- Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves to remove moisture. Place romaine in a large zip-top plastic bag; chill at least 2 hours.
- Combine olive oil and next 5 ingredients in a jar. Cover tightly, and shake vigorously. Set aside.
- Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until coated.
- Squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad; sprinkle with cheese. Toss salad. Top with Garlic Croutons and, if desired, anchovies. Serve salad immediately.
- Reprinted with permission of Cooking Light® magazine. All rights reserved.
ReviewsRead all reviews 11
This dressing is really great. Can be used as a marinade as well. IT can be a bit heavy on the oil.
The dressing was superb according to me and my 8 year old (who isn't a salad eater but had 3rds on this!) but my 5 year old (who eats salad quite often) and my husband hated it. It's a very str...
This recipe was absolutely delicious! I love Caesar salad but had never made it myself before. This was easy, used ingredients I had on hand, and tasted as good as, if not better than, the Caesa...
A very nice dressing when you want that Caesar taste. Could use less dressing on the salad to start off with, and let others put more on if they like.
This is sooooo delicious! I really had my doubts but I was pleasantly surprised. The only changes I made was that I put tofu into the salad for extra protein and didn't use anchovies because I ...