Caesar Salad

How good can a Caser salad be? This recipe puts that question to rest.
Prep Time: 15 minutes
Course: Salad
Servings: 4


For the dressing:

  • 2 egg yolks large
  • 1 tsp. anchovy paste
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 tsp. white wine vinegar
  • 5 drops worcestershire sauce
  • 1 large clove garlic
  • 1 pinch white pepper
  • 3 Tbsp. olive oil

For the salad:

  • 2 heads Romaine lettuce
  • ½ oz. Parminiano-Reggiano cheese
  • 12 croutons
  • 12 anchovies


For the dressing:

  • Combine all ingredients except olive oil in food processor. Puree 15 seconds.
  • With food processor running, slowly pour olive oil into food processor’s drizzle basin.
  • Continue to process 5 seconds.

For the salad:

  • Remove and discard the “spine” of each lettuce leaf, tear leaves into 2" pieces and place in a large mixing bowl.
  • Drizzle dressing onto lettuce while tossing.
  • Divide dressed lettuce onto four chilled plates.
  • Using a microplane, grate Parmigiano-Reggiano onto each salad.
  • Top each salad with three croutons and three anchovies.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating