Caesar pleaser salad with rich, creamy dressing and sourdough croutons from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 170) by Greta Podleski

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute herbes de Provence for dried Italian seasoning.

  • averythingcooks on June 17, 2025

    We agreed that with anchovy paste, Lea & Perrins, Dijon + lots of my best Parmigiano Reggiano blended in, this is one of the better Caesar dressings I've made...despite missing her suggestion re: chilling it for 12 hours for the best flavour. Our actual salad was a little simpler (no bacon or croutons this time) because we served this beside a pepperoni pizza & used some extra dressing for crust dipping. This one will be made again.

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