5.0 from 18 votes
Classic Caesar Salad Recipe
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!
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Calories: 316 kcal
Course:
Salad
Cuisine:
International
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.