Lemony Caesar Salad

This recipe for Caesar Salad replaces the pungent edge of anchovies with the bright clean taste of lemon.  If you object to Caesar Salad because of the anchovies, this is for you.   Lemony Caesar Salad is everything everyone loves about caesar salad sans the anchovy overtone.  

A detester of anchovies, I once took classes at La Bonne Cuisine.  So pleased to be in the beautiful Texas hill country with our teacher Ann Clark, I was not please to learn nearly every Meditterranean  dish we were to learn and enjoy eating containing anchovies in some form.  I did learn the trick to successfully cooking with anchovies is to soak the fillets in milk first.  Even so, when it comes to Caesar Salad, I  much prefer mine without the pungent bite.  You might too in which case Lemony Caesar Salad may also become your answer.

lemony caesar salad

Greens, washed and dried

Walnuts, toasted

Parmesan cheese, shredded

Homemade Croutons

Lemony Caesar Dressing


lemony caesar dressing

1 lemon juiced, about 3 Tbsp.

2 cloves garlic,  crushed

1 Tbsp. white wine vinegar

1 tsp. Dijon mustard

1/2 tsp. sugar

Salt and pepper, to taste

1/2 cup olive oil

Place all ingredients, except the oil, in a jar.  Shake the jar vigorously, add the oil and shake again.  Use immediately or chill until ready to use.  Extra dressing can be labeled and refrigerated for 1 week.


homemade croutons

1 baguette, cut into 3/4" cubes

2 Tbsp. butter, melted

2 Tbsp. grape seed oil

1 tsp. salt

1/2 tsp. black pepper

1/8 tsp.  cayenne pepper

Preheat oven to 350° F.

Place bread cubes in a large bowl and toss to coat while drizzling with butter and olive oil.  Sprinkle with salt, black pepper and cayenne pepper; toss evenly to coat.  Spread cubes on a baking sheet in a single layer.  Bake 15 minutes, until golden brown.