Caesar Salad Recipe

This is a fairly light Caesar Salad Recipe, as far as Caesar Salad goes.  But it still has the garlic and anchovies to provide the kick.


Caesar Salad to Keep Brutus at Bay

Prep Time: 15 minutes

Yield: 4-6 Servings


  • ¼ Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 tin Anchovies
  • 1 t Dry Mustard
  • 1 T Worcestershire Sauce
  • 2 Cloves Garlic (crushed)
  • Parmesan Cheese (to top)
  • Croutons
  • 1 - 2 Hearts Romaine Lettuce (washed and chopped)


  1. Whisk together lemon juice, dry mustard, Worcestershire sauce, olive oil, and garlic.
  2. Chop half the tin of anchovies and mix into the dressing. Use the remaining anchovies to top the salad.
  3. Refrigerate the dressing for at least an hour.
  4. When ready to serve, mix the dressing with the romaine to lightly coat.
  5. Top with croutons, remaining anchovies, and fresh Parmesan cheese.


You can reduce the garlic or anchovies if these go against the grain for you.

Add grilled chicken to make this a stand-alone meal.

You can make fresh croutons by cutting french bread (or rosemary bread, etc) into ½" cubes. Saute some olive oil and crushed garlic in a pan. Don't let the garlic brown. Add the bread cubes to the pan and mix and heat for about 5 minutes; then empty the pan onto a baking sheet spreading out the croutons. Pre-heat oven to 350°. Bake the croutons 15-20 minutes or until lightly brown, turning the croutons midway through cooking. The olive oil and garlic can be removed from baking sheet afterwards and be used as a dip for bread.

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