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Caesar Salad

By Chef Amanda Freitag (U.S.)
Recipe uses Original Red Sauce
Original Red Sauce
10 servings
imagePrep Time:
15 minutes
Caesar Salad
Caesar Salad


For Dressing
3 egg yolks
1 heaping tablespoon Dijon mustard
3 cloves garlic
5 fillets anchovies, in oil, drained
1 tablespoon Worcestershire Sauce
3 lemons, juiced (or 1/3 cup juice)
1/8 teaspoon ground black pepper
1 1/2 cup blended oil (50% olive oil- 50% canola oil)
1/2 cup Parmesan cheese, grated
For Salad
10 Romaine hearts
5 cups toasted croutons
Whole Parmesan cheese, to taste
Freshly cracked black pepper, to taste


For Dressing

In a food processor, combine all ingredients except the blended oil and Parmesan cheese. Blend the ingredients until they are combined and smooth, about one minute.

Keep the food processor going and slowly add in half the oil to emulsify the dressing. Stop the machine after half of the oil has been added to make sure the mixture is thickening. Continue adding in the rest of the oil until the dressing is thick.

Add in grated Parmesan cheese and pulse to combine. Taste the dressing for seasoning; it should have a nice, sharp kick from the TABASCO® Sauce.

This recipe yields 2 1/2 cups dressing.

For Salad

Remove the core from the Romaine heart by cutting off the bottom piece. With your knife, split the Romaine heart in half lengthwise and then cut across to create squares of Romaine.

In a large bowl, add the chopped Romaine and dressing and massage the dressing onto the Romaine with clean hands. This is the best way to ensure the salad is dressed evenly.

Add in croutons and toss lightly.

Serving Suggestion

Pile the greens and croutons into serving bowls and grate more Parmesan cheese on top. Add a crack of black pepper from a peppermill. Enjoy!

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You will need:

Original Red Sauce

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Original Red Sauce