Jul 14 2026
Restaurants›Luciano's Italian Restaurant›Caesar Recipe

Caesar Recipe

Inspired by Luciano's Italian Restaurant
Time25m
Serves4

Parmesan, lemon, croutons with crisp romaine tossed in house-made caesar dressing.

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Ingredients

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Salad

House Caesar Dressing

Method

Salad

  1. 1

    Prepare lettuce

    Trim root end of romaine hearts, discard any wilted outer leaves. Rinse leaves under cold water, shake or spin dry thoroughly. Chop or tear into 1–2 inch pieces and place in a large salad bowl chilled if possible.

  2. 2

    Add cheese and croutons

    Reserve 2 tablespoons of the grated Parmesan for finishing. Add remaining grated Parmesan (about 3/4 cup) and croutons to the bowl with the romaine just before dressing to keep croutons crisp.

  3. 3

    Dress and toss

    Pour 1/2 to 3/4 cup of the house Caesar dressing over the romaine and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing a tablespoon at a time if you prefer a heavier coating.

  4. 4

    Finish and serve

    Plate or bowl the dressed salad, sprinkle the reserved 2 tablespoons grated Parmesan over the top, grind a little extra black pepper if desired, and serve with lemon wedges on the side for guests to squeeze to taste.

House Caesar Dressing

  1. 5

    Combine aromatics

    In a medium bowl or small food processor, add peeled garlic cloves and anchovy fillets. Mash together with the back of a spoon or pulse until you have a smooth paste (about 10–15 seconds in a processor).

  2. 6

    Emulsify base

    Whisk the anchovy-garlic paste into the mayonnaise until smooth. Add Dijon mustard, Worcestershire sauce, white wine vinegar, and fresh lemon juice, whisking to combine.

  3. 7

    Finish dressing

    Slowly whisk in the extra-virgin olive oil until the dressing is glossy and slightly thickened. Stir in 1 tablespoon grated Parmesan, then season with salt and freshly ground black pepper to taste. Taste and adjust acidity with more lemon juice or vinegar if needed.

  4. 8

    Chill and rest

    Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Dressing can be made up to 3 days ahead; bring to fridge temperature and whisk before using.

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