Gail’s Caesar Salad

Course Salad
Servings 4


Dressing (Yield 1 ½ cups):

  • 2 Egg Yolks
  • Juice of 1 lemon
  • 3 dashes Worcestershire Sauce
  • 2 dashes Tabasco Sauce
  • 2 tsp Anchovy Paste
  • 1 tbsp Prepared Mustard
  • 2–3 cloves Fresh Garlic, crushed
  • 1 cup Olive Oil


  • 6–8 cups Bite Sized Pieces Romaine Lettuce, washed, dried
  • ¼ cup Caesar Salad Dressing (enough to lightly coat the lettuce)
  • ½ cup Grated Parmesan Cheese
  • 1 cup Croutons*



  1. In a blender, food processor, mixer or bowl using a whisk, add all the ingredients except the oil and mix well.

  2. With the motor running, slowly add oil in a steady stream.

  3. Mix well.

  4. The slower the oil is added, the thicker the dressing will be.

  5. Will keep for up to two weeks in the refrigerator.


  1. To make the salad, allow 2 cups of washed, dried and torn romaine lettuce per person.

  2. Toss with enough dressing to coat the romaine and garnish with grated Parmesan Cheese and croutons.

Recipe Notes

*To make a quick version of croutons, toast up your favourite bread, let cool and cut into ½” croutons. The dressing will give the croutons lots of flavour.

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