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Caesar Salad


  • Romaine Lettuce
  • Dressing
  • 6 egg yolks
  • 1 Tbsp anchovy Paste
  • 1 1/3 cup vegetable oil such as grape seed
  • 1 heaping Tbsp Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp Worcestershire sauce
  • 5 cloves oven roasted garlic, chopped
  • 1 clove raw garlic, germ removed, finely minced
  • 1 cup finely grated Parmesan cheese
  • Salt and pepper to taste
  • White distilled vinegar to taste



  1. In a food processor, combine anchovy paste, roasted and raw garlic, egg yolks, mustard and Worcestershire sauce and begin to process until combined and smooth.
  2. Slowly drizzle vegetable oil as to emulsify the sauce.
  3. Once all the oil is incorporated add lemon juice and cheese. Season to taste with salt, pepper, and white vinegar.
  4. We prefer our Caesar dressing very thick as to coat the lettuce wholly, but this recipe can be loosened with a few drops of water as needed.



  1. Chop the hearts of 3-4 Romaine lettuce heads. Season with salt and pepper. Liberally apply dressing and work into each crevice of lettuce.
  2. Add additional lemon juice and parmesan cheese if desired. Meanwhile liberally brush long slices of baguette with a quality olive oil, season with salt and pepper.
  3. Grill or broil until golden brown and crusty. Rub with a raw garlic clove. Distribute the salad between four bowls and top each with the garlic crouton.



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