It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it’s time to bring out the anchovies and eggs — and don’t skimp on quality Parmesan cheese. We’ve even included garlicky homemade croutons to balance the tangy dressing.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, crushed
- Kosher salt
- 3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
- 2 tablespoons freshly grated Parmesan
- Freshly ground black pepper
- 2 anchovies packed in oil
- 1 clove garlic
- 1 egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice, at room temperature
- 1/2 cup extra-virgin olive oil
- 5 tablespoons freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- 2 romaine hearts, chopped (see Cook’s Note)
Instructions
- Preheat the oven to 400 degrees F.
- For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
- Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
- For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
- Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
- Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 546 |
| Total Fat | 49 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 64 mg |
| Sodium | 513 mg |
Reviews
Absolutely loved this Caesar salad recipe! The perfect blend of flavors and textures, it’s now a staple in my kitchen repertoire. Thanks for sharing!
Perfect Caesar Salad! I wouldn’t change a thing!
Great meal for the family!
I loved this salad so much!!!!
I have made this many times. We absolutely love it. The only deviation is I use anchovy paste rather than whole anchovies.
Followed the recipe exactly. The croutons and dressing were worth making vs store-bought. Served 4. Delicious!
This salad along with the croutons was absolutely delicious! I used a whole egg instead of just the yolk. I also used the “stir” function on my blender instead of whisking it & added the olive oil very, very slowly. It came together great. I will definitely make this again.