Caesar Salad

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Caesar Salad
Photo: © Fredrika Stjärne
Total Time:
20 mins


  • 1 1/2 cups baguette cubes (1/2 inch)

  • 2 teaspoons extra-virgin olive oil

  • 1/3 cup mayonnaise

  • 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus 1/2 cup Parmigiano-Reggiano shavings (1 1/2 ounces), for tossing

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon water

  • 1/2 teaspoon Worcestershire sauce

  • 1 oil-packed anchovy fillet, drained

  • 1 small garlic clove

  • Kosher salt and freshly ground pepper

  • 3 hearts of romaine (about 12 ounces), cut into 1/2-inch pieces


  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the baguette cubes with the olive oil until coated. Toast for about 8 minutes, until crisp. Let cool.

  2. In a mini food processor, combine the mayonnaise, grated cheese, lemon juice, water, Worcestershire sauce, anchovy and garlic and process until smooth. Season with salt and pepper.

  3. In a large bowl, toss the lettuce with the croutons, dressing and cheese shavings and serve.

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