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Caesar Salad

A community recipe by

Not tested or verified by

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This salad makes me want to sing. I love Ceasar Salad. A hit every time i make it. Too busy... then buy some croutons and just make the dressing...still better than ever.


Serves: 2

For the Croutons

  • 6 slices thick slices french bread (slightly stale - cut into cubes)
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1 sprig fresh rosemary (or a pinch of dried rosemary)

For the Dressing

  • 3 anchovy fillets
  • 3 cloves garlic
  • ¼ teaspoon sea salt
  • 63 millilitres olive oil
  • ½ lemon (juice of)
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 egg yolk
  • 5 tablespoons grated parmesan
  • 1 tablespoon capers (drained and crushed)
  • 1 large head of romaine lettuce
  • freshly ground pepper


Caesar Salad is a community recipe submitted by sanfranciscogirl and has not been tested by so we are not able to answer questions regarding this recipe.

  • To prepare the croutons, scatter the bread cubes on a baking sheet and crisp in a preheated 205º oven for 30 minutes.
  • Heat the butter and olive oil in a skillet. Add the garlic and rosemary and saute for 5 minutes over low heat. Remove the garlic. Increase the heat and saute the bread cubes until brown and crisp. Drain on paper towels.
  • To prepare the dressing, mince the anchovies, garlic, and salt together on a cutting board until they form a paste. Place the paste in the bottom of a wooden salad bowl
  • Add the olive oil, lemon juice, mustard, Worcestershire sauce, egg yolk, 3 tablespoons of the grated cheese, and capers. Whisk until well blended.
  • To prepare the greens, wash and thoroughly dry the leaves. Tear each leaf horizontally across the spine every 3 inches or so. Place the lettuce leaves in the wooden bowl containing the dressing and toss well.
  • Season generously with freshly ground black pepper, garnish with croutons, and sprinkle the remaining grated cheese on top.
  • Tell us what you think