Classic Caesar Salad
This is the best classic caesar salad recipe with an easy homemade dressing (no raw eggs!), crispy croutons, and fresh romaine lettuce.
Servings: 2
Ingredients
For the Salad Base
- 3 hearts romaine lettuce or 1 large head of romaine lettuce
- 1/4 C Parmesan cheese freshly grated, for serving
Caesar Dressing
- 1/2 C extra virgin olive oil
- 1 tbsp mayonnaise optional, helps emulsify the dressing
- 1 1/2 lemons juiced
- 2 cloves garlic
- 2 tsp Dijon mustard
- 3 anchovies
- 2 tbsp Parmesan cheese freshly grated
- fresh ground black pepper to taste
Homemade Croutons
- 4 slices sourdough bread
- 1/4 C olive oil
- salt to taste
- fresh ground black pepper to taste
Instructions
To Make the Croutons
- Preheat oven to 350°F (175°C).
- Cut or tear bread into bite-sized chunks. Toss with olive oil and season with salt and pepper.
- Arrange on a sheet tray in a single layer and bake for approximately 30 minutes, or until golden and crispy. Toss halfway through.
For the Homemade Caesar Dressing
- In a blender, combine olive oil, mayonnaise, garlic, Dijon mustard, and anchovies.
- Blend until smooth, stir in grated Parmesan, check for seasoning and adjust as needed.
To Assemble The Classic Caesar Salad
- Tear or chop romaine lettuce into bite-sized pieces.
- In a large bowl, toss lettuce with several spoonfuls of dressing, making sure all lettuce is evenly coated.
- Add a generous handful of croutons and toss again.
- Arrange on plates and top with additional croutons, grated Parmesan, and fresh ground black pepper. Serve immediately.
Notes
Note: Store any leftover dressing in an airtight container in the refrigerator for up to 4 days.
Did You Make This Recipe?
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