Caesar salad lollipops

By Paul Lillakas
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Total Time



  • 1 cup mayonnaise
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 4 anchovy filets, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly cracked black pepper
  • 6 little gem lettuce heads, quartered lengthwise
  • 1 cup crushed crouton crumbs


  1. In bowl, stir together mayonnaise, parmesan, lemon juice, lemon zest, garlic, anchovy, Dijon and black pepper. 
  2. If serving immediately: dip each lettuce quarter half way into dressing and press into crumbs to coat. Serve on platter.
  3. If serving over longer period of time: Arrange lettuce quarters on platter and fill two bowls with dressing and crouton crumbs. Invite guests to "double dip" or create a small instruction sign. 


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