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Romaine Caesar Salad


  • 2 hard-boiled large eggs
  • 1/4 cup lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 anchovy fillet
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, peeled
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 bunch romaine, torn
  • 1 cup shredded Parmesan cheese
  • 1 cup Caesar salad croutons


  • 1. Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
  • 2. In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts

1 cup: 238 calories, 20g fat (5g saturated fat), 64mg cholesterol, 617mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.


Average Rating: 4
  • pajamaangel
    Dec 31, 1969

    A good ol' regular caesar salad. Didn't have the anchovy, so I'm sure I missed out on a lot of flavor.

  • lurky27
    Jan 27, 2011

    We make this salad anytime we have a fancy Italian dinner. I've never used an anchovy fillet. It's delicious!

    ~ Theresa

  • neheraj
    Mar 7, 2010

    Loved the salad and the dressing was a hit with my husband. the dressing was something that might have needed more salt and pepper to my liking!

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