Classic Caesar Salad Recipe

Name: Classic Caesar Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 6 serving
Ingredients: 3 head romaine lettuce; 3 tsp anchovy paste; 1 tsp Dijon mustard; 2 cloves garlic; 1/8 tsp salt; 2 large egg yolks; 1/2 lemon; 1/2 cup olive oil; 1/2 cup finely grated parmesan; 2 cups French sourdough; 3 tbsp olive oil; fresh shaved Parmesan; black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6
Calories
316 kcal
Course
Salad
Cuisine
International

Classic Caesar Salad Recipe

Sarah Armstrong

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This Caesar salad recipe is made from scratch, even the Caesar dressing and homemade croutons. Make this classic Mexican salad tonight in under 30 minutes!

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Ingredients

Servings

3 head romaine lettuce chopped into 2" pieces

Caesar Dressing

3 tsp anchovy paste (See Note 1)
1 tsp Dijon mustard
2 cloves garlic minced
1/8 tsp salt
2 large egg yolks (See Note 2)
1/2 lemon juiced
1/2 cup olive oil plus 2 tablespoons
1/2 cup finely grated parmesan

Croutons

2 cups French sourdough torn into 1" pieces
3 tbsp olive oil

Garnish

fresh shaved Parmesan for serving
black pepper

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Instructions

Preheat oven to 375°F. Refrigerate a large bowl.
Tear day old french bread or sourdough bread into 1 inch pieces. Spread torn bread on a lined baking sheet and drizzle with olive oil. Bake for 12 minutes, until golden brown. Tossing or move around to get both sides.
Form a kitchen towel into a circle on the countertop. Place a small bowl on top, fitting snuggly. Add the anchovy paste or filets, dijon mustard, garlic and kosher salt. Mash with the back of a spoon until mixed together. Whisk in the egg yolks and lemon juice.
Slowly drizzle in the 2 tablespoons of olive oil (See Note 3) to emulsify and thicken or use a hand blender (EASIER!), then remaining 1/2 cup vegetable oil.
Whisk in the grated Parmesan cheese and season with black pepper.
Assembly
Slice heads of Romaine lettuce lengthwise and trim dead outer leaves and cut off root ends. Break each half in half and tear into bite sized pieces.
Add the romaine lettuce to chilled salad bowl. Drizzle the dressing over and toss with hands or tongs to evenly coat the leaves. Add shaved parmesan cheese.
Divide salad and croutons over plates. Serve with fresh ground black pepper and more shaved Parmesan cheese if desired.

Notes

6 anchovy fillets, drained and mashed, equals 3 teaspoons of anchovy paste
If using raw egg yolks bothers you, substitute 3/4 cup mayonnaise for the 2 egg yolks and the oil.
I use a small amount of olive oil (2 tablespoons) to emulsify the dressing and then add the remaining.

Nutrition Information

Show Details

Calories 316kcal (16%) Carbohydrates 8g (3%) Protein 6g (12%) Fat 29g (45%) Saturated Fat 6g (30%) Cholesterol 73mg (24%) Sodium 361mg (15%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 965IU (19%) Vitamin C 5mg (6%) Calcium 123mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 316 kcal

% Daily Value*

Calories	316kcal	16%
Carbohydrates	8g	3%
Protein	6g	12%
Fat	29g	45%
Saturated Fat	6g	30%
Cholesterol	73mg	24%
Sodium	361mg	15%
Potassium	80mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	965IU	19%
Vitamin C	5mg	6%
Calcium	123mg	12%
Iron	1mg	6%