Caesar Salad Recipe

a bed of lettuce with croutons, cheese, and caesar dressing

Course: Salad

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 427kcal

Author: Becky Hardin

I know you're gonna love this Classic Caesar Salad recipe! It's so simple, so fresh, and so delicious. You'll be making it every day with every meal before you know it.

Step-by-step photos can be seen below the recipe card.

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Ingredients

2 heads Romaine lettuce
2 cups croutons (click for recipe)
¼ cup freshly grated Parmagiana Reggiano cheese plus more, for shaving

For the Caesar Dressing

3 anchovies packed in oil drained
2 large eggs
2 cloves garlic halved
1½ tablespoons freshly squeezed lemon juice (from 1 lemon)
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard powder
Freshly ground black pepper to taste
½ cup extra-virgin olive oil
Kosher salt to taste

Instructions

Remove the large outer leaves from the lettuce, discard or save for another use.
2 heads Romaine lettuce
Wash and gently dry the remaining lettuce leaves.
Carefully wrap the leaves in paper towels and refrigerate until ready to serve.
In a small bowl, soak the anchovies in a bowl of water for 5 minutes. Drain and pat the anchovies dry. Mince the anchovies and mash to form a paste; set aside.
3 anchovies packed in oil
While the anchovies soak, bring a small saucepan of water to a boil. Pierce a tiny hole in the large end of each egg with a pushpin. Boil the eggs for exactly 75 seconds. Remove with a slotted spoon. You can skip this step if you have pasteurized eggs.
2 large eggs
Rub the inside of a salad bowl with the cut sides of the garlic cloves.
2 cloves garlic
Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add the lemon juice. Add the mashed anchovies, Worcestershire, dry mustard, and freshly ground black pepper (to taste); whisk to combine. Whisk in the olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep the dressing refrigerated, in an airtight glass container, until ready to serve.
1½ tablespoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon dry mustard powder, Freshly ground black pepper, ½ cup extra-virgin olive oil, Kosher salt
If making a chopped salad, tear large leaves into smaller pieces and keep the smaller leaves intact. If using whole leaves only, use leaves no bigger than 7 inches long.
Place the lettuce in a large bowl and drizzle with the desired amount of dressing. Gently mix. Add 1 cup of croutons and grated Parmigiano Reggiano; toss gently.
2 cups croutons, ¼ cup freshly grated Parmagiana Reggiano cheese
Transfer the salad to a serving bowl and sprinkle with additional croutons and shaved Parmigiano reggiano. Serve immediately.

Video

Notes

Be sure to wash the lettuce before using. A gentle rinse is fine, but make sure you clean the full leaves.
Make the Caesar dressing and the croutons ahead of time so you can quickly make the salad at dinner time!
If the dressing thickens when refrigerated, thin it to the desired consistency; whisk in small equal amounts of lemon juice, Worcestershire sauce, and oil. Whisk until smooth and desired consistency.

Storage: Store Caesar salad in an airtight container in the refrigerator for up to 1 day. Stored separately, the dressing will keep for up to 3 days.

Nutrition