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Have You Been Making Caesar Salad Wrong?

By Betty Crocker Kitchens
Created January 10, 2017
Master this classic salad, complete with homemade dressing, in 15 minutes flat.
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A big Caesar salad with freshly-prepared dressing and crispy croutons is the perfect go-to recipe to accompany any meal. Use our classic recipe and a few simple tools to whip up your own in 15 minutes. 

What you’ll need:

How to: 

1. Rub large salad bowl with cut clove of garlic for extra flavor if desired. Chop garlic and place in bowl.

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2. In salad bowl, using wire whisk, mix anchovy paste, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper.

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3. Add romaine; toss until coated. Sprinkle with croutons and cheese; toss. Serve immediately.

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Expert Tips: 

  • Substitute 8 anchovy fillets for the anchovy paste if desired. 

For Chicken Caesar Salad: Broil or grill 6 boneless skinless chicken breasts; slice diagonally and arrange on salads. Serve chicken warm or chilled. 

Shrimp Caesar Salad: Broil or grill 1 lb. deveined peeled large shrimp; arrange on salads. Serve shrimp warm or chilled.

Caesar Salad

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Ingredients

    • 1/3cup olive or vegetable oil
    • 3tablespoons lemon juice
    • 2teaspoons anchovy paste
    • 1teaspoon Worcestershire sauce
    • 1/4teaspoon salt
    • 1/4teaspoon ground mustard
    • 1garlic clove, finely chopped
    • 1large bunch romaine, torn into bite-size pieces (10 cups)
    • 1cup garlic-flavored croutons
    • 1/3cup grated Parmesan cheese
    • Freshly ground pepper

Directions

  • 1Mix oil, lemon juice, anchovy paste, Worcestershire sauce, salt, mustard and garlic in salad bowl.
  • 2Add romaine; toss until coated. Sprinkle with croutons, cheese and pepper; toss.

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