Caesar Salad | Midwest Living

Caesar Salad

Caesar Salad

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  • Makes: 8 servings
  • Hands On 30 mins
  • Start to Finish 30 mins

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You can leave off the fillets on top, but don't be squeamish about putting anchovies in the dressing--that's what makes a Caesar taste like a Caesar! This classic recipe comes from The Rieger restaurant in Kansas City, Missouri.


  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cubed Italian bread
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 egg yolk (from a pasteurized egg) or 1 tablespoon olive oil
  • 1 -2 teaspoons canned oil-packed anchovy fillets, drained and chopped
  • 3/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, minced
  • Pinch salt
  • 1/2 cup canola oil
  • 12 cups coarsely chopped romaine lettuce
  • Shaved Pecorino cheese
  • Canned oil-packed anchovy filets (optional)


  1. For croutons: Preheat oven to 375 degrees . Combine olive oil, rosemary, garlic, salt and pepper in a large bowl. Add bread; toss to coat. Spread on a 15x10x1-inch pan. Bake until lightly browned, 8 to 10 minutes, stirring halfway through.
  2. For dressing: In a small food processor (or using an immersion blender in a cup or pitcher), combine cheese, vinegar, lemon juice, egg yolk, chopped anchovy fillets, pepper, garlic and salt. Cover and pulse until combined. With food processor running, slowly drizzle in canola oil in a slow and steady stream. Process until smooth.
  3. To assemble: Transfer dressing to a large bowl. Add croutons; toss to coat. Add lettuce; gently toss again. Divide among salad plates. Garnish with a few shavings of cheese and, if desired, 1 or 2 anchovy fillets.

Nutrition Facts

(Caesar Salad)

Servings Per Recipe 8, Polyunsaturated fat (g) 4, Folate (µg) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, sodium (mg) 94, sugar (g) 0, chol. (mg) 17, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 0, Niacin (mg) 0, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 15, pro. (g) 1, calcium (mg) 36, cal. (kcal) 156, vit. A (IU) 31, iron (mg) 0, Fat, total (g) 17, vit. C (mg) 1

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