Hands On Caesar Salad

Hands On Caesar Salad

I love food that you can eat with your hands and this salad is definitely fit for that.  I usually explain to guests when they sit down at the table that there’s a rule when eating the salad – you can’t use any utensils.  I usually get a few questionable looks, but as soon as they begin, they can’t stop.   This recipe has no anchovies or raw eggs, so it’s perfect for kids.

Serves 4


  • 4 tablespoons mayonnaise – preferably Best Foods or Hellmann’s
  • 2 tablespoons Dijon mustard – preferably Greg Poupon
  • 1 tablespoon Worchester sauce
  • 1 tablespoon fresh squeezed lemon juice
  • 2 tablespoon freshly grated Parmesan cheese + plus more for garnish
  • 2 cloves of garlic – one finely chopped, one smashed
  • 1/4 to 1/2 cup extra virgin olive oil + 2T
  • 2 slices sourdough bread, crusts cut off and cut into 1 inch cubes
  • 1 package hearts of romaine


  • Heat two tablespoons of oil in a small sauté pan over medium heat. 
  • When oil is hot, add smashed clove of garlic.
  • Sauté until garlic is fragrant, about 1 minute. 
  • Add bread cubes and coat evenly with oil. 
  • Stir cubes until crisp and toasted, approximately 5 minutes. 
  • Transfer cubes to paper towel and cool.
  • Mix first six ingredients in a bowl to blend. 
  • Slowly whisk in oil.  The amount of oil used depends on your taste. 
  • Set dressing aside.

To Assemble Salad:

  • Cut off bottom of each head or lettuce and separate leaves into spears. 
  • Place whole lettuce leaves on salad plates with larger leaves on the bottom and smaller leaves on top. 
  • Drizzle a couple tablespoons of dressing over each salad. 
  • Top with croutons. 
  • Using a vegetable peeler, shave Parmesan curls over the top. 
  • Eat with your hands – no forks needed!



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