Classic Caesar Salad with romaine hearts, Caesar salad dressing, shaved Parmesan and homemade garlic croutons is the perfect start to any meal! © COOKING WITH CURLS
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Classic Caesar Salad

Classic Caesar Salad with romaine hearts, Caesar salad dressing, shaved Parmesan and homemade garlic croutons is the perfect start to any meal! 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Italian
Servings: 6 Side Salads
Calories: 440kcal
Author: Lisa Johnson


For the Croutons

  • 1 baguette, torn into pieces (about 3 cups)
  • 4 Tablespoons olive oil
  • 1 clove fresh garlic, smashed
  • sea salt and ground black pepper

For the Dressing

  • 6 oil-packed anchovy fillets, drained
  • 1 clove fresh garlic, pressed or finely minced
  • pinch of sea salt
  • 2 large egg yolks
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons light olive oil
  • 1/2 cup safflower or canola oil
  • sea salt and ground black pepper, to taste

To make the Salad

  • 3 heads romaine hearts, cleaned, dried, and separated
  • 1/4 cup shaved Parmesan


For the Croutons

  • Place the olive oil in a small bowl with a crushed garlic clove. Allow to sit for several hours to give the garlic time to release it’s oils.
  • Tear the baguette into small, bite-sized pieces and place them on a baking sheet.
  • Toss with the garlic-oil and sprinkle with sea salt and ground black pepper.
  • Bake in a preheated 375 degree oven for 10 to 15 minutes, until golden brown. Set aside until ready to use.

For the Dressing

  • Place the anchovies, garlic, and pinch of salt on a plate or in a bowl.
  • Use a large tablespoon to smash into a paste.
  • Place the egg yolks, lemon juice, mustard, oil, pepper, and anchovy paste in a wide-mouthed jar.
  • Place the immersion blender in the jar and push to the bottom of the jar. Press the button and blend the dressing until smooth and creamy.
  • Season with salt and pepper to taste. Refrigerate until ready to serve.

To make the Salad

  • Place the romaine hearts in a large bowl.
  • Drizzle with the dressing, shaved Parmesan, and croutons, toss to combine.
  • Serve with additional dressing, Parmesan, and croutons…just in case.


  • I left my lettuce leaves whole, but you can tear them into smaller pieces to make them easier to eat.
  • If you do not wish to smash your own anchovy fillets, substitute 1 Tablespoon of anchovy paste.
  • I use an Immersion/Stick/Hand Blender because it is foolproof! {affiliate link}
  • If you do not have an immersion blender, you can whisk the anchovy paste, egg yolks, lemon juice, and mustard together in a large bowl. Gradually whisk in the oil, and continue whisking until thick and creamy.
  • If you are nervous about consuming raw eggs, purchase pasteurized eggs.
  • Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs.


Calories: 440kcal | Carbohydrates: 21g | Protein: 6g | Fat: 36g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 335mg | Potassium: 52mg | Fiber: 1g | Vitamin A: 3.2% | Vitamin C: 2.7% | Calcium: 8.9% | Iron: 8.3%