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Classic Caesar Salad

Caesar salad is wildly popular, and no wonder — when it's properly made, there's nothing better.

This recipe comes from our friend and consulting chef (and Caesar salad connoisseur) Pam McKinstry; she served it to customers every day for two decades in her Nantucket restaurants, and she's shared it in several cookbooks. If you're a Caesar fan, you must give this recipe a try.

6 Servings



anchovies (plus extra for garnish)

2 clove

garlic (peeled)

1 Tbsp

Dijon mustard


lemon (juice)

½ tsp

Worcestershire sauce



⅔ cup

canola oil

⅓ cup

olive oil


Earthbound Farm Organic Romaine Hearts or about 9 ounces Romaine Heart Leaves

1 cup


½ cup

freshly grated Parmegiano Reggiano cheese

Freshly ground black pepper


Place the anchovies and garlic in a food processor or blender and process to a paste. Add the mustard, lemon juice, Worcestershire and egg, and process until smooth. With the machine running, add the oils in a slow steady stream to emulsify the dressing. Don't rush this step! Taste and adjust the seasonings as desired. If the dressing is very thick, thin it with a teaspoon or two of cold water.

Tear the romaine into bite-sized pieces and place in a large serving bowl. Add some of dressing and toss to coat. Add the croutons, cheese and pepper, and toss again. Garnish with additional anchovies, if you like.

Serve the salad immediately so the lettuce doesn't wilt.

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