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Caesar Salad

lettuce, garlic, cheese, egg yolks, lemon juice, vinegar, anchovy, dijon mustard, worcestershire

Caesar Salad -


3 cloves garlic
3 flat anchovy fillets, drained and minced
2 large egg yolks
1 tablespoon white wine vinegar
2 teaspoons red wine vinegar
1 1/2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 tablespoon fresh lemon juice
3/4 cup olive oil
2 heads romaine lettuce, torn into pieces,rinsed and spun dry
1/2 cup freshly-grated parmesan cheese
1 cup garlic-flavored croutons (recipe in my cookbook)


Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.
Add oil in a stream, whisking, until it is emulsified.
Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.
Serve immediately.

Read the full directions on


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