Select Category

Caesar Salad

Caesar Salad

  • Print


  • 6 Anchovy fillets packed in oil, drained
  • 1 small clove Garlic
  • Kosher salt
  • 2 Large egg yolks
  • 2 tbsp Fresh lemon juice, plus more
  • ¾ tsp Dijon mustard
  • 2 tbsp Olive oil
  • ½ cup Vegetable oil
  • 3 tbsp Shaved Caesar cheese blend, plus more for serving
  • Black pepper
  • 3 cups Crouton of choice
  • 3 Romaine lettuce hearts, leaves separated


  1. Start by making the dressing. This can be done a day ahead of time and refrigerated until ready to use. Chop together anchovy fillets, garlic and a pinch of salt. Use the side of a knife blade to mash it all into a paste, then scrape into a bowl.
  2. Whisk in egg yolks, 2 tbsp lemon juice and mustard. Gradually whisk in olive oil and then vegetable oil, drop-by-drop until the dressing is thick and glossy.
  3. Whisk in the cheese and season with salt, pepper and more lemon juice, if desired.
  4. Leave lettuce leaves whole and place into large bowl. Gently toss lettuce with the croutons and then the dressing.
  5. Top with more shaved cheese and serve.


Recipe adapted from