Caesar Salad

Total Time:
15 min
15 min

8 servings

  • 4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts
  • 3/4 cup Caesar dressing, recipe follows
  • Pizzetta's, recipe follows, used as croutons
  • 2 tablespoons freshly grated Parmesan

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.

Caesar Dressing:

2 eggs*

2 tablespoon Dijon mustard

6 to 8 anchovy fillets, minced

2 tablespoons chopped garlic

4 tablespoons balsamic vinegar

3 teaspoons fresh lemon juice

Worcestershire sauce

2 cups olive oil

2 tablespoon warm water, if needed

1 cup freshly grated Parmesan

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.

Yield: about 1 1/2 cups

Pizzetta's with Olive Tapenade and Pecorino Cheese:

2 cloves garlic, minced

1 (8 to 10-ounce) jar olive paste tapenade

9 ounces store bought pizza dough

2 tablespoons fresh thyme leaves

1/4 pound Pecorino cheese, thinly sliced

Salt and pepper

Preheat oven to 375 degrees F.

Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.

Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.

Yield: 6 servings

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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    38 Reviews
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    Dressing tasted bitter, not sure if my garlic was bitter and that was the problem. It was a very heavy dressing. Most people liked it, but it is brownish due to the balsamic. I would not make it again.
    Easy and so very good
    Fabulous. Everyone loved it. Cut down on the balsamic and used a touch of Coleman's dry mustard (only because we didn't have dijon on hand. We've gone over to vinagrette caesar's as we are tired of the mayo-heavy imitation versions. Thank you so much for the recipe!!!
    This recipe is just delicious! It was so refreshing to find a REAL caesar recipe! I'm so tired of what we call caesar dressings nowadays packed with mayo and other ingredients that shouldn't be in a Caesar. I noticed some of the reviewers of this recipe saying that it doesn't taste like a caesar dressing, but in actuality, it's because the stuff most of us buy in jars or get in chain restaurants aren't real caesar salads. This is a very traditional recipe and it is wonderful!
    I included this salad as part of my Christmas menu and my entire family loved it!! My sister-in-law even asked for seconds...a miracle!! thank you for the great recipe!
    The dressing for this salad is amazing. I just mix all of the ingredients in the salad bowl, add some romaine lettuce, tomatoes, homemade croutons, and some parmesan cheese. It's simple and delicous. Great with bbq chicken!
    This recipe is horrible. It tastes nothing like Casear salads are supposed to. I can't believe people have given this 5 stars. First, its too oily. Second, the balsamic vinegar's taste is too dominent (and why is it even part of the recipe?). I can't believe I wasted $13/lb. parmesan and extra virgin olive oil on this.
    I must say that was the best dressing we've had. The only thing I have to say to those that did not care for it, follow the recipe and use fresh ingredients. For olive oil we used the extra light olive oil and that may be the way to go if you don't like the taste of EVOO.
    I liked the authentic taste of the caesar dressing. It sort of has a little bite to it, which I like. The fact that you can just pick the salad up with your hands and eat it too is nice during a small get together.
    he mustard was to overpowering and I didnt care for it much.Also the dressing was very bad. It not good.
    I had a request on superbowl sunday for caesar salad. Made this version with a couple a minor changes, used red wine vinegar and halfed the amount and added a little more lemon juice. The group was lovers of caesar salad, and it was 100% the best dressing any of us have had!!!!! in my recipe box!
    I was at first afraid to taste too much anchovy in this dressing... but all I ended up tasting was dijon mustard. Maybe I'll just use less next time.
    love love love
    The dressing is very good, although, I would 1/2 the recipe (it makes a ton!!)- it is expensive to prepare as well, because of the parm cheese and all that high quality olive oil. Very tasty though- I also put less mustard in as other reviewers suggested.
    Excellent flavor, not overpowering yet exciting. Also, extremely easy and quick to prepare.
    i loved this recipe from the moment i saw michael chiarello make it on his show. so easy and very flavorful. i have even used the dressing over arugula, so yummy! fairly healthy because the dressing doesn't have mayo in it.
    This dressing is killer, and really easy to make. I don't think I'll need another caesar dressing recipe after trying this.
    Great, classic tasting dressing- not too heavy and great flavor! I halved the recipe and it still came out fine... only changes were I didn't measure the oil, just poured & stirred until it looked right and then I added some fresh black pepper. It tasted as good as the made-right-in-front-of-you dressing I had at a 4 star restaurant!
    this is a nice recipe
    This is the best caesar salad dressing I have ever had. Needs a little salt though.
    This is a decent recipe for real Caesar dressing. I would make again but with 2/3 of the oil and half the mustard and garlic. I also doubled the cheese amount. I think the number of anchovies is simply a matter of taste. If you like the strong flavor, then use the 6-8 called for but if you like it milder, I would cut back on this as well. Also, if you plan to make this in advance, add everything except the oil and cheese because the dressing separates after a few hours. Simply drizzle/whisk the oil and cheese in right before serving for the optimum consistency.
    This is the first recipe I've tried from Michael C. and the result was pretty good. I've made other Caesar salad dressings before but this one seemed to be a cut above the rest. I haven't used an egg yoke in the past and it seemed like a nice addition. The only thing I will do next time is cut down the fresh grated parmesan cheese. Also as a side note, I read ahead to bottom and thought 1 1/2 cups of finished dressing was too much dressing for my needs so I cut the recipe in half and it worked out just fine with the net volume
    I keep this on hand at all times. It's the best I've had, bar none. The quality of the olive oil is important. I have had the best results with salt packed anchovies, but I can't seem to find them anymore. The jarred ones do well, just a little less pungeant. Thanks for another great recipe, Michael.
    This is SO good! I skip the fishies and add a bit more worchestshire sauce. Have also done this with red wine vinegar when was out of balsamic and tased great! Will never buy bottled again!
    The dressing was on the oily side, so in the future i'd say less oil, also, too much mustard. I wanted to taste the flavors of the dressing, not mustard! so next time, less oil and mustard...
    Tried it without the anchovies. Cut recipe in half...Didn't like it too much. The olive oil was overpowering, maybe it was the brand, (Bertolli E.V.O.O.). Had to make adjustments like, add some sugar/salt/pepper and more cheese/worchestershire. Would try another one next time.
    The salad was awesome best I have ever had
    I'm very picky about ordering Ceasar salad from restaurants and have tried several bottled dressings and recipes. This was the best I've come across so far.
    This dressing was great, but I would use about half the garlic next time, and a little more anchovy and cheese. Great with grilled chicken.
    I had never made caesar salad before. This was sooooo easy!!!! I grilled a little chicken and added it along with some homemade croutons. I felt like I was eating something I had ordered in a restaurant. I'll definitely make this often!
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