Caesar Salad
A classic Caesar salad featuring anchovy fillets, a rich dressing of garlic, lemon, and Dijon mustard, topped with finely grated Parmesan. Serves 4.
TOTAL TIME
21 min
ACTIVE TIME
18 min
QUANTITY
~1.05 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/21
Ingredients0/13 gathered · 4 servings
150g
120ml
500ml
2piece
3clove
6piece
1tsp
1tsp
1piece
80g
1pinch
1pinch
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 120ml | — | — | |
| 3 | | 500ml | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 3clove | — | — | |
| 6 | | 6piece | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1piece | — | — | |
| 10 | | 80g | — | — | |
| 11 | | 1pinch | — | — | |
| 12 | | 1pinch | — | — | |
| 13 | | 2piece | — | — |
Tools22 items
Serveware1 item
Procedure43 steps
1 of 43
Turn the oven to 200 °C and let it heat fully.
⏱ 10 min
2 of 43
Lay the bread on the chopping board.
White bread · 150 g
⏱ 5s
ResultWhite bread4 of 43
Spread the cubes in a single layer on the baking tray.
⏱ 10s
ResultBread cubes5 of 43
Drizzle 30 ml of the olive oil over the bread.
Extra-virgin olive oil · 30 ml
⏱ 10s
ResultBread cubes and oil6 of 43
Toss with tongs so every cube is coated.
⏱ 20s
ResultOiled bread cubes7 of 43
Using oven gloves, slide the tray into the oven.
⏱ 10s
ResultOiled bread cubes8 of 43
Bake for about 10 minutes, turning them once with tongs, until golden and crisp.
⏱ 10 min
ResultGolden croutons9 of 43
Using oven gloves, take the tray out of the oven.
⏱ 10s
ResultGolden croutons11 of 43
Pour the water into the small saucepan.
Water · 500 ml
⏱ 10s
ResultWater12 of 43
Bring the water to the boil.
⏱ 4 min
ResultBoiling water13 of 43
Lower the eggs, still in their shells, into the water with the spoon.
Egg · 2 piece⏱ 10s
ResultEggs in boiling water14 of 43
Boil for exactly 1 minute, so the whites just begin to set.
⏱ 1 min
ResultCoddled eggs in water15 of 43
Lift the eggs out into the small bowl with the slotted spoon.
⏱ 10s
ResultCoddled eggsused in step 2817 of 43
Lay the garlic cloves on the chopping board.
Garlic · 3 clove⏱ 5s
ResultGarlic18 of 43
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves20 of 43
Scrape the garlic into the large bowl.
⏱ 5s
ResultFinely chopped garlic21 of 43
Add the anchovy fillets.
Anchovy fillets in oil · 6 piece⏱ 10s
ResultFinely chopped garlic and anchovy fillets in oil22 of 43
Mash with the fork into a rough paste.
⏱ 40s
ResultAnchovy-garlic paste23 of 43
Add the Dijon mustard.
Dijon mustard · 1 tsp⏱ 5s
ResultAnchovy-garlic paste and dijon mustard24 of 43
Add the Worcestershire sauce.
Worcestershire sauce · 1 tsp⏱ 5s
ResultAnchovy-garlic paste and dijon mustard and worcestershire sauce25 of 43
Lay the lemon on the chopping board.
Lemon · 1 piece⏱ 5s
ResultLemon27 of 43
Squeeze the lemon juice into the bowl through the juicer, leaving the pips behind.
⏱ 30s
ResultDressing base with lemon28 of 43
Crack the coddled eggs into the bowl, scooping out any set white with the spoon and throwing away the shells.
⏱ 30s
ResultDressing base with eggs29 of 43
Whisk until smooth.
⏱ 30s
ResultWhisked dressing base30 of 43
Pour in the remaining 90 ml of olive oil in a slow stream, whisking all the time, until thick and glossy.
Extra-virgin olive oil · 90 ml⏱ 1 min
ResultEmulsified dressing31 of 43
Lay the Parmesan on the chopping board.
Parmesan · 80 g⏱ 5s
ResultParmesan32 of 43
Grate the Parmesan finely into a second small bowl.
⏱ 1 min
ResultGrated parmesan34 of 43
Add a pinch of salt.
