Caesar Salad

Francine Lizotte


This flavorful salad pairs so well with steak and other proteins. It's a delicious salad to have in your recipe folder...


☆☆☆☆☆ 0 votes

4 servings
10 Min
No-Cook or Other


  • 10 c
    romaine lettuce, torn, washed and drained
  • 2-3 large
    cloves garlic, pressed
  • 1 large
    pasteurized free-run egg yolk
  • 1 Tbsp
  • 1 tsp
  • 1/2 tsp
    worcestershire sauce
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 Tbsp
    extra virgin olive oil
  • 1 1/2 Tbsp
    freshly squeezed lemon juice (about 1/2 lemon)
  • 1/4 c
    grana padano cheese, grated plus more for garnish
  • 5 slice
    bacon, cooked and crumbled
  • 1 Tbsp
    capers, rinsed and drained
  • 1 1/2 c

How to Make Caesar Salad


  1. After washing salad and draining well, place in a salad sac and transfer to the freezer for 20 minutes then to the refrigerator until ready to serve. It makes the lettuce very crispy.
  2. Cut half of one garlic cloves and rub bottom/sides of the bowl. Add yolk, Dijonnaise and horseradish; whisk until well blended. Add pressed garlic, Worcestershire and freshly ground black pepper; whisk again.
  3. Pour gently olive oil in the mixture, whisking at the same time. Add lemon juice and grated cheese to dressing.
  4. When ready to serve, add chilled lettuce and toss until well coated. Add bacon, capers and croutons; combine with the salad. Place in 4 serving plate and sprinkle more cheese on top. Makes 4 servings
  5. To view this recipe on YouTube, click on this link >>>>

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