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Caesar salad recipe

Caesar salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Caesar salad

If you love Caesar salad, you will love this recipe. Serve as a starter or side salad.

79 people made this

IngredientsServes: 6

  • 1 head romaine lettuce, rinsed and chopped
  • 80g croutons, divided
  • 6 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 dash Worcestershire sauce
  • 125ml olive oil
  • 4 tablespoons grated Parmesan cheese

MethodPrep:10min ›Ready in:10min

  1. Crush 5 or 6 of the croutons in a deep mixing bowl. Add the garlic, mustard, lemon juice and Worcestershire sauce. Blend thoroughly in a liquidiser and slowly add olive oil until creamy.
  2. Pour dressing over the lettuce. Add Parmesan and remaining croutons, toss and enjoy.

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Reviews & ratingsAverage global rating:(79)

Reviews in English (58)


A good basic recipe, however, the oil definitely needs to be cut back. I think the confusion about the "creamy" part of the dressing is due to the wording. The dressing really isn't supposed to become creamy so to speak, but "emulsified". In order to achieve this, you must DRIZZLE the oil into your food processor or blender very, very slowly. If a creamy consistancy is what you prefer, there are other recipes on this site that call for mayo. Thanks Michelle!-01 Nov 2002

by ODU

This is THE best recipe for Caesar Salad I have EVER tasted. It was a littttttle to oily though, so try adding some pepper. Otherwise it is THE best!-31 Mar 2002

Classic Caesar Salad

A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. 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).

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The Best Caesar Salad

  • Homemade Caesar Dressing
  • Homemade Croutons
  • Delicious and Hearty

This isn’t your grocery store’s Caesar salad. You won’t find that overly creamy dressing reminiscent of Ranch. My Caesar salad dressing that I used for this recipe is a rendition on the traditional version. We’re talking dijon mustard, capers, (optional) anchovies the works! Now, for the big question: are you a crouton or no crouton person?

This is important. The original family recipe for Caesar salad simply calls for grated parmesan. But, my mother-in-law has developed the two-parm method using shredded parmesan AND grated.

It’s a texture bonus to have the larger shreds while also having the granular texture of the grated. I highly recommend it. You can buy it shredded and grated, or, like I do, get a wedge of parmesan and use the two different sides of a box grater to get the two different textures.

Caesar Salad Recipe Filipino Style

Filipinos love salads. In fact, on every occasion, you&rsquoll see salads served to guests. Here are some of the most popular Filipino salads Buko Salad , Buko Pandan Salad , Fruit Salad , Chicken Macaroni Salad , Ube Macapuno Salad , and Buko Melon Salad . In this recipe, we will share the famous Caesar Salad dish with an added Filipino flavor, the Bagoong. We combine this ingredient to the dressing, and the result is awesomely delicious and flavorful.

Caesar salad is a salad made of romaine lettuce and croutons dressed with Caesar salad dressing, parmesan cheese, olive oil, lemon juice, black pepper, garlic, and egg. In some restaurants, they prepare this salad by the tableside.

Moreover, this Filipino style Caesar Salad Recipe can be paired with your favorite Inihaw na Liempo , Carne Frita , or any grilled pork dish.

This salad dish becomes a perfect meal for both athletes and dieters. It will keep you in good shape since enough calories are provided in every serve. Besides, making this dish is just a piece of cake.

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I also have been making this recipe since 1996! Finally got smart enough to put it in my "recipe box"

I have loved this recipe for 16+ years. the best!

WOW! Fantastic. Added leftover grilled chicken breast.

This is my "go to" recipe. I use the oil from the anchovies and add it to the oil for the croutons. YUM!

Had no garlic. Made my own mayo. No capers. I addeed left-over rotisserie chicken. Yum!

This has been the caesar salad dressing I've been waiting my whole life to find. Well, that's a bit extreme - but it is really, really good. Absolutely creamy, delicious, and garlicy. My only changes were one fewer anchovy and low-fat mayonnaise. Because I couldn't find "anchovy fillets w/ capers" at my supermaket, I simply used regular (white) anchovy fillets +

tsp jarred capers. Perfect.

Outstanding! I make this probably 2 times a month and it is outstanding. I add the oil in the anchovies to the oil for the croutons -- really infuses the flavor!

