Recipe courtesy of Geoffrey Zakarian
Save Recipe Print
Caesar Salad With Red Romaine
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the dressing: 
For the salad:

Directions

Make the dressing: Blend the lemon juice, anchovies, Worcestershire sauce, egg yolk, canola oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. (Store leftover dressing in the refrigerator, covered, for up to 1 week.) 

Make the salad: Slice the baby romaine lengthwise into spears, leaving some of the stem intact so the leaves don't separate. Put the lettuce in a large bowl, drizzle with 1 to 2 tablespoons of the dressing and gently toss with your hands (do not over-toss). Transfer to a large platter or bowl. Sprinkle with the grated parmesan. Add some croutons, crumbling them slightly as you add them. Sprinkle fresh lemon juice over the entire salad right before serving. Bon appetit! 

Photograph by Kang Kim

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Shrimp and Avocado Salad

Recipe courtesy of Food Network Kitchen

Crispy Chicken Strips With Salad

Recipe courtesy of Food Network Kitchen

Thai Noodle-Steak Salad

Recipe courtesy of Food Network Kitchen

Roasted Red Onions

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Robert Irvine

Broccoli and Mozzarella Salad

Recipe courtesy of Sandra Lee

Peach Caprese Salad

Recipe courtesy of Food Network Kitchen

Spinach-Pepita Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories