The Best Homemade Caesar Salad

Everyone loves a great restaurant Caesar salad, but not too many people make them at home.  Really great, classic homemade Caesar dressing involves things that often weird people out (me included), namely raw egg yolks and anchovies.  When we were developing recipes for our second cook book, I really wanted to come up with a fantastic Caesar dressing that was easy to make, just used normal pantry ingredients and no eggs or canned fish.  This dressing has become a staple at our house ever since.  It’s creamy and fresh and tangy and great on SO many things.  And I’m telling you right now- take the time to make this homemade dressing, and whip up some homemade croutons and grab some fresh Parmesan and you will have literally the best Caesar Salad of your life right at home.

Amazing Cesar Salad

Caesar dressing is so easy- you’ll start by blending some mayo, garlic, salt and pepper and lots of fresh lemon juice in a blender, and then blend in olive oil.

Cesar Salad Dressing ingredients

Now you’ll want to use a good olive oil here because you will definitely taste it.  I almost always use our garlic or our lemon olive oil, but our plain house oil is great as well.  If you don’t love the taste of olive oil, you might try using a “light” one.  Light olive oil isn’t referring to the calories or anything, it’s simply light on flavor since it’s the oil after the first presses where the good stuff comes from.

Cesar Salad Dressing in a Jar

This dressing is great used as a marinade for chicken, as a dip for crudités or drizzled over chicken and lettuce in a wrap.

How to make cesar salad at home

To make the best salad ever, use cold, crunchy romaine and toss with the dressing.  Pile on plates and top with homemade croutons, fresh Parmesan cheese, and grilled chicken if you want.  The best!

How to make Cesar Salad at home

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How to make Cesar Salad at home

Caesar Salad Dressing




  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons dijon mustard
  • 3 large garlic cloves, roughly chopped
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup olive oil


Combine mayo, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth.  With blender running on low speed slowly pour in olive oil in a steady stream just until fully incorporated.  *If for some reason your dressing ends up too thick (can happen if you process too long) just add a tablespoon or two of milk).

Store in fridge.  To make Caesar Salad, toss dressing with chopped romaine lettuce and then top with fresh parmesan, croutons, and grilled chicken if desired.  Garnish with lemon wedges.



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    1. You definitely could- if you have a low-fat mayo that you like. I always make this with full fat because I just feel it really tastes better, but it’s personal preference.

  1. This was so yummy! I have that cookbook and never made it, so I’m glad you highlighted it here! My husband, who isn’t a salad guy, said he loved it and asked me to make it again! Totally a win in my book!

  2. This looks amazing. I totally want to try it. Homemade croutons are amazing! Kneaders croutons also amazing…wow. anyway, I wanted to tell you something really random that has nothing to do with this post, but I thought you should know. Because you love rice krispies…. Because of your chicken thigh recipe, I tried rice krispies on my funeral potatoes when I didn’t have corn flakes and as you can imagine, they were AMAZING! The whole pan got eaten. So go rice krispies!!! You should try it 🙂

      1. We’ve used Hellman’s since we were kids. I find it has a chemical sort of taste. Ken’s Extra Heavy is really good, but for some reason, very hard to find now. Used to get it at Sam’s Club for about $8 per gallon. I see it on line now for $70 per gallon!!!???

  3. I am SO happy you posted this recipe. My kids discovered Caesar Salad about a year ago and it’s the only kind they will ALL eat. It’s also the only kind I didn’t have a homemade dressing for because I never wanted to mess with the eggs and the anchovies. And I have your second book, but apparently I’ve never looked in it for Caesar Salad dressing. I love the idea of marinating the chicken in the dressing. I’ll be making it this week for sure.

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