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Ceasar Salad

Our go. to salad, it is quick and easy and not too fussy. This my version of a Ceasar Salad, I use to make it the traditional Mexican way, but over the years I streamlined it to whip up in 5 minutes.


2 hearts of Romain lettuce

1/2 cup freshly grated Romano Cheese

1/3 to 1/2 cup of olive oil - it depends on how creamy you like your dressing

1 egg

2 tablespoons white balsamic vinegar

2 tablespoons of anchovy paste or two anchovies minced (the paste is easier)

1 tablespoon Dijon mustard

1 to 2 cloves of garlic minced

a handful of Italian Parsley, chopped and the stems removed

Salt and Pepper to taste

Optional -

1 cup of croutons

Anchovies for Garnish


Place from the olive oil down to the salt and pepper into a mason jar and shake to combine.

Chop the Romain to the desired size, place in a salad bowl. Pour dressing on top, toss, add cheese, toss again and serve.

Note: most recipes for this dressing have you add some of the cheese into the dressing, I found it clumps and works much better when tossed in after the salad has been dressed. You can get fancy and place shaved pieces of cheese on top.

I usually do not add the croutons I feel they do not add anything to the salad, I will garnish with anchovies.

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