Caesar salad

By Mary Berg
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SERVES
4
TOTAL TIME

Ingredients

  • 2 teaspoons (10 grams) Dijon mustard
  • 1 small clove garlic, very finely minced
  • 1-1/2 teaspoon (8 grams) anchovy paste
  • 2 tablespoons (30 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) red wine vinegar
  • 3 tablespoons (45 grams) mayonnaise
  • 1 tablespoon (15 milliliters) extra-virgin olive oil
  • 1/2 teaspoon (3 grams) freshly ground black pepper
  • Kosher salt
  • 1/4 cup (65 grams) finely grated Pecorino cheese
  • 1 head romaine lettuce, roughly torn

Directions

  1. Whisk together mustard, garlic and anchovy paste in a large bowl. 
  2. Gradually whisk in lemon juice and red wine vinegar. While whisking, add mayonnaise and olive oil.  
  3. Season the dressing with pepper and salt. Stir in the cheese.
  4. Add lettuce and toss to coat.

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