Caesar Salad Recipe: Authentic Mexican Original Classic 2026

The Caesar salad is one of the most famous starters in the world, and for good reason: cool, crunchy romaine, golden croutons and a creamy, tangy dressing that ties everything together. This is the original version, created in Tijuana in 1924 by Italian chef Caesar Cardini, and it contains no chicken, just the classic combination of romaine, garlic, olive oil, lemon juice, Worcestershire sauce, Parmesan and croutons.

You can make the Caesar dressing two ways: a quick version that stirs together mayonnaise with garlic, lemon, mustard, Worcestershire, anchovies and Parmesan, or a fully homemade version where you emulsify a fresh mayonnaise from egg yolk and olive oil. Both are delicious, and both come together in about 20 minutes total.

Ingredients for Caesar Salad

This recipe yields 2 servings.

• 4 tablespoons commercial mayonnaise
• 1 garlic clove, grated
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• 1 tablespoon Worcestershire sauce
• 2 anchovies
• 3 tablespoons grated Parmesan cheese
• Ground black pepper
• 1 egg yolk
• Half a tablespoon lemon juice
• 75 ml olive oil
• 1 garlic clove
• 1 tablespoon vinegar
• 2 anchovies
• 1 teaspoon mustard
• 1 tablespoon Worcestershire sauce
• 3 tablespoons grated Parmesan cheese
• Ground black pepper
• 2 slices bread or 1 handful croutons
• 1 tablespoon olive oil
• A few romaine lettuce leaves
• 2 tablespoons shaved or grated Parmesan cheese

How to Make Caesar Salad Step by Step

1. Mix the quick Caesar dressing

For the easy, quick version of the Caesar dressing, simply mix 4 tablespoons of mayonnaise with 1 grated garlic clove, 1 tablespoon of lemon juice, 1 teaspoon of mustard, 1 tablespoon of Worcestershire sauce, 2 chopped anchovies, 3 tablespoons of grated Parmesan and ground black pepper to taste, then move straight on to assembling the salad.

2. Start the homemade mayonnaise

For the fully homemade version of the dressing, place 1 egg yolk in the blender jug along with half a tablespoon of lemon juice.

3. Emulsify with olive oil

Next, pour in 75 ml of olive oil little by little, keeping the blender arm at the base of the jug and slowly raising it as the mayonnaise emulsifies.

4. Add the remaining dressing ingredients

Peel 1 garlic clove and add it to the mayonnaise along with 1 tablespoon of vinegar, 2 anchovies, 1 teaspoon of mustard and 1 tablespoon of Worcestershire sauce. Grate Parmesan, add 3 tablespoons to the mixture and season with ground black pepper to taste.

5. Finish and chill the dressing

You will end up with a smooth, homogeneous dressing. Set it aside in the fridge while you prepare the salad.

6. Toast the bread

Now make the homemade croutons, though you can also substitute a handful of store-bought ones. If you prefer to make them yourself, brush 2 slices of bread with 1 tablespoon of olive oil and brown them in a skillet over medium heat for 1 to 2 minutes per side.

7. Cut the croutons

Remove the bread from the skillet, let it cool slightly and cut it into cubes. Set these bread croutons aside.

8. Arrange the romaine

To prepare the Caesar salad, wash, dry and cut a few romaine lettuce leaves and distribute them on a plate.

9. Add croutons and Parmesan

Scatter the croutons and 2 tablespoons of shaved or grated Parmesan over the lettuce.

10. Dress and serve

Dress the salad with the Caesar dressing, or serve it on the side so each guest can help themselves to taste. This salad, or rather its dressing if it is fully homemade, should be eaten immediately and leftovers should not be kept, since it is made with raw egg.

Tips for the Best Caesar Salad

Make it quick or fully from scratch

The dressing works beautifully either way. The mayonnaise-based version takes just a minute to stir together, while the homemade emulsion gives you a fresher, more vibrant flavor. If you use store-bought croutons instead of frying your own bread, the salad is ready in almost no time at all.

Keep the original spirit

The original Caesar salad contains no chicken, even though that is one of the most popular modern variations. Stick with romaine, garlic, olive oil, lemon juice, Worcestershire sauce, Parmesan and croutons to stay true to the 1924 original from Tijuana.

Serve it right away

Because the homemade dressing is made with raw egg, the salad should be eaten as soon as it is assembled and any leftovers discarded. Dress the leaves just before serving so the romaine stays crisp and the croutons keep their crunch.

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