Salt · 1 pinch⏱ 5s
ResultSalted caesar dressing35 of 43
Add a pinch of black pepper and stir.
Ground black pepper · 1 pinch⏱ 5s
ResultCaesar dressingused in step 4236 of 43
Lay the lettuces on the chopping board.
Romaine lettuce · 2 piece⏱ 5s
ResultRomaine lettuce37 of 43
Cut off the base of each lettuce and pull away any damaged outer leaves.
⏱ 30s
ResultTrimmed romaine lettuces38 of 43
Tear the leaves into large pieces.
⏱ 1 min
ResultTorn romaine leaves40 of 43
Rinse the leaves under cold running water and shake them well.
⏱ 40s
ResultWashed romaine leaves41 of 43
Pat the leaves dry in a clean tea towel and put them in the large mixing bowl.
⏱ 30s
ResultWashed romaine leaves43 of 43
Toss with tongs until every leaf is coated.
⏱ 30s
ResultDressed romaineTotal Time21 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C and let it heat fully.⏱ 10 min |
| 2 | 150 g | | Lay the bread on the chopping board.⏱ 5sResultWhite bread |
| 3 | White breadstep 2 |  | Cut the bread into rough 2 cm cubes.⏱ 1 minResultBread cubes |
| 4 | Bread cubesstep 3 | | Spread the cubes in a single layer on the baking tray.⏱ 10sResultBread cubes |
| 5 | 30 ml | | Drizzle 30 ml of the olive oil over the bread.⏱ 10sResultBread cubes and oil |
| 6 | — | | Toss with tongs so every cube is coated.⏱ 20sResultOiled bread cubes |
| 7 | — | | Using oven gloves, slide the tray into the oven.⏱ 10sResultOiled bread cubes |
| 8 | — | | Bake for about 10 minutes, turning them once with tongs, until golden and crisp.⏱ 10 minResultGolden croutons |
| 9 | — | | Using oven gloves, take the tray out of the oven.⏱ 10sResultGolden croutons |
| 10 | — | | Leave the croutons to cool.⏱ 5 minResultCooled croutonsused in step 46 |
| 11 | 500 ml | | Pour the water into the small saucepan.⏱ 10sResultWater |
| 12 | — | | Bring the water to the boil.⏱ 4 minResultBoiling water |
| 13 | 2 piece | | Lower the eggs, still in their shells, into the water with the spoon.⏱ 10sResultEggs in boiling water |
| 14 | — | | Boil for exactly 1 minute, so the whites just begin to set.⏱ 1 minResultCoddled eggs in water |
| 15 | Coddled eggs in waterstep 14 | | Lift the eggs out into the small bowl with the slotted spoon.⏱ 10sResultCoddled eggsused in step 28 |
| 16 | Egg boiling waterstep 15 | | Pour away the water.⏱ 5s |
| 17 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 18 | Garlicstep 17 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 19 | Peeled garlic clovesstep 18 | | Chop the garlic very finely.⏱ 40sResultFinely chopped garlic |
| 20 | Finely chopped garlicstep 19 | | Scrape the garlic into the large bowl.⏱ 5sResultFinely chopped garlic |
| 21 | 6 piece | | Add the anchovy fillets.⏱ 10sResultFinely chopped garlic and anchovy fillets in oil |
| 22 | — | | Mash with the fork into a rough paste.⏱ 40sResultAnchovy-garlic paste |
| 23 | 1 tsp | | Add the Dijon mustard.⏱ 5sResultAnchovy-garlic paste and dijon mustard |
| 24 | 1 tsp | | Add the Worcestershire sauce.⏱ 5sResultAnchovy-garlic paste and dijon mustard and worcestershire sauce |
| 25 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 26 | Lemonstep 25 | | Cut the lemon in half.⏱ 10sResultHalved lemon |
| 27 | Halved lemonstep 26 | | Squeeze the lemon juice into the bowl through the juicer, leaving the pips behind.⏱ 30sResultDressing base with lemon |
| 28 | Coddled eggsstep 15 | | Crack the coddled eggs into the bowl, scooping out any set white with the spoon and throwing away the shells.⏱ 30sResultDressing base with eggs |
| 29 | — | | Whisk until smooth.⏱ 30sResultWhisked dressing base |
