I really love a good Caesar salad, not to fishy tho, i use anchoviy paste instead so i dont have to mess with any anchovies, but they are needed for that salty flavor, i put about 1 full teaspoon in my dressing, then you get the flavor but not the fishyness.

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Thanks!

For those of you who feel that anchovies can be rather overwhelming, rinse them before you use them in the recipe. That'll remove some of the salt and make the flavor milder. Still need 'em in the dressing. (One will suffice.)

you might want to add alittle tabasco! i was told will eating in puerta rico that it was used in the original recipe. gives it a graet added flavor.

i used to love ordering caesar salad when i lived in the states. i haven't had it for years. this recipe sounds like a good one and i hope to try it soon!

zahava

just an FYI, the anchovy paste is what gives all ceasar dressing the zing you taste, don't skip it just because you are afraid of the fish.

I plan to make the salad but without the anchovies, other than the fish it sounds great.

Very delicious...I'd try some grilled chicken or shrimp on it next time...great for spring coming up!

the lettuce crispness ,and anchovy richness cruton crispness and cheese richness , wonderful alternatives

Now I can make my favorite salad at home! Thanks for the tips on handling the lettuce!

I live in a rural area, so this great recipe gives me a pure version of my FAVORITE salad. Especially good with fried oysters. Thanks

I made this with homeade pizza. It was really good and easy.

Very good tasting version of the classic, and easy to make!

VARIATION -- Picked up ready-to-go Parmesan Chicken Breasts from Whole Foods yesterday... Put dinner plates in freezer, made the dressing with torn romaine, then placed the sauteed chicken breasts (sliced on the bias) on top. Delicious; rave reviews from my wife.

Very nice dressing. But watch the raw egg. Instead I "poached" the egg for 1 minute, makes things a bit safer! Make your own croutons. (Cubed day old French Bread, olive oil, one crushed clove of garlic,heat in saute pan, toss in croutons and brown)

IT WAS EASY TO MAKE

Made this family favorite again. Delicious, springtime meal served outdoors with a cool Pinot Grigio.

This is certainly the classic version. Adding an egg yolk is sometimes done but I'm not sure what the "real original" version even was.

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I really enjoyed this recipe and my wife thought it was great and she loves Ceasar Salads. I added 3 anchovies on the top of the salad because she also likes anchovies. I also doubled the amount of lemon juice to a whole lemon. I definitely will make again.

Belle, have tried a salad spinner and it works well with almost all other types of lettuce. It gets the romaine fairly dry but not thoroughly dry, given the ruffled leaves. I'm not normally a finicky guy but in my view, there's no substitute for the paper towel method of drying the romaine for this particular salad.

Love the look of the dressing and I am definitely going to give that a go. But its just not a caesar salad to me without a couple of hard boiled eggs and some crispy crumbled up bacon on the top!!

I also use a salad spinner to get my lettuce leaves dry.....works well without all the hard work.

Spring has arrived, and it's time for another Caesar Salad! This time, paired with grilled shrimp. Phenomenal.

Had this again last night. Terrific, sharp flavor. Add slightly more lemon juice and/or red wine vinegar to suit your tastes.

Great recipe! Quicker and easier than I thought a good Caesar would be. I agree drying the romaine is key and that can be a hassle; worth it, but a hassle. Use the best croutons you can get. And you must mix it up at the last minute.

This is a family favorite. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor), but somehow this salad has become considered an "Italian" dish, I guess, due to the name.