Caesar Salad in Seconds
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • Dash of Worcestershire sauce
  • Salt and pepper to taste
  • 4 anchovy filets
  • 3 smashed garlic cloves
  • 1/3 cup freshly grated parmigiano
  • 1 cup olive oil
  • Juice of one lemon
  • One head Jericho romaine lettuce
  • Fresh croutons
  • Additional freshly grated parmigiano

    In a food processor or blender, combine the egg yolk, Dijon mustard, Worcestershire sauce, anchovy filets, smashed garlic cloves, 1/3 cup freshly grated parmigiano and olive oil. Blend until smooth for about 15 seconds. Slowly add the juice of one lemon and additional olive oil if necessary, until a bit emulsified. Season with salt and pepper to taste. Roughly tear one head of rinsed Jericho romaine lettuce and arrange on platter. Dress with Caesar dressing and top with additional parmigiano shavings and fresh, seasoned croutons. (May also top with grilled shrimp or chicken.)


  • Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Romaine Lettuce, Specialty Lettuce

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