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Bowl of Caesar Salad and Dressing

Alice’s Caesar Salad and Dressing

Alice's Caesar Salad and Dressing
Recipe By:
Recipe type: Salad
  • 20 Romaine lettuce leaves, torn (about 2 heads)
  • 1-2 c. seasoned croutons
  • ½ c. freshly grated parmesan cheese
  • Salt and black pepper to taste
  • 3 (2-oz.) cans anchovy fillets, drained for garnish
  1. Wash and drain lettuce leaves. Set aside.
  2. In food processor, add garlic, Worcestershire, mustard, lemon juice and anchovy paste. Process until smooth.
  3. With processor running, pour olive oil down funnel tube and mix until well blended. Taste for seasoning.
  4. Put dressing in container and refrigerate until ready to use.
  5. In large salad bowl, toss together the lettuce leaves, croutons and the freshly grated parmesan cheese. Drizzle with dressing and toss gently. Add extra salt and pepper if needed.
Alice's Caesar Salad and Dressing
Recipe By:
Recipe type: Dressing
  • 4 T. minced garlic
  • ½ c. extra virgin olive oil
  • 3 ½ T. Worcestershire sauce
  • 3 ½ T. Dijon mustard
  • 3 ½ T. fresh lemon juice
  • 3 tubes anchovy paste

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