Caesar Salad Recipe

Caesar salad in a white serving bowl with serving utensils on a linen on the side.

Making a classic Caesar Salad from scratch is easier than you might think and so satisfying with crunchy lettuce, crunchy croutons and the perfect dressing. Better yet, my speedy dressing is made without raw eggs.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 591kcal

Author John Kanell

Equipment

Sheet pan
Parchment paper
Large bowl
Whisk

Ingredients

For the Croutons:

3 tablespoons olive oil
1 garlic clove grated
3 cups cubed bread such as baguette or sourdough (150g)
¾ teaspoon salt

For the Dressing:

⅔ cup mayonnaise (160g)
2 to 3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic finely minced or grated
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon salt plus more to taste
½ teaspoon ground black pepper plus more to taste
⅓ cup freshly grated parmesan cheese (20g)

For the Salad:

1 large head romaine lettuce (12 ounces, 340g)
⅓ cup shredded or shaved Parmesan Cheese (30g)
Salt and black pepper to taste

Instructions

For the Croutons:

Preheat the oven to 350°F. In a large bowl, whisk together the garlic and olive oil. Add the bread cubes, sprinkle with salt, and toss to coat.
Place the croutons in an even layer on a parchment lined baking sheet. Bake for 10 to 15 minutes, stirring once halfway through, until the croutons are golden brown all over.

For the Dressing:

In a medium bowl, whisk to combine the mayonnaise, 2 tablespoons of lemon juice, olive oil, garlic, anchovy paste, Worcestershire sauce, salt, and pepper. Sprinkle in the parmesan cheese and stir to combine. Season to taste with more lemon juice, salt, and pepper. (This makes about 1 cup of dressing).

For the Salad

Clean the romaine lettuce and dry well. Chop or tear the leaves into bite-sized pieces. Place in a large serving bowl.
Toss the romaine with your desired amount of Caesar dressing. Top with Parmesan cheese, croutons, and more salt and pepper to taste. Serve any remaining dressing alongside the salad.

Notes

Don’t have fresh garlic? You can use ¾ teaspoon garlic powder in place of a fresh clove.
Swap out the paste for anchovy fillets. You can finely mince 1-2 anchovy filets and swap that in for the paste. Anchovies and anchovy paste are typically shelved with canned tuna in grocery stores.

Nutrition