Caesar Salad

Caesar Salad


Basic, but I love caesar salad, especially this recipe that a family member taught me when I was a child. This is the 1970s type of caesar salad dressing but I don’t include the raw egg anymore as I am a little more afraid of Salmonella. Lately I have been making it with kale or a mixture of kale and romaine lettuce to boost the nutrients. Today I added cubed avocado, halved cherry tomatoes and put some baked chicken on the side for my husband who seems to be craving protein lately. I also didn’t have any croutons on hand so I spread a piece of whole wheat sourdough bread with olive oil, a little salt and pepper, dried oregano, and then rubbed a cut piece of garlic all over it and toasted it in the oven until it was crisp like a crouton. Actually much better than what you will find in a bag or box!



Lacinato Kale – by far my favorite kale!

Dressing (the amounts are approximate):

  • 1/2 cup high quality olive oil
  • 1/2 lemon
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon dijon mustard
  • 1 garlic clove, mashed
  • 1 tablespoon anchovy paste (or a couple of anchovies)
  • 1/3 cup Worcestershire Sauce
  • 5-10 drops Tabasco sauce (depending on how much spice you like)
  • salt and pepper to taste
  • optional: sometimes I add a tablespoon of non-fat plain greek yogurt to make it more creamy like caesar salad dressings you find at restaurants today, lately I haven’t added this though. Or if you are ok with raw eggs, you can add one whole egg.
  • For variety I sometimes add hard boiled eggs, a piece or two of bacon chopped up, chicken, cherry tomatoes and/or avocado chunks.


  • Kale and/or Romaine lettuce
  • Sliced Mushrooms
  • Caesar Salad Croutons
  • Parmigiano-Reggiano cheese – finely grated
  • Optional:  if using Kale:
    • Lemon juice
    • Olive oil
    • Salt
Removing the ribs from the kale
A perfect avocado
FullSizeRender 3.jpg
Freshly grated Parmigiano-Reggiano


  • If using kale
    • de-stem the kale and cut into bite size pieces
    • put kale into a large bowl and put lemon juice, olive oil and a few shakes of salt on it to soften the kale. let sit for 15 – 30 minutes at room temperature. Rinse if you like before using to reduce sodium count.
  • Make dressing by combining all ingredients and stir with a whisk. Set aside so flavors can combine. Great to make ahead of time if possible and store in the refrigerator.
  • Cut mushrooms and romaine lettuce if using that type of lettuce (and other vegetables if using).
  • Mix lettuce, mushrooms, croutons, cheese and dressing in a bowl. Toss and serve with fresh ground pepper.

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