Mixed Green Caesar Salad

  • Servings: 4

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  • 1/2 cup walnut halves (about 2 ounces)
  • 1 large shallot, minced
  • 1 large garlic clove, minced
  • 2 anchovy fillets, mashed, plus 1/2 teaspoon anchovy oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 4 cups bite-size pieces of romaine lettuce (about 1/2 head)
  • 4 cups bite-size pieces of arugula (about 2 bunches)
  • 1/4 cup freshly grated Parmesan cheese

How to make this recipe

  1. Preheat the oven to 500°. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown. Transfer to a plate and let cool.

  2. In a small bowl, combine the shallot, garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth.

  3. Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the Parmesan. Toss again and serve.

Contributed By Published June 1995

460651 recipes/mixed-green-caesar-salad 2013-12-06T23:37:50+00:00 Marcia Kiesel spring|summer|fathers-day|mothers-day|american|salads|side-dishes|4|fast|weeknight-dinner|lunch june-1995,caesar salad,green salad,romaine salad,healthy salad,classic caesar salad,Marcia Kiesel recipes,mixed-green-caesar-salad 460651

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