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Caesar Salad
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Classic Caesar Salad
 with Anchovy Buttered Toast

Course Salad
Cuisine American
Keyword anchovy, cheese, romaine lettuce
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8 people
Calories 538kcal
Author Evan Kalman


Caesar Salad

  • 1 lb romaine lettuce
  • 1 Tbsp minced garlic
  • 3 anchovy fillets
  • ¾ tsp salt or as needed
  • ½ tsp ground black pepper or as needed
  • 2 fl oz egg yolk
  • 2 fl oz lemon juice or as needed
  • 10 fl oz extra-virgin olive oil
  • 6 oz finely grated Parmesan or as needed

Anchovy Buttered Toast

  • 1 French baguette
  • 1 stick unsalted butter softened
  • 3 anchovy fillets
  • 1 small clove of garlic finely chopped
  • 1 tsp lemon juice or as needed
  • ½ tsp ground black pepper or as needed


Caesar Salad

  • Separate the romaine into leaves. Clean and dry thoroughly. Tear or cut into pieces if necessary. Refrigerate until ready to serve.
  • To prepare the dressing, mash together the garlic, anchovy fillets, salt, and pepper in a bowl to form a relatively smooth paste. Add the egg and the lemon juice and blend well. Gradually add the olive oil, whisking as it is added to form a thick emulsion. Stir in the Parmesan. Adjust seasoning with salt and pepper if necessary.
  • Toss romaine with just enough dressing to coated. Serve with a a piece of toast.

Anchovy Buttered Toast

  • In a bowl, mash the anchovy and garlic into a paste. Cream the garlic, anchovy paste together with the butter, lemon juice, and pepper. Cover and set aside to allow the flavors to develop.
  • Slice the baguette and cover both sides with the butter. Place bread under the broiler until browned on both sides.


Calories: 538kcal | Carbohydrates: 20g | Protein: 13g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 763mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5211IU | Vitamin C: 6mg | Calcium: 311mg | Iron: 2mg