View All Recipes

The Ultimate Caesar Salad

Kary's Tip: To make this truly the ultimate Caesar salad, add cooked and crumbled bacon bits.

This Recipe makes 12 servings.


  • 1 head romaine lettuce
  • 2 cups (500 mL) croutons
  • 1/4 cup (50 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (25 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) white wine vinegar
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) anchovy paste
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 tsp (2 mL) Worcestershire sauce
  • 3 tbsp (50 mL) light mayonnaise


  • Dressing: In bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)
  • Tear lettuce into bite-size pieces to make about 20 cups (5 L); place in large bowl. Add dressing, croutons and cheese; toss to combine.

Additional Information

  • For Chicken Caesar Salad, place 4 boneless skinless chicken breasts on greased grill over medium-high heat; close lid and cook, turning once, for about 12 minutes or until no longer pink inside. Slice into thin strips; add to salad.
  • Smoked Salmon: Place a few slices of smoked salmon over top of each salad.

Source: Canadian Living Test Kitchen