Caesar Salad

A classic Caesar salad featuring crisp romaine hearts, homemade croutons, and a rich dressing made with anchovies, egg yolks, and Parmesan cheese. This traditional recipe delivers the perfect balance of creamy, tangy, and savory flavors.

6 servings

45 min

Published October 4, 2025

Ingredients

•6 fillets anchovy fillets packed in oil
•1 clove small garlic clove
•2 large large egg yolks*
•2 tablespoons fresh lemon juice
•¾ teaspoon Dijon mustard
•5 tablespoons olive oil, divided
•½ cup vegetable oil
•3 tablespoons finely grated Parmesan
•3 cups torn 1" pieces country bread
•3 hearts romaine hearts
•to taste Kosher salt
•to taste Freshly ground black pepper

Cooking Instructions

1.
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
15 min
2.
Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
15 min
3.
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
5 min
4.
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
5 min
5.
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
5 min

Ingredients

•6 fillets anchovy fillets packed in oil

•1 clove small garlic clove

•2 large large egg yolks*

•2 tablespoons fresh lemon juice

•¾ teaspoon Dijon mustard

•5 tablespoons olive oil, divided

•½ cup vegetable oil

•3 tablespoons finely grated Parmesan

•3 cups torn 1" pieces country bread

•3 hearts romaine hearts

•to taste Kosher salt

•to taste Freshly ground black pepper

Cooking Instructions

A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

15 min

Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.

15 min

Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

5 min

Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

5 min

Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

5 min