Classic Caesar Salad


This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy to make.

Classic Caesar Salad
Photo: © Marcus Nilsson
Total Time:
30 mins
6 to 8


  • 1/2 pound baguette, cut into 1-inch cubes

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • Salt

  • 1 large egg yolk

  • 4 oil-packed anchovy fillets, drained

  • 2 garlic cloves, chopped

  • 2 tablespoons red wine vinegar

  • 2 tablespoons fresh lemon juice

  • 1/8 teaspoon cayenne pepper

  • 1 1/2 pounds romaine lettuce, torn into bite-size pieces

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)


  1. Preheat the oven to 375°. On a large rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil; spread in an even layer and season lightly with salt. Bake the baguette cubes for about 15 minutes, until golden brown and crisp.

  2. Meanwhile, in a blender, combine the egg yolk, anchovy fillets, garlic, vinegar, lemon juice and cayenne and puree. With the machine on, slowly add the remaining 1/2 cup of olive oil and blend until incorporated. Season with salt.

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

Make Ahead

The caesar dressing can be refrigerated overnight.

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