15 Caesar Salad Recipes You Need To Try

Caesar salad is a classic. It has crispy romaine lettuce, creamy dressing, crunchy croutons, and salty Parmesan cheese. It was invented in Mexico in the 1920s by Caesar Cardini. The original recipe had no chicken or bacon. It was simple and perfect.

But there are so many ways to make it. You can add chicken, shrimp, salmon, or steak. You can make it vegetarian or vegan. You can add bacon, avocado, or roasted vegetables. These 15 Caesar salad recipes are all easy to make. Most of them take about 15 to 20 minutes. Let us get started.

1. Classic Caesar Salad

This is the original Caesar salad. It has no chicken or bacon. Just romaine, creamy dressing, crunchy croutons, and Parmesan cheese. It is simple, elegant, and delicious.

Prep time: 15 minutes | Cook time: None | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• Freshly ground black pepper to taste

For the Dressing:

• 2 anchovy fillets, minced (optional but traditional)
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. In a small bowl or jar, make the dressing. Whisk together the anchovies, garlic, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese. Season with salt and pepper.
2. In a large bowl, put the chopped romaine lettuce.
3. Pour the dressing over the lettuce. Toss well to coat.
4. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
5. Serve immediately, with extra black pepper on top.

2. Chicken Caesar Salad

This is the most popular version of Caesar salad. Grilled chicken adds protein and makes it a complete meal. It is perfect for lunch or dinner.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and 1 tablespoon of olive oil.
2. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until cooked through. Let it rest for 5 minutes, then slice it.
3. In a small bowl, make the dressing. Whisk together the garlic, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
4. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
5. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
6. Top with the sliced chicken. Serve immediately.

3. Shrimp Caesar Salad

Shrimp is a great addition to Caesar salad. It is light, flavorful, and cooks very quickly. This salad is perfect for a summer dinner.

Prep time: 15 minutes | Cook time: 5 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1 pound large shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced (optional)
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Pat the shrimp dry. Season them with salt, pepper, and paprika.
2. Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink and cooked through.
3. In a small bowl, make the dressing. Whisk together the garlic, anchovies (if using), mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
4. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
5. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
6. Top with the cooked shrimp. Serve immediately.

4. Salmon Caesar Salad

Salmon is rich and flavorful. It pairs beautifully with the creamy, tangy Caesar dressing. This salad is elegant enough for a dinner party.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 4 salmon fillets (about 6 ounces each)
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons olive oil
• 1 teaspoon lemon pepper seasoning
• Salt to taste

For the Dressing:

• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season the salmon fillets with salt and lemon pepper.
2. Heat the olive oil in a skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side, until cooked through and flaky.
3. In a small bowl, make the dressing. Whisk together the garlic, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and Parmesan cheese.
4. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
5. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
6. Top with the cooked salmon. Serve immediately.

5. Steak Caesar Salad

Steak Caesar salad is hearty and satisfying. The beef adds a rich, savory flavor. Use leftover steak or grill a fresh one.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1 pound sirloin steak
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season the steak with salt, pepper, and garlic powder.
2. Heat the olive oil in a skillet over medium-high heat. Cook the steak for 4 to 6 minutes per side for medium-rare. Let it rest for 10 minutes, then slice it thinly against the grain.
3. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, red wine vinegar, Worcestershire sauce, olive oil, and Parmesan cheese.
4. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
5. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
6. Top with the sliced steak. Serve immediately.

6. Vegetarian Caesar Salad

This version has no meat or anchovies. It is perfect for vegetarians. The dressing is made without anchovies, but it is still creamy and delicious.

Prep time: 15 minutes | Cook time: None | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 1 avocado, sliced (optional)
• Freshly ground black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce (check label, some are vegetarian)
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. In a small bowl, make the dressing. Whisk together the garlic, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and Parmesan cheese. Season with salt and pepper.
2. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
3. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
4. Top with sliced avocado if desired. Serve immediately.

7. Vegan Caesar Salad

This version is completely plant-based. The dressing is made with cashews instead of mayonnaise and Parmesan. It is creamy, tangy, and delicious.

Prep time: 15 minutes (plus soaking time for cashews) | Cook time: None | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1/2 cup vegan Parmesan cheese (store-bought or homemade)
• 2 cups vegan croutons
• Freshly ground black pepper to taste

For the Dressing:

• 1/2 cup raw cashews, soaked in hot water for 1 hour
• 2 cloves garlic
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons capers (for brininess instead of anchovies)
• 1/4 cup water
• 1/4 cup olive oil
• Salt and black pepper to taste

Instructions:

1. Drain and rinse the soaked cashews.
2. In a blender, combine the cashews, garlic, lemon juice, Dijon mustard, capers, water, olive oil, salt, and pepper. Blend until completely smooth and creamy.
3. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
4. Add the vegan croutons and the vegan Parmesan cheese. Toss again.
5. Serve immediately.

8. Bacon Caesar Salad

Everything is better with bacon. The salty, smoky bacon adds a wonderful crunch and flavor to the classic Caesar salad.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 8 slices bacon, cooked and crumbled
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• Freshly ground black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
2. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
3. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
4. Add the croutons, the 1/2 cup of Parmesan cheese, and the crumbled bacon. Toss again.
5. Serve immediately.

