Classic Caesar Salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 6 Servings
*PLUS Cooking time: 3 minutes
Classic Caesar Salad
Chatelaine Triple Tested

Master this triple-tested classic caesar salad recipe with homemade dressing and discover our tasty vegetarian version, too.


  • 4 slices white bread

  • 3 tbsp butter

  • 2 garlic cloves

  • 3 anchovy fillets, or 1 tsp anchovy paste

  • 1 lemon

  • 1 tsp Dijon or 1/4 tsp dry mustard

  • 1/2 tsp Worcestershire sauce

  • 1/4 tsp salt

  • 1/4 tsp fresh-ground black pepper

  • 1/3 cup olive oil

  • 2 tbsp mayonnaise, or 1 egg

  • 1/2 cup freshly grated parmesan

  • 1 large head romaine lettuce, or 2 hearts

  • 4 to 5 slices cooked bacon, crumbled (optional)


  • For croutons, trim and discard crusts from bread. Cut bread into 1/2 inch (1 cm) cubes. Heat butter in a frying pan over medium heat. Add bread, tossing to coat. Stir and turn until golden, 3-5 minutes. If the bread is browning too quickly, reduce heat. Turn onto paper towels.

  • For dressing, finely chop garlic and anchovies and place in a large bowl. If using a garlic press, push anchovies through the press as well. Squeeze in 2 tbsp juice from lemon. Add Dijon, Worcestershire sauce, salt and pepper. Whisk to mix. Gradually whisk oil into mixture, pouring very slowly to emulsify. Whisk in mayonnaise or egg. Whisk in about half of the parmesan.

  • For salad, tear or slice lettuce into pieces and add to dressing. Sprinkle with bacon if you wish, and remaining parmesan. Toss evenly to coat and scatter with croutons. Serve with lemon wedges for those who like a tangier dressing.

Nutrition (per serving)

Calories 292, Protein 6g, Carbohydrates 14g, Fat 24g, Fibre 3g, Sodium 461mg.

A Vegetarian Caesar Salad Tweak:

Create a vegetarian version by using capers instead of anchovies, and roasted red pepper instead of bacon.