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Caesar Salad Dressing


5 T CALIFORNIA SUN DRY® Garlic, divided

3 T olive oil (or reserved oil from drained tomatoes)

3 C bread cubes

2 oz. anchovy filets, drained

1/2 C olive oil

1/3 C lemon juice

1 T Dijon-style mustard

1/2 tsp Worcestershire sauce

Coarsely ground black pepper to taste

1 head romaine lettuce, washed, dried, torn and chilled

1/2 C CALIFORNIA SUN DRY® Tomatoes, Julienne cut drained well, oil reserved

1/2 C grated Parmesan cheese



To prepare croutons, heat oven to 325 F.  Warm 3 T. garlic and olive oil in a skillet.

Add the bread cubes and toss to coat with oil.  Transfer to a baking sheet, spreading

out the cubes to a single layer.  Bake in a preheated oven, tossing occasionally until crispy and golden, 12  to 15 minutes.



To prepare dressing, combine the remaining garlic and anchovies in a blender with the olive oil, lemon juice, mustard, Worcestershire and pepper, blend thoroughly.


Gently tear the lettuce into a salad bowl.  Top with the croutons and sun-dried tomatoes.  Drizzle the dressing over and toss well. Sprinkle with the cheese and serve.



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