Caesar Salad

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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1 head romaine lettuce – washed and patted dry: broken into bite size pieces

Juice of 1 lemon

cup olive oil

1/8 cup wine vinegar

tbsp. Worcester sauce

1 whole garlic clove – crushed

1 cup croutons

1 egg

Parmesan cheese

can anchovy fillets – crushed – (optional only to the faint of heart)


Fresh (yes, fresh!) ground pepper

Modernized Caesar....

Same as above ingredients plus 2 tbsp. mayonnaise

Whirl all dressing ingredients in a blender and toss with lettuce, croutons and Parmesan. 

This one is great with crispy fried bacon bits,  cooked shrimp, or slices of chicken (especially leftover BBQ'd chicken breast.)


The Classic "make it at my table in a great restaurant" style Caesar Salad

Serves:  4

Mix all ingredients, except the lettuce, croutons and cheese, with a fork (or whisk it if you're feel'in frisky).  Toss with lettuce, Parmesan and croutons.

 If you're doing it at the table then be sure to put on the proper show: Crack the egg into a beautiful wooden salad bowl (yup, that's a hint for next Christmas cause I personally don't have one) and whisk thoroughly with a fork.  Mash the anchovies against the side of the bowl with a fork and gradually mix with eggs when they appear fine enough.  Repeat the mashing and mixing ceremony with the garlic, then add the Worcester, salt and lemon juice.  Whisk.  Add the oil. Whisk. Add the vinegar.  Whisk.  Add the lettuce.  Toss.  Add the Parmesan (sprinkle generously).  Toss.  Add the croutons.  Toss.  Serve on chilled plates.  Take a Bow.