Classic Caesar salad

Classic Caesar salad

Based on 62 ratings
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"The ultimate Caesar salad! This is a classic version, combining crisp romaine lettuce, a creamy, briny dressing, and crunchy, parmesan-crusted croutons. There’s a lot to like about it! You could add some protein (grilled chicken breast, boiled egg, bacon or shrimp, for example), but I prefer to keep things simple. If the richness of the dressing is putting you off, skip the oil and egg in the dressing, and use yogurt instead. Or even just make it Caesar-ish by making a vinaigrette with just oil, lemon juice, anchovies, and mustard. Sometimes I use different leaves like kale, radicchio, butter lettuce, or even iceberg, so feel free to play around if you’re looking to experiment."
Easy 👌
25 min
0 min
0 min


120 g
60 g
salted butter (soft)
1 clove
60 ml
vegetable oil
romaine hearts


fine grater, cutting board, serrated knife, frying pan, bowl (large), whisk, Dressing Up seasoning

Nutrition per serving

Fat57 g
Protein26 g
Carb44 g
  • Step 1/3

    • 60 g Parmesan cheese
    • 120 g baguettes
    • 60 g salted butter (soft)
    • fine grater
    • cutting board
    • serrated knife
    • frying pan

    Finely grate Parmesan cheese. Slice baguette. Butter each side of the slices and press into the grated Parmesan. Heat a frying pan over medium heat and toast the Parmesan-crusted baguette until crisp and golden brown on both sides. Cut into large croutons and set aside.

  • Step 2/3

    • 1 egg
    • 1 clove garlic
    • ½ lemon
    • 2 anchovies
    • 1 tsp Dijon mustard
    • 60 ml vegetable oil
    • 1 tsp Worcestershire sauce
    • salt
    • pepper
    • bowl (large)
    • whisk
    • Dressing Up seasoning

    Separate egg, reserving white for another use and transferring yolk to a large bowl. Finely grate garlic clove and the zest of about half of a lemon into the bowl. Squeeze in the juice of half of the lemon. Finely chop anchovies and add to the bowl. Add Dijon mustard and whisk everything to combine. Starting with a very thin stream at first, whisking constantly as you go, incorporate vegetable oil into the yolk mixture until it is thick, creamy, and pale yellow. Season with salt, pepper, and Worcestershire sauce. Taste and season until it’s perfect.

  • Step 3/3

    • 2 romaine hearts
    • Parmesan cheese (for serving)
    • pepper

    Remove the base of the romaine heads and separate heads into leaves. Toss leaves and croutons in the dressing with your hands. Plate and top with more freshly grated Parmesan and pepper. Enjoy!

  • Enjoy your meal!

    Classic Caesar salad

To make Caesar salad, begin by frying a cut baguette with parmesan to make crispy, cheesy croutons. Next, combine the ingredients for your dressing, gradually whisking in the oil to make a smooth, creamy Caesar dressing. Toss fresh, crisp romaine lettuce with the croutons, dressing, and fresh parmesan cheese, and season to taste before serving.

How-To Videos

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Basic mayonnaise


How to wash salad


How to grate cheese


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