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Caesar Salad with Parmigiano Reggiano

Serves 6
Time 15 min
A handful of croutons will give this robust salad a finishing touch. The dressing comes together and mayonnaise is substituted for the raw egg yolks found in the original version.
Special Diets:
Ingredients
  • 2 large heads romaine lettuce, chopped
  • 1 large garlic clove, roughly chopped
  • 4 anchovies, roughly chopped
  • 2 tablespoons lemon juice
  • 1/3 cup safflower oil
  • 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
  • 1/2 teaspoon ground black pepper, plus more for serving
  • 1/4 teaspoon kosher salt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
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Method

Use a large chef's knife to mince the garlic, anchovies and salt together into a fine paste. Place in a large bowl.

Add lemon juice, mayonnaise, Worcestershire sauce and mustard and combine with a whisk.

Slowly whisk in oil until a thick dressing develops. Add grated cheese and pepper, then taste and adjust seasoning.

Add lettuce to bowl and toss to coat leaves thoroughly with the dressing. Top with extra pepper and shaved Parmigiano Reggiano before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 large heads romaine lettuce, chopped
  • 1 large garlic clove, roughly chopped
  • 4 anchovies, roughly chopped
  • 2 tablespoons lemon juice
  • 1/3 cup safflower oil
  • 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
  • 1/2 teaspoon ground black pepper, plus more for serving
  • 1/4 teaspoon kosher salt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
Shop with Prime

Exclusively for Prime members in select ZIP codes.