In our home, Caesar salad isn’t just a recipe. It’s a household habit.
For lunch, for dinner, at the cabin, to-go, with shrimp, without cheese, with yogurt, with pasta, with chicken—or even just a can of tuna and some crispy chickpeas.
Over the past few years, I’ve tried dozens of versions. Some lacked texture, missed the flavor balance. Some had dressing that was “almost,” but not quite that one.
That’s why I’ve put together the versions that truly work. The ones:
— you want to make again.
— you’re not afraid to serve to guests.
— that get it right every single time.
Here you’ll find the classics, the vegan twists, and the real-deal versions with raw egg and anchovies. I’m sharing how we do it here at home—with little tricks, rough-edged croutons, and our favorite dressings.
1. Chicken Caesar salad with homemade croutons and dressing
There are days when I just grab a chicken breast and a loaf of white bread. That’s one of those nights made for Chicken Caesar Salad.
But here’s the trick: it’s all about the croutons and the dressing.
Homemade croutons made from a white baguette with garlic—slightly buttery, golden, and warm. Store-bought ones just don’t stand a chance.
And the dressing? It’s a creamy, rich, garlicky situation with parmesan, anchovies, and lemon. And yep, it’s homemade. And nope, it’s not hard.
What you’ll need:
- 1 large head of romaine (or 2 medium), torn by hand
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper
- ½ cup (50 g) grated parmesan
For the croutons:
- 3 cups cubed white bread (~150 g)
- 2 tablespoons olive oil
- 1 garlic clove, grated
- A pinch of salt
For the dressing:
- 2 anchovy fillets (or substitute with 1 tsp anchovy paste)
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 egg yolk (If you’re concerned about food safety, use pasteurized eggs)
- ⅓ cup olive oil (or avocado oil)
- ¼ cup (25 g) grated parmesan
- Salt and black pepper to taste
How to make it:
- Cook the chicken. Rub the chicken breasts with salt and pepper, drizzle with olive oil. Grill or sear for 4–5 minutes on each side until golden. Let cool slightly and slice.
- Make the croutons.
Preheat oven to 375°F (190°C). Toss the bread cubes with oil, grated garlic, and salt. Spread on a baking sheet and bake for 10–15 minutes, tossing halfway, until evenly golden. - Make the dressing.
In a blender or mortar, mash the anchovies, garlic, and mustard. Add Worcestershire, lemon juice, and yolk. Slowly drizzle in the oil while whisking until creamy. Stir in parmesan, season with salt and pepper, and taste—add more lemon if you want it brighter. - Assemble the salad.
On a large plate, lay out the romaine leaves. Add sliced chicken, warm croutons, and a bit of parmesan. Drizzle with dressing. Toss. Enjoy.
Trick. You can make the dressing ahead and store it in the fridge for up to 3 days. Just give it a good shake before using.
Tip from me. If you’re not a fan of raw egg yolk, swap it with 2 tablespoons of mayo.
This Caesar is the kind of thing you make on a quiet evening when you want to feed yourself properly—and know that you made every piece of it yourself, from the crispy crouton to the warm slice of chicken.
2. Texas Roadhouse Caesar salad copycat
I first tried Caesar Salad from Texas Roadhouse during a work trip in Utah. I was tired, hungry, ordered something simple — and then spent a whole week trying to recreate that flavor at home.
It was salty and cheesy, with tender leaves and juicy grilled chicken, and nothing extra or complicated.
At our house, we’ve got our own secret ingredient: love for good food and the freedom to make it our way.
What you need:
- 1 large head of romaine (or 2 medium), torn by hand
- 1–2 grilled or pan-seared chicken breasts
- ½ cup (50 g) shredded Asiago or parmesan cheese
- ½ cup crunchy croutons (homemade if possible, store-bought if needed)
For the “almost-Roadhouse” dressing:
- ½ cup mayonnaise (olive oil-based is great)
- 2 tablespoons sour cream or tangy Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon white wine vinegar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grated Asiago (or parmesan)
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
How to make it:
- Prepare the chicken. Marinate the breasts for at least 15 minutes in olive oil, salt, pepper, and a pinch of garlic powder. Grill or pan-sear until golden brown and slice into strips.
