| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 servings |
Ingredients
- 4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts
- 3/4 cup Caesar dressing, recipe follows
- Pizzetta’s, recipe follows, used as croutons
- 2 tablespoons freshly grated Parmesan
- 2 eggs* (See Disclaimer)
- 2 tablespoon Dijon mustard
- 6 to 8 anchovy fillets, minced
- 2 tablespoons chopped garlic
- 4 tablespoons balsamic vinegar
- 3 teaspoons fresh lemon juice
- Worcestershire sauce
- 2 cups olive oil
- 2 tablespoon warm water, if needed
- 1 cup freshly grated Parmesan
- 2 cloves garlic, minced
- 1 (8 to 10-ounce) jar olive paste tapenade
- 9 ounces store bought pizza dough
- 2 tablespoons fresh thyme leaves
- 1/4 pound Pecorino cheese, thinly sliced
- Salt and pepper
Instructions
- Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta’s, if desired. Sprinkle the Parmesan over all.
- Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
- Preheat oven to 375 degrees F.
- Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
- Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 841 |
| Total Fat | 72 g |
| Saturated Fat | 15 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 72 mg |
| Sodium | 1398 mg |
Reviews
Definitely sub par! – the balsamic vinegar is disgusting in the dressing and so are the 2 tablespoons garlic..- tried in and not impressed!
Dressing tasted bitter, not sure if my garlic was bitter and that was the problem. It was a very heavy dressing. Most people liked it, but it is brownish due to the balsamic. I would not make it again.
Easy and so very good
Fabulous. Everyone loved it. Cut down on the balsamic and used a touch of Coleman’s dry mustard (only because we didn’t have dijon on hand. We’ve gone over to vinagrette caesar’s as we are tired of the mayo-heavy imitation versions. Thank you so much for the recipe!!!
This recipe is just delicious! It was so refreshing to find a REAL caesar recipe! I’m so tired of what we call caesar dressings nowadays packed with mayo and other ingredients that shouldn’t be in a Caesar. I noticed some of the reviewers of this recipe saying that it doesn’t taste like a caesar dressing, but in actuality, it’s because the stuff most of us buy in jars or get in chain restaurants aren’t real caesar salads. This is a very traditional recipe and it is wonderful!
I included this salad as part of my Christmas menu and my entire family loved it!! My sister-in-law even asked for seconds…a miracle!! thank you for the great recipe!
The dressing for this salad is amazing. I just mix all of the ingredients in the salad bowl, add some romaine lettuce, tomatoes, homemade croutons, and some parmesan cheese. It’s simple and delicous. Great with bbq chicken!
This recipe is horrible. It tastes nothing like Casear salads are supposed to. I can’t believe people have given this 5 stars. First, its too oily. Second, the balsamic vinegar’s taste is too dominent (and why is it even part of the recipe?). I can’t believe I wasted $13/lb. parmesan and extra virgin olive oil on this.
I must say that was the best dressing we’ve had. The only thing I have to say to those that did not care for it, follow the recipe and use fresh ingredients. For olive oil we used the extra light olive oil and that may be the way to go if you don’t like the taste of EVOO.
I liked the authentic taste of the caesar dressing. It sort of has a little bite to it, which I like. The fact that you can just pick the salad up with your hands and eat it too is nice during a small get together.