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Classic Caesar Salad
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5 from 1 vote

Classic Caesar Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking / Original by Cook's Illustrated


  • Croutons:
  • 2 cloves of garlic minced
  • 2 tbsp olive oil
  • 2 cups baguette cubed
  • Caesar Dressing:
  • 1 large egg
  • 3 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 1 small clove of garlic minced
  • 2 anchovy fillets minced to a paste (about 3/4 tsp)
  • tbsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • Salad:
  • Romaine hearts trimmed or cut into bite sized chunks
  • Fresh Parmesan grated
  • Lemon wedges


  • Make the croutons by preheating the oven to 350 degrees.
  • While the oven is preheating, make the garlic infused olive oil by adding the minced garlic to the oil and allowing it to sit for 15-20 minutes. Strain the oil through a fine sieve.
  • Toss the garlic infused oil with the cubes of bread then season well with sea salt and freshly cracked pepper, to taste. Toss very well until evenly coated.
  • Pour onto the baking sheet then place into the oven and bake, flipping with a spatula occasionally, for 10-15 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool.
  • Make the dressing by heating 2 inches of water in a small saucepan over high heat.
  • Once the water is boiling, place the egg in the water using a slotted spoon.
  • Cook for 45 seconds then remove.
  • As soon as the egg is cool enough, crack the egg open; reserve the yolk into a bowl and discard the whites (or save it for another recipe).
  • Add the lemon juice, Worcestershire sauce, minced garlic, anchovy paste, and freshly cracked black pepper, to taste, to the yolk.
  • Whisk until very well combined.
  • Slowly drizzle in the olive oil in a slow steady stream while whisking constantly.
  • Taste and season with lemon juice, sea salt, and freshly cracked pepper, to taste.
  • To prepare the salad, right before serving toss the Romaine hearts in a large bowl with the well whisked Caesar dressing, to taste, until evenly coated.
  • Place the romaine on a serving platter then sprinkle the garlic infused croutons on top followed by some freshly shaved Parmesan cheese, a few more drizzles of dressing, and a generous amount of freshly cracked black pepper, to taste.
  • Serve immediately with extra lemon wedges. Enjoy.