Betsy Fear as our guest chef for this week’s demo, and in her family, Caesar Salad is always made and then served in a big beautiful wooden bowl. It’s a beloved side dish, but not many people know how easy it is to make from scratch. It’s so fresh and delicious and then you know exactly what’s in the dressing.

Serves 3-4 but you can scale up or down to suit your crowd’s needs!

2 Romaine Hearts
2 Cloves of Garlic, chopped
3T Olive Oil
1 Tin Sardines
1/2 Lemon, freshly squeezed juice with seeds removed
1 Egg
7-8 Dashes Worcestershire Sauce
1/2 tsp Mustard Powder
1/2 C Parmesan Cheese
Freshly Ground Pepper to taste
1/2 tsp Salt
Cubed Stale Bread for croutons, or store bought croutons

Caesar Salad

Toast stale bread in a little oil in a frying pan to make croutons. Or just toast up some store-bought if you’re in a rush! Put olive oil in a bowl with the chopped garlic. It’s best if you let this infuse for 1-2 hours, but skip it if you’re skimped for time! Pour into a big wooden bowl and mush the garlic a little with a fork or spoon. Add anchovies (leave these out on the side for your guests to add if they’re squeamish about sardines, but warning, the overall flavor won’t be the same!). Squeeze in the juice of half a lemon. Whisk in raw egg. Dash in Wocestershire Sauce. Grind in fresh pepper and sprinkle in the salt and the mustard powder. Finely grate in the parmesan cheese. Whisk/mush everything together until it’s very well incorporated. Toss in the lettuce and make sure it’s nice and coated with the dressing. Add croutons right before serving and garnish with larger slices of parmesan.


Betsy with sardines