Recipe courtesy of Geoffrey Zakarian
Save Recipe Print
Caesar Salad With Red Romaine
20 min
20 min
4 to 6 servings
20 min
20 min
4 to 6 servings


For the dressing: 
For the salad:


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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Salmon Salad with Red Chile-Caesar Dressing

Recipe courtesy of Robin Miller

Grilled Romaine

Recipe courtesy of Marc Murphy

Grilled Romaine Salad

Recipe courtesy of Judith Fertig|Karen Adler

Romaine Lettuce Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Romaine-Orange Salad

Recipe courtesy of Food Network Kitchen

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Romaine Spears with Anchovy Vinaigrette

Recipe courtesy of Jody Adams

Quick Tuna Salad in Romaine

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

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