BEST Caesar Salad


If you are a true Caesar Salad connoisseur, you definitely pride yourself in always knowing where to get the best Caesar. Our S&C staff set out to perfect our own after years and years of experience in ordering Caesar salads.

First off, Chrissy Teigen is our spirit animal. After searching the web for "the best Caesar dressing" we stumbled upon hers, titled "World's Best Caesar Salad Dressing". And although in the very first sentence Chrissy writes, "Okay. I have no idea if that's true. But I've learned that if you use the words "best", "most", "delicious" or "world" in your recipe, the post is pretty much the first thing that comes up if Googled, whether it's awesome or not," we decided to give it a shot.

After following her directions precisely and numerous taste tests, we added a little more here and there and came up with the below. With the amount of mayonnaise in this dressing, you might want to call this your weekly cheat meal ;) Get to cooking, and we hope you enjoy!


BEST Caesar Salad w/ Grilled Romaine & Garlic Croutons


For the dressing:

4 cloves garlic, finely minced (I always say, “the more the merrier”)

1 1/2 teaspoons anchovy paste

3 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1 teaspoon and a smidge Worcestershire sauce

1 cup mayo

2/3 cup freshly grated very fine Parmesan Cheese

Salt and pepper to taste (I doused it in pepper, but the salt was added as I tasted – not much salt is needed)

For the croutons:

1  half baguette cubed into ½ inch or 1 inch pieces (I used a French baguette – sourdough works too)

4 cloves chopped garlic (Again, more the merrier)

5 tablespoons Butter


For the lettuce:

Romaine head (sliced in half, lengthwise)

Non-stick cooking spray



Preheat the oven to 350 degrees.

With a whisk or fork, whisk the garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce in large mixing bowl. Add mayo, parmesan cheese and lots of pepper. Taste and add salt. Refrigerate until needed.

Heat a grilling skillet, or bbq on medium-high heat.

In a large skillet, melt the butter and garlic over low heat (you really want to get the garlic flavor into the butter). Once melted, add the bread and toss to coat. Remove from heat and transfer to a lined (or sprayed) baking dish. Cook croutons for 15-20 minutes. Make sure to watch them so they don’t burn, and toss them every once in a while to get an even crisp.

Once your grill is nice and hot, spray with a cooking oil (like Pam). Place romaine flat side down on the grill for a few minutes, watching closely so it doesn’t burn. Remember, you want a nice char to bring out the flavor, you don’t want the lettuce to wilt.


To assemble:

Place your romaine on a plate, flat side up. Drizzle Caesar dressing between the leaves. Add croutons and parmesan cheese. Garnish with lemon and serve immediately. You can always add a protein like fish, shrimp, steak or chicken. ENJOY!


Jasmine Yang