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Classic Caesar Salad

Scott Phillips

Servings: four to six.

There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and making your own homemade croutons and dressing.

CooksClub Members: Watch the Video Recipe to see a demonstration of how each componant of this Classic Caesar Salad comes together.


For the dressing

  • 1/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 6 oil-packed anchovies
  • 4 large cloves garlic, smashed and peeled
  • 1 large egg yolk
  • 2 Tbs. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup)

For the salad

  • 2-3/4 oz. Parmigiano-Reggiano
  • 1 large head romaine lettuce (about 1 lb., 6 oz.), trimmed, quartered lengthwise, then cut crosswise into 1- to 1-1/2 -inch strips (12 to 13 cups), washed and dried
  • Kosher salt and freshly ground black pepper
  • 1 recipe Garlic-Butter Croutons

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 45
  • Sodium (mg): 760
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Protein (g): 8


Make the dressing

  • In a liquid measuring cup, combine the canola and olive oils. Put the remaining dressing ingredients except the Parmigiano in a blender and blend until thoroughly combined. With the motor running on medium high, carefully pour in the oils in a slow, steady stream. The dressing will emulsify as soon as all of the oil is incorporated. Stop the motor, add the Parmigiano, and quickly blend to combine. (You can store the dressing, tightly covered, in the refrigerator for up to 3 days.)

Make the salad

  • Cut the Parmigiano into small cubes and pulse it in a small food processor until coarsely grated to the consistency of large pieces of sand (not too fine). Alternatively, grate the cheese on the small round holes of a box grater.

    Put the lettuce in a large salad bowl. Drizzle a scant 1/3 cup of the dressing over the lettuce and toss well. Taste and add more dressing if necessary, a teaspoon or so at a time, until the leaves are nicely dressed. Add 1/4 cup of the Parmigiano and toss well. Taste a leaf and add more cheese if you like or pass more at the table. Season to taste with salt and pepper. Add the croutons, toss well, and serve.

Leftover dressing is great on pasta or potato salad, or brushed on grilled chicken or fish.


Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.


Rate or Review

Reviews (11 reviews)

  • JulieAR | 04/29/2021

    Really Delicious! I added a bit more lemon zest, lemon juice, splash of water to loosen dressing a bit. Shaved Parm on finished salad as a nice presentation. Made croutons drizzled with evoo instead of butter--still delic. Will make again!

  • mombog | 01/17/2020

    My go-to.

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