This Caesar salad recipe with homemade garlic croutons and a creamy Caesar dressing (with or without anchovies) makes an easy main meal or favorite side salads for a crowd.
The last time I visited Mexico was for a yoga retreat in Tulum. Right on the beach, feeling the yoga burn and subsequent relaxation had every one of us hungry all of the time. Given that the original Caesar salad originated in Mexico, it’s no surprise the resort served an incredible version with nearly every meal.
Some eaters worry about Caesar salad’s calories, but when keeping portions in check, and if you avoid drowning it in dressing, the calorie count can stay within realistic bounds. I mean, if it’s served at a beachside yoga retreat, it feels alright to me.
Here on the blog, I’m not shy about my love of the Caesar. I’ve turned this classic steak house primer into a kale Caesar salad, my daughter’s favorite chicken Caesar salad, and I made sure to share my classic Caesar salad dressing you can make with or without anchovies because some of you aren’t all that fond of the little fish.
Grab your tastebuds, and let me show you how to make a killer Caesar salad.