Caesar Dressing

Prep Time

5 minutes

Prep Notes

A much lighter and healthier version of the classic caesar dressing. 


1 tsp grated lemon zest

3 T. fresh lemon juice

2 cloves garlic, minced

1 tsp white wine vinegar

Splash of Worcestershire sauce

2/3-cup extra virgin olive oil (evoo)

1 tsp freshly ground black pepper

½ tsp sea salt

Optional:  Can add a couple small anchovy fillets, minced


Combine the lemon zest,lemon juice, garlic, Worcestershire sauce and vinegar in a small bowl and whisk well.  Slowly add the olive oil, whisking constantly until smooth. Add the salt and pepper and mix. 


To make the salad:

Add a small amount of this dressing to 2 heads of washed. dried and torn crisp romaine lettuce in a large salad bowl.   Alternate with freshly grated Parmigianino reggiano cheese (about ½ cup).  Continue until salad is dressed, as desired.  Top with Caesar croutons and extra cheese as desired. (I make my own croutons with a day old whole-wheatbaguette that has been cut into cubes, tossed with a mixture of a  few tablespoons of evoo, minced garlic, 1-2 cloves, dried basil or Italian seasoning, salt and pepper,.  Bake in a jelly roll pan in oven at 350 about 15-20 minutes or until crisp.)


Prairie Health Companion