Easy Weeknight Caesar Salad with a Quick Dressing

Caesar salad does a great job of highlighting simple flavors. It celebrates fresh, crisp Romaine lettuce and dresses it in a simple creamy, savory dressing.

As much as I enjoy cooked vegetables, especially oven-roasted vegetables, salads are often easier. They are especially welcome in the summer, when heating the oven is unappealing. Much like arugula salad or spinach salad, Caesar salad can serve as a light appetizer or side dish, or be transformed into a full meal with the addition of a protein. My easy version features a simple dressing that you quickly mix by hand.

Ingredients and Variations

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Mayonnaise and Dijon mustard: Both of these ingredients add creaminess and flavor to the dressing and help it emulsify. I use mayonnaise as a replacement for the raw egg yolk used in traditional recipes.
Worcestershire sauce: Adds umami flavor, acidity, and tang. I use it instead of the anchovies used in the traditional recipe.
Olive oil: I usually prefer strong-flavored extra-virgin olive oil, but in this recipe, I prefer a milder one. My favorite olive oil, which I discovered thanks to my dear friend Leslie after moving to the Memphis area, is Mighty Olive, specifically the butter-flavored oil. It’s unbelievably good!
Romaine lettuce: I usually make life extra-easy and buy pre-chopped and pre-washed lettuce.
Shaved Parmesan cheese: Adds another layer of saltiness and savoriness to the salad. Although I typically use shaved Parmesan, I sometimes top the salad with grated Parmesan, as shown in the photo below.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here’s a quick overview.

Mix the dressing ingredients in a bowl. Start with the mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper. Slowly add the olive oil, constantly whisking, until the ingredients emulsify into a velvety dressing.

Add chopped Romaine lettuce to a salad bowl. As mentioned above, I typically use chopped and pre-washed leaves. If you need to wash and cut your lettuce, it’s best to use hearts of Romaine (they are the crispiest), dry them with a salad spinner, and chop them into large bite-size pieces, as shown in the photo below:

Add the dressing to the bowl and mix to coat. Transfer to a serving platter and top with the Parmesan. Serve immediately.

Recipe Tips

Caesar dressing is tangy. For a creamier and milder dressing, double the mayonnaise and add an extra teaspoon of warm water if needed to thin the dressing out.
I start mixing the dressing with a spatula, as shown in the image below, but to make sure it emulsifies, I then switch to a hand whisk. You can use a regular hand whisk, especially if you double the recipe, but in the small amounts listed here, a mini hand whisk works best.

Recipe FAQs

Should I add lemon juice or vinegar?

Not if you use Worcestershire sauce, which is tangy and acidic. I tried adding a tablespoon of lemon juice, and the dressing was too acidic.

I don’t have Worcestershire sauce. Can I skip it?

I highly recommend using the Worcestershire sauce. However, if you prefer to skip it, you can do so and add a minced garlic clove and a tablespoon of fresh lemon juice instead.

Can I add croutons?

Yes. I don’t typically add them because I’m on a low-carb diet, but the classic recipe does include them, and when I make this salad for the kids, I add them, as shown in the image below.

To make homemade croutons, arrange cubes of day-old bread (gluten-free if needed) on a parchment-lined baking sheet. Coat them with olive oil spray and sprinkle with salt and garlic powder. Bake at 400°F until crisp and golden, for about 10 minutes.

Should I add a sweetener?

Caesar dressing is meant to be tangy, salty, and savory. These strong flavors are not typically balanced by adding a sweetener. However, if you feel the dressing is too tangy for your taste, you can add a teaspoon of maple syrup.

Can I make this ahead of time? Keep leftovers?

You can make the dressing up to three days ahead of time and store it in a sealed container in the fridge. Remove it to the counter 20 minutes before using and whisk it again. If it has thickened too much while resting in the fridge, add a teaspoon of warm water and whisk again.

The salad cannot be made ahead of time or stored, as the lettuce will wilt.

Recipe Card