A great Caesar salad is all about balance—crisp romaine lettuce, creamy dressing, crunchy croutons, and perfectly seasoned chicken. This recipe keeps things simple while delivering the bold, classic flavors you love.
Forget bottled dressings and store-bought croutons—homemade is always better. Follow this step-by-step guide to make the best Caesar salad from scratch.
Ingredients
For the Dressing
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 3 anchovy fillets, mashed into a paste
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ cup grated Parmesan cheese
- ¼ tsp black ground pepper
- ¼ tsp salt
Anchovies are key to that deep, umami flavor. If you’re not a fan, use an extra dash of Worcestershire sauce as a substitute.
For the Croutons
- ½ French baguette, cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
Day-old bread works best for croutons. It crisps up nicely without becoming too chewy.
For the Chicken
- 1 chicken breast
- ¼ tsp fresh thyme
- ¼ tsp olive oil
- Salt and pepper to taste
Grilling or pan-searing both work well—just make sure the internal temp reaches 165°F (74°C) for perfectly cooked chicken.
For the Salad
- 3 medium heads of romaine lettuce, chopped
- ¼ cup finely grated Parmesan cheese
Step-by-Step Instructions
1. Prepare the Dressing
- Mince the garlic and mash the anchovies into a paste using a fork.
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Worcestershire sauce, Parmesan cheese, black pepper, and salt until well combined.
- Add the mayonnaise and mix until smooth and creamy.
Making the dressing first allows the flavors to blend while you prepare the other ingredients.
2. Make the Croutons
- Preheat the oven to 150°C (300°F).
- In a large bowl, toss the bread cubes with olive oil, paprika, garlic powder, sea salt, and black pepper until evenly coated.
- Spread the cubes out on a baking sheet in a single layer.
- Bake for 10-15 minutes, shaking the tray halfway through, until the croutons are golden brown and crispy.
Let them cool slightly before adding to the salad for the best texture.
3. Cook the Chicken
- Season the chicken breast with fresh thyme, salt, and black pepper.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for 5-7 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C).
- Remove from the pan and let it rest for 5 minutes before slicing into thin strips.
Resting the chicken keeps it juicy and tender.
4. Assemble the Salad
- Wash and dry the romaine lettuce, then chop it into bite-sized pieces.
- In a large salad bowl, combine the chopped lettuce, croutons, and half of the Parmesan cheese.
- Drizzle the dressing over the top and toss gently to coat everything evenly.
- Arrange the sliced chicken breast on top.
- Sprinkle the remaining Parmesan cheese for extra flavor.
5. Serve & Enjoy
This salad is best served immediately, while the croutons are crispy and the dressing is fresh. Pair it with a light white wine or iced tea, and enjoy a restaurant-quality Caesar salad right at home.
Final Thoughts
Making a Caesar salad from scratch is easier than you might think—and once you try this homemade version, you’ll never go back to store-bought. From the creamy dressing to the crunchy croutons and juicy chicken, every bite is packed with flavor.
Try this recipe and let me know how it turned out in the comments!
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