Classic Caesar Dressing with Homemade Croutons
This recipe walks you through two versions of Caesar dressing—traditional and a lighter yogurt‑based style—along with crisp homemade croutons. Serve over romaine lettuce and finish with generous shavings of Parmigiano‑Reggiano for a timeless salad that feeds four.
Instructions
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Preheat the oven to 375°F (or set an air fryer to 370°F). In a bowl, toss the bread cubes with a drizzle of olive oil, salt, and freshly ground black pepper. Spread on a baking sheet and bake 10–15 minutes, or air‑fry for about 5 minutes, until golden and crisp.
For the regular dressing, whisk together the egg yolks, lemon juice, salt, and pepper. Stir in anchovy paste and minced garlic, then slowly drizzle in the canola and olive oils while whisking constantly until fully emulsified.
For the light dressing, whisk lemon juice, salt, pepper, anchovy paste, and garlic. Blend in the yogurt, then whisk in olive oil. Finish with a few dashes of Worcestershire sauce and adjust seasoning as needed.
Tear or cut the romaine lettuce into bite‑size pieces. Drizzle a modest amount of your chosen dressing over the lettuce and toss gently. Add the toasted croutons just before serving, give a quick toss, then top with generous shavings of Parmigiano‑Reggiano and a sprinkle of black pepper.
Tips
If you prefer a smoother texture, blend the regular dressing in a food processor after adding the oils. For extra flavor, rub the crouton cubes with a garlic clove before tossing with oil.
Video
“How to Make Caesar Dressing - The Basics on QVC” by QVC Originals, watch on YouTube.
About this recipe
The classic Caesar dressing is a rich emulsion of egg yolks, lemon juice, anchovy paste, garlic, and a blend of canola and olive oils. It delivers the creamy, tangy flavor that defines the iconic salad. For a lighter alternative, plain yogurt replaces the yolks and most of the oil, while still capturing the savory depth of anchovies and Worcestershire sauce.
Both dressings pair perfectly with crunchy croutons made from Italian bread and fresh romaine lettuce. Toss the lettuce lightly with the dressing, fold in the croutons at the last minute, and crown the dish with shaved Parmigiano‑Reggiano and a pinch of black pepper for a satisfying finish.
