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Image of Caesar Salad

Caesar Salad

Course Salad
Cuisine American, French
Keyword caesar, potato salad
Servings 4 servings
Author Chef Maria Cummins


  • Cutting Board and knife
  • Mixing bowl
  • Tongs
  • Jar to mix dressing ingredients


  • ¾ cup croutons
  • ½ cup mayo your favorite brand
  • 1 tsp garlic finely chopped
  • pinch salt
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 6 tbsp olive oil
  • 4 tbsp parmesan cheese
  • ½ tsp Worcestershire sauce (optional)
  • 2 - 3 heads Romain lettuce leaves only
  • black pepper to taste


Caesar Salad Dressing

  • In a bowl, using a fork, mash together the garlic, mayo, and salt until well blended
  • Whisk in the lemon juice and the Worcestershire sauce
  • Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other
  • When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese

Prepare Greens and Assemble Caesar Salad

  • Separate the Romaine leaves and discard the coarse outer leaves
  • Wash, drain, and pat dry with paper towels or spin dry the remaining leaves
  • Cut them into large bite-size and smother with dressing. Romaine lettuce should be prepared ahead of time and refrigerated until ready to use
  • Serve immediately
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