• 1 head romaine lettuce
  • cup olive oil
  • 1 egg
  • 2 cloves garlic
  • 4 tablespoons lemon juice
  • 1 dash worcestershire sauce
  • 1 ½ tablespoons red wine vinegar
  • 1 ½ cups croutons, Caesar style
  • 6 tablespoons Parmesan cheese
  • salt
  • black pepper, freshly ground
  • 2 teaspoons dijon mustard, (optional) not in original recipe
  • 1 tablespoon anchovy paste, (optional) not in original recipe


1. Rinse and dry the lettuce. Rub the bottom of a large wooden salad bowl with the garlic clove.
2. Add the egg, vinegar, worcestershire sauce, and lemon juice. Add mustard and/or anchovy paste, if using. Salt and pepper the sides of the bowl. Whip ingredients until well blended.
3. Slowly pour in olive oil while whisking vigorously to emulsify.
4. Cut the romaine lettuce into bite-sized chunks over the salad bowl. Toss with dressing.
5. Add the croutons and toss again.
6. Add the parmesan cheese and toss again. Serve immediately. Sprinkle with freshly ground pepper to taste.
7. freshly ground pepper to taste.




Salads, Favorites

MacGourmet downloadOriginal Caesar salad. To import, drag image to your MacGourmet recipe box.


Caesar's Restaurant, Tijuana Mexico


6 servings