Classic American Caesar Salad with Buttermilk Dressing
A fresh and easy-to-prepare American-style Caesar salad featuring crisp mixed greens and a tangy, creamy buttermilk dressing, perfect for a quick no-cook lunch.
Ingredients
Check ingredients as you go.
- Salad
- Dressing
Let’s make it
Dressing
In a small bowl, combine minced garlic, anchovy paste (if using), Dijon mustard, and fresh lemon juice.
Dressing
Whisk in mayonnaise and buttermilk until smooth and creamy.
Dressing
Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
Dressing
Season the dressing with salt and freshly ground black pepper to taste, mixing well.
Salad
In a large salad bowl, place the mixed greens and add the grated Parmesan cheese.
Salad
Pour the prepared buttermilk dressing over the salad greens and toss gently to coat evenly.
Salad
Sprinkle the crunchy croutons on top of the salad and give a final gentle toss before serving.
Tips & notes
Use freshly grated Parmesan cheese and crisp mixed greens for the best texture and flavor. If anchovy paste is not available, omit it for a milder dressing. Toss the salad gently to avoid bruising the greens and to ensure even coating with dressing.
Saving it for later
Store leftover salad and dressing separately in airtight containers in the refrigerator. Consume salad greens within 1 day for freshness; dressing can be stored up to 3 days.
Reheating
This salad is best served cold and should not be reheated. Serve shortly after tossing to maintain crispness.
