Classic Caesar salad recipe with homemade Caesar dressing

Crisp romaine, toasted croutons and a satiny, garlicky dressing are the key elements of a perfect Caesar salad. There are many variations — raw eggs or not, with or without anchovies — but the core elements endure.

When done right, each forkful should deliver a combination of savory, creamy, tangy, toasty and crisp. All senses are stimulated by the vibrant greens, the aromas of parmesan and garlic and the audible crunch of toasted croutons.

Making the perfect Caesar salad at home is easier than you think with a few simple upgrades like homemade croutons and the creamiest, easiest Caesar dressing ever. Here’s your foolproof recipe for a classic that you’ll want to make over and over again.

Where was Caesar Salad invented?

But first, a little backstory. There are a few different origin stories, but the most predominant starts with Caesar Cardini, an Italian-born restaurateur who, along with his brother Alessandro, emigrated to the US after World War I.

The Cardini brothers operated a restaurant in San Diego until 1920, when Prohibition motivated them to open a second location just over the border in Tijuana where they could serve alcohol. A thirsty crowd followed.

Caesar salad is a classic and easy to make at home.

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According to Caesar’s daughter Rosa, he created the salad on July 4, 1924, when the restaurant was bustling with American tourists and the kitchen was short on supplies. Caesar grabbed what he had on hand — lettuce, olive oil, eggs, bread, parmesan cheese and Worcestershire sauce — and, for added flair, prepared the salad tableside. Just like that, an icon was born.

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