The Ultimate Caesar Salad

The Ultimate Caesar Salad Author: Matthew Kimura

It's easy to make your own Caesar salad dressing, seen here in this creamy version which includes white wine vinegar, Dijon mustard, Worchestershire, garlic, fresh Parmesan and croutons. You can omit the anchovy paste if you like, but we recommend it for a more robust flavour.

  • Portion size 12 servings


  • 1 head romaine lettuce
  • 2 cups croutons
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup vegetable oil
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons anchovy paste
  • 2 cloves garlic , minced
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon Worcestershire sauce
  • 3 tablespoons light mayonnaise


1. Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

2. Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.

Watch the Test Kitchen make this salad in our 3-minute video. Click below!

Nutritional facts Per serving: about

  • Sodium 298 mg
  • Protein 4 g
  • Calories 124.0
  • Total fat 9 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g
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The Ultimate Caesar Salad