| 30 | 90 ml | | Pour in the remaining 90 ml of olive oil in a slow stream, whisking all the time, until thick and glossy.⏱ 1 minResultEmulsified dressing |
| 31 | 80 g | | Lay the Parmesan on the chopping board.⏱ 5sResultParmesan |
| 32 | Parmesanstep 31 | | Grate the Parmesan finely into a second small bowl.⏱ 1 minResultGrated parmesan |
| 33 | Grated parmesanstep 32 | | Stir half the Parmesan into the dressing.⏱ 10sResultDressing with parmesanused in step 45 |
| 34 | 1 pinch | | Add a pinch of salt.⏱ 5sResultSalted caesar dressing |
| 35 | 1 pinch | | Add a pinch of black pepper and stir.⏱ 5sResultCaesar dressingused in step 42 |
| 36 | 2 piece | | Lay the lettuces on the chopping board.⏱ 5sResultRomaine lettuce |
| 37 | Romaine lettucestep 36 | | Cut off the base of each lettuce and pull away any damaged outer leaves.⏱ 30sResultTrimmed romaine lettuces |
| 38 | Trimmed romaine lettucesstep 37 | | Tear the leaves into large pieces.⏱ 1 minResultTorn romaine leaves |
| 39 | Torn romaine leavesstep 38 | | Put the leaves in the colander.⏱ 10sResultTorn romaine leaves |
| 40 | — | | Rinse the leaves under cold running water and shake them well.⏱ 40sResultWashed romaine leaves |
| 41 | Washed romaine leavesstep 40 | | Pat the leaves dry in a clean tea towel and put them in the large mixing bowl.⏱ 30sResultWashed romaine leaves |
| 42 | Caesar dressingstep 35 |  | Scrape the dressing over the leaves.⏱ 15sResultLeaves and dressing |
| 43 | — | | Toss with tongs until every leaf is coated.⏱ 30sResultDressed romaine |
| Total Time | 21 min | ||
Serving
- Pile the leaves onto the serving platter.
- Scatter the rest of the Parmesan over the salad.
- Scatter the croutons over the top and serve at once.
Nutritionper serving
Estimated · pre-cooking · 86% ingredients covered
| Nutrient | Per serving |
|---|---|
| 471kcal | |
| 14g | |
| 36g | |
| 8g | |
| 23g | |
| 2g | |
| 2g | |
| 578mg |
Ingredients0/13
Tools0/21
Recipe
Caesar Salad
A classic Caesar salad featuring anchovy fillets, a rich dressing of garlic, lemon, and Dijon mustard, topped with finely grated Parmesan. Serves 4.
What you’ll doYou will bake garlicky croutons, then whisk a dressing of anchovies, garlic, mustard, Worcestershire sauce, lemon and coddled eggs with olive oil and Parmesan. Crisp romaine is tossed in the dressing and finished with more Parmesan and the croutons.
Serves4
Total21 min
LevelMedium
Ingredients
- White bread150 g
- Extra-virgin olive oil120 ml
- Water500 ml
- Egg2 piece
- Garlic3 clove
- Anchovy fillets in oil6 piece
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Lemon1 piece
- Parmesan80 g
- Salt1 pinch
- Ground black pepper1 pinch
- Romaine lettuce2 piece
Tools
SpoonTongsLarge serving platterCoddled eggs bowl (small bowl)Parmesan bowl (small bowl)Large mixing bowlBread knifeOvenTea towelSmall saucepanChef's knifeLarge bowlSlotted spoonSpatulaCitrus juicerWhiskBaking trayColanderGraterForkOven gloveChopping board
Method
1
Turn the oven to 200 °C and let it heat fully.
200°C10 minOven
2
Lay the bread on the chopping board.
5sChopping boardWhite bread · 150 g
3
Cut the bread into rough 2 cm cubes.
1 minChopping board, Bread knifeWhite bread · step 2
4
Spread the cubes in a single layer on the baking tray.
10sBaking trayBread cubes · step 3
5
Drizzle 30 ml of the olive oil over the bread.
10sBaking tray, SpoonExtra-virgin olive oil · 30 ml
6
Toss with tongs so every cube is coated.
20sBaking tray, Tongs
7
Using oven gloves, slide the tray into the oven.
