This easy Caesar Salad recipe is one of our favourites. We’ve been making it for about 20 years!! You’ll want (make that need) to use breath mints the morning after eating.

Ingredients –
2 to 3 anchovy fillets
8+/- garlic cloves, peeled
1/4 cup (60 ml) olive oil

1/4 cup (60 ml) olive oil
4 shakes Worcestershire Sauce
2 tbsp (30 ml) dijon mustard
2 shakes hot sauce (we use Tabasco)
2 tbsp (30 ml) red wine vinegar
1/4 tsp (1.25 ml) black pepper
1/4 tsp (1.25 ml) celery salt

2 egg yolks
1/2 cup (125 ml) olive oil
1/2 lemon, juice of

2 heads of romaine lettuce, chopped or ripped by hand
asiago or parmesan cheese, finely shredded

Preparation –

  1. Puree first three ingredients (oil, anchovies and garlic) in a blender on a low setting.
  2. Add in next seven ingredients and blend on low until thickens.
  3. Add remaining three ingredients, one at a time, and blend on low. Be sure not to over mix at this point.
  4. Prepare romaine for salad.
  5. Just before you’re ready to serve, add enough dressing to generously coat the lettuce leaves and toss thoroughly so leaves are well coated.
  6. Add most of the shredded cheese, reserving some to sprinkle on top.
  7. Serve immediately.

Leftover dressing lasts roughly 5 days in the fridge.

Serves about  12 – 16