Rosalie’s Caesar Salad

This Caesar Salad is outstanding. Although my generous and tremendously kind friend Rosalie gave it to me many, many years ago, it remains one of the best Caesar dressings I’ve ever tasted. While commercially made croutons are quite acceptable, see my recipe for Nicole’s Special Croutons. If you’re going to make something outstanding like this recipe, why buy adequate croutons when it’s so easy to make great ones? 

Rosalie’s Caesar Salad:

6 garlic cloves 

One-to-two 1-½ oz. (50 g) cans anchovies, drained

1 c. (250 mL) olive oil

2 tsp. (10 mL) dry mustard

¼ c. (60 mL) fresh lemon juice (see Note)

⅓ c. (80 mL) red wine vinegar

1-½ tsp. (7.5 mL) Worcestershire sauce

2 dashes hot pepper sauce (Rosalie uses Tabasco)

Chilled Romaine lettuce, as needed

Freshly grated or shaved Parmesan cheese, as needed

Croutons, commercially or homemade, as needed 

In a food processor or wide-based blender, combine all ingredients except Romaine lettuce, Parmesan cheese, and croutons. Toss with crisp, chilled lettuce just until leaves glisten, sprinkling with fresh Parmesan and with croutons. Serve at once. 

Note: Rolling room-temperature lemons over a flat surface as you apply pressure with the palm of your hand will extract the maximum amount of juice by breaking up the tough membranes within. 

Always refrigerate anchovies - even 

if the can has never been opened!

The original Caesar Salad used 

torn leaves. I prefer to chop mine.

Toss with dressing and a flurry 

of grated or shaved Parmesan.

Croutons provide the finishing touch!