The Melaniff Family Cookbook

Caesar Salad

recipe from Lisa Wainwright

Serves 4 to 6


2 cloves garlic

4 anchovy fillets

1 t salt

1 t freshly ground black pepper

1 T fresh lemon juice

1 t Worcestershire sauce

1/2 t Dijon mustard

1 large egg yolk

1/3 C extra-virgin olive oil

2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried

1 recipe croutons - recipe here

1 C freshly grated Parmesan or Romano cheese, or 2 1/2 oz shaved, plus more for garnish


Place garlic, anchovy fillets, and salt in a large wooden salad bowl.

Using two dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk.

Slowly whisk in olive oil.

Cut or tear the romaine leaves into 1- to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well.

Garnish with extra grated cheese if desired. Serve immediately.