Easy Caesar Salad Recipe

Classic caesar salad

  • serves 4
  • Easy

Learn to make a perfect caesar salad step-by-step with this easy to follow recipe. Crisp romaine lettuce, crunchy croutons and salty bacon lardons are dressed with a creamy parmesan and anchovy dressing.



  • olive oil 4 tbsp
  • cubetti di pancetta 100g, or use bacon lardons
  • white bread 2 thick slices or half a baguette, cut into 1cm cubes
  • parmesan 20g, grated
  • Little Gem lettuces 4, leaves separated or 1 large cos or
  • romaine lettuce 1 leaves torn into large pieces


  • egg yolk 1
  • Dijon mustard ½ tbsp
  • anchovy fillet 1-2, finely chopped
  • white wine vinegar ½ tbsp
  • garlic clove ½, crushed
  • groundnut oil 100ml
  • olive oil 100ml
  • parmesan 75g, freshly grated plus a little extra to serve


  • Step 1

    In a heavy-based frying pan heat the oil and add the pancetta cubes. Fry gently over a medium heat, moving constantly so they don’t stick or burn. When crisp, remove from the pan with a slotted spoon and drain well on kitchen paper.

  • Step 2

    Add the bread cubes to the oil in which the bacon was cooked and fry for a few minutes. Turn when lightly coloured and continue to cook until all sides are golden. Remove from the oil with a slotted spoon and drain on kitchen paper. While they are still warm, put in a bowl and toss with grated parmesan.

  • Step 3

    To make the dressing, whizz the egg yolk, mustard, anchovy, vinegar and garlic in a large bowl with a hand blender until the mixture begins to thicken and turn pale (alternatively use a small food processor). Slowly add the oils, blending constantly, until well combined. Add a splash of hot water halfway through, this will lighten up the mixture in colour and texture. Stir in the parmesan.

  • Step 4

    Put the lettuce leaves in a large bowl and toss with the dressing to coat thoroughly. Scatter with the croutons and pancetta and toss again. Finish with more parmesan and a good grinding of black pepper.