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Classic Caesar Salad

This week's Michigan +Plus Box includes the ingredients for this Classic Caesar Salad recipe, courtesy of our own Chef Manal 


Caesar Dressing:  

  • 6 anchovy fillets packed in oil, drained 
  • 1 small garlic clove 
  • Kosher salt 
  • 2 large egg yolks 
  • 2 tablespoons fresh lemon juice 
  • 1 1/2 teaspoon water 
  • 3/4 teaspoon whole grain Dijon mustard 
  • 2 tablespoons olive oil 
  • ½ cup vegetable oil 
  • 3 tablespoons finely grated Parmesan 
  • Freshly ground black pepper 

        Salad Components:  

        • 4 oz of Revolution Farms Romaine  
        • 1 cup of croutons  
        • 1 tablespoon lemon zest 
        • Parmesan cheese, shredded or shaved for garnish 


        1. In a food processor, put anchovies, garlic and salt, and grind until form a paste. 
        2. Add remaining ingredients except for the oils and blend until a smooth paste. 
        3. Mix olive and vegetable oil together. With food processor on, slowly drizzle in oils to form Caesar dressing. 
        4. If the dressing is too thick, add in a few splashes of water to thin. 
        5. Taste dressing for seasoning. Store in airtight container or jar (for up to a few days). 
        6. In a large bowl, mix salad components with 1/3 cup of dressing.  
        7. Chill and serve.