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Caesar salad recipe

Salad dressing

  • 4 whole anchovy fillets
  • 2 tablespoons (and up to 3 tablespoons) Dijon mustard
  • 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
  • 1 teaspoon Worcestershire sauce
  • 2 cloves fresh garlic, peeled
  • 1/2 whole lemon, juiced
  • 1/2 cup olive oil
  • 1/4 cup freshly grated Parmesan
  • 1 dash salt
  • Freshly ground black pepper


  • 1/2 loaf crusty French bread
  • 1/4 cup olive oil
  • 2 cloves fresh garlic, peeled
  • Salt


  • Hearts of romaine lettuce
  • Fresh Parmesan wedge

In order to prepare the dressing, put the anchovies in the food processor, add garlic, Dijon mustard, the Worcestershire sauce, the lemon juice and mix them over a low speed. Then put olive oil, Parmesan, salt and a sprinkle of black pepper to the blend; combine the whole mixture with the blender on, until a condensed sauce is obtained; remove it finally and place it in the refrigerator for few hours before using it.

As for the croutons, cut them into small slices (around 1-inch cubes) and place them onto a baking sheet. Heat aside, olive oil in a skillet and add smashed garlic to the oil. After 3 minutes, turn off the heat, and spread the garlic sauce over the bread and put them in the oven over medium-low heat until the bread become golden brown. It’s likely to add over the croutons 1 tablespoon of melted butter to enhance the bread flavor.

For the salad, wash the romaine lettuce hearts and drain them; the hearts of the lettuce could be left whole or cut into slices; cut the Parmesan cheese into slices with a vegetable peeler.
Add the baked croutons and the Parmesan over the lettuce, and put over half of the sauce to check how much more sauce you need, toss gently and serve.