Recipe courtesy of Sara Moulton

Caesar Salad

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  • Level: Easy
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
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8 cups loosely packed, torn, washed and spun dry romaine lettuce

7 to 8 tablespoons Caesar salad dressing, recipe follows

1 cup of 1/2- inch Croutons, recipe follows

1/3 cup freshly grated Parmesan cheese, optional


4 teaspoons Dijon mustard

3 garlic cloves, peeled

4 anchovies, soaked in milk for 15 minutes and drained

2 teaspoons Worchestershire

1 teaspoon hot sauce

Salt and pepper

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup extra virgin olive oil

1/4 cup water


  1. In a large bowl, toss together well all of the ingredients.
  2. To make the dressing: in a blender, puree all ingredients except oil and water until smooth. With the motor running, add the oil slowly in a stream, and then blend in the water. (This dressing keeps for one week, covered and chilled).
  3. To make croutons: bake cubed bread in a preheated 350 degree F oven for 7 to 10 minutes or until they are crisp (they will shrink in size).
  4. Cut sliced country style bread cut into 3/4 inch cubes.