Classic Caesar Salad

Classic Caesar Salad

  • Servings: 4 - 6
  • Difficulty: easy
  • Print


This is one of my favorite salads and a classic; by that I mean I use anchovy fillets and real egg yolks (from pasteurized eggs) in the dressing.  Hits all my flavor and texture buttons.



  • 1 large or 2 medium heads of romaine lettuce (I use the whole head of romaine)
  • 3 yolks from pasteurized eggs
  • 2 + 2 tbsp extra virgin olive oil (1 for the dressing, 2 tbsp for the croutons if you choose to make your own)
  • 1/2 cup safflower oil (or other neutral-flavored oil)
  • 1/4 cup grated Parmesan Reggiano (plus more for garnish)
  • 3 salted/cured anchovy fillets
  • 1 tsp water
  • 1 tsp Dijon mustard
  • 1 + 1 tbsp lemon juice
  • 1/2 tsp minced garlic
  • Kosher salt to taste
  • Black pepper to taste
  • 1 cup toasted sourdough croutons (garnish)



  • Preheat the oven to 350F, place a rack on the bottom level.
  • Make the croutons:
    • Use day-old sourdough bread.
    • Slice off the crust or not (your choice).  We leave ours on.
    • Slice into 1/2 inch to 3/4 inch cubes.
    • Sprinkle 2 tbsp of olive oil, add a pinch of salt and a turn or two of a black pepper mill, mix well.
    • Spread out on a baking tray and place in the preheated until browned (about 15 minutes), turn half way through.
    • Carefully remove the tray and cool on a wire rack.
    • Remove the croutons, store in an airtight plastic container.  (May be done a day or two ahead).
  • Wash the lettuce well, cut off the thick base, remove and discard any discolored stalks or leaves, chop into 1 to 2-inch pieces, wash once again, spin dry; set aside in a large salad mixing bowl.
  • Peel and mince the garlic; set aside.
  • Mash the anchovy fillets with a fork; set aside.
  • Make the dressing:
    • Place the yolks and water in a medium-size mixing bowl, whisk continuously until you have a smooth, creamy consistency and uniform color.
    • Add the lemon juice, mustard, garlic and mashed anchovies, whisk until completely incorporated.
    • While continuing to whisk slowly drizzle the olive oil then the safflower oil until you have a smooth and creamy consistency.
    • Whisk in the grated parmesan.
    • Season to taste with salt, black pepper, and more lemon juice if desired.
  • Make the salad:
    • Pour one-half of the dressing over the lettuce, mix well.
    • Taste for seasoning, add more dressing, salt, and pepper if desired at this point.


Classic Caesar Salad


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s