Caesar salad

Contributed by Preston Maring, MD

Caesar salad
Lucilla Santos is the Food Service Director at the L.A. South Bay Kaiser Permanente facility. Not to be hindered by the lengthy process required to obtain a permit to start their farmers’ market, she and her colleagues are taking the focus on good food to the community. The Kaiser Permanente nutritionists and dieticians are teaching cooking classes at the YMCA. They had 52 people including kids ages 5 to 12 and parents for a recent class in a six-week series. Next is a class for teenagers without the parents. In addition, they are working with a local school to create an urban garden. There may be no better way to tackle the obesity epidemic in children than to teach them to cook food they have grown themselves. This week’s recipe for Caesar Salad should definitely replace the earlier version I shared in the past. It has become a family favorite and a great way to use “Romaines of the Day” from Happy Boys Farm. Because it doesn’t use raw eggs, no-one has to be concerned about salmonella or the extra cholesterol. To make this a complete dinner salad, consider adding boneless skinless chicken breast (grilled or pan-sautéed and sliced.)


  • Bag of hearts of romaine lettuce
  • Dressing
  • 1 lemon, juiced
  • 1 Tbsp sherry vinegar
  • 3 cloves garlic, peeled and smashed
  • 2 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 3” long squiggle of anchovy paste
  • 1 Tbsp capers, rinsed and dried
  • 4 Tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 oz parmegiano-reggiano cheese, shaved
  • Croutons
  • 3 cups French bread cubes, crouton-sized
  • 4 Tbsp olive oil
  • 6 cloves garlic, peeled and smashed
  • 1 Tbsp paprika
  • 1 oz parmegiano-reggiano, grated


Wash and thoroughly dry the romaine. Chill. Preheat oven to 350°. Add 6 smashed garlic cloves to 4 tbsp olive oil in a small saucepan. Heat oil until very hot and turn off immediately. Let it sit for about 15 minutes. Discard the garlic. Toss the bread cubes with the garlic-flavored olive oil and paprika in a medium mixing bowl. Bake the croutons on a baking sheet for 15 minutes or until crispy and well-browned. Grate 1 oz parmesan. Toss the hot croutons with the parmesan in the mixing bowl. In a food processor, blender or mini-processor, combine 1/2 of the lemon juice, sherry vinegar, 3 smashed cloves of garlic, Dijon mustard and a good pinch of salt and pepper. Let sit five minutes so the salt dissolves. Add the Worcestershire, anchovy paste, and capers. Process until smooth. Drizzle in the olive oil while the processor is running to emulsify the dressing. Add more of the lemon juice to taste. Use just enough of the dressing to moisten the romaine. Shave 1 oz parmesan on top of the salad and toss all with the croutons.

Nutrition Information (per serving)