Caesar Salad Recipe

Prepared caesar salad
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Ratings (6)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 servings Caesar Salad
Nutritional Guidelines (per serving)
630 Calories
49g Fat
24g Carbs
25g Protein
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Nutrition Facts
Servings: 4 servings Caesar Salad
Amount per serving
Calories 630
% Daily Value*
Total Fat 49g 63%
Saturated Fat 9g 44%
Cholesterol 465mg 155%
Sodium 354mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 17%
Protein 25g
Calcium 212mg 16%
*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.

Read about Caesar Cardini who developed this salad.

Ingredients

  • For the Salad:
  • 3 slices bread (white or brown, crusts removed)
  • 3 tablespoons neutral oil (like vegetable or canola)
  • 4 slices bacon (chopped)
  • 3 large eggs
  • 1 large head Cos (or Romaine lettuce, leaves washed & patted dry)
  • Garnish: fresh Parmesan cheese for grating
  • For the 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. 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.

  2. 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.

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