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Classic Caesar Salad

Prep time 10 mins
Yield 4 Servings


  • 4 (3/4-inch-thick) slices Italian bread, cut into cubes
  • 6 tablespoons olive oil
  • Salt and pepper
  • 1 clove garlic
  • 2 (oil-packed) bottled or canned anchovy fillets
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 3 (5 oz.) bags Italian-style salad greens or baby romaine
  • 2/3 cup coarsely grated Parmesan (about 2 1/2 oz.)

Nutrition Information

  • calories 324
  • fat 27 g
  • satfat 6 g
  • protein 11 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 15 mg
  • sodium 555 mg

How to Make It

  1. Preheat oven to 400°F. Line a large, shallow baking sheet with foil. Add bread cubes to pan, drizzle with 2 Tbsp. olive oil, season with pepper and toss well. Bake until lightly toasted, 8 to 10 minutes. Let cool.

  2. Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper. Whisk in remaining 4 Tbsp. oil until well blended.

  3. Add lettuce to salad bowl and toss well. Sprinkle cheese and croutons on top and toss well again. Serve in salad bowls or plates.