- Mix the dressing. In a bowl, stir together the mayo, yogurt, mustard, Worcestershire, vinegar, cheese, and garlic powder. Taste it! If it needs more tang, add another splash of vinegar.
- Assemble the salad. In a large bowl, toss the romaine with some of the dressing. Add the chicken, croutons, and cheese. Drizzle more dressing over the top — to taste. Don’t overmix, so the leaves stay crisp.
Tip from a food lover. Right before serving, sprinkle a little cold shredded parmesan on top and squeeze a few drops of lemon — it brightens the whole thing up, like you’re eating at a seaside restaurant.
3. Low-calorie Caesar salad with Greek yogurt dressing
I love Caesar salad—but without all the heavy and fatty stuff that usually comes with it.
No cream, no raw eggs. And none of that “I’m-on-a-diet” feeling.
Greek yogurt gives the creamy texture I want, and makes the dressing light, refreshing, and still flavorful.
Honestly, I used to think this version would taste bland. But I tried it—and I was shocked by how good it actually is.
What you need:
- 1 head of romaine (or any other crispy leafy greens)
- 1 small chicken breast, boiled or grilled
- ¼ cup (25 g) grated parmesan
- A few croutons (even rye or whole grain ones work great)
For the yogurt dressing:
- ½ cup 2% Greek yogurt (120 g)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, minced or grated
- 2 tablespoons grated parmesan
- Salt and pepper to taste
- Optional: a tiny splash of olive oil — but it’s great even without it
How to make it:
- Cook the chicken. Lightly season the breast with salt and pepper, then boil or grill it. Slice into thin pieces.
- Make the dressing. In a small bowl, mix the yogurt, mustard, lemon juice, Worcestershire, garlic, and parmesan.
Taste it and adjust—add more lemon if you want a brighter flavor. - Assemble the salad. In a large bowl, gently toss the greens with the dressing. Add the chicken, croutons, and a bit of cheese on top. Serve right away.
By the way, this version keeps better in the fridge than the classic one. The dressing doesn’t separate or oxidize—so you can make it ahead for 2–3 days.
Want it vegetarian? Just skip the chicken and add a boiled egg or a handful of chickpeas. You’ll still get enough protein, and the flavor stays spot on.
In our house, this one is known as our “summer Caesar”. Light, fresh, quick. Perfect for lunch in the garden or as a side with grilled fish.
4. Tuna Caesar salad with crispy chickpeas
Canned tuna isn’t just “lazy food.” It’s protein, flavor, and convenience all in one.
And when you top it with oven-roasted crispy chickpeas, you get the perfect texture combo — soft tuna, crunchy beans, creamy dressing, and fresh greens. I mean… genius, right?
What you need:
- 1 head of romaine (or mixed leafy greens)
- 1 can tuna in water (5 oz / ~140 g), drained
- ¼ cup grated parmesan
- ½ cup crispy chickpeas (store-bought or homemade — see below)
- Some croutons from New York Bakery — for extra crunch
For the dressing:
- ⅓ cup Greek yogurt (2% or 5%)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 small garlic clove, grated
- 2 tbsp grated parmesan
- Salt and pepper to taste
For homemade crispy chickpeas (optional):
- 1 can chickpeas (15 oz / 425 g), rinsed and patted dry
- 1 tbsp olive oil
- Salt, paprika, and a pinch of garlic powder
How to make it:
- Roast the chickpeas. Preheat your oven to 400°F (200°C). Toss the chickpeas with olive oil and spices.
Spread them on a baking sheet and roast for 25–30 minutes, shaking the pan a couple of times. They should be golden and crisp on the outside. - Make the dressing. Mix the yogurt, lemon juice, Worcestershire, mustard, garlic, and parmesan.
