The Best Caesar Salad


2 Anchovy Fillets
3 Cloves of Garlic
1/2 Eureka Lemon, juiced
2 TBSP Dijon Mustard (Grey Poupon)
3 Dashes Hot Pepper Sauce (Tobasco)
8 Dashes Worcestershire Sauce (Lea & Perrins The Original)
2 oz Extra Virgin Olive Oil
1 TSP Red Wine Vinegar
3 oz Parmesan
2 Medium Heads of Romaine Lettuce


  1. Add a pinch of salt in a bowl. Using a fork, mash anchovies inside a large bowl (preferably wooden)
  2. Add lemon juice and red wine vinegar and whisk until anchovies are broken down
  3. Add freshly peeled garlic cloves
  4. Add Dijon Mustard, Hot Pepper Sauce, Worcestershire Sauce, Pepper, and Extra virgin olive oil, and whisk until thickly blended
  5. Add chilled lettuce leaves, and toss by hand to coat in dressing
  6. Top with a generous amount of parmesan cheese and season with pepper

Great with croutons!

Recipe from

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