Classic Caesar Salad Recipe
Crisp young romaine lettuce, Caesar dressing with fresh grated parmesan cheese and herbed croutons
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Caesar dressing
Herbed croutons
Method
Herbed croutons
- 1
Preheat
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Toss bread
In a large bowl, combine the cubed bread, olive oil, melted butter, garlic powder, dried Italian herbs, salt, and pepper. Toss until the bread is evenly coated.
- 3
Bake
Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet; croutons will crisp further as they cool.
Caesar dressing
- 4
Prepare anchovies and garlic
Smash the minced garlic and chopped anchovy fillets into a paste using the side of a chef's knife or a mortar and pestle. This helps build a smooth, blended flavor base for the dressing.
- 5
Emulsify dressing
In a medium bowl, whisk together the egg yolk (or mayonnaise), Dijon mustard, Worcestershire sauce, and the anchovy-garlic paste. While whisking continually, slowly drizzle in the 6 tbsp extra-virgin olive oil until the mixture emulsifies into a thick, creamy dressing. If the dressing is too thick, whisk in up to 1 tbsp water to reach desired consistency.
- 6
Season
Whisk in the 1 tbsp freshly grated Parmesan, 2 tbsp lemon juice, salt, and 1 tsp freshly cracked black pepper. Taste and adjust: add a pinch more salt, lemon, or anchovy if needed. Chill briefly if making ahead (up to 2 hours).
Salad assembly
- 7
Prep lettuce
Wash the romaine leaves thoroughly, dry completely (use a salad spinner or pat dry with clean towels), and tear or chop into bite-size pieces. Place the lettuce in a large chilled bowl.
- 8
Dress salad
Pour about half of the dressing over the lettuce and toss gently to coat. Add more dressing as needed to lightly coat leaves — aim for even coverage without overdressing (approximately 3–4 tbsp total for 8 cups lettuce, adjust to taste).
- 9
Add croutons and cheese
Add the cooled herbed croutons and 3/4 cup of the freshly grated Parmesan to the dressed lettuce. Toss gently to combine.
- 10
Serve
Transfer the salad to a serving bowl or divide among plates. Finish with the remaining 1/4 cup Parmesan and a final grind of black pepper. Serve immediately so croutons remain crisp.