Taste and adjust with salt and pepper. It should be creamy, bold, and slightly tangy. - Assemble the salad. In a large bowl, combine the greens, tuna, and dressing. Mix gently — you want the tuna to stay in nice flakes, not turn into mush.
Top with crispy chickpeas, parmesan, and croutons. Don’t hold back on the textures!
Tip. Want to level it up? Use tuna packed in olive oil instead of water. It’s richer, more tender, and just better. I’m obsessed with Wild Planet Albacore Wild Tuna — no water, just clean tuna and oil.
5. Authentic Caesar salad with raw egg and anchovy
I’m not someone who’s afraid of raw ingredients. Especially not when we’re talking about egg yolk and anchovies.
If you’ve ever had Caesar salad in a real Italian-style restaurant—with just the right bitterness, saltiness, creaminess, and that deep umami—chances are, you’ve tasted authentic Caesar Salad.
No yogurt, mayo, compromises.
Tip. If you’re concerned about food safety, use pasteurized eggs (you can find them in most stores). These are regular eggs that have been gently heat-treated to kill bacteria like salmonella—without cooking the yolk or white.
What you need:
- 1 large head of romaine, torn into big pieces
- 1–2 garlic cloves
- ¼ cup (25 g) freshly grated parmesan
- ½ cup of the homemade dressing (see below)
- 1–2 slices of white bread, toasted into croutons
- Freshly ground black pepper to taste
For the authentic dressing:
- 1 egg yolk (If you’re concerned about food safety, use pasteurized eggs)
- 2 anchovy fillets or 1 tsp Anchovy Paste by Roland Foods
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tbsp fresh lemon juice
- ⅓ cup extra virgin olive oil
- 2 tbsp grated parmesan
- Salt and black pepper to taste
How to make it:
- Make the dressing. In a bowl, mash the anchovies and garlic into a paste. Add the yolk, mustard, lemon juice, and Worcestershire.
Slowly, drop by drop, whisk in the olive oil until a silky emulsion forms. Stir in the parmesan. Season with salt and pepper. Taste — it should be balanced between richness, salt, and acidity. - Assemble the salad. Wash and dry the romaine, then tear it by hand. Toast the croutons in a dry pan or toaster.
In a large bowl, toss the romaine with the dressing, then add the cheese and croutons. Mix gently with your hands or a spoon. Finish with a bit of fresh black pepper on top—and serve.
Note. This dressing is delicate—make it the same day you serve it. It doesn’t store well.
The first time I made this dressing at home, I was honestly a little stunned—the flavor was so alive and layered, it felt like someone way fancier than me had made it.
But nope. Just good ingredients. No tricks. Just classic Caesar, with full respect for the original idea.
6. Pasta Caesar salad with penne and baby spinach
Caesar with pasta is what happens when the classic meets real life.
It’s hearty. It can be served warm, if that’s your thing. And it’s just really convenient — boil the pasta, toss in some greens, add dressing — and there’s your dinner. Or lunch. All in one bowl.
What you need:
- 2 cups dry penne pasta (or rotini, or farfalle) — about 6 oz / 170 g
- 2 cups fresh baby spinach (or swap in arugula or kale)
- 1 head romaine, chopped
- ½ cup grated parmesan
- 1 cup croutons
- Optional: half a chicken breast or a boiled egg
For the light dressing:
- ½ cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 small garlic clove, grated
- 2 tbsp grated parmesan
- Salt and pepper to taste
How to make it:
- Cook the pasta. Boil the penne in salted water until al dente. Drain and rinse quickly with cold water to stop the cooking. You can keep it slightly warm — especially if you’re serving the salad right away.
- Make the dressing. In a small bowl, mix the yogurt, mustard, lemon juice, Worcestershire, garlic, and parmesan. Taste it — add more acidity or salt if needed.
