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Classic Caesar Salad


Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.

  • Servings: 6

Source: Martha Stewart Living, September 1999


For the Croutons

  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon freshly ground black pepper

For the Salad

  • 2 garlic cloves
  • 4 anchovy fillets
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/2 cup extra-virgin olive oil
  • 20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan cheese or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler


  1. Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside.

  2. Place the garlic, anchovy fillets, and salt in a wooden salad bowl. Using two dinner forks, mash the garlic and anchovies into a paste. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil.

  3. Chop the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately.

Cook's Notes

If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon store-bought mayonnaise. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Reviews Add a comment

  • Earthlover503
    9 OCT, 2014
    I adore this recipe! I've made it so many times, I know it by heart. The cayenne on the crutons really give this salad a nice kick. I like spicy, so I up the garlic. I also like tangy, so I add more lemon. You can adjust any part of the recipe depending on your preferences. It's great!
  • phil wiseman
    16 OCT, 2013
    This is the classic. This is why caesar salad has enduring popularity. Done right, everybody loves this recipe. my kids, friends, wife, guests, all rave. Thanks.
  • phil wiseman
    28 SEP, 2013
    This is the classic. It made seem a little salty, but this is way caesar salads are everywhere!!
  • sbjohnston
    29 MAY, 2011
    I found this recipe to be way too salty and way too peppery. If I were to do it again, I would cut both in half. Both ingredients just overwhelmed the dressing, unfortunately.
  • susanfre
    6 MAR, 2011
    Skip the salt in the dressing if using anchovy paste.
  • cherisa77
    26 NOV, 2008
    My secret is a raw kale salad with the addition of all synergistic ingredients: sliced red and yellow peppers, sliced raw mushrooms, matchstick carrots, capers, and 1-2 Brazil nuts. I don't bother with the croutons and I pretty much keep to the Caesar dressing recipe exactly. When I double it (what I usually do) I use a whole egg and keep the salt and pepper at one teaspoon. It is beyond amazing! I lost 20 lbs. and haven't exercised yet.