Can I make Caesar dressing without anchovies?

You can, but you'll miss that distinctive Caesar flavor. For a vegetarian version, try substituting 1-2 tablespoons of rinsed capers, a splash of olive brine, or even a dash of soy sauce for that umami quality.

Why is my Caesar dressing too thick?

The dressing should be creamy but pourable. If it's too thick, add a little more lemon juice or a splash of water and whisk until you reach your desired consistency. Remember that it will thin out slightly when tossed with the lettuce.

How can I make this salad ahead for a party?

Prepare all components separately: make the dressing, bake the croutons, and wash/dry the lettuce. Store everything separately, then combine just before serving. If you must assemble ahead, leave the croutons out until serving time to prevent them from becoming soggy.

Are raw anchovies safe to eat in dressing?

The anchovies called for in this recipe are not raw - they're cured and packed in oil, which makes them perfectly safe to use without cooking. They add incredible depth of flavor without making the dressing taste "fishy."

Caesar Salad and Homemade Caesar Salad Dressing Recipe

Description

A classic, hearty Caesar salad with homemade, creamy Caesar dressing! Fresh romaine, crunchy croutons, finely shredded parmesan, and a tangy homemade dressing come together to create the ultimate refreshing and satisfying salad. Perfect as a side dish or a light main course, this Caesar Salad recipe is both flavorful and easy to make, using only fresh and simple ingredients.

Ingredients

Units Scale

For the Salad:

4 cups hearty day-old bread, torn into 3/4-inch pieces
2 Tbsp olive oil
2 large Romaine hearts (or 1 head Romaine lettuce), chopped
1/4 cup finely shredded parmesan

For the Dressing:

3/4 cup mayonnaise
1 1/2 Tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp Worcestershire sauce
4 anchovies packed in oil, drained, minced, and mashed
1/4 cup finely grated parmesan
2 garlic cloves, minced (2 tsp)
Salt and freshly ground black pepper

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Instructions

Prepare the Croutons:
Preheat your oven to 375°F (190°C). On a large, rimmed baking sheet (18×13-inch), spread the pieces of bread close together. Slowly and evenly drizzle the olive oil over the bread and toss them until evenly coated. Spread the bread across the baking sheet and bake for 15–20 minutes, tossing once halfway through, until they’re golden brown and crisp.
Make the Dressing:
In a mixing bowl, combine the mayonnaise, fresh lemon juice, dijon mustard, Worcestershire sauce, minced anchovies, garlic, and finely grated parmesan cheese. Whisk it all together until smooth and well-combined. Season the dressing with salt and freshly ground black pepper to taste. A pinch of salt and about 1/2 teaspoon of black pepper should suffice.
Assemble the Salad:
In a large salad bowl, add the chopped Romaine lettuce. Pour the dressing on top and toss everything together evenly, ensuring the lettuce is fully coated with the dressing. Add the baked croutons and sprinkle the remaining finely shredded parmesan on top. Toss lightly to combine.
Serve:
Serve the salad immediately to enjoy the fresh texture and flavor with crispy croutons.

Notes

Use whole anchovies for the best taste, as it offers a more authentic and intense flavor compared to anchovy paste.
This Caesar salad is best served fresh; however, you can prepare the dressing and croutons a few hours ahead, storing them separately until serving.
For an extra twist, you can top the salad with grilled chicken, shrimp, or crispy bacon for added protein.

Nutrition

Serving Size: 1/6 of salad
Calories: 280
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg