Caesar Salad

Born in 1920s Tijuana and quickly claimed by California tables, Caesar salad is a crisp classic. Romaine hearts meet a silky anchovy-garlic dressing, sharp Parmesan, and crunchy croutons for a lunch that feels both simple and special.

Serves 2 · 15 min prep · 10 min cook

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 romaine heartsProduce
• 1/2 cup ParmesanDairy
• 1 clove garlicProduce
• 2-3 anchovy filletsPantry
• 1 yolk egg yolk or mayoDairy
• 2 tbsp lemon juiceProduce
• 1/2 tsp DijonPantry
• 1/3 cup olive oilPantry
• 1/2 tsp WorcestershirePantry
• 2 cups croutonsBakery
• to taste black pepperSpices

Instructions

1. 1Mash garlic and anchovy; whisk with yolk, lemon, Dijon, Worcestershire; stream oil.
2. 2Toss romaine with dressing, cheese, croutons, pepper.
3. 3Tijuana-origin, California-adopted classic.