Classic Caesar Salad

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Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 27g
  • Saturated fat: 6g
  • Protein: 11g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 15mg
  • Sodium: 555mg


  • 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.)


  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.
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