Classic Caesar Salad Recipe Recipe

(4 ratings)

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Preparation Time20 mins
Cooking Time15 mins
Total Time35 mins
Nutrition Per PortionRDA
Calories430 Kcal22%
Fat31 g44%
Saturated Fat6 g30%

w&h tip

Swap the herbs around in this salad as you like – try basil, thyme or fresh oregano for a real Mediterranean flavour.


  • 1 head romaine lettuce, roughly chopped
  • 3 baby gem lettuces, roughly chopped
  • 25g (1oz) marinated silver anchovies

For the dressing:

  • 2 large, free-range eggs
  • 5 anchovy fillets, drained
  • ½tsp mustard powder
  • splash each Worcestershire sauce and Tabasco
  • juice ½ lemon
  • 150ml (¼pt) olive oil
  • 20g (¾oz) freshly grated Parmesan

For the croutons:

  • medium baguette, torn into chunks
  • 3tbsp olive oil
  • 25g (1oz) Parmesan


  1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. To make the croutons, toss the baguette chunks in the olive oil and Parmesan, season and bake in a roasting tin for about 15 minutes, until crisp.

  2. Meanwhile, make the dressing. Put all the ingredients except the oil and Parmesan into a food processor, and whizz until smooth. With the motor running, gradually add the oil until you have a smooth dressing. Stir in the Parmesan and set aside. This will keep in the fridge for 3 days.

  3. When the croutons are done, remove from the oven and cool slightly. These will keep in an airtight container for up to 3 days. Arrange the lettuce leaves in a bowl and scatter over the anchovies and croutons. Drizzle over the dressing and serve immediately.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.