Classic Caesar Salad Recipe

Traditional Caesar Salad in a bowl with wooden spoons on the side

Classic Caesar Salad recipe made with the traditional Caesar dressing. There is no doubt that this restaurant favorite salad is one of those recipes that stood the test of time. The good news is that now you can make it at home with this foolproof recipe.

Course Salads

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 357kcal

Author Aysegul Sanford

Ingredients

For the Croutons:

3 thick slices bread cut into 1-inch cubes (I use multi-grain)
1 garlic clove peeled and pressed through a garlic press or minced
2 tablespoons olive oil
1/4 teaspoon salt

For the Dressing & Salad:

3 tablespoons freshly squeezed lemon juice
2 large egg yolks
2 garlic cloves peeled and pressed through a garlic press or minced
1 tablespoon anchovy paste*
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1/2 cup extra-virgin olive oil
1 1/2 ounces 3/4 cup grated Parmesan cheese - divided
2 romaine lettuce hearts rinsed and dried - cut into 3/4 –inch pieces

Instructions

To make the Croutons:

Place bread cubes into a bowl. Add minced garlic, 1 tablespoon of olive oil, and salt. Give it a toss, squeezing gently so the bread absorbs the oil.
Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Transfer seasoned bread into the skillet.
Cook, stirring frequently until browned and crisp, 8-10 minutes.
Transfer croutons to a bowl and set aside.

To make the Dressing & Assemble the Salad:

In a large bowl, whisk together lemon juice, egg yolks, minced garlic, anchovy paste, black pepper, and Worcestershire sauce. While continuing to whisk constantly, drizzle olive oil into the bowl in a steady stream until fully emulsified.
Add 1/2 cup grated Parmesan and whisk until incorporated.
Right before serving, add the croutons and drizzle the dressing over romaine lettuce and give it a gentle toss to coat.
Sprinkle it with more Parmesan cheese. Enjoy!

Video

Notes

Not a fan of anchovies? Use an equal amount of capers or chopped pitted kalamata olives.
If you can't get your hands on anchovy paste, use 3 anchovy fillets mashed into a paste with the side of a knife blade.
Not a fan of using raw egg yolks? Replace them with 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise.
To Make Ahead:
- Croutons: Cook as directed and cool. Store in an airtight container or plastic bag at room temperature for up to a week.
- Creamy Caesar Dressing: Whisk and transfer to a mason jar or airtight container. Store in the fridge for up to 5 days.
To Store Leftovers: Place in an airtight container, store in the fridge and be sure to consume the next day.

Nutrition