Name: Classic Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large heads of cos (romaine lettuce, washed and thoroughly dried); 1 medium sourdough loaf (about 250g, cut into 2cm cubes); 80 ml extra virgin olive oil (plus a little extra for drizzling); 2 large garlic cloves (peeled and very finely minced); 6 anchovy fillets in oil (or 1 tablespoon anchovy paste); 1 large free-range egg yolk; 2 tablespoons fresh lemon juice (from about 1 lemon); 1 teaspoon Dijon mustard; 100 ml mild olive oil or vegetable oil; 60 g finely grated Parmesan cheese (plus extra shavings to serve); Flaky sea salt and freshly ground black pepper

There are some weekends that call for a proper project, something that fills the kitchen with the scent of garlic and sizzling bread, a meal that asks you to slow down, to grate, to whisk, and to taste as you go. This Classic Caesar Salad is my favourite kind of comfort project, one where the reward is a bowl of crisp, cool lettuce, a creamy, pungent dressing, and golden, crunchy croutons that you made with your own hands. It’s not a five-minute job, and that is entirely the point.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 as a main, 6 as a side
Difficulty: Medium (mostly prep, very little stress)

Why You’ll Love This Classic Caesar Salad

The ritual of the dressing. There is something deeply satisfying about mashing anchovies into a paste with the back of a fork, feeling the little fillets dissolve into the garlic and lemon. It smells like a proper kitchen should.
Homemade croutons are non-negotiable. Once you’ve made them yourself, you will never go back. They soak up the dressing without turning to mush, and they stay gloriously crunchy right to the last bite.
It respects the humble cos lettuce. Not a bag of pre-washed, watery leaves, but whole, sturdy heads that give you a proper crunch. Each leaf holds the dressing just right.
It’s a full sensory experience. You hear the bread sizzling in the pan, you smell the garlic toasting, you feel the emulsion come together in the bowl. It’s cooking therapy.
My kids absolutely devour this every time I make it. Something about the ritual of building their own plate with the crunchy leaves and extra cheese makes them forget they are eating salad. It feels like a treat.

Classic Caesar Salad

15 min prep · 30 min cook · 4 servings

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Ingredients You’ll Need

2 large heads of cos (romaine) lettuce, washed and thoroughly dried
1 medium sourdough loaf (about 250g), cut into 2cm cubes
80ml extra virgin olive oil, plus a little extra for drizzling
2 large garlic cloves, peeled and very finely minced
6 anchovy fillets in oil (or 1 tablespoon anchovy paste)
1 large free-range egg yolk
2 tablespoons fresh lemon juice (from about 1 lemon)
1 teaspoon Dijon mustard
100ml mild olive oil or vegetable oil
60g finely grated Parmesan cheese, plus extra shavings to serve
Flaky sea salt and freshly ground black pepper

Tip: For the best texture, do not skip drying the lettuce leaves thoroughly. Any water clinging to the leaves will dilute the dressing and make the croutons soggy. Use a salad spinner or pat them dry with a clean tea towel.

How to Make Classic Caesar Salad

First, the croutons. Preheat your oven to 180°C (350°F). Spread the sourdough cubes on a baking tray. Drizzle with a little extra virgin olive oil, toss with your fingers, and season with a pinch of salt. Bake for 10–12 minutes, turning halfway, until they are golden at the edges and feel dry and crisp when you squeeze one. They should smell toasty and warm, like fresh bread.
Make the garlic oil. While the bread toasts, warm 80ml of extra virgin olive oil in a tiny saucepan over the gentlest heat. Add the minced garlic and let it infuse for about 2 minutes. You want it to smell fragrant, not brown or burnt. The oil should take on a faint, golden tint. Remove from the heat and set aside.
Build the dressing base. In a large, wide salad bowl, place the anchovy fillets. Using the back of a fork, mash them into a paste against the bottom of the bowl. Add the egg yolk, lemon juice, and Dijon mustard. Whisk everything together until it is smooth and pale. The paste should look thick and glossy.
Emulsify the dressing. Now, very slowly, begin to drizzle in the cooled garlic-infused oil. Whisk constantly with your other hand. The mixture will start to thicken and look creamy. You want a steady, thin stream of oil, not a glug. When all the oil is incorporated, the dressing should be thick enough to coat the back of a spoon. Stir in the grated Parmesan. Taste a tiny bit on the tip of your finger — it should be salty, sharp, and rich.
Prepare the lettuce. Cut the heads of cos lettuce lengthways, or tear the leaves into large, bite-sized pieces. The leaves should be dry and feel snappy when you bend them. Place them into the bowl on top of the dressing, but do not toss yet.
Bring it together. Just before serving, scatter the warm croutons over the lettuce. Using your hands or two large spoons, gently toss everything together. You want every leaf to be lightly coated in that creamy, anchovy-garlic dressing, and you want the croutons to be evenly distributed. The sound of the leaves crunching as you toss is a good sign.
Finish and serve. Transfer the salad to a serving platter or individual plates. Use a vegetable peeler to shave generous ribbons of Parmesan over the top. Finish with a final crack of black pepper and a whisper of flaky sea salt. Serve immediately, while the croutons are still crisp.

