Give Unto Caesar

Caesar Salad

We really love a bold, garlicky Caesar Salad – especially in the summer when it can be topped with grilled chicken or steak to make a complete meal.

There are very few bottled dressings I’ve ever tried and liked. It is so easy to make a great one from scratch. (I’ve been making this one for fifteen years). The same is true for croutons.  You can’t buy good ones. I like to make them with rosemary focaccia from the day-old rack at Meijer.

The Caesar Salad has an interesting and conflicting history. Unlike the original recipe, I don’t use egg in mine.

Caesar Salad Recipe

Caesar Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4


  • ¼ cup Olive oil
  • 2 Garlic cloves, halved
  • Salt, to taste
  • Freshly-ground black pepper, to taste
  • 3 cups Italian or French bread in 3/4 inch cubes
  • 2 Tbs Dijon mustard
  • 4 Tbs Fresh lemon juice
  • 4 ea Garlic cloves, crushed
  • 4 Tbs Worcestershire sauce
  • 1 Tbs Tabasco sauce
  • 1 tsp Salt
  • 8 ea Anchovy fillets (or 2 Tbs of anchovy paste)
  • 1-1/2 cups Extra Virgin Olive oil
  • 1/2 cup Grated Parmesan cheese
  • 3 Romaine lettuce hearts, pale green inner leaves, washed, dried, cut into 1 inch pieces
  • Shaved Parmesan cheese


  1. Preheat the oven to 350 degrees.
    Make the croutons:
  1. In a small saucepan heat the oil and garlic over moderately-low heat. Remove the mixture from the heat, let it stand for 10 minutes. Discard the garlic. Add salt and pepper to taste.
  2. In a bowl toss the bread cubes with the oil mixture and then spread them on a baking sheet. Bake them in the middle of the oven for 12 to 15 minutes, or until they are golden.
    Make the dressing:
  1. In an electric blender or food processor, add all of the ingredients except the olive oil and process until completely liquefied.
  2. Slowly drizzle in the oil, and process on high speed until thick and emulsified. Add the grated Parmesan cheese. Taste and adjust the seasoning. Refrigerate unused dressing.
    Assemble the salad:
  1. In a large bowl toss the romaine with the croutons and enough of the dressing until the salad is combined well and sprinkle the salad with shaved Parmesan.


Photo credit: shawncampbell / Foter / CC BY-SA

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Alumnus - The Culinary Institute of America

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