Classic Caesar Salad Recipe with Easy Anchovy and No-Anchovy Options
Who doesn’t love a good Caesar salad? Crisp romaine lettuce, crunchy croutons, and that creamy, garlicky dressing—it’s a crowd-pleaser every time! Whether it’s a light lunch, a side for dinner, or a star player at a potluck, this Caesar salad is guaranteed to impress without feeling like too much effort.
The first time I made this, I was nervous about using anchovy paste, but trust me, it gives the dressing that authentic, savory punch. That said, I’ll also show you how to make a delicious version without it, so there’s something for everyone!

Why This Recipe Is a Keeper
The secret to a great Caesar salad is all in the dressing—it’s rich, tangy, and so much better than anything store-bought. Plus, making your own croutons is a game-changer! They’re golden, crispy, and full of flavor. This recipe works whether you want to go the traditional route with anchovy paste or keep it simple and anchovy-free.
Your Grocery List
- 1 large head of romaine lettuce
- 2 cups cubed French or Italian bread
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/3 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste (optional)
- 1 teaspoon red wine vinegar (optional, for no-anchovy version)
Anchovy vs. No-Anchovy: What to Know
If you’re aiming for an authentic Caesar flavor, anchovy paste is key. It adds umami—that savory, salty depth that makes the dressing pop. But don’t worry, it won’t taste fishy! Just a small amount blends right in with the other ingredients.
For those who prefer a no-anchovy option, you can skip the paste and add a splash of red wine vinegar for a little extra tang. The dressing will still be creamy and flavorful, just slightly lighter and less briny.
How to Make Perfect Croutons
Homemade croutons are the heart of a good Caesar salad, and they’re super easy to make:
- Use Day-Old Bread: Slightly stale bread works best because it crisps up without getting too chewy.
- Season Generously: Toss your bread cubes with olive oil, salt, pepper, and even a sprinkle of garlic powder if you like.
- Roast to Perfection: Bake at 375°F for about 10-12 minutes, tossing halfway through, until golden and crunchy.
Techniques and Tips for a Flawless Caesar Salad
Follow these tips to take your Caesar salad to the next level:
- Dry Your Lettuce: Wash and thoroughly dry the romaine. Wet lettuce can water down your dressing.
- Fresh Parmesan: Use freshly grated Parmesan for the best flavor and a lovely texture in the dressing.
- Mix the Dressing Slowly: Whisk the ingredients together gradually to achieve a smooth, creamy consistency.
Storing and Prepping Ahead
This salad is best served fresh, but you can prep some elements in advance:
- Dressing: Make the dressing up to 3 days in advance and store it in an airtight container in the fridge.
- Croutons: Store homemade croutons in a sealed bag or container at room temperature for up to 2 days.
- Lettuce: Wash, chop, and dry the romaine, then store it in a salad spinner or wrapped in a paper towel in the fridge for up to a day.
Make It Even Better
Want to jazz up your Caesar salad? Here are a few ideas:
- Add Protein: Top your salad with grilled chicken, shrimp, or even crispy bacon for a heartier meal.
- Switch the Greens: Use kale or a mix of romaine and arugula for a fun twist on the classic.
- Spicy Croutons: Toss your bread cubes with a pinch of cayenne for croutons with a kick.
Fun Facts
Did you know Caesar salad wasn’t named after Julius Caesar? It was actually created by an Italian-American chef named Caesar Cardini in the 1920s, right in the heart of Tijuana, Mexico!
Pairings
Serve your Caesar salad with a bowl of hearty tomato soup or alongside a classic pasta dish like spaghetti carbonara. For dessert, a light lemon tart or panna cotta would round out the meal beautifully.

Classic Caesar Salad
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Salad spinner
Ingredients
- 1 large head of romaine lettuce chopped
- 2 cups French or Italian bread cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/3 cup grated Parmesan cheese
- 1 clove garlic minced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon anchovy paste optional
- 1 teaspoon red wine vinegar optional, for no-anchovy version
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Toss the bread cubes with olive oil, salt, and pepper in a mixing bowl. Spread them out on the baking sheet and bake for 10-12 minutes, tossing halfway through, until golden and crispy. Let cool.
- In a small bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, garlic, and anchovy paste (or red wine vinegar for no-anchovy version).
- Gradually whisk in the grated Parmesan cheese until the dressing is smooth and creamy. Season with salt and pepper to taste.
- In a large bowl, toss the chopped romaine lettuce with the dressing until evenly coated. Add the croutons and gently mix.
- Serve immediately, garnished with additional Parmesan cheese if desired.