Caesar Salad for Two

Prep Time:
15 mins
Total Time:
25 mins

There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.


  • 2 thick slices rustic white bread, cut into 1-inch cubes

  • ¼ cup extra-virgin olive oil

  • Coarse salt and ground pepper

  • 1 garlic clove, minced

  • 2 anchovy fillets, minced

  • 1 large egg yolk or 1 tablespoon pasteurized egg yolk

  • 1 ½ teaspoons Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 ½-inch pieces

  • 2 tablespoons freshly grated Parmesan


  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.

  2. On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.


Cook's Notes

If doubling this recipe, you can use a blender to make the dressing.

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