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Homemade Caesar salad with garlic croutons is an absolute classic, but achieving a thick, creamy dressing without raw egg yolks can be tricky. The secret? Japanese mayonnaise (Kewpie mayo).
Using Japanese mayo yields a velvety, restaurant-quality Caesar dressing with no raw egg risk. Paired with crisp romaine hearts, freshly grated Parmigiano-Reggiano, and golden homemade croutons, this simple recipe brings a rich umami twist to a crowd-favorite salad.
Recipe Highlights
- The Secret Ingredient: Japanese mayonnaise (Kewpie) replaces raw egg yolks, giving the dressing a thick emulsion, balanced acidity, and rich umami flavor with zero egg prep.
- Homemade Garlic Croutons: Stale ciabatta or baguette cubes tossed in garlic-infused olive oil and baked at 400°F (200°C) for 15–20 minutes yield superior crunch.
- Key Components: Crisp romaine hearts, chopped anchovies, Dijon mustard, fresh garlic, lemon juice, champagne vinegar, and Parmigiano-Reggiano.
- Make-Ahead Friendly: Dressing keeps in the fridge for 1 day, baked croutons stay crisp at room temperature for up to 1 week, and washed romaine lasts 2–3 days when stored with paper towels.
If you love salad recipes, try my Japanese Potato Salad, Japanese Kani Salad, and Shrimp and Broccoli Salad next!
Why Japanese Mayo Works in Caesar Dressing
While traditional Caesar dressing relies on whisking raw egg yolks, lemon juice, mustard, and oil into an emulsion, these are essentially the exact same base ingredients used to make mayonnaise!
Unlike American mayonnaise (which uses whole eggs), Japanese Kewpie mayonnaise is made exclusively with egg yolks and rice vinegar. This makes it remarkably close to an authentic Caesar base while offering key advantages:
- No raw eggs needed: Japanese mayo creates a thick, stable emulsion with zero raw egg yolk prep.
- Richer umami flavor: Made exclusively with egg yolks and rice vinegar, Kewpie mayo provides a velvety texture and deeper flavor than Western mayo.
Using Kewpie mayo is the ultimate shortcut to a rich, restaurant-quality Caesar dressing that coats every leaf perfectly. If you can’t find it at Asian or Japanese grocery stores, you can easily make Homemade Japanese Kewpie Mayonnaise from scratch!
Why Make Croutons at Home?
While store-bought croutons are convenient, making them from scratch is incredibly easy and tastes so much better. They keep well in an airtight container at room temperature for up to 1 week, making them great for meal prep whenever you have leftover bread!
Customizing & Seasoning Your Croutons
Beyond simple garlic and olive oil, you can easily customize croutons with grated Parmesan cheese, dried herbs (oregano, basil, or thyme), or garlic powder.
Olive Oil vs. Butter: Extra virgin olive oil is ready to use with zero prep, but you can also use melted butter (or a 50/50 blend) for extra richness.
Pro Tip for Garlic Croutons: If you use fresh garlic, let the finely minced garlic sit in the olive oil for a few minutes before tossing with the bread cubes. This simple step infuses the oil so every crouton absorbs maximum garlic flavor!
Ingredients for Caesar Salad
- Artisanal bread: Slightly stale ciabatta, baguette, or sourdough makes the best crunchy croutons.
- Romaine lettuce: Use fresh romaine hearts for maximum crispness.
- Japanese mayonnaise: Kewpie mayo adds the classic rich flavor base.
- Anchovy fillets: Chopped finely to blend smoothly; adds essential savory depth.
- Fresh garlic: Infuses both the croutons and dressing.
- Parmigiano-Reggiano: Freshly grated for a sharp, nutty coating.
How to Make Caesar Salad and Homemade Croutons
- Infuse the garlic oil: In a large bowl, whisk together crushed garlic, extra virgin olive oil, salt, and black pepper. Let it sit for 5 minutes to infuse the oil with garlic flavor.
- Bake the croutons: Toss bread cubes in the garlic oil until evenly coated. Spread on a baking sheet and bake at 400ºF (200ºC) for 15–20 minutes, tossing halfway, until crisp and golden brown. Let cool completely.
- Whisk the dressing: In a large mixing bowl, whisk together crushed garlic, olive oil, chopped anchovy fillets, Dijon mustard, champagne vinegar, lemon juice, Kewpie mayonnaise, Worcestershire sauce, salt, and black pepper until thick and glossy.
- Prep the greens: Chop hearts of romaine lettuce into bite-sized pieces, wash thoroughly, and dry completely using a salad spinner.
- Toss and serve: Add the dried romaine directly to the dressing bowl and toss gently to coat. Top with freshly grated Parmigiano-Reggiano and the cooled garlic croutons right before serving.
Nami’s Recipe Tips
- Nami’s dressing shortcut – Swapping raw eggs for egg-yolk-rich Japanese Kewpie mayo is my personal signature trick on Just One Cookbook for achieving a rich, velvety Caesar emulsion without any raw egg safety concerns.
- Infuse garlic oil – Before tossing your bread cubes, let minced garlic sit in olive oil for 5 minutes. This simple step ensures maximum garlic flavor.
- Use stale bread – Day-old artisan bread like ciabatta or baguette absorbs oil better and bakes into a far superior crunch than store-bought croutons!
- Dry lettuce thoroughly – Always use a salad spinner to dry your romaine leaves completely so the dressing clings to the greens instead of watering down.
- Prep ahead – Make dressing 1 day ahead, bake croutons up to 1 week ahead, and wash greens 2–3 days ahead. Toss right before serving.
Make Ahead Tips
- Dressing: Whisk up to 1 day in advance and keep in a sealed glass jar in the fridge. Shake well before tossing to re-emulsify.
