Un bol blanco grande con una ensalada César casera. En el centro, pechuga de pollo a la parrilla cortada en tiras doradas, rodeada de abundante lechuga romana fresca, picatostes (croutons) crujientes de pan dorado y lascas de queso parmesano. El plato está decorado con perejil fresco. Al fondo, se aprecia una mesa de madera rústica con un cuenco adicional de picatostes y hierbas aromáticas.

April 26, 2026 //

Caesar salad Recipe

Name: Caesar salad
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: Italian
Ingredients: Para la ensalada:; 2 cogollos de lechuga romana (o una lechuga iceberg pequeña); 100 g de queso parmesano (en lascas o rallado grueso); 150 g de pan (del día anterior, mejor); Aceite de oliva virgen extra (para los picatostes); Sal (opcional); Para la salsa César (versión casera, sin huevo crudo):; 1 diente de ajo (pequeño, muy picado); 2 filetes de anchoa en conserva (escurridos); 1 cucharada de mostaza de Dijon; 1 cucharada de salsa Worcestershire (salsa inglesa); El zumo de 1/2 limón; 100 ml de aceite de oliva virgen extra (suave); 50 g de queso parmesano rallado fino; Pimienta negra al gusto; Opcional: un chorrito de leche o yogur para suavizar

★★★★★

5.0 (5 votes)

Italian

Mexican

This salad has a story. One year, for our anniversary, my wife took me to dinner at one of those slightly fancy restaurants. I'm more of a neighborhood bar kind of guy, but she insisted. When the Caesar salad arrived, with its whole lettuce, croutons, and shaved Parmesan cheese, I thought, "All that fuss for a salad?" But the waiter, who saw we looked completely lost, came over and explained the ingredients of a Caesar salad (lettuce, cheese, bread, anchovies, garlic…). He mixed everything at the table with a homemade Caesar dressing that smelled of garlic and anchovies, and served it to us. When I tasted it, oh my goodness. It was creamy, flavorful, with that perfect touch of saltiness from the cheese and the crunch of the bread. I asked the waiter if he could give me a hint about the dressing, and he, laughing, said, "Sir, the secret is the Worcestershire sauce and finely chopped garlic." Since then, I make it at home for summer dinners and when I want to impress someone. Also, if I have chicken breasts on hand, I make a Caesar salad with chicken that's absolutely delicious.

Caesar salad is mainly eaten as a starter or a light main course, especially in spring and summer. It's very popular in restaurants worldwide, but it's just as delicious at home if you use good ingredients. At my house, we serve it as a starter for Sunday lunches or as a light dinner when it's hot. It's also perfect for taking on a picnic, because the ingredients can be transported separately and mixed together when you're ready. Kids love it for the croutons and cheese, and adults love it for the rich flavor of the Caesar dressing.

Caesar salad easy recipe (4 people)

Diners

4 people

Preparation

20m

Cooked

Total Time

20m

Utensils

A large salad bowl
A small bowl (for the sauce)
A sharp knife
A cutting board
A grater (for cheese)
A juicer (for lemons)
A fork or whisk (to emulsify the sauce)
Optional: a small frying pan (for the croutons)

Caesar salad Ingredients

For the salad:

2 heads of romaine lettuce (or one small iceberg lettuce)
100g of Parmesan cheese (flakes or coarsely grated)
150g of bread (preferably from the day before)
Extra virgin olive oil (for the croutons)
Salt (optional)

For the Caesar dressing (homemade version, without raw egg):

1 clove of garlic (small, finely chopped)
2 canned anchovy fillets (drained)
1 tablespoon of Dijon mustard
1 tablespoon of Worcestershire sauce
The juice of 1/2 lemon
100 ml of extra virgin olive oil (mild)
50g of finely grated Parmesan cheese
Black pepper to taste
Optional: a splash of milk or yogurt to soften it

Recipe steps

Prepare the croutons

Cut the bread into 1-2 cm cubes. Heat a frying pan with a drizzle of olive oil over medium heat. Add the bread cubes and fry until golden brown and crispy. Stir occasionally so they brown evenly. Remove them to a plate lined with paper towels to absorb the excess oil. For a lighter version, toast the bread cubes in the oven at 180°C for 8-10 minutes.

Prepare the lettuce

Wash the lettuce hearts, dry them well (using a salad spinner or paper towels), and cut them into large pieces or separate the leaves. If using iceberg lettuce, cut it into strips. Set aside in a salad bowl.

Prepare the Caesar dressing

In a small bowl, combine the chopped garlic, drained anchovies (flake them with a fork), mustard, Worcestershire sauce, lemon juice, and a pinch of pepper. Mix well. Gradually add the olive oil, whisking with a fork or whisk as if making mayonnaise, until emulsified. Stir in the grated Parmesan cheese. Taste the sauce and adjust the salt (the anchovies are already salty). If it's too thick, add a splash of milk or yogurt.

Assemble the salad

Just before serving, pour the dressing over the lettuce and toss well to coat all the leaves. Add the croutons and half of the shaved or grated Parmesan cheese. Toss gently.

Arrange the salad on individual plates or a large platter. Sprinkle the remaining Parmesan cheese over the top. Serve with more freshly ground black pepper to taste.

Key tips for success with the recipe

Make sure the lettuce is thoroughly dried; if it's wet, the dressing won't stick and the salad will be soggy. Drying it with paper towels or using a salad spinner is key.

Anchovies don't taste fishy, even if that puts you off. They melt in the sauce and give it that characteristic umami flavor. Don't leave them out.

Emulsify the sauce patiently; if you add the oil too quickly, the sauce will curdle. Incorporate it little by little while whisking.

Homemade croutons are best; the ones from a bag are fine, but homemade ones made with day-old bread are crispier and taste better.

Serve immediately; Caesar salad doesn't wait. The croutons will get soggy and the lettuce will wilt if you dress it too far in advance. Prepare the dressing and croutons ahead of time, but mix everything together at the last minute.

For a more substantial version, add grilled chicken breast strips. It makes a complete meal.

Print Recipe

So now you have a Caesar salad just like the one from that restaurant in Madrid, but homemade with your own hands. The first time I made it, I forgot to dry the lettuce properly, and the dressing sank to the bottom. Now I know the lettuce has to be really dry and the dressing needs to be whisked well. My grandchildren, who aren't big salad fans, love the croutons and cheese.

If you decided to make it, let me know how it turned out. Did you use anchovies or leave them out? Did you add chicken or keep it classic? At my house, I sometimes add some diced ham for the kids. And if you liked it, share the recipe with anyone you think deserves a salad with real character.

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.