Casear Salad Recipe

Name: Casear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 heads romaine lettuce; 2 anchovies; 1 garlic clove; 1 tablespoon lemon juice; 2 egg yolks; 3 tablespoons grated parmigiano-reggiano cheese; 2 tablespoons water; 1 cup extra virgin olive oil; salt; pepper

Servings: persons

1
In a blender, combine anchovies, garlic clove, lemon juice, egg yolks, and 1 tbsp of the Parmigiano-Reggiano cheese.
2
Pulse a couple of times to combine, then add 2 tablespoons water and blend again.
3
Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified.
4
Season to taste with salt and some freshly ground black pepper.
5
Chop 2 heads of romaine lettuce, and throw into a large mixing bowl.
6
Dress the salad with homemade dressing, and some cracked black pepper and mix thoroughly.
7
Top with the remaining 2 tbsps of Parmigiano-Reggiano cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 heads romaine lettuce, 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, and more.

Yes, Casear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Casear Salad

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