10sBaking tray, Oven, Oven glove
8
Bake for about 10 minutes, turning them once with tongs, until golden and crisp.
200°C10 minBaking tray, Tongs
9
Using oven gloves, take the tray out of the oven.
10sBaking tray, Oven, Oven glove
10
Leave the croutons to cool.
Result · Cooled croutons · used in step 46
5 minBaking tray
11
Pour the water into the small saucepan.
10sSmall saucepanWater · 500 ml
12
Bring the water to the boil.
4 minSmall saucepan
13
Lower the eggs, still in their shells, into the water with the spoon.
10sSmall saucepan, SpoonEgg · 2 piece
14
Boil for exactly 1 minute, so the whites just begin to set.
1 minSmall saucepan
15
Lift the eggs out into the small bowl with the slotted spoon.
Result · Coddled eggs · used in step 28
10sCoddled eggs bowl (small bowl), Slotted spoonCoddled eggs in water · step 14
16
Pour away the water.
5sSmall saucepanEgg boiling water · step 15
17
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 3 clove
18
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic · step 17
19
Chop the garlic very finely.
40sChopping board, Chefs knifePeeled garlic cloves · step 18
20
Scrape the garlic into the large bowl.
5sLarge bowlFinely chopped garlic · step 19
21
Add the anchovy fillets.
10sLarge bowlAnchovy fillets in oil · 6 piece
22
Mash with the fork into a rough paste.
40sLarge bowl, Fork
23
Add the Dijon mustard.
5sLarge bowlDijon mustard · 1 tsp
24
Add the Worcestershire sauce.
5sLarge bowlWorcestershire sauce · 1 tsp
25
Lay the lemon on the chopping board.
5sChopping boardLemon · 1 piece
26
Cut the lemon in half.
10sChopping board, Chefs knifeLemon · step 25
27
Squeeze the lemon juice into the bowl through the juicer, leaving the pips behind.
30sLarge bowl, Citrus juicerHalved lemon · step 26
28
Crack the coddled eggs into the bowl, scooping out any set white with the spoon and throwing away the shells.
30sLarge bowl, SpoonCoddled eggs · step 15
29
Whisk until smooth.
30sLarge bowl, Whisk
30
Pour in the remaining 90 ml of olive oil in a slow stream, whisking all the time, until thick and glossy.
1 minLarge bowl, WhiskExtra-virgin olive oil · 90 ml
31
Lay the Parmesan on the chopping board.
5sChopping boardParmesan · 80 g
32
Grate the Parmesan finely into a second small bowl.
1 minParmesan bowl (small bowl), GraterParmesan · step 31
33
Stir half the Parmesan into the dressing.
Result · Dressing with parmesan · used in step 45
10sLarge bowl, SpoonGrated parmesan · step 32
34
Add a pinch of salt.
5sLarge bowlSalt · 1 pinch
35
Add a pinch of black pepper and stir.
Result · Caesar dressing · used in step 42
5sLarge bowlGround black pepper · 1 pinch
36
Lay the lettuces on the chopping board.
5sChopping boardRomaine lettuce · 2 piece
37
Cut off the base of each lettuce and pull away any damaged outer leaves.
30sChopping board, Chefs knifeRomaine lettuce · step 36
38
Tear the leaves into large pieces.
1 minChopping boardTrimmed romaine lettuces · step 37
39
Put the leaves in the colander.
10sColanderTorn romaine leaves · step 38
40
Rinse the leaves under cold running water and shake them well.
40sColander
41
Pat the leaves dry in a clean tea towel and put them in the large mixing bowl.
30sLarge mixing bowl, Tea towelWashed romaine leaves · step 40
42
Scrape the dressing over the leaves.
15sLarge mixing bowl, SpatulaCaesar dressing · step 35
43
Toss with tongs until every leaf is coated.
30sLarge mixing bowl, Tongs
44
Pile the leaves onto the serving platter.
20sLarge serving platter, TongsDressed romaine · step 43
45
Scatter the rest of the Parmesan over the salad.
10sLarge serving platterParmesan for the top · step 33
46
Scatter the croutons over the top and serve at once.
Result · Caesar Salad
15sLarge serving platterCooled croutons · step 10
Printed 7 October 2026