- Croutons: Bake up to 1 week ahead and store at room temperature in an airtight container (avoid the fridge to keep them crisp).
- Romaine Lettuce: Wash and dry up to 2–3 days ahead. Line an airtight container with paper towels to absorb excess moisture and preserve crunch.
Storage Tips
Dressed Salad: Enjoy immediately for the best texture. If you have leftovers, keep them stored in an airtight container in the fridge for up to 1 day.
Unassembled Extras: Keep any leftover un-tossed ingredients stored separately. The dressing and greens stay fresh in the fridge, while croutons should remain at room temperature.
What to Serve with Caesar Salad
While Caesar salad is wonderful on its own, it also makes a fantastic side dish to round out a complete meal.
- Chicken Katsu – Crisp, panko-crusted chicken or pork cutlets pair beautifully with the cool, creamy crunch of Caesar salad.
- Miso Salmon – Rich, savory miso salmon provides a lighter protein option that complements the umami in the anchovy dressing.
- Corn Soup – A velvety, sweet Japanese corn soup makes a comforting starter before the salad.
- Japanese-Style Pasta with Shrimp and Asparagus – A savory butter-soy sauce pasta makes a quick, weeknight-friendly companion.
FAQ
Can I make Caesar salad ahead of time?
You can prepare all components 1 to 3 days in advance. Keep the washed romaine, dressing, and croutons in separate airtight containers. Toss everything together right before serving so the lettuce and croutons remain crisp.
What bread is best for homemade garlic croutons?
Crusty artisan breads like ciabatta, sourdough, or French baguettes work best. Slightly stale (day-old) bread absorbs the olive oil and garlic mixture better, yielding a crunchier texture when baked at 400°F (200°C) for 15–20 minutes.
What can I substitute for anchovies?
If you prefer not to use anchovy fillets, do not skip the Worcestershire sauce! You can also add a pinch of soy sauce or extra grated Parmesan to make up for the umami richness.
Can you season homemade croutons for Caesar salad?
Yes! While a classic crouton uses extra virgin olive oil, minced garlic, salt, and black pepper, you can easily customize the flavor by adding:
- Grated Parmesan cheese for a rich, savory crunch.
- Dried herbs like oregano, basil, or thyme.
- Your favorite spices (such as garlic powder or onion powder).
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Caesar Salad with Homemade Croutons
Ingredients
For the Salad
- 1-2 hearts romaine lettuce
- ¼–⅓ cup Parmigiano-Reggiano or Parmesan cheese (freshly grated)
For the Croutons
- 5 inches artisan bread (slightly stale ciabatta, baguette, or sourdough)
- 1 clove garlic
- 1 Tbsp extra virgin olive oil
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
For the Dressing
- 1–2 cloves garlic
- 2 Tbsp extra virgin olive oil
- 1–2 tsp anchovy fillet (1–2 fillets, chopped; adds savory umami flavor; if omitting, don't skip Worcestershire sauce)
- 1 tsp Dijon mustard
- 1 tsp champagne vinegar (or sub extra lemon juice instead)
- 1 Tbsp lemon juice (plus optional zest for extra brightness)
- 1 Tbsp Japanese Kewpie mayonnaise
- ½ tsp Worcestershire sauce (optional)
- ½ tsp Diamond Crystal kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
To Make Homemade Croutons
- Infuse oil: In a large bowl, combine 1 clove garlic (crushed), 1 Tbsp extra virgin olive oil, ¼ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper. Let sit for 5 minutes to infuse flavor.
- Prep bread: Slice 5 inches artisan bread (I used ciabatta here) into ¾-inch (2 cm) cubes.
- Coat: Add bread cubes to the bowl and toss until evenly coated. Spread in a single layer on a baking sheet.
- Bake: Bake at 400ºF (200ºC) for 15–20 minutes, tossing halfway through, until golden brown and crispy. Remove from the oven and let cool completely.
To Make the Dressing
- Whisk: In a large bowl, whisk together 1–2 cloves garlic (crushed), 2 Tbsp extra virgin olive oil, 1–2 tsp anchovy fillet (chopped), 1 tsp Dijon mustard, 1 Tbsp lemon juice, 1 tsp champagne vinegar, 1 Tbsp Japanese Kewpie mayonnaise, ½ tsp Worcestershire sauce, ½ tsp Diamond Crystal kosher salt, and ¼ tsp freshly ground black pepper until thick and glossy.
To Assemble the Salad
- Prep greens: Chop 1-2 hearts romaine lettuce into bite-sized pieces. Wash thoroughly and dry completely (a salad spinner works best).
- Toss & serve: Right before serving, add romaine to the dressing bowl and toss gently to coat. Top with ¼–⅓ cup Parmigiano-Reggiano or Parmesan cheese (grated) and croutons.
To Store
- Transfer leftover dressed salad to an airtight container and store in the refrigerator for up to 1 day. If you have extra undressed ingredients, store the lettuce, dressing, and croutons in separate airtight containers so they stay fresh longer.Note: Once dressed, the greens will soften over time, so it is best enjoyed fresh!
Notes
Make Ahead
- Dressing: Whisk up to 1 day ahead. Store in an airtight glass jar in the refrigerator and shake well before using.
- Croutons: Bake up to 1 week ahead. Cool completely, then store in an airtight container or zip-top bag at room temperature (avoid refrigerating, as humidity causes them to lose crispness).
- Romaine Lettuce: Chop, wash, and thoroughly dry the lettuce up to 2–3 days ahead. Store in an airtight container lined with paper towels in the fridge to keep it crisp.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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Editor’s Note: This post was originally published on October 22, 2015, and updated with more detailed tips on August 15, 2026.
