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Homemade caesar salad served in a bowl on a wooden table
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5 from 1 vote

Classic Caesar Salad Recipe

Whip up a restaurant-style classic Caesar salad recipe at home! Crisp Romaine lettuce is tossed with traditional Caesar salad dressing, shaved Parmesan, and homemade croutons.
Course Salad
Cuisine American
Keyword Caesar salad, classic caesar salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 - 6 people
Calories 269kcal
Author Blair Lonergan



  • 2 anchovy fillets, rinsed and patted dry (or 1 teaspoon anchovy paste)
  • 1 garlic clove
  • Kosher salt and freshly-ground black pepper
  • 1 large egg yolk
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons olive oil
  • cup vegetable oil
  • Juice from half of a lemon
  • 2 tablespoons grated Parmesan


  • 2 tablespoons olive oil
  • 1 ½ cups cubed crusty bread (such as Italian, French or sourdough bread)
  • Kosher salt


  • 2 hearts Romaine lettuce, chopped
  • ¼ cup Parmesan shavings



  • In a food processor or blender, pulse together the anchovies, garlic, ½ teaspoon salt and a dash of pepper to combine and form a paste. Add the egg yolk, Dijon mustard and Worcestershire; pulse again. With the food processor or blender on low speed, gradually stream in the olive oil and vegetable oil. Finally, add the lemon juice and grated Parmesan. Taste; season with additional salt and pepper, if necessary.


  • In a cast iron skillet, heat olive oil over medium heat. Add the cubed bread and cook, stirring regularly, until toasted and golden brown. Season the warm croutons with a pinch of salt.


  • In a large bowl, toss together chopped Romaine, croutons and dressing. You might not need all of the dressing, so just use enough to moisten the lettuce. Serve extra dressing on the table, or store in an airtight container in the refrigerator for 3-4 days. Garnish with Parmesan shavings; season with freshly-ground black pepper. Serve immediately.


  • If you don't want to use a food processor, you can prepare the salad dressing by hand. Just mash the anchovies, garlic, salt and pepper into a paste before whisking in the egg yolk, mustard and Worcestershire. Then gradually stream in the oil while whisking so that the dressing emulsifies.
  • You might not need all of the dressing for one salad, so save any extra in a jar in the refrigerator for 3-4 days.
  • To easily shave Parmesan from a wedge, use a vegetable peeler!
  • Pick a loaf of good, crusty bread for the croutons. Sourdough, French or Italian bread adds the best flavor and texture to the salad.
  • For ease, use anchovy paste instead of a tin of whole anchovies.


Serving: 1/6 of the salad and dressing | Calories: 269kcal | Carbohydrates: 9g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 178mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3376IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg