Cheesecake Factory Caesar Salad Recipe

I love Caesar salad, and the one from Cheesecake Factory is famous for good reason. This salad has been on the menu since 1978, when the restaurant first opened with a salad bar.

Over time, it became what they call the “Almost Traditional Recipe.” People love it so much that it went viral on TikTok!

At the restaurant, you’ll pay $15.95 for this salad. But here’s the thing – you can’t buy their dressing in a bottle.

Many people tried making it at home, but their versions turned out watery and just didn’t taste right. That’s why I made this copycat recipe. Now you can make the same creamy, delicious Caesar salad in your own kitchen.

The dressing is thick and flavorful, just like the original. This isn’t just a side dish – it’s a full experience that you can enjoy any day of the week.

What You’ll Love About This Copycat Recipe

1. Restaurant taste at a fraction of the cost – You’ll save money every time you make this at home instead of eating out. The ingredients are simple and affordable.

2. Fresher ingredients you control – You pick the lettuce, cheese, and bread. No mystery ingredients or preservatives.

3. Perfect for meal prep and entertaining – Make the dressing ahead of time and store it. When guests come over, you can put the salad together in minutes.

4. No more watery dressing – My method uses the right technique so your dressing stays thick and creamy, not thin and runny like other copycat versions.

5. Croutons that stay crispy – Homemade croutons beat store-bought every time. They hold up better and taste fresher with every bite.

Cheesecake Factory Caesar Salad Ingredients

For the Salad:

• 2 heads of romaine lettuce – Fresh and crisp lettuce forms the foundation of this salad, providing a sturdy base that holds up well under creamy dressing. Cut the leaves into bite-size pieces for easy eating. Iceberg lettuce can work as a substitute if romaine isn’t available, though it has less flavor.
• ½ cup shaved Parmesan cheese – This adds a wonderful salty, nutty taste that complements the rich dressing perfectly. Freshly shaved Parmesan melts slightly on the lettuce and tastes best, but you can use pre-grated Parmesan or even Pecorino Romano as alternatives.
• Sea salt and freshly cracked black pepper – These simple seasonings bring out all the natural flavors in the salad without overpowering the other ingredients. Regular table salt works fine if you don’t have sea salt handy in your pantry.

For the Croutons:

• 1 French baguette (or Italian bread) – This bread provides the perfect crunchy texture that contrasts beautifully with the soft lettuce and creamy dressing. Any crusty bread works, but day-old bread actually toasts up better because it has less moisture inside.
• 2 tablespoons olive oil – The oil helps the bread cubes turn golden brown and crispy in the oven while adding subtle flavor. You can swap in unsalted melted butter instead for a richer, more indulgent taste that coats each crouton.
• ½ teaspoon garlic powder (optional) – A light sprinkle adds a hint of garlic flavor to complement the dressing without being too strong. For a bolder garlic taste, use fresh minced garlic instead, but watch carefully so it doesn’t burn.
• Sea salt and cracked pepper – These seasonings coat the bread evenly before baking, ensuring every crouton has balanced flavor throughout. Just a light sprinkle on each batch is all you need for perfect seasoning.

For the Caesar Dressing:

• 5–6 anchovy fillets – These small fish add an incredible deep umami flavor. If anchovies really aren’t your thing, substitute with 1 teaspoon of Worcestershire sauce for similar savory depth.
• 2 garlic cloves – Fresh garlic brings warmth and a light spicy kick that balances the richness of the dressing beautifully. Garlic paste or even jarred minced garlic works fine too if you need a quicker, more convenient option.
• 2 pasteurized eggs – These help create that signature creamy, thick texture that makes the dressing cling to every lettuce leaf perfectly. For a no-egg version that’s just as creamy, replace with 2 tablespoons of good-quality mayonnaise instead.
• 1 lemon (juice of both halves) – Fresh lemon juice adds bright, tangy flavor that cuts through the richness and prevents the dressing from feeling too heavy. Bottled lemon juice can be used in a pinch, but fresh-squeezed lemon always tastes brighter and more vibrant.
• 1 cup olive oil – This creates the rich, smooth, luxurious texture that makes the dressing coat beautifully and taste restaurant-quality at home. A neutral oil like avocado oil or even vegetable oil also works if you prefer a milder flavor profile.
• ¼ cup grated Parmesan cheese – This adds a rich, salty, cheesy taste directly into the dressing that intensifies the overall flavor profile beautifully. Freshly grated Parmesan works best, but pre-grated cheese from a container is acceptable if that’s what you have available.
• Sea salt and pepper to taste – These final seasonings balance all the other flavors and let you adjust the dressing to your exact preferences. Always taste before adding more, since the anchovies and Parmesan already bring plenty of salt.

Essential Kitchen Equipment

1. Large Mixing Bowl – Holds all ingredients.
2. Food Processor – Blends dressing smoothly.
3. Sheet Tray – For roasting croutons.
4. Parchment Paper – Prevents croutons from sticking.
5. Knife and Cutting Board – For chopping lettuce and bread.
6. Flour Sack Towel – Dries washed lettuce leaves.
7. Tongs – Helps toss salad evenly.

