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Classic Caesar Salad

12 minutes
15 minutes

Caesar dressing is a classic that’s surprisingly easy to make from scratch! We’ve added eggs to our salad for some extra protein punch and some great additional texture and flavour.



  • 4 anchovy fillets, minced
  • 2 garlic cloves (see note)
  • 2 tbsp fresh lemon juice
  • ½ tsp Dijon mustard
  • Splash of Worcestershire sauce
  • Salt and pepper to taste
  • 2 egg yolks
  • ½ cup olive oil
  • 3 tbsp grated Parmesan (optional)


  • 2-3 romaine hearts, chopped or torn into fork-friendly pieces
  • Croutons
  • Shaved Parmesan or Romano cheese
  • 4 hard cooked eggs



  1. Mince the garlic and the anchovies together with a pinch of salt.
  2. Whisk in lemon juice, Dijon, pepper, Worcestershire and the egg yolks. Mix well.
  3. Adding very slowly, whisk in the olive oil, stirring constantly, until all is incorporated and the dressing is thick and glossy.
  4. Whisk in grated Parmesan cheese.


  1. Toss the romaine with the dressing in a large bowl, till leaves are coated. You may wish to add the dressing a bit at a time, so you don’t over-dress the salad.
  2. Add croutons and shaved Parmesan.
  3. Grate hard cooked eggs into the salad. If you’d rather, you can chop the eggs, or leave them in slices, but grating gives a lovely consistency.
  4. Toss, and serve!


This dressing is fantastic with roasted garlic, but regular garlic works well too.

If you’re a bacon lover (and who isn’t?) feel free to add diced crispy bacon or crispy fried prosciutto as well!

If you need tips on how to perfectly hard-cook your eggs, check out our Cooking Eggs 101 page!

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