Caesar Salads

Caesar salads are known for their crispy Romaine lettuce, croutons, parmesan cheese, and, of course, signature dressing. The best dressing is a sturdy emulsion—similar to mayo—of egg yolks, oil, garlic, anchovies and lemon juice. Some recipes include Worcestershire sauce, which you can do too, but you’ll get that briny, bold flavor from the anchovies as well. The next time you make this salad, you won’t regret opting for a homemade dressing. Find our favorite recipe through Food & Wine’s guide to this classic salad.

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Baja-Style Caesar Salad

Both egg yolks and Dijon mustard help this creamy dressing emulsify easily so it coats each leaf of crunchy romaine. Cotija añejo is an aged cheese with a pecorino-like texture that grates into fluffy crumbles.

Smoky Caesar Salad

Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor. Splurge for good-quality sourdough from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.

Caesar Salad with 
Anchovy Fritters


In place of croutons, chefs and brothers Bryan and Michael Voltaggio serve this Caesar salad with crunchy hush puppy–like fritters. Each bite reveals pops of briny anchovy, a Caesar salad’s match made in heaven. Slideshow: More Caesar Salad Recipes

Kale–and–Brussels Sprout
 Caesar Salad


In this plant-based Caesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are also swapped out for dried dulse, a savory, briny seaweed. Slideshow: More Caesar Salad Recipes

More Caesar Salad

English Muffin Caesar Salad

Toasted and garlic-rubbed cubes of English muffins make delicious croutons for a classic Caesar salad.   Slideshow: More Caesar Salad Recipes

Chicken Caesar Skewers

F&W’s Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies before skewering and broiling. He serves the chicken with lettuce leaves for wrapping.   Plus: F&W's Ultimate Chicken Guide

Crab Salad with Caesar Vinaigrette

Chef Way At Custom House, the salty and piquant anchovy- and-Parmesan dressing for this salad gets pounded by hand in a mortar with a pestle, then tossed with lettuce and home-roasted pimiento peppers. Easy Way A blender does the work of the mortar and pestle. Store-bought roasted peppers, instead of home-roasted ones, are combined with the crunchy greens.    More Crab Recipes