Name: Hairy Bikers Caesar Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 slices day-old white bread; 2 tbsp olive oil; 2 garlic cloves; 1 egg yolk; 1 tsp Dijon mustard; 1 tbsp lemon juice; 2–3 anchovy fillets; 100ml olive oil; 2 tbsp grated Parmesan; 1 large cos lettuce; Black pepper

This classic caesar salad is made with crisp cos lettuce, a rich anchovy dressing, garlic croutons, and Parmesan shavings. It’s ready in 20 minutes and serves 2.

I make this caesar salad whenever I want something fresh but satisfying. The homemade dressing is far superior to bottled versions, and the whole dish comes together quickly.

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Caesar Salad Ingredients

For the croutons:

2 thick slices of day-old white bread, crusts removed
2 tbsp olive oil
1 garlic clove, finely chopped

For the dressing:

1 large egg yolk, at room temperature
1 tsp Dijon mustard
1 tbsp lemon juice
2–3 anchovy fillets, drained and finely chopped
1 small garlic clove, crushed to a paste
100ml olive oil
2 tbsp finely grated Parmesan cheese
Black pepper, freshly ground

For the salad:

1 large cos lettuce, leaves separated and washed
Extra Parmesan cheese, for shaving

How To Make Caesar Salad

Prepare the croutons: Cut the bread into 1cm cubes. Heat the olive oil in a frying pan over a medium heat, add the garlic and fry for 30 seconds. Add the bread cubes, toss to coat, and fry for 5–7 minutes until golden and crisp.
Make the dressing base: In a medium bowl, whisk the egg yolk and Dijon mustard together. Slowly drizzle in the lemon juice while continuing to whisk until the mixture becomes creamy.
Add the savoury elements: Add the chopped anchovy fillets and the crushed garlic paste to the egg mixture. Whisk them in well to distribute the flavours evenly.
Emulsify the dressing: While whisking continuously, pour in the olive oil in a slow, thin stream until the dressing thickens and becomes glossy. Stir in the Parmesan and season with black pepper.
Assemble and serve: Tear the washed cos lettuce into bite-sized pieces and place in a large salad bowl. Pour the dressing over and toss gently to coat every leaf. Add the croutons, toss once more, and serve immediately topped with Parmesan shavings.

What Is the Secret to Perfect Caesar Salad?

Use fresh, quality ingredients: Every ingredient stands out in this simple salad. Choose fresh lettuce, good quality olive oil, and real Parmesan cheese.
Emulsify slowly and steadily: The most common mistake is adding the oil too quickly, which causes the dressing to break. Pour in a slow, thin stream while whisking constantly.
Make garlic paste, not chunks: Crushing the garlic clove into a paste distributes the flavour evenly without harsh chunks.
Serve immediately: Once the dressing coats the lettuce and croutons are added, the salad will soften. Assemble and serve right away for the best texture.
Use the freshest eggs: Buy eggs from a reputable source with high food safety standards to minimise salmonella risk with raw yolks.

What Should You Serve on the Side?

This caesar salad is a classic side dish that pairs beautifully with grilled chicken, steak, or salmon. For a more substantial meal, top it with shredded cooked chicken to turn it into a complete main course. It’s also delicious served alongside garlic bread, roasted vegetables, or a simple tomato soup.

Try serving it at the table with other sides like coleslaw or coronation chicken for a full spread. The crisp, tangy salad cuts through richer main courses perfectly.

Does This Keep Well?

Caesar salad is best eaten fresh. If you do have leftovers, store the undressed components separately in airtight containers in the fridge. Keep the lettuce, croutons, and dressing in separate containers so the lettuce stays crisp.

The dressing will keep for up to 2 days in the fridge. Croutons can be stored at room temperature in an airtight container for up to 3 days and will stay crisp. Assembled salad does not keep well due to the raw egg in the dressing and the tendency of lettuce to wilt.

Nutrition Facts

Serving Size: 1 serving
Calories: 450 kcal
Total Fat: 40g
Saturated Fat: 7g
Cholesterol: 120mg
Sodium: 650mg
Total Carbohydrate: 15g
Dietary Fibre: 3g
Sugars: 2g
Protein: 10g

Frequently Asked Questions

Is it safe to eat raw egg yolk in caesar salad? The risk is very low in the UK with strict food safety standards, but always use the freshest eggs available. For a safer option, use a pasteurised egg product instead.

Do you need anchovies in caesar salad? Yes, anchovies are essential for an authentic caesar salad dressing. They dissolve into the mixture and provide the savoury, umami depth that defines the dish.

What is the difference between cos lettuce and romaine lettuce? Cos and romaine are the same lettuce. “Cos” is the British term, whilst “romaine” is used in North America.

How does this caesar salad compare to other recipes? This version uses a traditional emulsified dressing with raw egg yolk, Dijon mustard, and anchovies for a rich, authentic flavour. Many shortcut recipes use mayonnaise instead, which is simpler but lacks the classic savoury depth.

Can you make caesar salad without anchovies? Yes, substitute 1 tbsp of Worcestershire sauce for the anchovies to get a similar savoury depth. The result is milder but still works well as a salad dressing.

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