If you've only had Caesar salad with dressing from a bottle, try this one and you'll be amazed at the difference in quality. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor).
It is absolutely essential to get the romaine bone-dry for the best salad. Prepare and refrigerate the lettuce at least 2 hours before serving, preferably more.
1795 people marked it a Favorite, 683 people marked it a Try SoonYield: 4 Servings Ready in 20 minutes
stevemur , 3 years agoHi Lisa, Not sure what you mean -- there is no blue cheese in this recipe (nor should there be).
lisacrooke , 3 years agoThis is a really great Caesar recipe. I love the flavor of the blue cheese which I had never seen as an ingredient in Caesar Salad before. It was super garlicky which was also great. I made an edit. I did not have anchovies on hand so I used two tablespoons of chopped capers which add that salty flavor. It was great. I think next time I would use less blue cheese
BookumBoB0 , 4 years agoI 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.
rmgreber , 4 years ago[I made edits to this recipe.]
dejavu , 5 years agoThanks!
ribudda , 5 years agoFor 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.)
leejay11 , 5 years agoyou 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.
zahava , 5 years agoi 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
Armagetiton , 5 years agojust 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.
dadproffitt , 5 years agoI plan to make the salad but without the anchovies, other than the fish it sounds great.
puerca83 , 5 years agoVery delicious...I'd try some grilled chicken or shrimp on it next time...great for spring coming up!
yatooba , 5 years agothe lettuce crispness ,and anchovy richness cruton crispness and cheese richness , wonderful alternatives
pauly0207 , 5 years agoNow I can make my favorite salad at home! Thanks for the tips on handling the lettuce!
peggymoon , 5 years agoI live in a rural area, so this great recipe gives me a pure version of my FAVORITE salad. Especially good with fried oysters. Thanks
Roseplummer , 6 years agoI made this with homeade pizza. It was really good and easy.
danpit , 6 years agoVery good tasting version of the classic, and easy to make!
stevemur , 7 years agoVARIATION -- 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.
Blueskylad , 7 years agoVery 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)
AUNTGIGI , 7 years agoIT WAS EASY TO MAKE
stevemur , 7 years agoMade this family favorite again. Delicious, springtime meal served outdoors with a cool Pinot Grigio.