Recipe courtesy of Justine Simmons

Classic Caesar Salad

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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1/2 loaf day-old Italian bread, cut into 1-inch cubes

3 tablespoons extra-virgin olive oil 

Pinch Italian seasoning 

Salt and freshly cracked black pepper

Salt and freshly cracked black pepper 


3/4 cup grated Parmesan

1/4 cup mayonnaise 

1 tablespoon Dijon mustard 

2 teaspoons anchovy paste 

3 cloves garlic 

1 1/2 to 2 lemons, juiced (depending on how tart you like it) 

Salt and freshly cracked black pepper 

Salt and freshly cracked black pepper

1 cup extra-virgin olive oil 


3 romaine hearts, chopped


  1. For the croutons: Preheat the oven to 350 degrees F.
  2. Toss the bread cubes with the olive oil, Italian seasoning and a good pinch of salt and pepper. Spread the cubes out in an even layer on a baking sheet. Bake until toasted and golden brown, about 10 minutes.
  3. For the dressing: Add the Parmesan, mayonnaise, mustard, anchovy paste, garlic, lemon juice and some salt and pepper to a food processor. Process until finely minced, 30 seconds. With the motor running, drizzle in the olive oil in a steady stream and process until emulsified.
  4. For the salad: Put the romaine in a large bowl and drizzle with enough dressing to coat generously. Toss to combine. Add the croutons and toss lightly. Serve immediately.