Classic Caesar Salad 101


If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.


  • 6 slices (1-inch) ciabatta or another crusty white bread, cut into ¾-inch cubes

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon minced garlic

  • 1 tablespoon fresh flat-leaf parsley, minced

  • Coarse salt (to taste)

  • 2 cloves garlic, halved

  • 2 large egg yolks

  • 1 tablespoon Dijon mustard

  • 4 to 5 anchovies

  • 2 tablespoons freshly squeezed lemon juice

  • Coarse salt and freshly ground pepper, to taste

  • 3 tablespoons extra-virgin olive oil

  • 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces

  • Grated Parmesan cheese (to taste)


  1. Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.

  2. In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.

  3. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

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