9. Buffalo Chicken Caesar Salad

This salad combines two favorites: Buffalo wings and Caesar salad. The spicy Buffalo chicken pairs perfectly with the cool, creamy Caesar dressing.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 2 boneless, skinless chicken breasts
• 1/2 cup Buffalo wing sauce
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons butter
• 2 tablespoons olive oil

For the Dressing:

• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until cooked through.
3. In a small bowl, melt the butter. Mix it with the Buffalo wing sauce.
4. Cut the cooked chicken into bite-sized pieces. Toss the chicken in the Buffalo sauce mixture.
5. In a small bowl, make the dressing. Whisk together the garlic, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and Parmesan cheese.
6. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
7. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
8. Top with the Buffalo chicken. Serve immediately.

10. Avocado Caesar Salad

Avocado adds creaminess and healthy fats to the Caesar salad. It makes the salad even more satisfying and delicious.

Prep time: 15 minutes | Cook time: None | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 2 ripe avocados, sliced
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• Freshly ground black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
2. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
3. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
4. Top with sliced avocado. Serve immediately.

11. Roasted Vegetable Caesar Salad

Roasted vegetables add warmth and depth to the classic Caesar salad. Broccoli, cauliflower, Brussels sprouts, and bell peppers all work well.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 4 cups mixed vegetables (broccoli, cauliflower, bell peppers, red onion), chopped
• 1/2 cup grated Parmesan cheese
• 2 cups croutons
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast for 15 to 20 minutes, until tender and slightly charred.
4. In a small bowl, make the dressing. Whisk together the garlic, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and Parmesan cheese.
5. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
6. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
7. Top with the roasted vegetables. Serve immediately.

12. Grilled Caesar Salad

Grilling the romaine lettuce adds a smoky flavor. It is a unique and delicious twist on the classic salad.

Prep time: 10 minutes | Cook time: 5 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and cut in half lengthwise
• 1/2 cup grated Parmesan cheese
• 1 cup croutons, crushed
• 2 tablespoons olive oil
• Freshly ground black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Brush the cut sides of the romaine halves with olive oil.
2. Heat a grill or grill pan over medium-high heat.
3. Place the romaine halves cut-side down on the grill. Grill for 1 to 2 minutes per side, just until lightly charred. Do not overcook.
4. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
5. Place the grilled romaine halves on a plate. Drizzle with the dressing.
6. Sprinkle with the crushed croutons, Parmesan cheese, and black pepper.
7. Serve immediately.

13. Keto Caesar Salad

This version is low in carbohydrates. It uses no croutons and the dressing is made with full-fat ingredients. It is perfect for a keto diet.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 2 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until cooked through. Let it rest, then slice.
3. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
4. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
5. Add the Parmesan cheese. Toss again.
6. Top with the sliced chicken. Serve immediately.

14. Caesar Pasta Salad

This is a fun twist on Caesar salad. It adds pasta to make it heartier. It is perfect for a potluck or a summer barbecue.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 6

Ingredients:

• 1 pound rotini or penne pasta
• 2 heads romaine lettuce, washed and chopped
• 1/2 cup grated Parmesan cheese
• 1 cup croutons
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked chicken, chopped (optional)

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook the pasta according to the package directions. Drain and rinse with cold water.
2. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
3. In a large bowl, combine the cooked pasta, romaine lettuce, cherry tomatoes, and chicken (if using).
4. Pour the dressing over the pasta mixture. Toss well to coat.
5. Add the croutons and the 1/2 cup of Parmesan cheese. Toss again.
6. Serve immediately or refrigerate for later.

15. Caesar Salad with Homemade Croutons

Homemade croutons are so much better than store-bought. They are easy to make and add a wonderful crunch to the salad.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 2 heads romaine lettuce, washed and chopped
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper to taste

For the Homemade Croutons:

• 4 cups bread cubes (from a baguette or sourdough)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Dressing:

• 2 cloves garlic, minced
• 2 anchovy fillets, minced
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese

Instructions:

1. First, make the croutons. Preheat your oven to 375°F (190°C).
2. In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper.
3. Spread the bread cubes on a baking sheet. Bake for 8 to 10 minutes, until golden and crispy.
4. In a small bowl, make the dressing. Whisk together the garlic, anchovies, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, and Parmesan cheese.
5. In a large bowl, put the romaine lettuce. Pour the dressing over it and toss to coat.
6. Add the homemade croutons and the Parmesan cheese. Toss again.
7. Serve immediately.

Tips for the Best Caesar Salad

• Use fresh romaine lettuce for the best crunch.
• Make the dressing from scratch. It is much better than bottled dressing.
• Add the croutons right before serving so they stay crunchy.
• Use a vegetable peeler to shave the Parmesan cheese into thin curls.
• Do not overdress the salad. Start with a little dressing and add more as needed.

Storage Tips

• Caesar salad is best eaten immediately. The lettuce will wilt if it sits in the dressing.
• You can make the dressing ahead of time and store it in the refrigerator for up to 1 week.
• Homemade croutons can be stored in an airtight container at room temperature for up to 1 week.

Final Thoughts

Caesar salad is a classic for a reason. It is simple, delicious, and endlessly adaptable. With these 15 recipes, you will never get bored. There are versions with chicken, shrimp, steak, and salmon. There are vegetarian and vegan versions. There are even grilled and pasta versions. Pick one and start tossing. Enjoy.