Best 12 Classic Caesar Salad Recipes

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**Classic Caesar Salad: A Timeless Delicacy Unveiled**

A culinary masterpiece that has captivated taste buds for decades, the Caesar salad stands as a testament to the enduring power of simplicity and elegance. Originating in the heart of Tijuana, Mexico, this iconic dish has transcended borders and cultures to become a beloved staple in restaurants and homes worldwide. Its foundation lies in a harmonious blend of crisp romaine lettuce, savory croutons, and a tantalizing dressing crafted from egg yolks, olive oil, lemon juice, anchovies, and a touch of garlic. Parmesan cheese, with its nutty and salty notes, serves as the crowning glory, adding a final layer of richness and depth of flavor. This comprehensive guide presents a collection of Caesar salad recipes that cater to diverse preferences and culinary expertise. From the traditional version to innovative variations featuring grilled shrimp, chicken, or tofu, these recipes offer a culinary journey that promises to satisfy every palate. Embark on this delightful exploration and discover why the Caesar salad remains a timeless classic, cherished by food enthusiasts everywhere.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

CLASSIC RESTAURANT CAESAR SALAD



Classic Restaurant Caesar Salad image

I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.

Provided by sarahcrites

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 cloves garlic, finely chopped
3 anchovy fillets
½ lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
¼ cup olive oil
1 pinch salt and ground black pepper to taste
½ head romaine lettuce, chopped
¼ cup grated Parmesan cheese
2 tablespoons croutons

Steps:

  • Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
  • Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g

CLASSIC CAESAR SALAD



Classic Caesar Salad image

There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 11

About 1/2 cup extra virgin olive oil
1 cup rustic bread, cut into 1-inch cubes
Salt
freshly ground black pepper
1 clove garlic, halved
2 eggs
2 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
1 large head romaine lettuce, washed, dried and torn into pieces
1/2 cup freshly grated Parmesan

Steps:

  • Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside.
  • Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
  • Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 26 grams, Carbohydrate 13 grams, Fat 34 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 662 milligrams, Sugar 3 grams, TransFat 0 grams

CLASSIC CAESAR SALAD RECIPE BY TASTY



Classic Caesar Salad Recipe by Tasty image

Caesar salad is a classic, and we think our recipe embodies everything you love about the dish-it's tangy, creamy, crunchy, and garlicky. Drizzle little gem lettuce with homemade and hand-whisked Caesar dressing and top with torn-bread croutons and shaved Parmesan cheese. Serve with your choice of protein, if desired, but we think it's pretty perfect as is.

Provided by Betsy Carter

Categories     Lunch

Time 45m

Yield 4 servings

Number Of Ingredients 21

2 cloves garlic, crushed and roughly chopped
6 oil-packed anchovy fillets, drained and roughly chopped
¼ teaspoon kosher salt, plus more to taste
2 large pastured egg yollks
2 teaspoons dijon mustard
6 tablespoons vegetable oil
¼ cup extra virgin olive oil
2 tablespoons lemon juice
¼ cup freshly grated parmigiano-reggiano cheese
½ teaspoon freshly ground black pepper
2 cups bread, torn into 1 in (2.54 cm) pieces
2 tablespoons olive oil
½ teaspoon kosher salt
freshly ground black pepper, to taste
10 oz little gem lettuce, leaves separated or torn
kosher salt, to taste
½ cup Parmigiano-Reggiano cheese, plus more for topping
freshly ground black pepper, to taste
8 oz grilled chicken breast, sliced into ¼-inch (6 mm) pieces
8 oz grilled salmon, broken into 1 in (2.54 cm)
½ lb grilled shrimp

Steps:

  • Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
  • Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
  • Make the croutons: Preheat the oven to 400°F (200°C).
  • In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
  • Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 3 grams, Protein 62 grams, Sugar 3 grams

CLASSIC CAESAR SALAD(COOK'S COUNTRY)



Classic Caesar Salad(Cook's Country) image

Make and share this Classic Caesar Salad(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Greens

Time 20m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
2 garlic cloves, minced
French baguette, cut into 1/2-inch pieces (about 4 cups)
salt and pepper
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 cup parmesan cheese, shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine lettuce hearts, torn into bite-sized pieces (about 12 cups)

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
  • 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
  • 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.

