Caesar Salad Simply Gourmet

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Posted: Tuesday, September 10, 2013 12:00 pm | Updated: 1:14 pm, Wed Sep 11, 2013.

This is how the original Caesar salad is made. Fresh ingredients, quick preparation~ ice cold crispy lettuce with a tang and one killer wooden bowl. I’ve omitted the raw egg from the formula (which you won’t miss, I promise.) When prepared in front of your guests, this salad becomes a happening. Caesar is king of the salads.

Serves 4


  • 4 Large Romaine Hearts
  • 2 Cloves Garlic
  • 3 Tbsp. Dijon Mustard
  • Juice of One Lemon
  • 1 Tsp. Worchester Sauce
  • 1 Tsp. Anchovy Paste
  • 1/3 Cup Extra Virgin Olive Oil
  • 1/3 Cup Canola Oil
  • Fresh Cracked Black Pepper to Taste
  • ½ Tsp. of Salt
  • ½ Cup Shaved Parmesan
  • Two Cups of Croutons~Baguette, A Drizzle of Olive Oil, A Shake of Granulated Garlic.


Large Wooden Salad Bowl/Tongs/Whisk, Chef’s Knife/Fork

Prepare the Croutons

Cut a baguette into ¾ inch slices (if you freeze baguette for a few minutes, it will be easier to slice). Cut each slice into fourths or sixths depending on how large you like your croutons. Place croutons on baking sheet, drizzle with extra virgin olive oil, dust with granulated garlic. Place in a 325° oven until croutons are brown and crunchy.

Prepare the Salad

Add the two cloves of garlic and the salt to the large wooden salad bowl. Using your fork, mash the garlic/salt into a fine paste. Add the Dijon mustard and stir with a whisk. Add the Worchester sauce, juice of the lemon, anchovy paste and black pepper to the garlic/mustard mixture. Beat the mixture well with the whisk. Slowly add the olive oil in a very slow stream. When the olive oil is incorporated, slowly add the canola oil~mixing with the whisk. Remove half the dressing from the bowl.

Cut the Romaine into bite size pieces, add Romaine to the bowl with dressing. Toss with tongs, add croutons and toss again (add more dressing if necessary). Plate up salad onto dinner plate. Garnish with shaved Parmesan and fresh cracked pepper.


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Welcome to the discussion.


  • taz posted at 1:15 pm on Mon, Sep 16, 2013.

    taz Posts: 1

    A re-run of a televised cooking show with Julia Child and Jacques Pepin demonstrated the original Caesar Salad recipe which was created in Tijuana in the 1920's. The lettuce leaves are whole - not chopped. The egg is boiled 1 minute and then added to dressing and there isn't any dijon mustard or anchovy in the original recipe.

  • chuck1965 posted at 10:29 pm on Fri, Sep 13, 2013.

    chuck1965 Posts: 1

    Great Idea on the salt as an abrasive for the garlic. I use two forks for that and to make anchovies paste Here is a video of my version