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Caesar salad is my SO’s FAVORITE salad. I’ve made others and they were just okay… I found your recipe and tried it and OMG! My search for a great recipe for this is over! I followed the recipe as written and wouldn’t change a thing for the dressy. The only thing I did differently was swap out the croutons for a new take. I saw Molly Yeh do a salad with browned panko (I used the garlic oil as noted in your recipe to brown them), and finished the salad with those beautiful garlicky crumbs instead. I’m not a fan of the big chunky croutons and neither is my SO’s mom, so I decided to go the bread crumb route. It was amazing and per my family “the best ceasar salad any of them had ever had” This is better than any I’ve ever had, in any (even very high end, table-side prepared) restaurant. Thank you!!
Oh, I love the idea of tossing the salad with browned panko or breadcrumbs in place of the croutons. Thanks for sharing!
Can you make dressing ahead of time?
The salad dressing can also be made a day ahead, but I’d wait to whisk in the egg until just before you’re ready to toss the salad (mostly for food safety reasons).
I live in the Philippines and sometimes it’s hard to get anchovies. Try to replace it with fishsauce. But be carefull with the salt. Some brands are very salty.
it was amazing
it was delicious
Better to make this a day ahead or day of? Dressing and croutons that is
Hi, Kristina! Emma here, managing editor. The croutons can be made the day ahead. The salad dressing can also be made the day ahead, but I’d wait to whisk in the egg until just before you’re ready to toss the salad (mostly for food safety reasons).
This is a keeper. I was making a Caesar as a side for just 4, so I halved the recipe, and it was perfect. It’s so easy and much better than the bottled dressing. I will never go back to bottled dressing again!
I’ll never buy caesar dressing again!
Delicious recipe. Made it as part of a weeknight dinner for the family. Paired it with whole wheat spaghetti and sauce. My husband and kids devoured it. This one’s a keeper!!!
My first attempt at Caesar salad and it was tasty! Subbed Worcestershire sauce and a stale loaf of garlic bread, toasted with garlic butter and chopped. I’m going to make and keep some garlicky olive oil for next time…Thank you for putting up the recipe with lovely pictures !
Excellent! SO simple, SO delicious and SO much better than the dressings with dry mustard, mayo and others. Thank you for this recipe!
Dayum. This salad is good. I made it for a dinner party. This was definitely a crowd pleaser!! Thanks so much. Your recipes are delicious.
This is so delicious! Just the right amount of tangy, too. Thank you very much for this recipe, as well as others on your site. I’ve tried many of them and have never once been disappointed. Thanks again!!
Delicious! An outstanding salad, and with a little sautéed chicken it makes a perfect dinner salad. And, while others have pointed it out, the photos are amazing, better than professional-grade. Thanks for the recipe!
Hi! This recipe (and site) is great. I use this all the time to make caesar salad wraps– delicious!
Why is it that can you use worcestershire sauce as a substitute for the anchovy paste? Does that apply only to this caesar dressing recipe, or could I substitute worcestershire for anchovy paste in a recipe for a spinach dip?
One of the main ingredients in worcestershire sauce is anchovies, which is why you can sometimes use it as a substitute. You could try it with your spinach dip recipe, and see if you like it. ~Elise
I made this for the first time tonite. My husband and good friend said they had never had a Caesar Salad dressing that good, even at a restaurant. I made a loaf of homemade bread so I skipped the croutons, but the dressing to me is the best part anyway. It was delicious. Thank you so much for this great recipe!
I have tried a few homemade Caesar Salad recipes and they have not turned out quite as good as I was hoping, so I am anxious to try this. Thank you for sharing.
I have previously used the anchovy paste, but I’d like to use anchovies. I am not a big fish person, though, so when you say 1-2 anchovies smashed and minced, is it as simple as opening a can of anchovies and chopping them into bits, or do you use fresh anchovies, need to de-bone, etc.? Thanks for any advice.
You open a can, pull out one or two skinny anchovy fillets, and chop them up. Put the open can with the remaining anchovies in a small plastic container, or cover them with plastic wrap, and store in the refrigerator until your next use. They will last for a couple months refrigerated because they are salt-cured and packed in oil. ~Elise
Thanks for this tasty hint. I had only eaten the MacDonald variety and never had done any research on the recipe (I was lazily thinking that the salad was named after being a rather “rich” salad…).
A very simple, personal variation:
– Mix Roman lettuce, grated carrot and pickles cut in small cubes
– Dress with a vinaigrette of olive oil, apple vinegar and salt
– Prepare a toasted sandwich with fontina cheese, cut it into small squares and toss upon the salad.
I concur with all above posters who use only the yolks. I recall this from childhood when Caesar salad was a novelty and to have it prepared tableside was a real treat.
Regardless of Caesar’s (Cardini)original recipe, anchovies are a must in this house. And the Parmesan must be freshly shaved – no powdered blasphemy from a green cardboard shaker.
Amazing, loved this recipe. I made it tonight after looking at this Caesar salad recipe this morning. I did everything except I used my magic bullet to mix the dressing. The Caesar was wonderful. I used my old frozen rolls and bread to make the croutons and just tossed them in a bag with the olive oil garlic mixture, then threw them on a aluminum foil sheet pan. Low min and checked.The best all time favorite.Thank youCan not wait to pass this on.
So glad you liked it! ~Elise