Caesar Salad

Caesar Salad
3.5 from 4 ratings
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.  
  • 2 garlic cloves
  • 1/4 teaspoon fresh-ground black pepper
  • 2 teaspoon 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
  • 4 ounce caesar salad dressing
  • 4 tablespoon grated parmesan cheese
  • 8 cup romaine lettuce
  • 1/2 cup croutons
  1. 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.
  2. Place romaine in a large bowl and toss with dressing. Top with croutons and cheese. Place on individual plates or in individual bowls.