The Best Caesar Salad
The Best Caesar Salad?
Well I most certainly think so. It’s all about getting the basics perfect. I then took a step further and made Parmesan & Truffle Croutons and Crispy Parmesan Bits. Sourcing the freshest crunchiest lettuce and the best Parmesan one can find is super important and, of course, a homemade proper Caesar Salad Dressing is an absolute must.

Once the basic salad is nailed, feel free to add anchovy fillets, crispy bacon, grilled chicken and/or a lovely jammy yolk boiled egg.

Check out my instagram reel to see a fun video of this salad – so smashworthy.
Click here to see how I made the Croutons & Parm Crispy Bits in my airfryer.

The Best Caesar Salad

The Best Caesar Salad

The Best Caesar Salad

with Homemade Parmesan Truffle Croutons & Dressing
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Course Salad, Side Dish
Cuisine American, Mexican
Servings 4
Calories 1176 kcal


  • airfryer optional


Parmesan Truffle Croutons

  • 4 slices sourdough cut into chunks
  • 1 c (250 ml) parmesan cheese grated
  • 3 Tbsp (45 ml) Truffle infused olive oil
  • malden salt to taste
  • black pepper freshly ground


  • 200 g sour cream
  • ¼ c (60 ml) creamy mayonnaise
  • ½ tsp (2.5 ml) Worcestershire sauce
  • 2 garlic cloves
  • 1 tsp (5 ml) capers optional
  • 4 anchovies
  • 1 c (250 ml) grated parmesan cheese
  • 3 Tbsp (45 ml) lemon juice 1 large lemon
  • 45- 60 ml ice cold water
  • malden salt to taste
  • 1 tsp (5 ml) black pepper freshly ground

The Salad

  • 2 cos or romaine lettuce use the smaller crunchy leaves (Iceberg is good too)
  • ¾ c (180 ml) Parmesan shavings

Optional Extras

  • anchovies
  • crispy bacon chopped
  • grilled chicken
  • boiled eggs



  • Place all the ingredients into a bowl and toss until croutons are well coated in the truffle oil and parmesan.
  • For Airfryer: Use Airfry setting at 199°C for 10 - 12 minutes. Give the croutons a good shake halfway through the cooking time.
    For Conventional Oven: Place tossed ingredients onto a non stick or baking paper lined baking tray. Bake at 200°C for 15 to 20 minutes or until bread and parmesan is golden and crispy.
  • You should now have yummy croutons and crispy parmesan bits! Allow to cool before adding to salad.


  • Place all the ingredients (except for the water) in a food processor/nutribullet and blend until smooth. Season well with salt and pepper. Add more lemon juice if more acidity if preferred.
  • Slowly blend in enough water until desired consistency is achieved.
  • Season once again. I like to add lots of black pepper.
  • Cover and refrigerate. Use within 5 days.

The Salad

  • When ready to serve, toss the cooled croutons and crispy parmesan together with the lettuce and parmesan shavings.
  • Add generous amounts of dressing.


Calories: 1176kcalCarbohydrates: 58gProtein: 58gFat: 79gSaturated Fat: 34gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.03gCholesterol: 181mgSodium: 3532mgPotassium: 535mgFiber: 2gSugar: 5gVitamin A: 2959IUVitamin C: 6mgCalcium: 1551mgIron: 4mg
Keyword Caesar Salad, Salads
Tried this recipe?Let us know how it was!