About 4 to 6 Servings
1 tsp anchovy paste
2 garlic cloves, minced
1 tsp Dijon mustard
Juice from ½ lemon
Freshly ground black pepper
Extra virgin olive oil
2 heads romaine lettuce, cut into 1” pieces
To Prepare Dressing:
In a small bowl whisk together anchovy paste, garlic, mustard, and lemon juice. Add a dash or two of Worcestershire sauce and fresh ground pepper. Add about 1/4 cup of olive oil and whisk. Add a bit more olive oil if the dressing is thick.
To Prepare Salad:
In a large bowl, toss romaine lettuce with the dressing. Sprinkle Parmigiano-Reggiano cheese on top and add extra pepper if desired. Serve fresh or chilled.
Don’t be scared of using anchovy paste. The paste adds flavor (and salt) and works much better than anchovy filets.
Caesar salad can be part of a healthy diet provided you don’t pour on the cheese or top off with croutons.
The key to a great Caesar salad is to use dry lettuce. If the lettuce is wet, the dressing won’t coat the leaves and your salad will end up soggy.