American
Classic Caesar Salad
Crisp romaine, garlicky mayo dressing, Parmesan, and homemade croutons. The dressing uses mayonnaise instead of a raw egg yolk.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Mayonnaise replaces the raw egg, so this is a dressing you can serve to a crowd.
- Anchovy is the savory note people call Caesar. Do not leave it out and expect the same salad.
- Croutons should be dry all the way through.
- Dress it at the table. Dressed lettuce wilts.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 375°F. Toss the bread with the oil and salt. Bake 10 to 12 minutes, until the cubes are dry and golden. Cool them.
- 2
Stir the mayonnaise, lemon juice, Dijon, Worcestershire, garlic, anchovies, Parmesan, and pepper.
- 3
Toss the romaine with just enough dressing to coat the leaves.
- 4
Add the croutons and more Parmesan. Serve immediately.
Pro tips
- Mash the anchovies into a paste so nobody gets a whole fillet.
- Use the inner romaine. The outer leaves are often tired.
- Add grilled chicken cooked to 165°F if you want it as a full meal.
Easy substitutions
- anchovy fillets
- 1 tsp anchovy paste
- Parmesan
- Pecorino
Storage and reheating
Storage
Keep the dressing and croutons separate from the lettuce. Dressing keeps 4 days in the fridge. Dressed salad does not.
Reheating
The salad is served cold. Croutons can be re-crisped at 350°F for 5 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 22 g
- Fiber
- 3 g
Budget friendly · Oven, No Cook
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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