How To Make Cheesecake Factory Caesar Salad

Step 1 | Make the Croutons

Slice French bread into small, bite-sized cubes. Place them in a bowl and drizzle with olive oil. Add a pinch of sea salt and cracked black pepper. Toss well until evenly coated. Spread the cubes on a parchment-lined tray. Roast at 375°F for 15–20 minutes until golden brown and crunchy.

Step 2 | Prepare the Caesar Dressing

In a food processor, combine 5-6 anchovy fillets and 2 garlic cloves. Pulse until roughly chopped. Add 2 pasteurized eggs and the juice of half a lemon. Blend until smooth. Slowly add olive oil while blending to create a thick, creamy dressing. Mix in freshly grated Parmesan cheese and season with sea salt.

Step 3 | Prep the Romaine Lettuce

Remove any wilted or brown leaves from romaine heads. Cut into 1–1½ inch pieces, avoiding the bitter core. Wash thoroughly under cold water and drain. Pat dry using a clean towel or salad spinner to remove excess water.

Step 4 | Assemble the Salad

Place romaine in a large bowl. Add roasted croutons and shaved Parmesan. Season lightly with sea salt and cracked black pepper. Pour the Caesar dressing over the outside of the bowl and toss with tongs to coat each leaf evenly.

Step 5 | Serve

Transfer the salad to a serving bowl or plate. Sprinkle extra Parmesan and cracked pepper on top. Serve immediately for the best texture.

Chef Tips + Notes

• Dry your lettuce completely – Wet lettuce makes the dressing slide off and pool at the bottom of the bowl. Use a salad spinner or towel to get every leaf dry.
• Add oil slowly when blending – Pouring olive oil in a slow, steady stream helps the dressing emulsify properly. Rushing this step can result in a thin, separated dressing.
• Toast croutons until fully crispy – Soft croutons will get soggy quickly. Bake until they’re golden and crunchy all the way through for the best texture.
• Toss dressing from the bowl’s edge – This technique coats every leaf evenly without overdressing or crushing delicate lettuce pieces. Professional chefs use this method in restaurants.
• Shave Parmesan with a vegetable peeler – Thin shavings melt slightly when tossed with the dressing, creating pockets of cheesy flavor throughout the salad.

Serving Suggestions

This Cheesecake Factory Caesar Salad works great as a starter or a light lunch. You can also turn it into a complete meal by adding grilled chicken, shrimp, or salmon on top.

I like to serve it with warm garlic bread on the side. The salad pairs well with pasta dishes, grilled steak, or roasted vegetables.

For a bigger spread, put the salad out with soup or a main course. You can also divide it into individual portions and serve it on chilled plates. That keeps the lettuce extra crisp.

Some people like adding cherry tomatoes or avocado slices for more color and flavor. However you serve it, this salad always gets compliments.

Storage and Make-Ahead Instructions

Store leftover undressed salad and dressing separately. Keep the salad in a sealed container in the fridge for 1 day.

The dressing can be stored in a jar in the refrigerator for up to 4 days. Croutons stay crisp in a sealed bag at room temperature for 5 days.

I do not recommend freezing the dressing or assembled salad, as the texture will change. You can make all the components 1-2 days ahead for easy assembly.

Cheesecake Factory Caesar Salad Recipe FAQs

1. Why are my croutons not crunchy?

Croutons can turn soft if the bread cubes were too fresh or if the salad was dressed too early. Always use day-old or slightly stale bread, as it toasts better.

Also, make sure your baked croutons are completely cool before adding them to the salad. Add them right before serving to keep their crunch.

2. How do I fix dressing that is too thin or broken?

If your dressing is thin, it may need more oil. With the food processor running, slowly add a bit more olive oil until it thickens.

If it has “broken” and looks separated, try blending in one more pasteurized egg yolk or a tablespoon of mayonnaise to help it re-emulsify and become creamy again.

3. Can I use pre-chopped lettuce or bagged salad?

You can use pre-chopped romaine hearts to save time. However, I find that whole heads of lettuce are often crisper and fresher.

If you use bagged lettuce, wash and dry it thoroughly, as it can sometimes have extra moisture. The key is getting the lettuce very dry.

4. How do I shave Parmesan cheese at home?

Use a vegetable peeler! It’s the easiest way. Just run the peeler along the edge of a block of Parmesan cheese.

You’ll get beautiful, thin shavings perfect for topping your salad. You can also use the large holes on a box grater for a more grated texture.

5. What if I do not have a food processor?

You can mash the anchovies and garlic with a fork. Then whisk the eggs and lemon juice in a bowl. Add the oil slowly while whisking hard. It takes more time, but the dressing still turns out good.

6. Are pasteurized eggs safe to use?

Pasteurized eggs are heated gently to remove harmful bacteria. They are commonly used in dressings and sauces and help create smooth texture without cooking.

This Cheesecake Factory Caesar Salad Recipe proves why it deserves attention. It is simple, reliable, and delivers that familiar quality people love and expect.

Creating it at home feels rewarding and satisfying. Share your results, save the recipe, and let others know how it turned out.