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Classic Caesar Dressing on a white plate.

Classic Caesar Salad

Course: Salad
Cuisine: Italian
Keyword: Caesar Dressing, Homemade Croutons
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 298kcal
Made-from-scratch Classic Caesar Salad is so good. Perfect start before a fabulous pasta dish. All the components to this authentic salad can be made in advance.  Simply assemble just before serving. This is the real deal!  
Print Recipe



  • 6 anchovy fillets packed in oil
  • 3 cloves garlic peeled
  • 2 large egg yolks
  • 1/4 cup red wine vinegar
  • Juice of 1 small lemon
  • 1 cup olive oil
  • 8 tbsp Romano cheese grated
  • 1 tbsp fresh flat-leaf parsley chopped
  • 1/4 tsp dried oregano
  • Kosher salt and freshly ground black pepper


  • 3 tbsp olive oil
  • 1 tbsp garlic minced
  • 1/4 tsp dried oregano
  • 4 3/4-inch thick slices Italian bread
  • 5 tbsp Romano cheese grated
  • 1 tbsp flat-leaf parsley chopped


  • 1 large head romaine lettuce about 1 lb
  • 3 anchovy fillets for garnish, optional



  • In a blender, or food processor, puree the 6 anchovy fillets.  Add the garlic and pulse until the mixture is well blended. 
  • Add the egg yolks and blend the mixture for about 2 minutes.  Turn off the motor, add the vinegar and lemon juice, and pulse for another 30 seconds. 
  • With the motor running, add the olive oil in a slow, steady stream until it is incorporated. 
  • Add the cheese, parsley, and oregano and pulse the mixture for 10 seconds.  
  • Season the dressing to taste with a pinch of salt and pepper.  Transfer to a glass or container with a tight fitting lid, and refrigerate for at least 4 hours and up to 24 hours.  Chilling the dressing thickens it, and the thicker it gets, the better it sticks to the lettuce. 


  • Pre-heat oven to 350° F.
  • In a large mixing bowl, stir together the olive oil, garlic, and oregano.  Whisk the mixture well. 
  • Trim the crusts from the bread and cut each slice into 1-inch squares.  Place the bread cubes in the bowl and toss them until they are well coated. 
  • Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, halfway through baking, until they are crispy and browned. 
  • Transfer the croutons to a bowl, add 2 tbsp of the cheese and the parsley, and toss them together well.  Set aside. 


  • Using your hands, or a large sharp knife, cut the lettuce into bite-sized pieces, and then wash thoroughly under cold water. Dry with a salad spinner or with paper towels. 
  • Transfer the lettuce back to your colander and cover with a kitchen towel, or into large plastic baggies (left open) and refrigerate until very cold and crisp.  Usually a couple hours. 


  • Place the lettuce in a bowl.  Add the croutons and 2 tbsp of the cheese.  Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs.  Reserve the remaining dressing for another use. 
  • Pile the salad on a platter and top it with remaining tbsp of cheese and freshly ground black pepper.  Place the 3 anchovies on top of the salad is using.  Serve at once!



Calories: 298kcal