Caesar Salad

Caesar Salad

YelenaYemchuk / Getty Images

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
362 Calories
27g Fat
17g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 362
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 26%
Cholesterol 159mg 53%
Sodium 608mg 26%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 14g
Vitamin C 6mg 32%
Calcium 120mg 9%
Iron 3mg 17%
Potassium 537mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Caesar salad is quite possibly one of the most common and loved salads around. And what's not to love about the Caesar? Crispy romaine lettuce lightly coated in a creamy dressing, topped with soft-cooked eggs, crispy bacon, crunchy croutons, and Parmesan cheese. Sounds delicious, doesn't it?

Caesar salad dressing is so easy to make and once you've tried homemade dressing you won't go back to the store-bought kind. Since the egg yolks in the dressing will not be cooked, use pasteurized eggs. Top off the salad with baked Parmesan turkey cutlets for a unique spin on a classic favorite.


For the Salad:

  • 3 slices white or wheat bread, crusts removed

  • 2 tablespoons neutral oil (e.g., vegetable, canola)

  • 4 slices bacon, chopped

  • 3 large eggs

  • 1 large head romaine lettuce, washed, patted dry

  • 4 to 5 tablespoons Caesar dressing

  • Freshly grated Parmesan cheese, for garnish

For the Caesar Dressing:

  • 2 large egg yolks

  • 2 anchovies, finely chopped

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, pressed or finely chopped

  • 3.4 ounces (100 milliliters) olive oil

  • 2 teaspoons white wine vinegar, or lemon juice

Steps to Make It

Make the Salad

  1. Gather the ingredients.

  2. Cut the bread into 1/2-inch (1.27 cm) cubes. Heat 2 tablespoons neutral oil in a skillet over medium-low heat. Gently fry the bread for about 4 to 5 minutes, turning occasionally, until crisp and golden. Remove bread with a slotted spoon and drain on paper towels. Set aside.

  3. Fry the bacon in the same pan over medium-low heat until crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

  4. Meanwhile, boil 3 eggs starting in cold water. Once the water reaches a rolling boil, boil for 3 minutes for soft-boiled and 6 minutes for hard boiled. Remove from water and rinse under cold water until cool enough to handle. Peel and set aside.

Make the Dressing

  1. Place 2 egg yolks, chopped anchovies, mustard, and garlic in a large mixing bowl. Whisk vigorously to combine ingredients. Slowly add the oil a few drops at a time, while continuing to whisk vigorously. The mixture will thicken.

  2. Add the vinegar or lemon juice and whisk again. The dressing should have the consistency of whipping cream. If it is too thick, add a teaspoon of warm water and whisk.

Assemble the Salad

  1. Roughly but evenly chop the lettuce and place in a large mixing bowl. Add 4 to 5 tablespoons of the dressing and toss well to coat the lettuce. Add the croutons and bacon and toss again. Cut the boiled eggs into quarters.

  2. Divide salad into four serving bowls and top with boiled egg quarters. Grate on some Parmesan cheese and serve immediately.

  3. Enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


  • Any leftover Caesar dressing should be refrigerated immediately and can be kept for 1 to 2 days.