Go Back
+ servings
a bed of lettuce with croutons, cheese, and caesar dressing

Caesar Salad Recipe

Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 404kcal
This CAESAR SALAD RECIPE is the only salad recipe you'll ever need! This is a CLASSIC CAESAR SALAD, simple and delicious. Everything is made from scratch, from the homemade croutons to the Caesar Salad Dressing. If you want to impress your guests or family, this amazingly flavorful and perfect Caesar Salad is the perfect starter to any delicious meal.
Print Recipe


For the Caesar Dressing:

  • 3 anchovies packed in oil, drained
  • 2 large eggs
  • 2 medium cloves garlic halved
  • tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • Kosher salt


For the Lettuce:

  • Remove the large outer leaves from the lettuce, discard or save for another use.
  • Wash and gently dry the remaining lettuce leaves.
  • Carefully wrap the leaves in paper towels and refrigerate until ready to serve.
  • For the Caesar Dressing: Have all salad dressing ingredients ready.
  • 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.
  • While 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 exactly 75 seconds. Remove with a slotted spoon.
  • Rub the inside of a salad bowl with the cut sides of the garlic cloves.
  • Crack the eggs into the bowl and remove any whites clinging to the shells. Whisk the eggs and gradually add the lemon juice. Add mashed anchovies, Worcestershire, dry mustard and freshly ground black pepper; whisk to combine. Whisk in the olive oil in a slow drizzle until emulsified. Season with salt and more pepper, if needed. Keep dressing refrigerated, in an airtight glass container, until ready to serve. *See note.

To Serve:

  • 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 desired amount of dressing. Gently mix. Add 1-cup croutons and grated Parmigiana; toss gently.
  • Transfer salad to preferred salad bowl and sprinkle with additional croutons and shaved Parmigiana.
  • Serve immediately.
  • Enjoy!



*Note: If the dressing thickens when refrigerated, thin to desired consistency; whisk in small equal amounts of lemon juice, Worcestershire sauce and oil. Whisk until smooth and desired consistency.
**Note: We made this recipe before the recent (april 2018) romaine recall. Always know where your produce comes from if possible to make sure it's safe. You can substitute KALE if you prefer. It's got a peppery taste but is equally delicious! 


Calories: 404kcal | Carbohydrates: 20g | Protein: 10g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 277mg | Potassium: 452mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1525IU | Vitamin C: 10.2mg | Calcium: 149mg | Iron: 2.5mg