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Classic Caesar Salad

  • Yield: 6 to 8 servings


  • 2 cups French bread cubes
  • 4 tablespoons olive oil
  • 2 large garlic cloves (crushed)
  • Pinch of salt
  • SALAD:
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 garlic clove (crushed)
  • Pinch of salt
  • One-half teaspoon freshly ground black pepper
  • One and one-half teaspoons anchovy paste (or 4 flat anchovies, minced)
  • 1 teaspoon Dijon mustard
  • One-third cup virgin olive oil
  • 2 heads Romaine lettuce
  • One-third cup grated Parmesan cheese


  • CROUTONS: Preheat oven to 350°F. Toss the bread with the oil, garlic, and salt in a bowl to coat evenly. Spread the bread cubes on baking sheet and bake until golden brown, 10 to 15 minutes.
  • SALAD: Boil the eggs for 45 seconds. Remove from the water and cool. Combine the Worcestershire sauce, lemon juice, garlic, salt and pepper, anchovy, and mustard in bowl. Add the egg to these ingredients and whisk until smooth. Slowly add the oil, whisking until blended and smooth.
  • Tear the Romaine lettuce into bite-size pieces and place in a large salad bowl. Add half the dressing and toss. Add the remainder of the dressing, more or less to taste. Sprinkle with Parmesan cheese and croutons, and then toss again. Serve immediately.

Recipe Details