Simple Homemade Caesar Salad

by Maddie
Simple Homemade Caesar Salad on white plat a red pinch bowl with caesar dressing on the side.

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!

Close up of Caesar Salad white plate, on the side a gold fork on top of a stripped napkin

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

Garlic

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.

Simple Homemade Caesar Salad Ingredients, each insider differente color pinch bowls.

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

Enjoy!

Egg, Anchovie filetts, Mayonnaise, Plain Greek Yogurt, Parmesan Cheese, Mustard, Extra Virgin Olive Oil and Parmesan cheese in a Food Processor ready to be mixed.

Substitutes

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.

Storage

Store Dressing leftovers in an air-tight container for up to 5 days in the refrigerator.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Simple Homemade Caesar Salad on white plat a red pinch bowl with caesar dressing on the side.

Simple Homemade Caesar Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maddie
  • Total Time: 15 minutes
  • Yield: 2 Servings 1x

Description

Here is a favorite family recipe for a delicious, simple homemade caesar salad! You only need simple ingredients to whip this up quickly and easily at home. 


Ingredients

Units Scale
  • 1 Egg
  • 1/2 cup Mayonnaise
  • 1/2 cup Plain Greek Yogurt
  • 1 teaspoon Mustard
  • 23 Garlic Cloves, Mashed
  • 1 tablespoon Extra Virgin Olive Oil
  • 5 Anchovies filets (Optional)
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 teaspoon black pepper
  • 1 1/2 Romaine Lettuce Count, chopped
  • 1 cup Croutons

Instructions

  1. Prepare the Dressing: In a food processor, add the egg, mayo, yogurt, mustard, garlic, olive oil, and anchovies and blend until smooth. Add parmesan, pepper and pulse a couple of times until well combined. 
  2. Assemble the Salad: In a Medium-Large Mixing Bowl, add the chopped lettuce and 2-3 tablespoons of dressing, and toss to coat.
  3. Serve: Top with Croutons and a pinch of Grated Parmesan; serve and Enjoy!

Notes

Substitute

  • Lettuce: I used Romain Lettuce for this recipe, but you can perfectly substitute it for Kale or Brussels Sprouts. You can mix it up with some romaine, kale, and brussels sprouts if you’d like. 
  • Plain Greek Yogurt: I sometimes use Labneh instead of Plain Greek Yogurt; it works perfectly too. 

Storage

  • Store Leftover dressing in an air-tight container, like an 8-ounce mason jar with a lid, for up to 5 days in the refrigerator. 
  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 157
  • Sugar: 0.5
  • Sodium: 202.6
  • Fat: 14.4
  • Saturated Fat: 3
  • Unsaturated Fat: 0
  • Trans Fat: 0.1
  • Carbohydrates: 1.2
  • Fiber: 0.1
  • Protein: 6.2
  • Cholesterol: 101

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star