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Caesar Salad

A Caesar Salad is beautiful and goes well with so many meals. A creamy Caesar dressing is easy to make with a hand blender and tall Mason jar.


  • 2 heads of Romaine lettuce, thinly sliced, washed and chilled
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 juice of 1 lemon
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • freshly ground pepper to taste
  • 1 cup extra-virgin olive oil
  • 3 tablespoons freshly Parmesan cheese

Breadcrumbs: Cut the crust from 4 slices of day old bread. Cut the slices into small cubes. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet. When fat begins to sizzle, add the cubes of bread and cook, tossing with a spatula occasionally as the cubes are golden brown. Drain the cubes on a paper towel. Crush with a couple of pulses in a food processor fitted with a metal blade, working with half of the cubes at a time.


  1. Cook the egg in gently simmering water for 1 to 1 1/2 minutes; set aside.

  2. In a tall Mason jar, add the garlic cloves, egg, lemon juice, Worcestershire sauce, Dijon, 2 T. Parmesan cheese, salt, and pepper. Blend with a hand blender while gradually adding the olive oil in a slow, steady stream. Mix until the mixture is thick and creamy.

  3. In a large salad bowl, toss the romaine lettuce with desired amount of the dressing. About half or one third should be enough. Add the remaining 3 T. grated Parmesan cheese and breadcrumbs; toss again.

  4. Enjoy!