Caesar Salad
Caesar Salad is one of those dishes that feels both luxe and everyday. It’s crisp, salty, and comforting — a plate that can be a quick weeknight side, a restaurant-style starter, or the base for a more substantial lunch. I keep a simple routine: good romaine, crunchy croutons, a bright Caesar dressing, and freshly grated Parmesan. That combination is hard to beat.
Over the years I’ve learned a few practical rules: dry the lettuce well, use day-old bread for croutons, and don’t overdress the salad. These are small steps that make a big difference. This recipe follows a clear, reliable sequence so you can get consistent results every time.
I’ll walk you through exactly what goes into it, how to make it from start to finish using the directions below, and share substitutions, tools, and mistakes to avoid so you can tweak this to your kitchen and diet. Let’s get into it.
What Goes Into Caesar Salad
Ingredients
- 2 romaine lettuce hearts or 1 large head of romaine lettuce — the crunchy base; rinse and dry thoroughly to keep the dressing from getting watery.
- ¾ cup Caesar dressing — the flavor carrier; add gradually so you don’t overdress the leaves (follow the link for the recipe if you’re making it from scratch).
- ?? cup parmesan cheese finely shredded — salty, nutty finish; sprinkle to taste and reserve a little for garnish.
- 4 cups one day old bread torn into ¾ inch pieces — day-old bread gives the best texture for croutons; tear rather than cut for rustic edges.
- 2 tablespoons olive oil — used to coat the bread before baking; it helps the croutons brown and crisp.
- 1 teaspoon garlic powder — provides gentle garlic flavor to the croutons without having to use raw garlic.
- ¼ teaspoon salt — seasons the croutons and balances the dressing and cheese.
From Start to Finish: Caesar Salad
- Preheat the oven to 350°F (175°C).
- Place 4 cups torn bread (¾-inch pieces) in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon garlic powder, and ¼ teaspoon salt. Toss until the bread pieces are evenly coated.
- Spread the coated bread in a single layer on a baking sheet.
- Bake in the preheated oven for 10–15 minutes, stirring once or twice during baking, until the croutons are crispy and golden brown.
- Remove the croutons from the oven and let them cool completely on the baking sheet.
- Meanwhile, rinse and dry 2 romaine lettuce hearts (or 1 large head of romaine). Tear or chop the lettuce into bite-sized pieces and place them in a large mixing bowl.
- Add ¾ cup Caesar dressing to the lettuce and toss to coat evenly.
- Add the cooled croutons and the Parmesan cheese. Toss gently to combine.
- Serve immediately.
Why You’ll Keep Making It
This Caesar Salad hits the sweet spot between simplicity and satisfaction. The workflow is fast: while the croutons bake, you prep the lettuce and grating the cheese is a minute’s work. The dressing does the heavy lifting on flavor, so once you have a good one (store-bought or homemade), assembling the salad takes minutes.
It’s versatile. The components are easy to swap or scale, it pairs well with grilled proteins, and it keeps well enough that you can prepare parts ahead — especially the croutons and dressing. The reason I keep coming back to this recipe is that it rewards small investments: a little time drying lettuce and baking croutons pays off in texture and balance.
Substitutions by Category
Lettuce
Romaine provides the classic crunch, but if you need a substitute: little gem or cos lettuce work similarly. Butter lettuce is softer and silkier if you prefer a gentler bite.
Dressing
If you can’t do anchovy-based Caesar, a tangy yogurt-based dressing with lemon and Parmesan will give similar creaminess. For a lighter option, thin a full-fat Caesar with a splash of water or milk to reduce richness without losing flavor.
Cheese
Parmesan is traditional. Pecorino Romano adds a sharper, saltier edge if you like more punch. For a dairy-free option, omit the cheese and add toasted nuts for umami and texture.
Croutons
Any stale, sturdy bread works: sourdough, baguette, or country loaf. For gluten-free, use a gluten-free loaf or toast cubed gluten-free bread the same way.
Oil & Seasoning
Olive oil is best for flavor, but neutral oil works if you prefer a less olive-forward taste. Swap garlic powder for 1–2 smashed fresh garlic cloves rubbed on the warm croutons if you want a fresher garlic note.
Recommended Tools
- Baking sheet — for the croutons; a rimmed sheet keeps pieces from falling off.
- Large mixing bowl — big enough to toss lettuce and dressing without spilling.
- Salad tongs or salad servers — for gentle tossing so you don’t bruise the leaves.
- Box grater or microplane — for shaving or grating Parmesan finely.
- Oven thermometer (optional) — useful if your oven runs hot or cool; consistent heat gives even croutons.
Mistakes That Ruin Caesar Salad
Overdressing the lettuce. That’s the number-one salad sin here. Add the dressing gradually and toss lightly. The lettuce should be evenly coated, not swimming.
Serving soggy croutons. If you don’t let them cool completely on the baking sheet, steam will make them soft. Let them cool fully before tossing with the salad — or store them separately and add right before serving.
Wet lettuce. If the leaves are still waterlogged after rinsing, the dressing will slide off and the salad becomes diluted. Use a salad spinner or pat leaves thoroughly with clean towels.
