Lunch/ Salad/ Side Dishes/ Starters/ Vegetarian

Classic Caesar Salad

1 August 2020

We had burgers for dinner tonight, and we wanted a simple salad as a side, but this Caesar Salad was so good it could easily steal the show 😉

The recipe is inspired by @bonappetitmag , the ansjovis mayonaise is made from scratch and really beats using store bought mayo!

Classic Caesar Salad

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Salad, lunch
By Bon Appetit Magazine Serves: 4-6


  • Dressing
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper
  • Croutons
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil
  • The Lettuce
  • 3 romaine hearts, leaves separated
  • Cheese
  • Parmesan, for serving


Dressing (can be made a day ahead)


Chop together anchovy fillets, garlic, and pinch of salt.


Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.


Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.


Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.


Whisk in Parmesan.


Season with salt, pepper, and more lemon juice, if desired.



Preheat oven to 190 C.


Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture.


Toss bread with olive oil on a baking sheet and season with salt and pepper.


Bake, tossing occasionally, until golden, 10–15 minutes.

The Assembly


Lettuce: Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.


Cheese: Use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.


Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan.

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