For the Dressing:

  • 1/2 tsp minced garlic
  • 1-1/4 tsp anchovy paste
  • 1-1/2 Tbsp fresh squeezed lemon juice
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 C olive oil mayonnaise
  • 2 Tbsp olive oil
  • 1/2 C freshly grated parmesan cheese
  • 1/4 tsp black pepper
  • pinch of salt

For the Salad:

  • 3 hearts of romaine lettuce
  • 1/2 C freshly grated parmesan cheese
  • 1 C caesar salad croutons
  • grilled chicken or shrimp – optional


  1. Cut off the base of the lettuce and pull apart all of the leaves
  2. Wash thoroughly and allow leaves to dry
  3. While your lettuce leaves are drying, in a medium sized bowl, combine minced garlic, anchovy paste, lemon juice, mustard and worcestershire sauce
  4. Add mayo and oil, whisk until smooth
  5. Add cheese, pepper and salt – set aside
  6. Cut lettuce into bite size pieces and combine with parmesan cheese and croutons
  7. Pour enough dressing over the salad mixture to evenly coat and toss
  8. If adding chicken or shrimp, place it on top
  9. Serve immediately


  1. Any left over dressing can be stored in the fridge for up to one week