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Classic Caesar Salad

All You AUGUST 2006

  • Yield: 4 Servings
  • Prep time:10 Minutes
  • Cost Per Serving:$2.52


  • 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.)


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.

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.

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

Nutritional Information

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

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Classic Caesar Salad recipe