Caesar Salad

Catherine Cappiello Pappas


This is a light and delicious salad that is also filling and satisfying.

I made a Caesar Salad Dressing without eggs to accompany this classic dish.

pinch tips: How to Core a Head of Lettuce





5 Min


10 Min




for the croutons:
5 – 6 slices of country white or wheat bread (you may use italian or french bread also)
¼ cup olive oil
1 tsp. kosher salt
3-4 dashes of hot sauce (your favorite)
½ tsp. black pepper
for the dressing:
1 tsp. freshly ground black pepper
1 tablespoons freshly squeezed lemon juice
1 tsp. worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon mustard (preferably smooth)
½ cup freshly grated parmesan cheese
¼ - ½ cup olive oil
for the salad:
1 large clove of garlic
½ head of iceberg lettuce – sliced thin (or one large head of romaine lettuce)
¼ head of green cabbage – sliced thin
½ cup of italian parsley – chopped fine
1 small red onion – sliced thin
2 vine-ripe tomatoes - quartered
3 – 4 wild planet white anchovies – in extra virgin olive oil

Directions Step-By-Step

For the Croutons:

Preheat oven 350 degrees:

Cut the bread into ¾ inch cubes. In a bowl, combine the oil, salt, black pepper and the hot sauce. Add the bread cubes and toss until the cubes are coated.

Spread the cubes out on a large baking sheet. Bake for about 15 minutes or until just browned.

For the Dressing:

Combine the ingredients for the dressing and whisk.

For the Salad:

Crush the garlic and rub the salad bowl with the crushed garlic. Assemble the salad in the bowl rubbed with the garlic.

Add the warm croutons to the salad. Plate the salad and top with three or four anchovies and drizzle with the dressing.

Serve with a little extra grated cheese.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy