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A good Caesar salad is crisp romaine, crunchy croutons, plenty of Parmesan and a creamy, garlicky dressing. This version uses mayonnaise as the base of the dressing, so there are no raw eggs and nothing to emulsify.
Homemade dressing takes five minutes and uses things most kitchens already have. The croutons are a good use for bread that’s going stale, which saves it from the trash.
It goes with almost any main, from pasta to roast chicken, and turns into dinner with some chicken on top.
Ingredients and Swaps
- Romaine: Two romaine hearts or one large head. Wash, dry well and chop or tear.
- Mayonnaise: The shortcut that makes the dressing creamy. Plain Greek yogurt can replace half or all of it for a lighter dressing.
- Lemon juice: Fresh has the brightest flavor.
- Parmesan: Finely grated for the dressing, and shaved or grated for the top.
- Garlic and Dijon: One small clove is plenty, since it’s raw. Dijon adds tang.
- Worcestershire or anchovy paste: Either one adds the savory depth Caesar dressing is known for. Optional, but worth it.
Tips for the Best Caesar Salad
- Dry the lettuce. Dressing slides off wet leaves. Use a salad spinner or pat dry with a clean towel.
- Make the dressing first. A few minutes of resting mellows the garlic.
- Dress lightly. Start with about half of the dressing, toss and add more as needed.
- Toss just before serving. Dressed romaine wilts within the hour.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.10 from Walmart, $3.62 from ALDI · Per Serving – $0.90 to $1.02
Classic Caesar Salad
Ingredients
Method
- Whisk the mayonnaise, lemon juice, Dijon, Worcestershire, garlic and grated Parmesan until smooth. Thin with water until the dressing is pourable, then season with salt and pepper.
- Place the romaine in a large bowl. Add about half of the dressing and toss until lightly coated. Add more dressing to taste.
- Add the croutons and Parmesan and toss once more.
- Serve right away.
Notes
- Add ½ teaspoon of anchovy paste to the dressing for a traditional flavor.
- Use Greek yogurt in place of some or all of the mayo for a lighter version.
- Top with grilled chicken or salmon for a heartier salad.
Homemade Croutons
Cut 2 cups of day-old bread into ¾-inch cubes. Toss with 2 tablespoons of olive oil, ¼ teaspoon of garlic powder and a pinch of salt. Bake at 375°F for 10–12 minutes, stirring once, until golden and crisp. They keep in an airtight container for up to a week.
Make It a Meal
Top the salad with sliced Juicy Baked Chicken Breasts, Pan-Seared Chicken Thighs, shrimp or a few Easy Hard-Boiled Eggs. As a side, it’s a natural with Classic Spaghetti Marinara or Homemade Pizza Night.
Make-Ahead and Storage
- Dressing: Keeps in a sealed jar in the fridge for up to 4 days.
- Lettuce: Wash, dry and chop up to 2 days ahead. Store in a container lined with a paper towel.
- Assembled salad: Best eaten right away. Leftover dressed salad gets soggy within a few hours.
Caesar Salad Questions
Does this dressing have raw egg or anchovies?
No raw egg. Anchovy paste is optional. Worcestershire sauce contains a small amount of anchovy, so skip both for a vegetarian dressing.
Can I use bottled dressing?
Of course. The homemade version takes five minutes and tastes fresher, but bottled works when time is short.
