed and patted dry
  • 6 thin slices sourdough loaf or other crusty bread, try for 1/4-inch slices
  • 1 tablespoon olive oil

Caesar Salad Dressing:

  • 1/4 cup lemon juice ideally fresh
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg yolk or 2 tablespoons mayonnaise
  • 2 anchovy filets or 1 teaspoon anchovy paste
  • 1 teaspoon dijon mustard
  • 1 medium clove garlic minced
  • 1 ounce grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper to taste

For the salad:

  • 12 ounces romaine lettuce hearts hand torn into bite size pieces
  • 1 ounce grated parmesan cheese or more


  • Preheat oven to 375°F.
  • Line a rimmed baking sheet with parchment paper. Arrange bread slices on one half of the baking sheet and sprinkle capers in a single layer on the other. Drizzle bread slices with olive oil. Bake 15 minutes or until bread is golden brown and capers are crispy. (Capers may require another 5 to 15 minutes to fully crisp. Remove bread and check capers every 3-5 minutes until crisp.) Remove from oven and set aside to cool.
  • Add all dressing ingredients except oil (lemon juice through Parmesan cheese) to the pitcher of a blender; blend until smooth. With blender running, slowly add olive oil and continue to blend until thoroughly combined. Season to taste with salt and freshly ground black pepper.
  • Place torn romaine in a large bowl. Top with desired amount of dressing, parmesan cheese and 1/2 of the crispy capers.  Toss to distribute cheese and capers and coat with dressing.
  • Divide salad between 6 large salad plates. Top each salad with one crouton, a sprinkle of remaining capers and more Parmesan cheese if desired. Serve.



  1. This recipe makes ample Caesar Salad Dressing, so take care not to overdress. Add less dressing than you think you'll want, toss and add more dressing as needed.
  2. I specify 'hand torn' because using a knife will cause the lettuce to brown at the edges more quickly. Feel free to ignore this and use a knife if you prefer.
  3. You'll want a good bread knife to thinly slice the bread, here are a couple of options - a splurge and a steal.


Calories: 301kcal | Carbohydrates: 14g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 532mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5075IU | Vitamin C: 6.6mg | Calcium: 142mg | Iron: 1.7mg