Barnaby's Caesar Salad


Juice of one lemon
1 cup olive oil
1 tablespoon anchovy paste
1 1/2 cups Parmigiano Reggiano cheese, grate
1 large head Romaine lettuce, chopped
1/2 loaf ciabatta or other good Italian bread
Fresh cracked black pepper to taste


Combine lemon juice and anchovy paste in a blender.
Start blender and drizzle olive into mixture until it thickens.
Cut bread into 1 inch cubes and toast until brown. The trick here is to have it crispy on the outside and soft on the inside.
Combine lettuce and bread cubes in a salad bowl and cover with Parmigiano Reggiano (Parmesan) cheese.
Pour dressing over top and toss.




Elyse's picture

This salad dressing is in desperate need of garlic!

Sheri Wetherell's picture

Garlic certainly is a good addition too! Go for it:)

phyllis's picture

since olive oil has 14 grams of fat per tablespoon, I really don't think this is a low fat recipe. How do you publish a Caesar salad dressing without any GARLIC.

Sheri Wetherell's picture

Hi Phyllis,

The beauty of recipes is that they are customizable to personal tastes. You'll find there are literally thousands of Caesar Salad recipes. Some have raw egg and some don't, some have mayo, some use anchovy fillets, some use paste, etc. This is a version we came up with, which is why we named it Barnaby's Caesar Salad and not "Classic" or "Authentic Caesar."

As far as the olive oil, compared to many Caesar dressings this is lower in fat, but one could certainly reduce the amount if they so desired. Also, an important thing to note is olive oil is a good fat :)


This is a slight twist on the classic version. It uses no egg or garlic, but most people who taste it say it's the best Caeser Salad they have ever had!




Tuesday, December 15, 2009 - 3:07pm


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