Caesar Salad

Ensalde César

Servings: 6


  • A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 6 canned anchovies
  • tablespoons fresh lime juice
  • tablespoon Dijon mustard
  • tablespoons Worcestershire sauce
  • 1 egg yolk
  • 3/4 cup good-quality olive oil
  • 4 romaine hearts (36 leaves)
  • 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan,


  1. Heat the oven to 425 degrees.
  2. Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
  3. In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula.
  4. Add the anchovies and lime juice and mash them to a paste with the garlic.
  5. Mix in the mustard, then the Worcestershire and finally the egg yolk.
  6. Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it until it comes together as a light dressing.
  7. Pour half the dressing into a jar, cover and refrigerate.
  8. Add the romaine leaves to the remaining dressing and toss to coat.
  9. Arrange 6 romaine leaves on each of the 6 chilled plates.
  10. Sprinkle with the grated cheese and garnish with toasted croutons.