Classic Caesar Salad: Easy Homemade Croutons in 25 Min
This classic Caesar salad is my favorite way to make a simple bowl of romaine feel like a restaurant meal. Crisp, cold lettuce gets tossed in a creamy, garlicky dressing with anchovy, lemon and Parmesan, then topped with big, crunchy homemade croutons and curls of shaved cheese. Every bite is cool, crunchy, tangy and savory.
The croutons are the star. They bake in about 12 minutes from day-old bread, and they’re so much better than the hard little cubes from a box. The whole salad costs me around $9 and serves 4 as a light lunch or 6 as a side.
Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes | Serves: 4 to 6 | Diet: contains fish, eggs and dairy
Why You’ll Love This Classic Caesar Salad
- Homemade croutons. Golden, buttery and crisp with a slightly chewy center.
- Quick dressing. A whisked, mayo-based Caesar that’s ready in 5 minutes.
- Restaurant flavor. Real anchovy, lemon and Parmesan.
- Flexible. Serve it as a side or add protein for a full meal.
- Budget friendly. Uses up stale bread and simple staples.
What Makes a Classic Caesar Salad?
A true classic Caesar salad keeps things simple: romaine lettuce, a creamy dressing, croutons and Parmesan. That’s it. There are no tomatoes, onions or olives in a traditional version, so each part needs to be great. The romaine should be crisp, cold and completely dry, since wet leaves water down the dressing. The dressing should be creamy, garlicky and savory, with enough lemon to keep it bright. Anchovies are the classic secret ingredient. They melt into the dressing and add depth without tasting fishy. The croutons need to be big, crunchy and well seasoned so they stand up to the dressing. Finally, real Parmigiano-Reggiano, both grated into the dressing and shaved on top, ties everything together.
Ingredients for a Classic Caesar Salad
You’ll need a baking sheet, two bowls and a large salad bowl.
For the Garlic Parmesan Croutons
- 4 cups day-old crusty bread, such as ciabatta or a French loaf, cut into 3/4-inch cubes (about 200g)
- 3 tablespoons olive oil (45ml)
- 1 tablespoon unsalted butter, melted (14g)
- 1/2 teaspoon garlic powder
- 2 tablespoons finely grated Parmesan (10g)
- 1/4 teaspoon salt and a few grinds of black pepper
For the Quick Caesar Dressing
- 1/2 cup mayonnaise (115g)
- 3 anchovy fillets, mashed, or 1 1/2 teaspoons anchovy paste
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice (30ml)
- 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce
- 2 tablespoons extra virgin olive oil (30ml)
- 1/3 cup finely grated Parmesan (30g)
- 1/2 teaspoon black pepper and 1 to 2 tablespoons water to thin
For the Salad
- 2 large hearts of romaine, about 1 1/4 pounds, washed, dried and torn or chopped (560g)
- 1/3 cup shaved Parmesan, for topping (30g)
- Lemon wedges, for serving
Ingredient Notes
Bread: Crusty, day-old bread with an open crumb, like ciabatta, sourdough or a French loaf, makes the best croutons. Soft sandwich bread works but gets less crunchy.
Romaine: Hearts of romaine are crisp and sweet. Tear or chop them into bite-size pieces.
Mayonnaise: It gives the dressing a creamy base without raw eggs. Use a good full-fat mayo.
Anchovies: Oil-packed fillets or anchovy paste both work. Mash fillets with a fork until smooth.
Parmesan: Use a wedge of real Parmigiano-Reggiano. Grate some for the dressing and shave the rest with a vegetable peeler.
How to Make a Classic Caesar Salad
- Heat the Oven. Heat the oven to 375F (190C) and line a baking sheet with parchment.
- Season the Bread. In a large bowl, toss the bread cubes with the olive oil, melted butter, garlic powder, salt and pepper until evenly coated.
- Bake the Croutons. Spread the cubes in a single layer and bake for 10 to 14 minutes, tossing halfway, until golden and crisp. Sprinkle with 2 tablespoons Parmesan for the last 2 minutes. Cool on the pan; they crisp more as they cool.
- Whisk the Dressing. In a bowl, whisk the mayonnaise, anchovies, garlic, lemon juice, Dijon and Worcestershire. Slowly whisk in the olive oil, then the grated Parmesan and pepper. Thin with water until pourable.
- Prep the Romaine. Make sure the romaine is completely dry, then place it in a large salad bowl. Dry leaves hold the dressing much better.
- Toss. Pour about two-thirds of the dressing over the romaine and toss well until every leaf is coated. Add more dressing if you like.
- Finish and Serve. Top with the croutons, shaved Parmesan and extra black pepper. Serve right away with lemon wedges.
