top of page

Caesar Salad

This easy caesar is one of my all-time favorite salads!  Bright and full of flavor, my crowd-pleasing recipe negates the anchovy found in a traditional caesar dressing, but you will never miss it!  Enjoy my twist on a classic, and relish in never buying store bought dressing again! 



  • 1 Egg

  • 1 Garlic clove, finely minced

  • 1 Lemon, juiced

  • 1 tablespoon Dijon Mustard

  • 1 tablespoon Worcestershire

  • 1 tablespoon Parmesan Cheese, finely grated

  • 1/4 teaspoon Salt

  • Pepper to taste

  • 1/4 cup Olive Oil


  • 1 large head of Romaine Lettuce, chopped

  • 1 cup Parmesan Cheese, shredded

  • 1 Avocado, diced

  • 1 cup Croutons 

Start the dressing by coddling an egg: bring a small pot of water to a boil, and ready a small bowl of ice water.  Submerge the whole egg (in the shell) in the boiling water for 1 minute, and then place it in the ice water bath until it is cooled.  

Crack the coddled egg in a small bowl, and use a spoon to scrape the egg whites from the shell.  Add the garlic, lemon juice, dijon, worcestershire, parmesan cheese, salt and pepper together and whisk until combined.  Slowly drizzle in the olive oil while whisking briskly, and continue to whisk until slightly thickened and glossy.  Yields 3/4 cup dressing.  (Saves beautifully in the refrigerator for up to 5 days - simply whisk to recombine.)

For the salad, toss the lettuce, parmesan and half of the caesar dressing in a large bowl.  Add the parmesan, avocado and croutons and lightly toss to combine.  Serve to someone you love!

Salad yields roughly 4 servings

Dressing yields 3/4 cup

Active Time ~ 20 minutes

Total Time ~ 20 minutes

Previous Salad
Screen Shot 2018-10-06 at 10.07.37
Screen Shot 2018-10-06 at 10.07.22
Screen Shot 2018-10-06 at 10.11.17
Next Salad
bottom of page