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Caesar Salad


Simple Caesar Salad

Romaine lettuce is a staple for some of the animals at National Aquarium and it is the foundation for our Caesar salad, which almost everyone seems to like. Caesar salad dressing was one of the first salad dressings chef Mark Miranda learned how to make in cooking class (back in middle school) and it is one he continues to make at home today.



For the dressing

  • 2 garlic cloves
  • 1/4 Teaspoon fresh-ground black pepper
  • 2 Teaspoons fresh-squeezed lemon juice
  • 1/4 Teaspoon salt
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon Worcestershire sauce
  • 1/2 Cup freshly grated Parmigiano-Reggiano
  • 1 Cup mayonnaise
  • 1 Teaspoon anchovy paste

For the salad

  • 4 Ounces Caesar salad dressing
  • 4 Tablespoons grated Parmesan cheese
  • 8 Cups Romaine lettuce
  • 1/2 Cup croutons


For the dressing

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper, and whisk until well combined.




For the salad

Place romaine in a large bowl and toss with dressing. Top with croutons and cheese. Place on individual plates or in individual bowls.