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Caesar Salad

The Caesar salad was invented in the 1920's by Caesar Cardini, the owner of an Italian restaurant in Tijuana, Mexico. This famous dish originally was known as the "aviator's salad" but Cardini later renamed it "Caesar's salad" This versatile dish is a wonderful complement to any dinner. It can be magically transformed into main course fare by simply adding grilled chicken strips, salmon, shrimp, vegetables or the thick and savory salad dressing can be served as a dip with an assortment of low-carbohydrate vegetables.


1 clove garlic
cup extra virgin olive oil
4 anchovy fillets, drained
2 tablespoons (1 ounce) freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
6 cups romaine lettuce, torn into generous bite-size pieces
1 egg yolk [If you are concerned about adding a raw yolk to the dressing, simply omit the egg]
teaspoon freshly ground pepper
2 tablespoons (1 ounce) shaved Parmesan cheese
teaspoon coarse salt


Serves: 4


To make the Caesar Dressing, place the garlic in the work bowl of a food processor fitted with a metal blade (or in a blender) and process until finely chopped. Add the anchovies and chop again. Add the lemon juice, mustard, egg yolk, pepper, salt and blend well. Pour the olive oil through the feed tube in a slow, steady stream and mix until smooth. Add the grated cheese and process just to blend. (The dressing can be made a day ahead. Transfer it to a covered container and refrigerate until 1 hour before serving. When ready to use, whisk the dressing to blend and taste for seasoning.)

To serve the salad, place the romaine lettuce in a large bowl and add just enough Caesar Dressing to coat the lettuce leaves; toss well. Arrange the salad on each of four salad plates and garnish each serving with shaved Parmesan cheese. The remaining Caesar Dressing can be refrigerated in a covered container for 1 to 2 days.

EACH SERVING PROVIDES:- 4g carbohydrates, 322 calories, 6g protein, 32g fat, 2g dietary fiber, 453mg sodium, 61mg cholesterol

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