Caesar Salad Recipe: No Anchovies Required

How to make a simple Caesar Salad that your whole family will like, even the kids.

Caesar Salad recipe in blue and white bowl on tableCaesar Salad Recipe

Summertime is here… maybe not officially as in June 21, but it sure is here in a delicious way… favorite summertime foods. My favorites are corn on the cob, fresh off the vine tomatoes topped with basil and the Caesar salad that my mom always made when I was growing up. My siblings and I loved it since my mom never added anchovies.

To this day it is a family favorite recipe that has stood the test of time and is easy to make anytime during the year, but perfect to enjoy alfresco on a summer evening.

How to Make a Caesar Salad With No Anchovies

The key to making the salad delicious it to make sure you start the prep a day in advance before you plan to serve it.

Caesar salad recipe
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4 from 1 vote

Caesar Salad Recipe

The classic Caesar Salad recipe calls for anchovies and croutons. This recipe is a crowd pleaser and no anchovies or croutons are needed. In fact it tastes amazing without them. 
Prep Time8 hours
Total Time8 hours
Course: Salad
Cuisine: American
Keyword: Caesar Salad
Servings: 6 people
Calories: 240kcal
Cost: $4.00



  • One day or 8 hours in advance: Mince garlic into salad oil. Cover and let garlic infuse in oil until serving.
  • In serving bowl, tear lettuce into bowl, add diced tomatoes. 
  • In a separate bowl, beat egg and then add parmesan cheese, lemon juice, worcestershire sauce, salt, and pepper.
  • Right before serving, pour garlic infused oil through strainer over lettuce and tomatoes. Toss well.
  • Stir parmesan mixture and then pour over lettuce. Toss well. 
  • Optional: Add croutons and toss
  • Serve immediately.


The salad is easy to make and takes no time. What does take time is the infusion of the minced garlic in the oil. I do this a day ahead or at least 8 hours ahead of time as the longer the garlic is in the oil, the better it will taste. 
If you don't have the time. Simply microwave the garlic and oil to speed up the infusion/flavoring process. 


Calories: 240kcal | Carbohydrates: 8g | Protein: 6g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 33mg | Sodium: 391mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Calcium: 132mg

Caesar Salad Recipe ingredients on cutting board

1. Take a 1/2 cup of vegetable oil and stir 2-3 cloves of minced garlic into it.

Minced garlic in a cup of oil.

2. Cover and let it sit overnight or longer.

Bowl of Cesar salad ingredients just whisked to combine them.

3. Then when it is time to serve the salad, whip up the egg, lemon juice, Worcestershire, and salt and pepper in a small bowl.

Whisking cheese into dressing that is in a white bowl.

4. Then whisk in the parmesan cheese. My mom always used Kraft Parmesan Cheese in the container with the green cap. It is what I still use, but it does taste delicious with fresh grated parmesan.

3 bowls - a blue and white one filled with lettuce, one with dressing and a small one with garlic oil.

5. Place torn romaine, iceberg lettuce and diced tomatoes in a large bowl.

Pouring garlic oil over lettuce to make Caesar Salad.

6. Right before it is time to eat, pour the garlic infused oil through a strainer and over the lettuce and tomatoes.

Mixing salad dressing into lettuce with a wooden spoon.

7. Toss well.Whisking dressing over lettuce in big bowl.

8. Then whip up the egg, parmesan and lemon juice mixture and pour over the lettuce and tomatoes.

Caesar Salad in blue and white speckled bowl with wooden spoon and fork ready to be served.

9. Toss well and enjoy. Croutons are optional. :-)

Close up of salad ready to serve.

It tastes best when eaten right away… and don’t worry about leftovers…there won’t be any as you, your family and friends will all want a second helping.

What is your favorite summer food?

Image is a graphic showing Caesar Salad on table with the words written across it saying no anchovies  Caesar Salad.

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  1. This salad is SO good! I’ve made it several times. I made some chicken strips with Panko crumbs and added to the top.

    1. Diane Henkler says:

      Hi Phyllis – I am so happy you liked the salad. It is always a hit when I serve it. I have never made it with chicken, but it sounds really good. We make the salad every week, I will make it into a meal this week by adding the chicken. Thanks for the idea.

  2. Diane Henkler, very delicious

  3. TerriC/HoustonLady says:

    Hi Diane,
    I am definitely going to make this dressing. I have all those ingredients on hand : )
    Thanks for sharing your family recipe.
    Have a great day!

  4. I have health issues that prevent me from using the raw egg. Pasteurized eggs are pretty readily available in supermarkets now. That would be a good substitute. Oh, and I always keep a tube of anchovy paste in the refrigerator. I can add a squirt of that yummy stuff. I think the idea of anchovies is the problem. People love ’em if they don’t know they’re included.

  5. Caesar is our 8 year old’s favorite! I can’t wait to try your recipe with him! xx

  6. Mmmmm I love Caesar salad so much…I love the idea of letting the garlic rest in the oil overnight…delicious!

  7. I am so glad that you added chicken broth as an option instead of egg.


  8. I haven’t tried this yet but you can bet I will. I know I will love it……oh HECK, I already love it because there’s NO ANCHOVIES!!!
    Thanks, Diane!

  9. Mmary Ann Howat says:

    4 stars
    Sounds great and I love anchovies. Perfect for the warmer weather

  10. I will try your salad recipe for sure. I do enjoy the anchovie version but never have them on hand in my pantry. I’m sure this will be just as good.

  11. This sounds amazing, Diane! I love an oil based caesar dressing – such a lovely light flavour! Thanks for sharing – pinned to try it. And thanks for joining in on this hop!