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…. 😉
This was our dinner last night and it was perfect. I used huge gourmet anchovies and Woolies while egg mayo. Delicious. Now I think your classic scones with jam and cream are in order for today. Happy Australia Day Nagi and Dozer!
Fabulous Miranda!
I made this last night for New Year’s Eve gathering and wow, what a hit. Everyone loved it and it and some even said it was the best Caesar salad they had ever had! I made an error with the croutons, didn’t read the recipe properly and I cut the bread before toasting so I threw them in the pan after I cooked the bacon, a little extra oil and added a couple garlic cloves and oh my goodness, so delicious! I could have sat down to a whole bowl of these alone! Thank you Nagi for another fabulous recipe.
Sounds like you nailed it Vicky!!
Absolutely delicious! Loved how easy and tasty the sauce was, definitely a winner
Thanks so much for letting me know Tara!
I’ve used this recipe a few times so I thought I should comment and say how amazing it is.
The dressing is legit and the whole thing is so easy.
I’m making this for dinner tomorrow night but I’m already dreaming about it now.
Can’t go past a good Caesar Ella!
Hi Nagi! I’m a long time lover of this recipe, and I just wanted to let you know that I just made it for dinner, substituting the lettuce for pan seared Brussel sprouts – it felt a little more winter appropriate and it was delicious! You should give it a try 😊
Am I imagining it or is there bacon quantity in the ingredient listing 🤔
What a fabulous idea! I’ll have to give it a go!
Absolutely incredible, Nagi! I made this for my 12-year-old boy and served them with your enchiladas (yep, he wanted enchiladas with Caesar!). He now wants them morning, noon and night!
Hi Nagi, thanks so much for sharing this recipe. I made it for dinner tonight and it was so yummy. My husband said it was much better than the ones he had in the past. My first time having caesar salad, I can understand now why it’s so popular.
I’m so glad you loved it Tuty!
OMG. Made this for dinner last night. Totally divine and the dressing is amazing. It reminded me of a wonderful salad I had had at a lovely restaurant years ago. And yes, I also got over the whole anchovies in my dressing thing. Makes the world of difference.
This is definitely going to be a summer staple.
Thank you Nagi again for another divine recipe.
We enjoyed a true Nagi Italian feast last night: both your lasagnas (roasted veggie and ragu), your cheesy garlic bread, and your Caesar salad were on the table. OMG, this dressing is a revelation. I finally got over my anchovy squeamishness, because you said. This dressing is a game-changer! As we head into Canadian winter, I’m pondering Nagi-Caesar with cabbages, Nagi-Caesar with kebabs, Nagi-Caesar as Christmas soup. The only thing I would do differently next time is make my own mayo (eggs and all). Thank you, yet again, for sharing your inspiring and delicious recipe tin. PS: As always, your ragu lasagna was a show stopper!
PS and when I say “just shared”, I literally mean 5 minutes ago, I hit publish!
WOW what a feast Christopher! You can come over and cook for me anytime 😂 So funny you just tried this Caesar dressing, I just shared the yogurt no-mayo version! It’s a revelation (and yes, it still has anchovies in it!) N x
This dressing is the absolute BEST ! So creamy and delicious
Beats any supermarket dressing.
That’s great to hear Maria! Thanks for letting me know! N x
I live in Canada so how do I know if our mayonnaise is the whole egg version? Just read the list of ingredients? Thanks!
This really was fantastic thank you Nagi! I did add a few more anchovies and used Kewpie mayonaise because I love that stuff 🙂
So pleased to hear you enjoyed this Sue, thanks for taking the time to come back and let me know! N xx
Hi, how long will the croutons keep?
Hi! Few days 🙂
If made in advance to take with a salad to a party or if you don’t use it all, which happens a lot in my house fusspots! How long could you keep Caesar dressing for?
Thanks Rosalie
.
Hi Rosalie! The dressing keeps for 2 days. Because of the garlic, can’t keep it for longer 🙂
Nagi, my eldest daughter is a FREAK about caesar salad. It’s her comfort food. When she’s had a bad day at school, all she wants is chicken caesar salad. I’ve never bought caesar salad dressing because our family recipe is just mouthwatering. So, now we have a “first”….my family loves this recipe….I find the mayo overwhelming. I always buy real whole egg mayo, but I’m not a fan of mayo. I prefer a more vinaigrette dressing & this is definitely a creamy caesar. My family is in a state of BLISS though. They LOVE the flavour! I will admit that I’ve always used anchovy paste & this time I bought fillets!! I think it adds a depth of flavour that the paste doesn’t have.
Anyway, when 3 out of 4 feel this is a recipe created by a goddess….I have to give it 5 stars!
WOO HOO! So glad you enjoyed it Josie! I am obsessed with Caesar Salad Dressing…..if I had my way, I’d serve it at parties as a dip! 🙂
I’m not a fan of anchovies and hence don’t keep tins of them in my pantry. I do, however, keep a tube of anchovy paste in the fridge. How much paste equals an anchovy … so I can season the dressing propery?
Hi Mikw! Great question 🙂 2 anchovies = about 3/4 tsp anchovy paste. I’ve updated the recipe!
Hi Nagi,
As always, your recipes are too irresistible not to try. One question: do you think I can make the dressing using a stick blender? I don’t have a food processor.
Hi Vidy – yes! Thanks for the question, I’ll update the recipe!
That looks delicious! I love how you got the eggs so perfect!
Thank you Sarah! 🙂 Hope you had a fabulous weekend!
Just to be different, instead of bacon I use grilled prosciutto (really good) and to finish off the salad I sprinkle it with asiago petals (bumps the flavour up considerably). I love all your recipes – so very, very tasty and simple to duplicate. They always turn out perfectly!
Yay!! I am so glad you loved this Michele, thank you for letting me know! N xx
This post literally made my mouth water. I’m never one to get excited over a salad (like ever), but wow. That first post with the bacon sitting inside that boiled egg cut in half? I. Can’t. Deal.
I know what you mean! It takes a lot to get me exited about a salad too…. 😉