Classic Caesar Salad

Classic caesar salad made with romaine lettuce and tossed with a creamy homemade dressing. Topped with aged Parmesan cheese and crunchy croutons.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Servings: 4 people
Calories: 324kcal
Author: Jessica Gavin


  • 6 anchovies (10g) canned
  • ½ teaspoon minced garlic (1g)
  • ¾ teaspoon kosher salt divided (3g)
  • 1 teaspoon dijon mustard
  • 1 large egg yolk
  • 2 tablespoon lemon juice (30ml)
  • 1 teaspoon lemon zest (1g)
  • 1/4 teaspoon black pepper
  • ½ cup extra-virgin olive oil
  • 3 tablespoons parmesan cheese (6g), plus more for garnish
  • 8 cups romaine lettuce (256g) ½-inch thick slices
  • 1 cup croutons (optional)


  • On a cutting board, chop the anchovy fillets, minced garlic, and ¼ teaspoon salt together. Use the side of the knife to help mash the fish into a paste.
  • In a medium-sized bowl whisk together the paste, mustard, egg yolk, lemon juice, zest, ½ teaspoon salt, and pepper.
  • Gradually whisk in olive oil until a thickened, smooth emulsion forms.
  • Whisk in the parmesan cheese until dressing is smooth.
  • Add romaine lettuce to a large bowl and ¼ cup of dressing, gently toss to combine. Add more dressing to your liking or serve on the side.
  • Top the salad with desired toppings like parmesan cheese, salt, black pepper, and croutons.
  • Serve salad immediately or keep refrigerated until ready to serve.


  • Serve salad immediately or keep refrigerated until ready to serve. Make sure to refrigerate any unused dressing, enjoy the same day, and do not leave out longer than 2 hours.
  • 1 tablespoon (15g) of anchovy paste can be substituted for whole anchovies
  • To substitute the raw egg yolk, use either pasteurized egg yolk or 1 tablespoon of mayonnaise.
  • Makes about ¾ cup dressing.


Calories: 324kcal | Carbohydrates: 10g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 579mg | Potassium: 264mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8280IU | Vitamin C: 7.3mg | Calcium: 95mg | Iron: 1.7mg
Tried this recipe?Mention @jessica_gavin or tag #jessicagavin!