Caesar Salad Recipe

Makes 10 servings

  • 851 g romaine lettuce


  • 6g garlic paste
  • 5 anchovy fillets
  • Salt, as needed
  • Ground black pepper, as needed
  • 105 mL pasteurized eggs (whole or yolks)
  • 60 mL lemon juice, or as needed
  • 150 mL olive oil
  • 150 mL extra-virgin olive oil
  • 142 g grated Parmesan, or as needed
  • 425 g Garlic-Flavored Croutons
  1. Separate the romaine into leaves. Clean and dry them thoroughly. Tear or cut them into pieces, if desired. Refrigerate until ready to serve.
  2. For each serving, mash about o.6o g garlic paste, half an anchovy fillet, salt, and pepper into a paste in a wooden salad bowl. Add 10 mL egg and 5 mL lemon juice. Blend well. Add 15 mL of each oil, and whisk to form a thick dressing. Add 10 g grated Parmesan and 85 g of the romaine. Toss until coated.
  3. Serve immediately on a chilled plate. Garnish with 43 g croutons.