Nutrition Facts : Calories 384.4, Fat 31.6, SaturatedFat 7.2, Cholesterol 23.4, Sodium 539.5, Carbohydrate 17, Fiber 6.7, Sugar 5.5, Protein 12.2

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic
3 anchovies (I prefer white), plus more for serving
1/2 teaspoon kosher salt
2 large egg yolks
Juice of 2 lemons
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus shaved for serving
10 turns freshly cracked black pepper
3 romaine hearts, leaves separated

Steps:

  • Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
  • Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
  • Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

CLASSIC CAESAR SALAD 101



Classic Caesar Salad 101 image

If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 tablespoon fresh flat-leaf parsley, minced
Coarse salt (to taste)
2 cloves garlic, halved
2 large egg yolks
1 tablespoon Dijon mustard
4 to 5 anchovies
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil
2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
Grated Parmesan cheese (to taste)

Steps:

  • Preheat oven to 350 degrees. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
  • In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
  • Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

CLASSIC CAESAR SALAD



Classic Caesar Salad image

This recipe is the classic original Caesar Salad with the dressing made from scratch. It has that bite that the best Caesar Salad dressings are supposed to have. This dressing will wow your guests and have them asking you where you bought it. I learned and refined this recipe while in culinary school. It is very important that you use fresh ingredients that have not been pre-processed (ie. lemon not bottle of lemon juice, block of parmesan cheese not parmesan cheese already grated in a container, etc.).

Provided by Chef Surfn Safari

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 ounce anchovy (approximately 2)
1 tablespoon fresh garlic (approximately 4 cloves)
1 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1 egg yolk, coddled
1/2 cup extra virgin olive oil
1 teaspoon lemon juice, freshly squeezed
2 tablespoons red wine vinegar
1/4 cup parmesan cheese, freshly grated
10 ounces romaine lettuce
1 cup seasoned croutons

Steps:

  • Place anchovies and fresh garlic in a wooden salad bowl. Crush into a fine paste with 2 dinner forks.
  • Add Dijon mustard and Worcestershire sauce to paste and stir.
  • Add egg yolk and continue to stir.
  • SLOWLY add olive oil while continuously stirring.
  • Add lemon juice, red wine vinegar and half of the parmesan cheese then stir.
  • Place the Romaine lettuce on the dressing mixture and toss, making sure to wet all sides of the lettuce leaves.
  • Add croutons and the remaining parmesan cheese then toss lightly.
  • Serve on cold plates with chilled forks.
  • Sprinkle with ground pepper to taste (Optional).

CLASSIC & DELICIOUS CAESAR SALAD



Classic & Delicious Caesar Salad image

Make and share this Classic & Delicious Caesar Salad recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces,rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)

Steps:

  • Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
  • Add oil in a stream, whisking, until it is emulsified.
  • Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
  • Serve immediately.

Nutrition Facts : Calories 552.3, Fat 49.5, SaturatedFat 9.3, Cholesterol 106.5, Sodium 621.1, Carbohydrate 18.8, Fiber 7.2, Sugar 4.6, Protein 12.2

CLASSIC CAESAR SALAD BY INDY RECIPE BY TASTY



Classic Caesar Salad by Indy Recipe by Tasty image

Here's what you need: olive oil, garlic, bread, lemon, anchovies, egg, chicken breast, parmesan cheese, salt and pepper, iceberg lettuce, paprika, butter

Provided by Indy Collado

Yield 2 servings

Number Of Ingredients 12

½ cup olive oil
4 cloves garlic, peeled, smashed, then minced
4 loaves bread, sliced into cubes
¼ cup lemon, freshly juiced
3 anchovies, smashed and minced
1 egg
½ lb chicken breast, butterflied and malleted
¼ cup parmesan cheese, grated
salt and pepper
½ lb iceberg lettuce, rinsed, patted dry
1 tablespoon paprika
¼ cup butter

Steps:

  • Make the dressing: mix the lemon juice, half the parmesan cheese, egg and anchovies in a mixing bowl and gradually add oil while whisking to emulsify. Salt and pepper to taste.
  • Make the croutons: sprinkle paprika over the sliced bread and mix well. Heat butter in a pan and add the bread cubes, toast well until crispy and browned, then remove from heat.
  • Season chicken with salt, pepper and paprika. Pan fry until well-done and slice into strips.
  • Using your hands, tear off the chunks of the lettuce from its heads and rip into pieces.
  • Toss lettuce and anchovy dressing together, making sure to not overdress the lettuce.
  • Plate and serve.

