Caesar salad, one of the most classic salads made with romaine lettuce, eggs, croutons and Parmesan cheese. Not to mention the iconic dressing of whole anchovies, Parmesan and dijon mustard. This is my recipe for a great caesar salad!
Best homemade Caesar salad recipe
With this Caesar salad in your repertoire, you will never have to eat a boring salad again. It is deliciously filling and nutritious. Salty, creamy, fresh.. a flavor- and protein packed salad that will soon become one of your go-to recipes and is definitely one of my favorite salads.

Chef Caesar Cardini’s famous salad
For those who think the original Caesar salad is named after Julius Caesar, I am sorry to disappoint you. The salad originated in a restaurant just across the U.S.-Mexico border in Tijuana. It was there in 1924 that an Italian chef, Cesare Cardini, developed the famous salad out of necessity. The iconic salad we all know and love is 100 years old!
The origins of the Caesar salad
In fact, he improvised this salad during extreme crowds and a shortage of products and people kept coming back for the delicious combination of flavors that Cesare had created. Thus, the salad is named after this Italian chef and Caesar salad is considered to be an Italian dish.
Craving more Italian inspired dishes? Try my spaghetti carbonara or this burrata caprese. Both very easy and delicious!

The best Caesar salad recipe
This salad is so rich in flavor, yet incredibly easy to make. I like to top my Caesar with some grilled chicken, crisp romaine lettuce, homemade croutons (but you could definitely use store-bought croutons), hard-boiled eggs and crispy fried bacon. It’s also very nice to add some avocado, cucumber or tomato, extra nutritious! And of course, we toss it all with a creamy dressing.
My creamy caesar dressing is made using Greek yogurt, anchovy fillets, lemon juice, extra virgin olive oil, mustard, black pepper and Parmesan cheese. This homemade dressing might not the most authentic, but it is very tasty and very easy!


Ingredients
- 3 anchovy fillets (with oil)
- 1 tablespoon Greek yogurt
- 3 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 30 grams Parmesan cheese (grated + extra to top with)
- 1 teaspoon extra virgin olive oil
- 250 grams romaine lettuce
- 250 grams chicken breast (grilled and sliced)
- 2 eggs (boiled and sliced)
- 2 handfuls croutons
- crispy bacon (crumbled)
Equipment
- Food processor
- Immersion blender
- Large bowl
INSTRUCTIONS (how to make this recipe):
- First, make the dressing. Place all the ingredients in a food processor or immersion blender and mix until smooth. Season to taste with salt and pepper.
- Wash and thinly slice the lettuce, place in a large bowl and toss with the dressing.
- Divide between 2-3 plates and garnish with the grilled chicken, boiled eggs, croutons, extra Parmesan cheese and crumbled bacon.
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