Classic Caesar Salad

The Tante Marie's Cooking School Cookbook by Mary Risley

This famous salad, which used to be served table side in fancy restaurants in the ’60s, faded out of fashion in the ’70s, and came back in the ’80s. Whether in or out of fashion, Caesar salad is easy and fun to make for a supper by itself or to precede a light dish. You can toast the bread rather than make croutons, but be sure to rub a cut clove of garlic over the bread. If you don’t like anchovies, you can substitute a teaspoon of bottled Worcestershire sauce. Be sure to grate additional cheese on each salad.

Romaine lettuce is a must for this salad because it can withstand being tossed with dressing three times.–Mary Risley

Raw Egg Reminder Note

Hey, in case you hadn’t noticed, this recipe contains raw egg. Please be mindful if making it for anyone for whom this is a potential no-no.

Classic Caesar Salad

  • Quick Glance
  • 25 M
  • 40 M
  • Serves 6
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  • 3 garlic cloves
  • 1/2 cup olive oil, plus 1/4 cup extra-virgin olive oil
  • Coarse salt
  • 1/2 pound crusty country bread, sliced and broken into 1 to 2-inch cubes
  • 6 to 10 anchovy fillets
  • 1 teaspoon dry mustard
  • 1 large egg
  • 1 lemon
  • 2 heads Romaine lettuce, washed, dried, and cut into 2-inch lengths
  • 3/4 cup freshly grated Parmesan
  • Freshly ground black pepper


  • 1. To make the croutons, slice two of the garlic cloves and put them in a large bowl with the 1/2 cup olive oil and 1/2 teaspoon salt. Toss in the bread and coat with the oil. Place the bread on a baking sheet in a 350°F oven, and stir from time to time, until the bread is golden brown, about 15 minutes. Return the croutons to the bowl and throw away the garlic slices.
  • 2. To make the salad, finely mince the remaining garlic clove with the anchovy fillets. Put these in the bottom of a large salad bowl with the dry mustard and mash with a fork. Mix in the 1/4 cup olive oil. Break the egg into the center of the mixture. Squeeze the lemon juice directly onto the uncooked egg. Mix together the lemon juice and egg with a fork before incorporating the other ingredients.
  • 3. Put the lettuce on top of the dressing and toss with salad servers until the lettuce is coated with the dressing. Add the Parmesan and lots of freshly ground black pepper and toss again. Add the croutons and toss a third time. Add lemon juice, salt, and pepper to taste. Serve on salad plates.

Recipe Testers Reviews

This recipe is one of the best Caesar salads I have made, actually, and I have made many. It’s nice and light, yet the dressing clings well to the lettuce. I’ve already added this one to my Make Again file! A trick I will use in the future is to then break the raw egg into the bowl and squeeze lemon juice directly onto the egg, as this recipe instructs. While this does not cook the egg, it acidulates it, which made me feel a bit better about eating raw egg.

So refreshing on a hot evening. This is a true classic.


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