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+ servings
Classic Caesar Salad
Prep Time
15 mins
Cook Time
20 mins
A classic Caesar salad recipe that has it all: perfectly crunchy hand-torn croutons, creamy, unctuous dressing with anchovies and Parmesan, and the wonderful simplicity of crisp, freshly harvested romaine lettuce.
Recipe Type: Salad
Keyword: classic caesar salad
Makes: 6 servings
Author: Elizabeth Stark
  • 4 cups rustic bread, torn into 1-inch pieces
  • 3 tablespoons olive oil
  • Sea salt and fresh ground black pepper
  • 1 clove garlic, smashed and peeled
  • 6 oil-packed anchovies or to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon
  • 2 egg yolks
  • 1/2 cup plus 2 tablespoons olive oil
  • 3 tablespoons finely grated Parmesan
  • 1 teaspoon Worcestershire sauce
To Assemble
  • 1 large head romaine lettuce, washed, dried and torn into large pieces
  • 1/4 cup thinly shaved Parmesan
  • Fresh ground black pepper
  1. Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the torn bread with olive oil and sprinkle with sea salt and pepper. Toast 20 minutes, stirring once halfway through. Set aside to cool.
  2. Meanwhile, make the dressing. Finely mince the garlic and anchovies until they form a paste. Scrape into a large jar, and whisk in the lemon juice and Dijon. Fold in the eggs yolks. Whisking vigorously, slowly add the oil. Fold in the Parmesan. Let the mixture sit a minute, then taste on a piece of lettuce. Add sea salt if needed (I added just a tiny pinch.)
  3. Make ahead notes: croutons can be stored in an airtight container at room temp and the dressing will keep for 2 days in the fridge.
  4. To assemble the salad, go through the lettuce and remove any huge or fibrous stems. In a big mixing bowl, toss lettuce with 3 - 4 tablespoons dressing. On a platter, layer the dressed lettuce and croutons. Top with shaved Parmesan, lots of black pepper, and a few drizzles more dressing. Serve right away.