- Assemble the salad. In a large bowl, combine the pasta, spinach, romaine, and dressing. Toss gently. Top with croutons and parmesan.
If you want it more filling, add the chicken or egg.
Don’t be afraid to use your hands — it spreads the dressing best.
Trick. The spinach will slightly wilt from the warmth of the pasta, which gives the salad a softer texture.
And it soaks up the dressing like a sponge — and oh my, it’s delicious.
7. Caesar salad without anchovies (lemon-Dijon version)
I love anchovies. But not everyone does, not everyone eats fish, and not every local store carries anchovy paste.
And sometimes I’m just not in the mood for that bold, fishy kick.
On those days, I make this version of Caesar — anchovy-free, but full of bright Dijon mustard and fresh lemon.
This is the kind of salad I take to picnics, to lunch with girlfriends, or serve at dinner with my mom. Because it just works. For everyone.
What you need:
For the salad:
- 1 head of romaine
- ¼ cup (25 g) grated parmesan
- Croutons
- Optional: grilled chicken, a boiled egg, or crispy chickpeas
For the anchovy-free dressing:
- ½ cup Greek yogurt or mayo (or a mix of both)
- 1½ tsp Dijon mustard
- 1½ tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 garlic clove, grated
- 2 tbsp grated parmesan
- Salt and freshly ground pepper to taste
- Optional: 1 tsp olive oil — if you want a thicker texture
How to make it:
- Mix the dressing. Super simple: whisk together the yogurt/mayo, mustard, lemon juice, Worcestershire, garlic, cheese, and seasonings.
Taste and adjust — you might want a little more mustard or lemon, depending on your mood. - Prep the base. Tear up the romaine, toast the croutons slightly if they’re soft, and add the parmesan.
- Toss it all. Let the salad and dressing meet — gently toss so every leaf is coated. Add a little extra cheese and black pepper on top. That’s it.
Tip. This version is great in pitas or wraps, especially with some chicken added. Basically a homemade Caesar wrap. Easy to pack and go.
Good to know. The lemon-Dijon dressing keeps well in the fridge for up to 3 days. Just cover it tightly so it doesn’t soak up any weird fridge smells.
This Caesar is proof that you don’t need anchovies to get it right. The flavor’s still there. The attitude’s still there. The heart of Caesar? Still there.
8. Dairy-free Caesar with tahini-garlic dressing
I wanted to see if it was even possible — no cheese, no butter, no yogurt.
Turned out, not only is it possible — it’s really, really good.
Tahini (sesame paste) gives that creamy body, garlic adds sharpness, and lemon brings the brightness. It feels like you’re eating something familiar… but in a new, exciting way.
What you need:
- 1 head of romaine
- 1 cup croutons (I recommend 365 by Whole Foods Market Organic Garlic Croutons)
- A few thin slices of radish or cucumber (optional — for a fresh crunch)
- Optional: crispy chickpeas, pan-fried tofu, or avocado
For the tahini-based dairy-free dressing:
- 3 tbsp tahini
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 tsp vegan Worcestershire sauce (or soy sauce, if you’re not strict)
- 1 garlic clove, grated
- 2–3 tbsp water — to thin the texture
- Salt and pepper to taste
How to make it:
- Make the dressing. In a bowl, mix the tahini, mustard, lemon juice, garlic, and sauce. At first, it’ll look thick and stiff — don’t panic.
Slowly add water, 1 tbsp at a time, until it turns into a smooth, pourable dressing. Season with salt and pepper. - Assemble the salad. Tear the romaine into pieces, add the croutons and any optional veggies like cucumber or radish.
- Toss and serve. Mix in the dressing gently so the leaves stay crisp.
Add avocado or chickpeas for extra heartiness — and serve fresh.
Tip. If the dressing sits in the fridge for a few hours, it might thicken. Just add a splash of water and stir again — it’ll bounce back to perfect. Pro move. Want a cheesy flavor without cheese? Add 1 tsp of Bragg Premium Nutritional Yeast to the dressing. Totally optional, but it brings that umami vibe we all love in Caesar.
