Classic Caesar Salad
Caesar salad has been around for so long that it's become a staple on menus across the world. Here are two different ways to make this salad - the classic version and the equally delicious lighter version.
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Classic Caesar Salad
- Prep Time: 10 m
- Total Time: 10 m
- Servings: 6
Ingredients
- 2 egg yolks
- juice from ½ lemon
- ¼ teaspoon salt
- freshly ground black pepper
- 1 teaspoon anchovy paste
- ½ to 1 clove garlic, finely minced or mashed into a paste
- ½ cup canola oil
- ¼ cup olive oil
- 4 hearts of Romaine lettuce, washed and dried
- 1 ounce Parmigiano-Reggiano cheese
Croutons
- 4 ounces Italian bread (about 4 thick slices), cut into 1-inch cubes
- 2 teaspoons olive oil
- salt and freshly ground black pepper
Instructions
Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the olive oiland season with salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the canola and olive oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.
- Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
- Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
Lighter Caesar Salad
- Prep Time: 20 m
- Total Time: 20 m
- Servings: 6
Ingredients
- juice from ½ lemon, about 2 teaspoons
- ¼ teaspoon salt
- freshly ground black pepper
- 1 teaspoon anchovy paste
- ½ clove garlic, finely minced or mashed into a paste
- ¼ cup plain natural yogurt
- 2 teaspoons olive oil
- 1/2 teaspoon Worcestershire sauce
- 4 hearts Romaine lettuce, washed and dried
- 1 ounce Parmigiano-Reggiano cheese
Croutons
- 4 ounces Italian bread (4 thick slices), cut into 1-inch cubes
- 2 teaspoons olive oil
- salt and freshly ground black pepper
Instructions
Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the olive oil and season with salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
- Make the dressing by whisking the lemon juice, salt, pepper, anchovy paste and garlic together and whisk well. Add the yogurt and olive oil, and mix well to blend. Season to taste with salt, more lemon juice and the Worcestershire sauce.
- Cut the Romaine leaves into bite-sized pieces (or leave them whole if desired). Toss the lettuce leaves with some of the dressing. Toss the croutons in at the last minute and plate.
- Using a vegetable peeler, peel big shavings of Parmigiano-Reggiano cheese on top and serve with some freshly ground black pepper.
No worries about consuming raw egg yolks?
Hi Valerie. I personally do not have worries about consuming raw egg yolks, but I always tell people that if they are elderly, pregnant or have compromised immune systems, it probably makes sense to avoid raw eggs. I buy high-quality eggs from reliable sources and have never had any trouble. If you are uncomfortable eating raw eggs, however, you might want to look at the lighter version of Caesar Salad under the “Lighter Version” tab on the recipe card. This uses yogurt instead of eggs to deliver a great Caesar salad flavor.
When I make Caesar Salad, I coddle the eggs first. Drop them into a bowl with very hot water and let them set for a bit (for example, while assembling your mis en place). I still wouldn’t recommend it for the groups listed in Meredith’s response above, but it does take away the worries about eating raw eggs.