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Caesar Salad ©

May 10, 2012

Especially for my Husband.


Dressing enough for 3-4 salads !

Store in Refrigerator


3 egg yolks

2 tbs Dijon mustard

2-4 cloves garlic

6 anchovies in a tin

1/2 cup lemon juice

Freshly ground black pepper

3/4 cup olive oil

1. 1/2 cups freshly grated Parmigiano Reggiano

2 heads Romaine lettuce, trimmed, rinsed, dried

and torn into pieces


3-4 slices of  white crustless bread

3-4 tbs olive oil for frying.

a pinch of salt


4 Anchovies


Parmesan flakes


1. Cut Romaine Lettuce into four. Remove stalk and separate leaves and place in basin of water. Rinse thoroughly and place leaves in Lettuce drier. Spin twice to remove excess water.

2. Tear and arrange in large salad bowl. Reserve in refrigerator.

1. Place  egg yolks, Dijon mustard, garlic, anchovies and lemon juice in food processor and whirl until smooth. Season with pepper.

2. With the machine running , slowly pour in the olive oil,to make a thick creamy dressing.

3. Add a quarter of a cup of the cheese and blend briefly. Set aside in the refrigerator.

4. To make the croutons, cut the slices all together into cubes 1 cm X 1 cm.

5. Heat the oil on a medium to high heat. ( 2-3  mins )

6. When the oil is hot but not smoking add one cube, it should sizzle rapidly. Then add the rest.

7. Turn with two wooden spatulas continuously to achieve a uniform golden color. This is not easy and will take you one or two tries.( see photo, it is the gold ones which are perfect, the darker ones are less so ! )

8. Place in bowl, on kitchen paper and reserve.

9. Assemble salad in serving bowl, pour over 3-4 ladles of dressing and mix. Taste to make sure there is enough dressing. Add a little more if necessary.

10. Clean around bowl with kitchen paper and decorate with parmesan flakes, a cross of anchovies in the center and sprinkle with Croutons.

Cut romaine salad into four horizontally and separate and wash leaves thoroughly.

Place in lettuce dryer and spin twice.

When ready to assemble, remove and arrange in large salad bowl, tearing into suitable pieces

Place egg yolks, Dijon mustard, anchovies and garlic in blender, together with lemon juice.

Add olive oil slowly.

It makes a wonderful creamy dressing…….


Cut white crustless bread into small cubes 1 cm X 1 cm.

Fry the croutons in the oil, tossing continuously with two wooden spatulas. You want to aim to fry them all

to the same golden color. Here a few got away! Would not pass Tante Marie Exam…..

Using a parmesan cutter, cut the flakes for the salad.

When you are ready to serve, assemble all ingredients together.

Final result…….. Verdict…….as good as in New York!

3 Comments leave one →
  1. Nick permalink
    May 11, 2012 4:58 am

    Being an expert it can compete with the best of NY !


  2. annetteobrien1 permalink
    May 12, 2012 8:12 am

    This is Nathan’s favourite salad too. I didn’t realise you use anchovies for the dressing, I’ve cheated in the past and used a ready prepared salad kit from Waitrose, but will definitely give this recipe a try…looks lovely!


    • May 12, 2012 8:51 am

      Oh great! Yes for some reason I had never made it either, but it is easy and makes enough for several salads, just store the dressing in the fridge.
      I am just about to re-blog an all time favorite, with very important FIRE safety lesson and extra slide-show ! 🙂


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