Here’s a favorite family recipe for a delicious, Simple Homemade Caesar Salad! You only need a few simple ingredients to whip this up quickly and easily at home.
Why I Love It
My Mom calls me a lot for this Simple homemade Caesar Salad recipe. In fact, this is one of the reasons I started this blog, so my family could have on-demand access to all my recipes instead of calling me for each one.
This is one of those recipes that even people who don’t like salads can be surprised by how good it tastes. Several people tell me it’s the best Caesar salad they’ve tried. So yes, for us, it’s a staple in every big family or friend dinner gathering.
I love it so much because it is first the taste and second it is so easy to assemble.
I hope you try it and enjoy it as much as I do!
What Are The Ingredients
Egg: I use Pasteur raise eggs for this recipe
Mayonnaise: I add Mayo for a creamier texture, but you can also choose 100% yogurt for this recipe.
Greek Plain Yoghurt: I chose to add Greek plain yogurt to make it healthier than if it was 100% Mayo. You can also do it by substituting Mayo completely and eliminating the egg. That would be the healthiest version. For perfect balance, I’m going with 50/50 Mayo-Yoghurt.
Mustard: I use regular yellow mustard
Extra Virgin Olive Oil
Anchovies Filets: This is optional, although to get that authentic Caesar taste, it is a must to use Anchovies Filets. But if you are not too fond of anchovies’ flavor, it’s okay to leave it out.
Parmesan Cheese: I usually buy blocks of Parmesan Cheese and grate it in a Food processor for convenience. I store it in an air-tight container, so I have it freshly ground for when I need to use some.
Romaine Lettuce: A fresh head of romaine lettuce is preferred for this recipe. However, precut-bagged romaine is also an option.
Black Pepper: I use fresh, cracked black Pepper.
Croutons: For this recipe, I used store-bought, but you can make homemade croutons too.
How to Make It
Prepare the Dressing: In a food processor, add the egg, Mayo, yogurt, mustard, garlic, olive oil, and anchovies’ filets (or paste), and blend together until smooth. Add the parmesan, Pepper, and pulse a couple of times to mix everything well.
Assemble the Salad and Serve: In a Medium-large Mixing Bowl, add the chopped lettuce and 2-3 tablespoons of dressing and gently toss to coat. Top with croutons and a pinch of grated parmesan, and serve
Lettuce: For this recipe, I used Romain Lettuce, but you can perfectly substitute it for Kale or Brussels Sprouts, or you can mix it up with a bit of romaine, kale, and brussels sprouts.
Plain Greek yogurt: I sometimes use Labneh instead of Plain Greek Yoghurt; it works perfectly too.
Store Dressing leftovers in an air-tight container for up to 5 days in the refrigerator.Print