Print Recipe
0 from 0 votes

Classic Caesar Salad

Servings: 2 salads
Author: Samantha


  • 1 head of romaine lettuce cleaned and cut into large pieces
  • 3 anchovy filets + anchovy oil
  • 1 egg
  • 1 garlic clove minced fine
  • 1 Tb Dijon mustard
  • 1/2 lemon juiced
  • Olive oil or anchovy oil
  • Tobasco
  • Black pepper
  • Croutons
  • Roasted tomatoes optional


  • In a large wooden bowl, grind pepper (As much as you like, we did about 10-15 turns).
  • Add 3 anchovy fillets. And please don't skip this step, they are delicious once the filets are broken down.
  • Add 1 whole egg and using a wooden spoon, break up the egg mix well.
  • Add garlic and 1 Tb mustard and lemon juice. Use a wooden spoon to break up the garlic and anchovy. It should become thick and almost pastey.
  • Add freshly grated Parmesan. This can be to your preference, but roughly about 1/4-1/2 cup.
  • Add oil. You can either use olive oil, or what we prefer, is to use the anchovy oil that is packed with the anchovy. About 1/4 cup.
  • Add 3 drops of Tabasco or more or less to taste.
  • Add your lettuce and croutons and gently toss everything together.
  • Top with roasted tomatoes and shaved Parmesan cheese.