Mixed Greens Caesar Salad

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Mixed Greens Caesar Salad

Mixed Greens Caesar Salad
Servings 4


  • 1/4 cup freshly grated Parmesan cheese
  • 4 cups bite-size pieces of arugula about 2 bunches
  • 4 cups bite-size pieces of romaine lettuce about 1/2 head
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 anchovy fillets mashed, plus 1/2 teaspoon anchovy oil
  • 1 la


  • 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.

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