Angie’s Legendary Caesar Salad

  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 5m
  • Cook Time: 5m
  • Ready In: 10m

This salad is the true classic version, no white creamy restaurant style dressing here. This will serve four people as a main (with some protein) or more as a starter… But no matter how many or few people I make this salad for, it always gets finished. I found this recipe online a few years ago, and have tweaked it to what I think is perfection. While filming, I realized I totally forgot about Worcestershire sauce, I added a tsp before we ate it!


  • 3 Cloves Garlic, peeled
  • 4 Anchovy Fillets (or 1 Tablespoon of Anchovy Paste)
  • 1 Teaspoon Kosher Salt
  • 1 Tablespoon Freshly Ground Black Pepper
  • 1 Big Squeeze of Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 1 Large Egg Yolk
  • 1 Teaspoon Worcestershire Sauce
  • 1/3 Cup Extra Virgin Olive Oil
  • 3 Heads Romaine Lettuce
  • 1 Cup Parmigiano Reggiano, grated
  • Angie's Easy Croutons


Step 1

Wash and dry lettuce, discarding the outer leaves. Chop or tear into bite-sized pieces.

Step 2

Chop together your garlic, anchovies, and coarse salt. As they start to come together, switch to a fork to mash the ingredients together into a paste.

Step 3

Transfer the paste to a salad bowl, and add the dijon mustard, egg yolk, freshly ground black pepper, lemon, and the worcestershire sauce (forgot it in the video).

Step 4

Whisk it all together, and once incorporated, slowly whisk in the oil.

Step 5

Add lettuce to the bowl, and toss to coat. Add grated parmigiano reggiano, croutons and enjoy!

Serve With

  • Alt

    Angie’s Easy Croutons

    Croutons can easily be made rather than bought… I always make them for my Caesar Salad, but it’s always great to make a huge batch ...

    View Recipe

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