Classic Caesar Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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3 to 5 anchovies packed in oil, drained

3 tablespoons unsalted butter

2 cloves garlic, grated

1/3 baguette, cut into 3/4-inch cubes

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground pepper

1 large egg, at room temperature

2 tablespoons red wine vinegar

1 1/2 teaspoons Worcestershire sauce

1 teaspoon fresh lemon juice

1 teaspoon mustard powder

1/2 cup extra-virgin olive oil

2 heads romaine lettuce, chopped

1/2 cup shredded Parmesan cheese (about 2 ounces)


  1. Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside. 
  2. Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool. 
  3. Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper. 
  4. Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan. 
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