Caesar Salad with Homemade Dressing

Total Time:
30 min
20 min
10 min

4 to 6 servings

  • Caesar Dressing:
  • 2 eggs, coddled (if desired) then separated and yolks reserved
  • 2 tablespoons fresh lemon juice
  • 2 to 3 dashes Worcestershire sauce
  • 2 boneless anchovy fillets, minced
  • 2 cloves garlic, minced
  • 1 cup olive oil, canola oil or equivalent light salad oil
  • Kosher salt and freshly cracked black pepper
  • Croutons:
  • 1/4 French baguette
  • 3 tablespoons olive oil
  • 1/2 cup shredded Parmesan
  • 2 teaspoons fresh thyme leaves
  • Kosher salt and freshly cracked black pepper
  • Salad:
  • 2 large heads romaine lettuce
  • 1/3 cup grated Parmesan
  • Cook's Note: To coddle eggs, place the eggs place into very warm water to warm the egg through, 3 to 4 minutes, then separate and reserve the yolks.
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.

  • For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.

  • For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

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3.4 8
This is very close to authentic Caesar dressing. Needs more lemon juice to balance the full cup of olive oil as well as one coddled egg opposed to 2 eggs. So I use 5 Tablespoons lemon juice in mine as well as a 1/4 teaspoon of dry mustard, 3 cloves garlic and 3 anchovy filets. I gave it 4 stars because of the imbalance in the protein and oil to acid. Otherwise it is a great recipe! item not reviewed by moderator and published
Tasty? Whi think tis a great recipe,i did a little tweaking based off the comments I read and it turned out great!at do you think? item not reviewed by moderator and published
Made this and was disappointed, it was bitter and I'm thinking it must be a typo error in the amount of olive oil? item not reviewed by moderator and published
I used a Vitamix to mix up this dressing and it was awesome. Added an extra garlic just because we like garlic but it was really really good. item not reviewed by moderator and published
Cesar is my favorite dressing, I'm not sure I liked this take on it, but I'll give it another try item not reviewed by moderator and published
I love making salad dressing from scratch! Unfortunately, this salad dressing recipe here did not make the cut. It lacked flavor, and quite honestly, tasted like water, and was too thin. I love Guy Fieri, but I found this recipe disappointing. item not reviewed by moderator and published
The dressing didn't have quite enough Caesar bite, so I doubled the anchovy fillets to 4, okay, maybe 5, one extra garlic clove, and instead of kosher salt, I added that one-third cup of grated parmesan cheese whisked in last (instead of sprinkled over the lettuce-use shredded parmesan for that. Stir in a couple of grinds of pepper and you have a creamy Caesar dressing that sticks to the romaine and the croutons. item not reviewed by moderator and published
Loved the dressing. Very simple and straight forward. I used anchovy paste (my poor husband had to make a last minute run for that. At first I didn't add the anchovy (I don't like and it just didn't have that Ceasar taste. I did add a little more garlic and used 1/2 half olive oil and 1/2 canola. I did coddle the eggs. Thanks for the great recipe. item not reviewed by moderator and published
Right!? I completely agree with you. item not reviewed by moderator and published
It drastically lacked in flavor yes! item not reviewed by moderator and published

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Caesar Salad with Grilled Shrimp

Recipe courtesy of Ellie Krieger