Tips From My Kitchen

Don’t skip the anchovy mashing. This is the single most important step for flavour. If you just drop the fillets in, you’ll get little salty bombs of fish. Mashing them into a paste ensures the flavour disperses evenly throughout the dressing. I stumbled upon this combination by accident, and it’s been a hit ever since.
Use day-old bread for better croutons. Fresh bread can turn soft and chewy inside the crouton. A slightly stale loaf (a day or two old) will soak up the oil beautifully and toast to a perfect, hollow crunch. If you only have fresh bread, leave the cubes out on the counter for an hour before baking.
Warm the bowl. A cold bowl can seize the emulsion of the dressing. A quick rinse with hot water, dried thoroughly, gives the oil and egg yolk a fighting chance to come together into a creamy, stable sauce.
Taste your anchovies first. Different brands have wildly different salt levels. Some are very mild and almost sweet; others are intensely briny. Taste one before you commit to six. Adjust the number of fillets and the salt at the end accordingly.
Assemble at the very last moment. A dressed Caesar salad waits for no one. The lettuce will wilt, the croutons will soften, and the magic disappears. Toss the salad the moment you sit down to eat, not a minute before.
Double the dressing. This recipe makes a generous amount, but I always make a little extra. The leftover dressing keeps in a sealed jar in the fridge for three days and is spectacular drizzled over grilled chicken or roasted vegetables.

Equipment You’ll Need

Large salad bowl
Sharp knife and cutting board
Salad servers
Small jar for dressing
Baking tray
Small saucepan for garlic oil
Whisk
Vegetable peeler for Parmesan shavings

Delicious Variations to Try

Spicy Version: Add a pinch of dried chilli flakes to the garlic oil as it warms, or whisk a teaspoon of harissa paste into the dressing after the emulsion forms. The heat cuts beautifully through the richness of the egg yolk and cheese.
Vegetarian/Vegan Option: Omit the anchovies and egg yolk. Instead, soak 2 tablespoons of cashew nuts in boiling water for 15 minutes, then blend with 2 tablespoons of capers, 1 tablespoon of lemon juice, a clove of garlic, and 60ml of water until smooth. It creates a creamy, umami dressing that satisfies the same craving.
Different Protein: This salad is excellent with sliced grilled chicken breast or pulled rotisserie chicken. For a seafood twist, try it with pan-seared salmon fillets, flaked into large chunks. The richness of the fish matches the dressing perfectly.

What to Serve With Classic Caesar Salad

A bowl of hearty Beef And Bean Chili Award Winning for a fantastic contrast of textures.
Warm, crusty bread slathered in butter to mop up any leftover dressing on the plate.
Grilled chicken thighs or a simple roasted chicken leg — the salad acts as the perfect, sharp side.
Lightly steamed green beans dressed with a splash of lemon juice and flaky salt.

Still hungry for ideas? You might also love Creamy Caesar Salad Recipe, Chicken Caesar Salad Recipe Lunch from our sister kitchens.

Frequently Asked Questions

Can I make the dressing ahead of time?

Absolutely, but you need to keep the components separate until you serve. Make the garlic oil and the base dressing (without the oil) and store them in the fridge in separate containers. Whisk them together just before you dress the salad. The emulsion is much more stable when fresh.

What if I can’t find cos lettuce?

You can use little gem lettuce, which is essentially a miniature cos, or even a crisp iceberg in a pinch. The key is the crunch. Avoid soft, floppy leaves like butterhead or oakleaf, as they will wilt under the weight of the dressing and croutons.

My dressing split. What went wrong?

A split dressing usually means the oil was added too quickly, or the bowl was too cold. You can rescue it by placing the mixture in a clean bowl with a teaspoon of cold water and whisking vigorously until it comes back together. Start adding your oil again very slowly.

Is it safe to use a raw egg yolk?

Use the freshest, highest-quality free-range egg you can find. If you are cooking for anyone who is pregnant, very young, elderly, or has a compromised immune system, you can pasteurise the yolk by whisking it with the lemon juice in a heatproof bowl over a pan of simmering water for about a minute. This cooks it very gently without scrambling it.

How do I store leftovers?

Honestly, this salad does not keep well once dressed. If you have leftovers, store the undressed lettuce, the croutons, and the dressing in separate containers in the fridge. The dressed salad will be limp and sad by the next day. Assemble only what you plan to eat immediately.