Home Salad Classic Caesar salad

Classic Caesar salad

by Christina Julia

Classic Caesar salad

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 small baguette
  • 2 tablespoons olive oil
  • 2 garlic cloves, halved
  • 4 back bacon rashers, trimmed of fat
  • 2 Cos lettuces
  • 10 anchovy fillets in oil, drained and halved lengthways
  • 100g/4oz Parmesan cheese, freghly grated
  • For the dressing
  • 1 egg yolk
  • 2 garlic cloves, crushed
  • 2 teaspoons Dijon mustard
  • 2 anchovy fillets in oil, drained
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 175ml/6fl oz olive oil
  • salt and freshly ground black pepper


  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • To make the croûtons, cut the baguette into 15 thin slices, and brush
    both sides of each slice with the oil. Spread the slices out on a baking
    tray, and bake for 10–5 minutes until golden brown. Leave to cool
    slightly, then rub each side of each slice of bread with the cut edge of a
    garlic clove. Cut each slice into small cubes.
  • Cook the bacon under a hot grill until crisp. Drain on kitchen paper until
    cooled, then break into chunky pieces.
  • Tear the lettuce leaves into pieces, and put in a large serving bowl with
    the bacon, anchovies, croûtons and Parmesan.
  • For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
    and Worcestershire sauce in a blender or food processor. Season with
    salt and pepper, and process for 20 seconds or until smooth. With the
    motor running, gradually add the oil in a thin stream until the dressing is
    thick and creamy.
  • Drizzle the dressing over the salad, and toss very gently until well
    distributed. Serve immediately

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