Scratch-made Caesar Salad

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This recipe is perfect for two as a meal and also serves four as a salad course.  Who doesn’t like a good Caesar Salad?  Perfect this recipe, the world will beat a path to your door.


  • 1 to 3 cloves of garlic (depending on your garlic threshold) minced
  • 1 anchovy smashed (or 1 teaspoon anchovy paste)
  • 1/2 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1 tablespoon Dijon mustard (not the dried stuff)
  • 1 egg yolk
  • juice of 1/2 fresh lemon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1/3 cup vegetable or extra virgin olive oil
  • 1 medium-large head of romaine lettuce, discard outer leaves. Wash and dry remaining leaves thoroughly, then slice into bite sized pieces.
  • 1/3 cup grated Parmesan cheese
  • 1 cup croutons (purchase)

How to make it:

  1. In a large wooden salad bowl add all the ingredients up to the vinegar in order, one at a time.
  2. After adding each new ingredient, use the back side of a spoon to blend it with the previous ingredients into a smooth paste.  Add oil and vinegar and blend well.
  3. Just before serving, add lettuce and toss thoroughly.
  4. Add the crouton and cheese, toss again and serve.