This is by far the best Caesar Salad recipe ever! It's so easy to make and everyone loves it when I serve to guests. I've been making this recipe since it first came out and it's still one of my all-time favs. My only substitution is store-bought croutons if I don't have time to make them from scratch.

I love this recipe. I only use 2 anchovies. Read the recipe carefully or you'll end up adding all the garlic cloves to the dressing. The dressing only has 3 cloves. Paint the dressing around the inside of your salad bowl with a spatula or spoon and then add the lettuce and toss with tongs until all the the lettuce is dressed evenly. This is a great trick instead of ending up with big blobs of dressing on some leaves. Make sure to use lots of freshly cracked pepper! Delish!

I've been using this recipe ever since it first appeared in 1996 (wow--almost 13 years ago!). I was devastated to lose my tattered clipping and thrilled to find it online. It's my go-to Caesar recipe, and always gets raves from my guests. Couldn't be easier!

I love this recipe! The only changes I made were that I used anchovy paste instead of anchovy filets (I just can't look at those little fish) and then I add a little bit of caper juice and a few capers. I also use the cheap parm in the green can but I do use fresh grated parm for the finish. I have gotten raves on this salad every time I serve it.

Well, I've made this recipe since 2003 if that says anything. I make the dressing in the food processor for a smoother finished product. I add about 1/8 cup of olive oil very slowly while the food processor is running. Also, I add a dash of Cayenne pepper to the dressing. For the croutons, I sprinkle with Lawry's seasoning salt.

By far, this is the best creamy Ceasar dressing I have tasted! The only changes I made was to roast the garlic cloves, since I'm not one for large quantities of raw garlic, and I added 1/2 teaspoon of dry mustard since it is the one ingredient missing that has gone into the Ceasar dressings I have made in the past.

Delicious -- but I always omit the anchovies and capers.

Everyone raves and wants this recipe! It is the BEST! I throw in a few more capers and some of the caper juice. I am no longer allowed in the door of Sunday dinners without this salad!

This dressing is fantastic. I even made it with light mayo and it didn't taste light. I just used regular anchovies (no capers). This will be my go-to Caesar recipe from now on, especially since it doesn't use raw egg so is safe for any guests who are pregnant.

I'm not going to rate this recipe right now, as I made substitutions that previous reviewers had suggested, and I really didn't like it! I used 1/2c mayo and 1/4c olive oil, and had to use 2t of anchovy paste because I had no anchovy fillets (the rest of the recipe was as written). I found it to be harsh tasting, and I wonder if I would have liked it better if Iɽ used all mayonnaise. I might make it again, without substitutions. I should admit that it wasn't so terrible that I was unable to eatseconds, but it was not what I expected at all.

For the people that critize the mayo as the base to this dressing. Have you ever looked up a reciped on how to make mayo from scratch! Hello. By using mayo instead of raw egg makes this a much safer dressing and it can refrigerated for several days. Classic caesar has to be used within a few hours after making it, this is a basic fact in food safety.

  • 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 cups hearty bread, cut into 3/4-inch cubes
  • 2 ounces finely grated Parmesan cheese (about 1 cup), divided
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon (15ml) juice from 1 lemon
  • 2 to 6 anchovies (see note)
  • 1 teaspoon (5ml) Worcestershire sauce (see note)
  • 1/3 cup (80ml) canola oil
  • 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

Caesar salad recipe

Probably the most famous salad in all the land, make sure your Caesar includes anchovies, chicken, crunchy croutons, lettuce and parmesan. Find out more about the history of this and other American salads.


  • 4 skinless boneless chicken thighs
  • 2 cloves garlic
  • 1 lemon
  • 3 sprigs of fresh thyme
  • 3 glugs of extra virgin olive oil
  • 1 tin of anchovies, chopped small
  • 1 small loaf of ciabatta
  • 2 tbsp crème fraiche
  • 1 tbsp mayonnaise
  • 3 drops of Worcestershire sauce
  • 1 handful freshly grated parmesan
  • 2 Romaine lettuces, shredded roughly
  • 2 large handfuls of mixed leaves
  • 1 pinch sea salt and pepper
  • 4 skinless boneless chicken thighs
  • 2 cloves garlic
  • 1 lemon
  • 3 sprigs of fresh thyme
  • 3 glugs of extra virgin olive oil
  • 1 tin of anchovies, chopped small
  • 1 small loaf of ciabatta
  • 2 tbsp crème fraiche
  • 1 tbsp mayonnaise
  • 3 drops of Worcestershire sauce
  • 1 handful freshly grated parmesan
  • 2 Romaine lettuces, shredded roughly
  • 2 large handfuls of mixed leaves
  • 1 pinch sea salt and pepper
  • 4 skinless boneless chicken thighs
  • 2 cloves garlic
  • 1 lemon
  • 3 sprigs of fresh thyme
  • 3 glugs of extra virgin olive oil
  • 1 tin of anchovies, chopped small
  • 1 small loaf of ciabatta
  • 2 tbsp crème fraiche
  • 1 tbsp mayonnaise
  • 3 drops of Worcestershire sauce
  • 1 handful freshly grated parmesan
  • 2 Romaine lettuces, shredded roughly
  • 2 large handfuls of mixed leaves
  • 1 pinch sea salt and pepper