Nutrition Facts : Calories 1207 calories, Carbohydrate 47 grams, Fat 89 grams, Fiber 5 grams, Protein 54 grams, Sugar 7 grams

CLASSIC CAESAR SALAD DRESSING



Classic Caesar Salad Dressing image

This is the Classic. Don't mess with it!

Provided by Gary Hancq

Categories     Dressings

Time 15m

Number Of Ingredients 8

2 egg yolks raw (see my note)
4 anchovy filetts
1/4 c parmesan cheese grated
1 lemon juice of or 1/2 cup real lemon
2 clove garlic mashed
1/2 c extra virgin olive oil
dash(es) salt and pepper
I SUBSTITUTE HARD BOILED EGG YOLKS

Steps:

  • 1. First the quick way and then the traditional way.
  • 2. Quick Way: Add two hard boiled egg yolks (yolk only) to blender. (I don' eat raw eggs since the scare of the late '60s early '70s.) Not afraid of raw eggs, use raw yolks. Then add all but the Salt and Pepper. Blend well. Taste. Add Salt and Pepper if desired. Anchovies are salty in their own right.
  • 3. Serve with Romaine Lettuce (Classical) or lettuce of choice. I do love to add a bit of Endive or Escarole (Same thing), it has a bit of a bitter taste with crunch to the tooth.
  • 4. Traditional Way: Rub Extra Virgin Olive Oil and then Garlic Cloves completely on the inside of a large or medium sized bowl which you will be adding Lettuce to. I use a folded paper towel or my fingers to do this.
  • 5. Then add the two well beaten egg yolks, add the Anchovy fillets and mash well. Again mix yolks and add 1 tablespoon of Extra Virgin Olive Oil. Mix and stir well. Add Parmesan and mix again.
  • 6. Add Lettuce and Toss well. Gathering from the bottom. Serve. Enjoy
  • 7. Note Added 10/9/11: Typically served with Romaine Lettuce. I like to add a little Endive or Escarole as well.

CLASSIC CAESAR SALAD



CLASSIC CAESAR SALAD image

Categories     Salad     Lettuce

Number Of Ingredients 11

1/2 to 3/4 cup croutons (see directions below)
1 coddled egg (see directions below)*
1 to 2 teaspoons finely chopped garlic (1 to 2 medium cloves with inner green germ removed)
1 anchovy fillet, mashed**
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice***
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
1 head Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

Steps:

  • To make croutons: Preheat oven to 375 degrees F. Trim the crust from day-old peasant-style bread (Italian or French bread) and dice into 3/4-inch cubes. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with salt and spread out on a rimmed baking sheet. Bake approximately 10 to 15 minutes or until just golden brown. Halfway through the baking time, give the pan a shake to make sure the croutons toast evenly. Remove from oven and completely cool croutons. Store in an airtight container. To coddle egg: Coddling causes the yolk to become slightly thickened and warm. Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled). Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside. In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese. To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside. In a large wooden salad bowl, add 1/3 of the dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the salad will be. Use fresh, crisp romaine lettuce, good quality Parmesan cheese, and a flavorful dressing.
  • Make the dressing ahead of time. This will allow the flavors to meld and develop. You can make the dressing up to 2 days in advance.
  • Don't overdress the salad. A little dressing goes a long way. You can always add more dressing if needed, but it's difficult to take it away.
  • Serve the salad immediately. Caesar salad is best when served fresh. The dressing will wilt the lettuce if it sits for too long.

Conclusion:

Caesar salad is a classic for a reason. It's simple, delicious, and easy to make. With a few high-quality ingredients and a little bit of effort, you can make a Caesar salad that will impress your friends and family.

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