This salad is a total win for anyone eating plant-based or avoiding dairy.
And the best part? You won’t even notice the cheese is gone — because the flavor is all there.
9. Caesar salad with grilled shrimp
Shrimp in Caesar salad? Oh yes. They’re juicy, slightly sweet, a little smoky—and if you squeeze some lemon on top right before serving, it’s no longer “just a salad.” It’s a full-on dinner that you’ll want to eat right now.
What you need:
- 1 head of romaine
- ½ lb (225 g) medium shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and pepper
- ¼ cup grated parmesan
- Croutons
For the dressing:
- ⅓ cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 garlic clove, grated
- 2 tbsp grated parmesan
- Salt and pepper to taste
How to make it:
- Prep the shrimp. Pat the shrimp dry and marinate them with olive oil, paprika, salt, and pepper for 10–15 minutes.
Grill or sear on a grill pan for 2–3 minutes per side, until lightly charred and firm to the touch. - Make the dressing. Mix all the ingredients in a bowl and taste it — add more lemon juice if you want a brighter, citrusy kick.
- Assemble the salad. Tear the romaine, toss in some parmesan and croutons, top with the warm shrimp, and drizzle with dressing.
Mix gently and serve immediately—while the shrimp are still hot.
No grill? No problem. Shrimp cook beautifully on a non-stick skillet or stovetop grill pan.
Just don’t overcook: once they’re pink and slightly curled — they’re done.
Tip from Lindy. We once added chunks of mango to this salad. Sounds weird? It works. The sweetness contrasts perfectly with the salty parmesan and garlicky dressing.
This salad often becomes the whole meal at our place. It’s light, but filling. Fresh, but warm. Enjoy!
10. Original Caesar salad with romaine and parmesan
When all you’ve got is a head of romaine, a chunk of good parmesan, garlic, lemon, and a bit of oil.
That’s when I make this true, minimalist Caesar — just like it was first created in 1924, in a little restaurant called Caesar’s, down in Tijuana.
What you need:
- 1 large head of romaine, torn by hand
- ½ cup (50 g) freshly grated parmesan
- 1 cup Classic Caesar Croutons — Fresh Gourmet
- Freshly ground black pepper to taste
For the most basic dressing:
- 1 small garlic clove
- 1 egg yolk (If you’re concerned about food safety, use pasteurized eggs)
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 2 tbsp grated parmesan
- Salt to taste
How to make it:
- Smash the garlic. Grate the clove or crush it into a paste with the flat side of a knife.
- Make the dressing. In a bowl, mix the yolk, garlic, mustard, and lemon juice. Slowly whisk in the oil until it becomes an emulsion. Stir in the cheese, salt to taste — and try it.
That’s it. Yep, that’s really it. - Assemble the salad. Toss the romaine with half the dressing and half the cheese. Mix gently.
Add the croutons, the rest of the cheese, and a crack of black pepper. Toss once more — and serve immediately.
Fun fact. The very first Caesar had no anchovies, no chicken, no bacon. Not even cheese, sometimes. The base was yolk, oil, lemon, and garlic. And that was enough.
Pro tip. Want to go even closer to the original? Warm the croutons slightly before serving. Caesar was meant to be a warm salad. Really.
Which Caesar is yours?
I honestly can’t pick a favorite from these ten.
Some nights I need a warm pasta Caesar to eat out on the porch.
Some days I go full minimalist — just parmesan and crisp romaine.
And then there are the fridge-cleanout days — when I pull together chickpeas or tahini and somehow end up with a version we make again for weeks.
Got a Caesar version of your own? Drop it in the comments — what’s in your perfect bowl?
Maybe you’ve cracked the code for a no-anchovy dressing that still hits restaurant-level flavor?
I’d love to hear. You know where to find me.