Pre-grating too far in advance. Freshly grated Parmesan melts and integrates better. If you must grate ahead, keep it cold and tightly wrapped so it doesn’t dry out or clump.
Variations for Dietary Needs
Vegetarian: Use a vegetarian Caesar dressing (omit anchovies) or swap with a Parmesan-lemon-garlic dressing. Add grilled vegetables or roast chickpeas for protein.
Vegan: Use a vegan Caesar dressing based on silken tofu, cashews, or blended white beans with lemon, mustard, and capers for briny depth. Substitute nutritional yeast or a vegan hard cheese for Parmesan, and use gluten-free bread if needed.
Gluten-free: Use gluten-free bread for croutons or toast sliced gluten-free baguette. Confirm the dressing is gluten-free, as some prepared varieties may contain additives.
Low-sodium: Cut the added salt in the croutons and choose a lower-sodium Caesar dressing or make a lighter homemade dressing with less anchovy and salt, then taste before dressing the salad.
Cook’s Commentary
I make croutons in batches and store them in an airtight container — they’ll keep for a week or so and rescue a sad salad in a flash. Day-old bread gives the best crust-to-center contrast: the outer bits get beautifully crisp while the interior stays slightly tender.
The dressing is the soul of the salad. If you use a robust commercial Caesar, remember that Parmesan and anchovy add saltiness — taste the assembled salad before adding more salt. I prefer to toss the lettuce with about two-thirds of the dressing, then add more at the table if needed.
When serving guests, I like to present the croutons and extra cheese on the side. That way people who want more crunch or cheese can customize their portions. Small habits like these make the dish feel attentive without being fussy.
Store, Freeze & Reheat
Store: Keep leftover assembled salad for only a short time — dressed romaine softens quickly. For make-ahead meals, store the dressing and croutons separately and assemble within a few hours of serving.
Freeze: Don’t freeze the assembled salad. Croutons can be frozen in a freezer bag for up to 2 months; refresh them in a 350°F oven for 5–8 minutes. Homemade Caesar dressing can be frozen in ice cube trays, then transferred to a bag for up to 1 month; thaw in the refrigerator and shake before use.
Reheat: You don’t reheat the salad, but you can refresh croutons in a warm oven as noted. If lettuce has gone limp, a quick ice-water bath can sometimes perk it back if it’s only mildly wilted.
Quick Q&A
Q: Can I use kale instead of romaine?
A: You can, but kale needs a little massaging with dressing or oil to soften its fibers. Romaine is lighter and classic; use kale if you want a heartier, sturdier green.
Q: How much dressing is too much?
A: Start with ¾ cup for the lettuce amount listed, toss, then add more if needed. The goal is even coating without pooling — you want flavors to lift each bite, not drown it.
Q: Can I make croutons on the stovetop?
A: Yes. Toast the bread cubes in a skillet over medium heat with the olive oil and seasonings, stirring frequently until golden and crisp. Spread them on paper towels to cool so they don’t steam.
See You at the Table
Caesar Salad is a reliable, beautiful dish that rewards simple care. Follow the steps here, keep your croutons crisp and your lettuce dry, and you’ll have a salad that feels special even on an ordinary night. If you try a twist — a different cheese, a vegan dressing, or garlic-rubbed croutons — tell me how it went. I’ll always be tweaking mine, and I love hearing what worked in your kitchen.
Caesar Salad
Ingredients
Ingredients
- ?2 romaine lettuce heartsor 1 large head of romaine lettuce
- ?3/4 cupCaesar dressingfollow the link for the recipe
- ??cupparmesan cheesefinely shredded
- ?4 cupsone day old breadtorn into 3/4 inch pieces
- ?2 tablespoonsolive oil
- ?1 teaspoongarlic powder
- ?1/4 teaspoonsalt
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Place 4 cups torn bread (¾-inch pieces) in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon garlic powder, and ¼ teaspoon salt. Toss until the bread pieces are evenly coated.
- Spread the coated bread in a single layer on a baking sheet.
- Bake in the preheated oven for 10–15 minutes, stirring once or twice during baking, until the croutons are crispy and golden brown.
- Remove the croutons from the oven and let them cool completely on the baking sheet.
- Meanwhile, rinse and dry 2 romaine lettuce hearts (or 1 large head of romaine). Tear or chop the lettuce into bite-sized pieces and place them in a large mixing bowl.
- Add ¾ cup Caesar dressing to the lettuce and toss to coat evenly.
- Add the cooled croutons and the Parmesan cheese. Toss gently to combine.
- Serve immediately.
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Mixing Bowl
Notes
The anchovies in the dressing and the parmesan cheese are quite salty, so don’t season with salt before tasting the salad. Do a taste test and adjust the seasonings.
Make sure that the lettuce leaves are totally dry for a crispy and fresh salad, use a salad spinner. When salad leaves are wet, you will end up with a soggy salad.
Use a large bowl to toss the salad before serving. If you use a small bowl, you will end up bruising the romaine salad leaves which can ruin your salad and make it soggy.
To make a chicken Caesar salad, add grilled chicken, baked chicken, seared in a pan chicken, or rotisserie chicken.
