Classic Caesar Salad

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Side Dish American
By Kelly Djalali Serves: 2-4
Prep Time: 10 Minutes Cooking Time: 15 minutes Total Time: 25 Minutes

Caesar dressing from scratch is easy – and more luscious and flavorful than store-bought. The lemony, olive oil croutons put this classic Caesar Salad over the top.


  • Caesar Dressing + Salad
  • 6 Anchovy Fillets, oil packed and drained
  • 1 Garlic Clove
  • Kosher Salt
  • 2 large Egg Yolks
  • 2 tbsp. Lemon Juice, plus more
  • 3/4 tsp. Dijon Mustard
  • 2 tbsp. Olive Oil
  • 1/2 cup Vegetable or Grapeseed Oil (preferred)
  • 3 tbsp. Parmesan Cheese, finely grated + shaved Parmesan for garnish
  • Fresh Ground Black Pepper
  • 1 Head Romaine Lettuce
  • Croutons
  • 3 cups Torn Bread Pieces, about 1" x 1"
  • 3 tbsp. Olive Oil
  • Lemon Zest, optional
  • Grated Parmesan, optional
  • Kosher Salt
  • Fresh Ground Black Pepper



Chop together anchovy fillets, garlic, and pinch of salt. Use the flat side of a knife blade to smash into a paste, then scrape into a large bowl.


Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.


A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in finely grated Parmesan.


Season with salt, pepper, and more lemon juice, if desired.


Preheat oven to 375°. Tear bread into 1" chunks. Toss bread with olive oil in a bowl. Spread on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.


Pour off 2/3 cup of dressing into separate cup, leaving 1/3 cup in the mixing bowl. Add Romaine to bowl and add about 1/3 cup more dressing on top. Toss with your hands to coat the lettuce and transfer to a serving bowl.


In the now empty lettuce mixing bowl, toss croutons in dressing remaining in bowl, adding more dressing if desired. Toss to coat croutons in dressing. Top salad with croutons and shaved parmesan. Top with cracked black pepper, if desired.