Caesar salad is a must-know for any salad lover like me. It’s one of those timeless dishes that never goes out of style, known for its bold, rich flavors and creamy dressing that ties everything together perfectly.
Contents
Classic Caesar Salad recipe
Caesar salad originates in Tijuana, Mexico, where it was first created in the 1920s. This iconic dish features a bed of crisp romaine lettuce, providing that refreshing crunch with every bite. But what makes it stand out are the iconic ingredients like tangy Parmesan cheese, crunchy croutons, and of course, that unmistakable Caesar dressing.
Caesar Cardini owned a restaurant in Tijuana that was popular with Americans during Prohibition. When faced with a shortage of ingredients, he ingeniously combined leftover items to create what would become an international sensation. This salad gained popularity through word of mouth and celebrity endorsements. Hollywood stars frequented Cardini’s restaurant, and soon the Caesar salad became synonymous with sophistication and glamour.
This is how to make Caesar Salad:
Classic Caesar Salad
Ingredients
For the salad
- 1 large head of romaine lettuce chopped
- 1/4 cup grated Parmesan cheese
- Caesar dressing store-bought or homemade
For the croutons
- 4 slices of day-old bread cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Make the croutons
- Preheat your oven to 375°F (190°C).
- In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper.
- Spread the cubes evenly on a baking sheet.
- Bake for 8-10 minutes, or until the croutons are golden brown and crispy. Set them aside to cool.
Prepare the salad
- Wash and chop the romaine lettuce, then place it in a large bowl.
- Sprinkle the grated Parmesan cheese over the lettuce.
Assemble the Salad
- Add the cooled croutons to the salad.
- Drizzle Caesar dressing over the salad and gently toss everything together until evenly coated.
- Serve immediately and enjoy your homemade Caesar salad!
Notes
- Kale (massage with dressing to tenderize)
- Baby spinach (for a milder flavor)
- Mixed greens (for added color and texture)
- Arugula (for a peppery kick)
- Over-dress the salad; it leads to soggy lettuce.
- Use pre-grated Parmesan, as it lacks flavor and texture.
- Neglect to properly dry the lettuce, as it dilutes the dressing.
- Add the dressing too far in advance; it causes wilting.
- Chill plates before serving for a crisp presentation.
- Use a mixture of torn and chopped lettuce for textural variety.
- Reserve some dressing to drizzle on top for visual appeal.
- Offer additional Parmesan and cracked pepper at the table.
Caesar Salad variations
Chicken Caesar Salad
This is a popular salad dish that combines grilled or roasted chicken with the classic ingredients of a Caesar salad. Grilled chicken transforms the salad into a hearty main course. I’ve found that marinating chicken breast enhances its flavor and juiciness. Try this simple marinade:
Ingredients:
- 1/4 cup olive oil
- 2 chicken breasts
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Combine all ingredients except chicken in a ziplock bag
- Add chicken breasts and marinate for 2-4 hours
- Grill until internal temperature reaches 165°F (74°C)
- Slice and serve atop your Caesar salad
Shrimp Caesar salad
Shrimp provides a light protein-rich addition to the dish. This seafood variation offers a delicate flavor and texture.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Toss shrimp with olive oil and seasonings
- Grill or sauté for 2-3 minutes per side until pink and opaque
- Arrange warm shrimp over Caesar salad
- Sprinkle with extra Parmesan and lemon zest
Salmon Caesar salad
Salmon adds omega-3 fatty acids to the salad. This variation combines heart-healthy fish with classic Caesar flavors. Here’s how I prepared it:
- Season salmon fillet with salt, pepper, and lemon zest
- Grill or pan-sear for 3-4 minutes per side
- Flake the cooked salmon over prepared Caesar salad
- Garnish with extra lemon wedges and dill
Grilled Caesar salad
This is a modern twist on the classic recipe, featuring grilled romaine lettuce for added smoky flavor and texture. To create this variation:
- Halve romaine hearts lengthwise
- Brush cut sides with olive oil
- Grill for 1-2 minutes per side
- Drizzle with Caesar dressing and top with Parmesan
Vegan Options
To make a vegan Caesar salad, you can:
- Replace anchovies with capers for brininess
- Use nutritional yeast instead of Parmesan for cheesy flavor
- Create a vegan dressing with cashews or silken tofu as a base
- Add grilled portobello mushrooms or tempeh for a meaty texture
How to serve and pair
1. As a side dish: This salad complements various main courses due to its versatile flavor profile. In my restaurant experience, it pairs exceptionally well with:
- Seared fish
- Grilled steaks
- Roast chicken
2. As a Main Course: Adding protein to the dish can turn it into a satisfying meal. Popular options include:
- Crispy tofu for vegetarian options
- Grilled chicken breast
- Seared shrimp or scallops
- Sliced steak
- Baked salmon
