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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 (10 reviews)

  • mombog | 01/17/2020

    My go-to.

  • cozette | 05/25/2018

    Delicious! Loved the croutons done with chunks torn out of a sourdough boule.

  • User avater
    Hillary111 | 11/12/2012

    My first time making Caesar from scratch and we loved it, I will however pour the oil in faster so that it is not so thick as it made it difficult to toss. Since I don't keep white bread in the house, I used store bought Caesar croutons to save time and it was just fine. Due to the dressing being so thick, the best way to toss it is to spread the dressing in the bottom of the salad bowl, add the lettuce and toss. This way the lettuce is easier to coat because you are picking it up off the bottom as you toss rather than trying to mix a blob into it. Then add your remaining ingredients. One thing though, the burp from it later was really nasty when eaten by itself. Don't know what was up with that.

  • AngelLoveyDovey | 01/16/2012

    We have made this many times. I don't find the dressing too thick or to garlicky (is there any such thing?). We've also mixed the dressing with cut-up chicken (leftover from a roast chicken) and put on rolls or in pitas with lettuce to make caesar chicken sandwiches. Yum!

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