Extra Garlicky Homemade Caesar Salad with Bacon Croutons

Caesar salads are, next to garden salads, the most popular salad around, and for a good reason – they’re delicious! Don’t buy jarred dressing or salad kits because making your own Caesar Salad and dressing is super easy and way tastier than anything store-bought!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

There’s nothing like a freshly made Caesar Salad. With a cheesy, garlicky dressing and these bacon croutons, this salad gets a flavor update! It’s so easy to make, and the dressing can be made in a variety of ways.

There are relatively few ingredients in a Caesar salad, but there are no anchovies in this Ceasar Salad! This no-anchovy Caesar dressing gets its umami flavor from a bit of Dijon mustard and a dash of Worcestershire sauce. Yes, anchovies are used to make Worcestershire sauce, but you can skip this ingredient if you need a fish-free Caesar salad dressing.

Ingredients

• Egg yolks – You’ll need 2 yolks. You can buy pasteurized eggs if you’re concerned about raw egg yolks.
• Parmesan cheese – Use the good stuff! Freshly grated Parmesan has much more flavor.
• Garlic cloves – Use fresh garlic cloves and grate them finely on a microplane grater.
• Lemon juice – Fresh lemon juice only; bottled won’t give the same bright flavor.
• Dijon mustard – Dijon adds the best flavor balance; avoid substituting yellow mustard.
• Soy sauce – Regular soy sauce works best; use low-sodium if needed.
• Worcestershire sauce – Optional, but it adds extra savory depth to the dressing.
• Avocado oil – I prefer avocado oil for its neutral flavor, but olive oil is a great substitute.
• Salt – I cook with kosher salt.
• Freshly cracked black pepper – Freshly cracked black pepper has the best flavor.
• Romaine lettuce – Dry the lettuce thoroughly after washing so the dressing clings properly.
• Crisp bacon – Let the bacon cool before chopping so it stays crisp in the salad.

For the Bacon Croutons

• Baguette – Or other crusty bread.
• Bacon
• Butter – Salted or unsalted.

How To Make The Best Caesar Salad Dressing by Hand

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by adding the egg yolks, Parmesan cheese, grated garlic cloves, lemon juice, Dijon mustard, soy sauce, and Worcestershire sauce to a medium bowl.

Whisk the ingredients together until the mixture is smooth and well combined.

While whisking continuously, slowly drizzle the avocado oil into the bowl in a thin, steady stream. Continue whisking vigorously as the oil is added to create a thick, creamy emulsion.

Once the dressing has reached the desired consistency, season with salt and pepper to taste.

Serve immediately over lettuce.

How To Make Caesar Dressing in a Blender or Food Processor

Begin by adding the egg yolks, Parmesan cheese, grated garlic cloves, lemon juice, Dijon mustard, Worcestershire sauce, and soy sauce to a blender or food processor.

Pulse the ingredients until they are thoroughly combined and the mixture is smooth.

With the blender or food processor running on medium-high speed, slowly drizzle in the avocado oil. Add the oil gradually to help the dressing emulsify properly and develop a thick, creamy texture.

Continue blending until all of the oil has been incorporated and the dressing is smooth and emulsified.

Season with salt and pepper to taste, then serve over greens.

How To Make The Dressing With An Immersion Blender

Start by adding the egg yolks, Parmesan cheese, grated garlic cloves, lemon juice, Dijon mustard, Worcestershire sauce, and soy sauce to a bowl large enough to accommodate an immersion blender.

Blend the ingredients together until they are smooth and well combined.

Keeping the immersion blender running, slowly drizzle in the oil. Add it gradually to allow the mixture to emulsify properly and develop a thick, creamy consistency.

Continue blending until all of the oil has been incorporated and a rich, smooth dressing has formed.

To Make The Croutons

Begin by preheating your oven to 350°F.

Cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to paper towels to drain, reserving the bacon fat in the skillet.

Add the butter to the hot bacon fat and stir until the butter is completely melted.

Place the bread cubes in a bowl and toss them with the bacon fat-butter mixture until evenly coated.

Spread the coated bread cubes in an even layer on a baking sheet.

Bake at 350°F for about 8 minutes, or until the croutons are crispy and golden brown.

Allow the croutons to cool slightly before using them in the salad.

Assembly

Once the dressing is prepared, drizzle it over the washed, dried, and chopped romaine lettuce.

Toss the salad thoroughly to ensure the lettuce is evenly coated with the dressing.

Top with the bacon croutons, additional Parmesan cheese, and crispy bacon.

Serve immediately and enjoy!

Chef Jenn’s Tips

• If your dressing is too thick, thin it with a tablespoon or two of water.
• Adjust the lemon to taste.
• The garlic flavor will intensify as the dressing sits so go easy at first!

Storage

The dressing does have raw egg in it so make sure you store any leftovers in an airtight container in the fridge. It’ll keep for up to a week.