Caesar salad

Contributed by Preston Maring, MD

Caesar salad
As baby romaine lettuce and garlic are still available, I offer this recipe for Caesar Salad. While excellent by itself, it also goes very well with spicy grilled chicken breast or prawns.


  • Dressing
  • This is enough dressing for two 6-serving salads.
  • 1/4 cup egg substitute (or one egg beaten)
  • 1 Tbsp fresh lemon juice (find a friend with a Meyer lemon tree — juice the lemons and freeze in an ice cube tray for a wintertime supply)
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1-1/2 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp minced capers
  • 1/4 tsp dry mustard
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 2 large cloves garlic, minced
  • Torn romaine or other greens
  • Garlic and cheese croutons (see below)
  • 1/4 cup grated parmesan
  • Croutons (These are really good – original recipe calls for butter, but the mono-saturated fat laden olive oil works just fine)
  • 4 cups fresh sourdough bread, cut into 1/2” cubes (try the sour rye from Vital Vittles)
  • 4 Tbsp olive oil
  • 6 cloves garlic, mashed
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 cup reggiano parmesan, grated


Combine egg substitute and juice. Add oil whisking constantly. Stir in vinegar through garlic. Preheat oven to 350°. Add the garlic to the olive oil in a skillet. Heat until bubbling. Turn off the heat and let rest for fifteen minutes. Discard the garlic. In a mixing bowl, toss the bread cubes with the garlic-infused oil, paprika and onion powder. Bake for about fifteen minutes stirring a couple of times until brown and crispy. While still hot, toss with the parmesan.

Nutrition Information (per serving)