How to Make Croutons for Caesar Salad
Learning how to make croutons is one of the best kitchen skills for a budget cook, because it turns stale bread into something special. Cut the bread into 3/4-inch cubes so they’re big enough to stay crunchy but still fit on a fork. Toss them with olive oil and a little melted butter for flavor and color, plus garlic powder, salt and pepper. Fresh garlic tends to burn in the oven, so garlic powder is the better choice here. Bake them in a single layer so they toast instead of steam, and toss halfway for even browning. Sprinkling Parmesan on at the end lets it melt and crisp onto the cubes without burning. If you’re wondering what kind of croutons you need for Caesar, these are it: large, rustic, garlicky and crisp with a tender center.
Skillet Croutons in a Hurry
No time to heat the oven? Make the croutons on the stove. Warm the olive oil and butter in a large skillet over medium heat, add the bread cubes and cook, stirring often, for 6 to 8 minutes until golden on all sides. Sprinkle with garlic powder, salt, pepper and Parmesan in the last minute. Skillet croutons are a little richer and more uneven, which I actually love.
Tips for the Best Classic Caesar Salad
Dry the romaine. Use a salad spinner or pat the leaves with a towel. Dressing slides off wet leaves.
Chill the lettuce. Cold, crisp romaine makes a big difference. Keep it in the fridge until the last minute.
Dress right before serving. Caesar salad wilts quickly once dressed.
Toss well. Use your hands or tongs to coat every leaf. The dressing should cling, not pool.
Add croutons last. Put them on top right before serving so they stay crunchy.
Want a More Traditional Dressing?
This recipe uses a quick mayo-based dressing for convenience and food safety. The original style is made with egg yolks whisked with oil, like a loose homemade mayonnaise. If you’d like to try that version, use 2 pasteurized egg yolks in place of the mayo and slowly whisk in 1/2 cup of oil until thick. Both versions are delicious on a classic Caesar salad, so use whichever fits your time and comfort level.
Easy Variations
- Chicken Caesar: Top with sliced grilled or rotisserie chicken.
- Shrimp Caesar: Add garlic sauteed shrimp.
- Grilled Caesar: Halve the romaine hearts, brush with oil and grill for 1 to 2 minutes per side.
- Kale Caesar: Swap half the romaine for thinly sliced kale.
- Wrap: Roll the dressed salad and chicken in a large tortilla.
What This Recipe Costs
Here’s what I paid this fall: romaine $3.00, bread $1.50 (half a loaf), Parmesan $2.20, mayonnaise $0.60, anchovies $0.80, lemon $0.40, olive oil, butter, garlic and seasonings about $0.70. That’s about $9.20 for 6 side salads.
Make It a Meal
On its own, a classic Caesar salad is a great side for pasta, pizza or soup. To turn a classic Caesar salad into dinner, add some protein. Leftover chicken karaage is amazing on top, and a couple of crispy tuna patties make it a filling lunch. For a cozy soup and salad night, serve it with my slow cooker chicken tortellini soup.
A Bowl of Greens
Romaine is mostly water, but it brings fiber, folate and vitamins A and K, and it’s an easy way to get more leafy greens into your week. The Harvard T.H. Chan School of Public Health has a helpful guide to vegetables and fruits. Go a little lighter on the dressing if you want a lighter salad.
Storage
Croutons: Store cooled croutons in an airtight container at room temperature for up to 5 days. Re-crisp in a 350F oven for 3 minutes.
Dressing: Keep the dressing in a jar in the fridge for up to 5 days.
Romaine: Wash, dry and store in a towel-lined container for up to 3 days.
Leftovers: A dressed classic Caesar salad doesn’t keep well, so only dress what you’ll eat.
Make the dressing from scratch with my Homemade Caesar Dressing.
Frequently Asked Questions
Can I make a classic Caesar salad ahead of time?
Yes, in parts. Make the croutons and dressing up to 3 days ahead and keep the romaine dry and chilled. Toss just before serving.
Can I make it without anchovies?
Yes. Add an extra teaspoon of Worcestershire sauce and a pinch more salt. Most Worcestershire contains anchovies, though.
What bread is best for croutons?
Day-old crusty bread like ciabatta, sourdough or a French loaf. It has a sturdy crumb that toasts up crisp.
Can I make croutons in the air fryer?
Yes. Air fry at 350F for 5 to 7 minutes, shaking the basket halfway.
Is a classic Caesar salad healthy?
Romaine is full of nutrients, but the dressing, cheese and croutons add calories. Use less dressing and add lean protein for a lighter meal.
Toss One Together Tonight
This classic Caesar salad with crunchy homemade croutons is simple, fresh and always a crowd-pleaser. Once you make your own croutons and dressing, you’ll never miss the bagged kits. For more easy lunches, browse my lunch recipes.
If this salad became your new lunch favorite, share the recipe with a friend who loves a good Caesar, and follow me on Pinterest for more easy salads and sides. After you make it, scroll down to the recipe card and leave a star rating, then tell me in the comments what you added on top. Happy cooking!
