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This classic Caesar salad recipe features crisp romaine lettuce, crunchy homemade croutons, and a rich, tangy dressing made from simple pantry ingredients. Perfect as a light lunch or side dish, it’s quick to prepare, full of bold flavors, and ideal for weeknight dinners or gatherings. With no anchovies and fresh ingredients, this version offers a balanced taste and easy preparation, making it a go-to for salad lovers and home cooks alike.

Ingredients

For the Croutons:

½ French baguette, halved and sliced into ¼-inch thick pieces
3 Tbsp extra virgin olive oil
1 tsp minced garlic (from about 2 small cloves)
2 Tbsp grated Parmesan cheese

For the Caesar Dressing:

2 small garlic cloves, minced (about 1 tsp)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp freshly squeezed lemon juice
1½ tsp red wine vinegar
⅓ cup extra virgin olive oil
½ tsp sea salt, or to taste
⅛ tsp ground black pepper, plus more for serving

For the Salad:

1 large head romaine lettuce (or 2 small heads), chopped or torn into bite-sized pieces
⅓ cup Parmesan cheese, shredded or shaved

Instructions

1. Make the Croutons

Preheat your oven to 350°F (175°C).
Slice the baguette into ¼-inch thick diagonal slices. Spread the slices in a single layer on a baking sheet.
In a small bowl, mix the olive oil and minced garlic. Drizzle the garlic oil evenly over the bread.
Sprinkle the grated Parmesan on top and toss the bread pieces to coat evenly.
Bake for 10–12 minutes, or until the croutons are golden and crisp. Let them cool.

2. Prepare the Caesar Dressing

In a bowl, whisk together the minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
While whisking continuously, slowly drizzle in the olive oil until the dressing emulsifies.
Season with salt and pepper to taste.

3. Assemble the Caesar Salad

Wash and dry the romaine lettuce thoroughly. Chop or tear it into bite-sized pieces.
Add the lettuce to a large bowl. Top with Parmesan cheese and the cooled croutons.
Drizzle with the Caesar dressing. Toss gently until the lettuce is evenly coated.
Serve immediately with an extra sprinkle of black pepper, if desired.

Why You’ll Love This Recipe

Fresh and Crunchy: Homemade croutons add unbeatable texture.
Flavorful Dressing: The creamy, tangy dressing has a perfect balance of savory and zesty.
No Anchovies Needed: This version skips anchovies without compromising on taste.
Quick and Easy: With simple ingredients and steps, it comes together fast.

Tips

Dry the lettuce well: Use a salad spinner or pat dry with a clean towel to help the dressing stick.
Use high-quality olive oil and Parmesan: They make a big difference in flavor.
Toss right before serving: This keeps the salad crisp and fresh.
Bake croutons ahead: Store them in an airtight container for up to 3 days.

Variations and Substitutions

Add protein: Top with grilled chicken, shrimp, or boiled eggs for a more filling meal.
Try kale: Swap romaine for massaged kale for a hearty twist.
Vegan version: Use vegan mayo in the dressing, skip cheese or use a plant-based alternative.
Garlic lovers: Rub the salad bowl with a cut garlic clove for an extra flavor boost.

FAQs

Can I make the dressing ahead of time?
Yes! Store it in the fridge for up to 4 days in a sealed container.

What if I don’t have Dijon mustard?
You can substitute with regular yellow mustard, though the flavor will be slightly different.

Is it safe to eat raw garlic in the dressing?
Absolutely. If you’re sensitive to raw garlic, you can roast it first for a milder taste.

Serving Suggestions

Serve as a starter or side dish with pasta, pizza, or grilled meats.
Make it a main course by adding grilled protein.
Pair with crusty bread or a warm soup for a complete meal.