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Caesar Salad

July 26, 2022 | By Jeremy Scheck | 1 Comment

Caesar Salad


For the dressing:

  • 1/2 cup extra virgin olive oil
  • 3 anchovy fillets
  • 1 egg yolk
  • 1 garlic clove
  • juice of 1-2 lemons (start with one and add more if necessary)
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 oz parmigiano reggiano (can be cut into cubes; doesn't need to be grated)

For the garlic croutons:

  • 3-4 slices torn sourdough bread
  • extra virign olive oil (enough to give a light coat)
  • salt and freshly ground black pepper
  • 2 cloves of fresh garlic (to be grated over)

For assembly:

  • Romaine lettuce hearts
  • More parmigiano reggiano cheese to grate over
  • More black pepper


  1. Combine all the dressing ingredients in a blender (or a large cup for an immersion blender). Blend until creamy and emulsified - it may take a couple minutes. Taste for acidity and add more lemon juice if it tastes flat. Once completed, store covered in the fridge.
  2. Combine garlic crouton ingredients and place in a 350° F oven for 10-20 minutes, or until golden brown and crispy. Check on them often and stir occasionally.
  3. Toss romaine lettuce with the dressing as desired and serve with copious amounts of parmigiano reggiano cheese and black pepper on top.
Add a Comment


  1. First I want to say thank you for the recipes! Thank you!
    I have never bought or used anchovies and was wondering what brand/type to buy. Wondering also if this dressing is fishy tasting as anchovies are.
    Thanks Cynthia

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