Princess caesar salad

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15 min


6 servings (3/4 cup/175 mL dressing )

* PLUS Cooking time: 6 minutes


  • 41643 baguette
  • 1 tbsp olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 3 large garlic cloves
  • 1 1/2 tsp Dijon mustard
  • 3 anchovy fillets , finely chopped, or 1 1/2 tsp anchovy paste
  • 3/4 tsp salt
  • 1/4 tsp Worcestershire sauce
  • 1/2 cup vegetable oil
  • 1/2 cup freshly grated parmesan
  • 1 large head romaine lettuce


  • Slice baguette 1/4 inch (0.5 cm) thick. Heat olive oil in a large frying pan over medium heat. Add bread and cook until golden-tinged, 3 to 4 minutes per side, adding more oil, if needed. If toasts brown too quickly, reduce heat to medium-low. Remove as they are done to paper towels to absorb excess oil. If making ahead, store at room temperature.
  • In a medium-size bowl, whisk lemon juice with garlic, Dijon, anchovies, salt, sugar and Worcestershire. Gradually whisk in vegetable oil. Stir in Parmesan. Taste, then add more lemon juice, if needed. Dressing will keep well, covered and refrigerated, up to 3 days.
  • Wash and dry lettuce. Tear into large pieces and place in a large salad bowl. If making ahead, cover with a damp paper towel and refrigerate. Toss lettuce with dressing and add toasts. Or serve salad in individual bowls and serve with toasts.

Nutrition (per serving)

  • Calories
  • 275,
  • Protein
  • 6.6 g,
  • Carbohydrates
  • 10.4 g,
  • Fat
  • 23.7 g,
  • Sodium
  • 617 mg.

Nothing goes better with steak than a caesar salad. We’ve simplified this fabulous version from Princess Cruiselines and cut out the raw egg.