Whoever first said “ignorance is bliss” was maybe referring to Caesar salad dressing. I love it. But I don’t want to know what’s in it. Anchovies and raw eggs? Ick.

This recipe from the editors of Relish magazine fixes the egg issue by using mayonnaise instead. But you still have to deal with the anchovy problem. I think I’ll just keep buying mine in a bottle and glazing over the whole thing.


2 garlic cloves, chopped

3 anchovy filets, rinsed

1/2 cup mayonnaise

4 tablespoons grated Parmigiano Reggiano cheese

1/2 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

1/4 teaspoon coarse salt

Croutons and Salad:

8 ounces ciabatta or focaccia bread, cut into 1-inch-thick slices

2 tablespoons olive oil

1/4 teaspoon coarse salt

1 teaspoon granulated garlic

2 heads romaine lettuce, washed, dried and cut crosswise into 1-inch wide strips

1/4 cup shaved Parmigiano Reggiano cheese (optional)

To prepare dressing, combine garlic and next 7 ingredients (garlic through black pepper) in a food processor and blend 30 seconds. Scrape sides of bowl with a spatula and blend 10 seconds more. Add salt. Cover and refrigerate up to 1 week.

To prepare croutons, arrange bread slices on a baking sheet, brush with olive oil and sprinkle with salt and granulated garlic. Toast under a hot broiler, in a pan over medium heat, or on a hot grill until golden brown.

Place lettuce in a large salad bowl. Add just enough dressing to coat and toss well. Add shaved Parmigiano Reggiano, if using, and croutons. Serves 8 as a side or 4 as a main dish.

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