The Best Homemade Caesar Salad — Creamy Dressing & Homemade Croutons

I make Caesar salad at least once a week when I want something quick, bright, and satisfying that still feels a little special. Over the years I’ve learned that a few small habits in my kitchen—freshly torn romaine, a quick homemade dressing, and croutons that actually crunch—turn a simple salad into something worth serving guests. The whole thing really comes together in the time it takes to toss the lettuce and finish the dressing.

My kitchen smells like garlic and warm olive oil when I make the croutons; that aroma alone tells me dinner’s going to be good. I like this recipe because it’s fast without cutting corners—homemade elements make a real difference but don’t add fuss. You can have a bowl on the table in about 15 minutes, which is why it’s as good for a busy weeknight as it is for a casual dinner party.
I’ve tested variations—less anchovy for guests who won’t touch it, brighter lemon when I want contrast, extra croutons for crunch lovers—and those small choices are what make this salad reliably great in my kitchen. Below I’ll walk you through what I use, how I make super-crispy croutons and a silky dressing, and the quick assembly steps that keep the lettuce crisp and the presentation attractive.

Alyssa

The Best Homemade Caesar Salad

This really is the best homemade Caesar salad! With homemade croutons and a creamy homemade dressing.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 people

Course: Sides

Cuisine: Italian

Calories: 208

Ingredients Method Notes

Ingredients

  

• 3 cups torn bread cubes (about half of a small loaf)
• 2-3 tablespoons olive oil
• Heavy pinch of salt
• ¼ cup mayonnaise
• 1 clove garlic (minced)
• 1 tablespoon fresh lemon juice
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon coarse salt
• ½ teaspoon ground black pepper
• 1 head romaine lettuce (washed and torn or chopped into bite-sized pieces)
• ⅓ cup Parmesan cheese (grated, shaved, or shredded)
• Croutons

Method

 

1. Preheat oven to 375°F.
2. Drizzle bread cubes with enough olive oil so they are all very lightly coated. Toss and add salt.
3. Spread out onto a sheet pan and bake until edges turn brown, 7-10 minutes. Keep a close eye on them so they don't burn, stir and toss them as needed.
4. Set aside while you prepare the rest of the salad. Can be made several days in advance and stored in an airtight container.
5. Whisk together all ingredients for the dressing.
6. Store in the fridge until ready to use. Can be made at least 1 week in advance.
7. In a large bowl, toss the lettuce with enough dressing to lightly coat the leaves (or to your preference). You may not need all of the dressing.
8. Add half of the croutons and Parmesan cheese and toss again.
9. Top with remaining croutons and cheese and serve immediately.

Notes

Homemade croutons can be made ahead and stored in an airtight container.