  • Cuisine: English
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 2


  1. Set the oven to 180C. On a baking tray, lay out the chicken and grate over thyme, sea salt and pepper. Coat the chicken thoroughly then place in the oven for 20 minutes.
  2. Next, prepare some nice chunky, flavourful croutons. Cut the bread into small hunks of your choice and then toss in some extra virgin olive oil, about half of the anchovy oil, and grate in half the second clove of garlic. Toss these around in the oily mixture and then add to the baking tray of chicken half way through its cooking time. You'll need to keep checking the croutons every few minutes, making sure they crisp up all over.
  3. My Caesar dressing is a cheat, avoiding egg yolks at all costs! Simply mix up the crème fraiche and mayonnaise with the Worcestershire sauce, the other half of grated garlic clove, the other half of the anchovy oil, all but 4 of the chopped anchovies, the juice of the lemon, a handful of grated parmesan, and seasoning.
  4. Now it's just a question of splitting the Romaine and leaves between two large bowls and layering on the dressing, croutons, two pieces of chicken each, chunkily grated Parmesan, a sprinkling of anchovies and some ground black pepper.
  5. Each bowl serves one as a main course.

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Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 7 Belgian endives
  • 1/2 teaspoon finely grated lemon zest
  • 3 anchovy fillets, mashed
  • Kosher salt and freshly ground pepper
  • 2 tablespoons fresh lemon juice
  • 2 cups 1/4-inch-diced white bread
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 small garlic clove, smashed

Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.

Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.

Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

Classic Caesar Salad Recipe

Learn how to make classic Caesar salad. This Caesar salad is made with homemade croutons, homemade Caesar salad dressing and parmesan cheese. Make this salad for your friends and family and impress them with this restaurant style salad.

Full printable recipe:

More salad recipes:
Best Broccoli Salad:
Healthy Chicken Salad:
Avocado and Eggs Salad:
Healthy Avocado and Tuna Salad:

The Cooking Foodie Shop:

For the croutons:
1/2 Baguette, cut into cubes
2-3 tablespoons Olive oil
1 teaspoon Garlic powder (optional)
For the dressing:
2 Garlic cloves,
4 Anchovy fillets
2 tablespoons Lemon juice
1 teaspoon Dijon mustard/yellow mustard
2 Egg yolks
1/4 teaspoon Salt
Black pepper
1/2 cup (120ml) Olive oil/canola oil or combination of both
2-3 tablespoons Parmesan cheese, grated
For the salad:
Parmesan shavings
1 Romaine lettuce

1. Preheat oven to 375F (190C)
2. Make the croutons: in a large bowl place baguette chunks, season with garlic powder, salt and pepper, drizzle with olive oil. Mix well and spread on a baking tray lined with parchment paper.
3. Bake for 15-20 minutes or until golden brown and crunchy. Set aside
4. Make the dressing: on a cutting board, chop the garlic and anchovies into a paste.
5. Transfer garlic paste and anchovy paste into a large bowl. Add Dijon mustard, egg yolks, lemon juice and salt, whisk until combined.
6. While constantly whisking, gradually pour in the oil. Keep whisking until thick and smooth. Add grated parmesan and whisk. Taste and adjust the seasoning if needed.
7. Assembly the salad: Rinse and dry and the romaine lettuce. Then, cut or tear into bite-sized pieces. Place into a large bowl.
8. Add the croutons and parmesan shavings. Spread the dressing around the edges of the bowl (as shown in the video) and toss the salad to combine using tongs. Add more parmesan cheese and serve.

Notes about this recipe

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