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Caesar Salad (My Way)

This is my version of Caesar Salad - fresh, crisp romaine lettuce, croutons, Parmesan cheese, black pepper, and - the best part - a creamy, garlicky homemade dressing that has no anchovies or raw egg. So easy and so delicious!
Prep Time15 mins
Total Time15 mins
Servings: 4 (with 2 tablespoons of dressing per serving)
Calories: 284kcal
Author: Michelle | Now Cook This!

Ingredients

Dressing:

  • 1 clove garlic, minced, or 1 teaspoon garlic powder
  • ½ cup mayonnaise
  • ½ teaspoon Dijon mustard
  • ½ teaspoon dry ground mustard
  • tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons regular olive oil (extra-virgin not recommended)

Salad:

  • 8 cups chopped romaine lettuce
  • 2 cups croutons, homemade or store-bought
  • 4 tablespoons freshly shredded or grated Parmesan cheese
  • freshly ground black pepper, to taste

Instructions

Make the dressing:

  • Place all of the dressing ingredients in a blender or food processor and blend/process until smooth. The dressing should be on the thicker side. If you would like it thinner, add more olive oil. Add salt and pepper to taste. 

Assemble the salad:

  • In a large bowl, toss the romaine lettuce and croutons with 8 tablespoons of the dressing. (You can add more or less dressing to suit your taste.)
  • Divide the salad evenly among 4 salad plates. Top each with 1 tablespoon of freshly shredded or grated Parmesan cheese and some freshly ground black pepper.

Recipe Notes

  • Store any leftover salad dressing in the refrigerator for 3 to 5 days.
  • Calorie estimate was calculated based on using 2 tablespoons of dressing per serving. If you add more, each additional tablespoon of dressing is approximately 72 total calories (18 calories per serving). 
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