Caesar Salad

Prep Time
Cook Time
Ready In

"I found this recipe in a Wall Street Journal article about fish sauce. The recipe is by Andrea Nguyen. I haven't tried it yet, but it sounds great and a lot easier than making the classic Caesar dressing."

Original recipe yields 5 servings


  • Serving Size: 1 (446.7 g)
  • Calories 336.3
  • Total Fat - 24.2 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 11.3 mg
  • Sodium - 321.2 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 5 g
  • Sugars - 8.6 g
  • Protein - 9.5 g
  • Calcium - 208.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.2 mg


Step 1

Preheat oven to 350 degrees. Trim the crust from the bread and cut into ½-inch cubes. Place bread cubes in a bowl, toss with oil and a sprinkling of kosher salt. Place on a baking sheet and bake, stirring midway, until crisp and golden, about 15 minutes. Cool before using or store up to 2 days in an airtight container.


Step 2

To make the dressing: In a small bowl, whisk together the garlic, ¼ teaspoon pepper, fish sauce, lemon juice and mustard. Adjust seasonings to taste.

Step 3

Whisk in mayonnaise. Drizzle in oil as you whisk to create an emulsion. Set aside, or refrigerate several hours.

Step 4

Place the romaine in a large bowl and sprinkle on about 6 tablespoons of cheese and some freshly cracked pepper. Use your hands or tongs to gently toss and coat leaves. Add most of the dressing and toss to coat well.

Step 5

Season with additional dressing,lemon juice, and/or pepper as desired. Divide among salad plates. Sprinkle the remaining cheese over the top and, if you like, additional pepper. Garnish with croutons.

Tips & Variations

No special items needed.



I love Caesar Salad, so I was really drawn to this recipe not just because it's a Caesar Salad, but also because the dressing sounded appealing. And boy, what a fabulous choice it was to choose to make this salad recipe. The dressing is exquisite and really elevates this Caesar Salad recipe to the top of the list. The dressing has a wonderful tangy tone to it (I guess mostly from the Dijon mustard and vinegar), but it's really quite tasty as well and quite nicely dresses up the Romaine greens. It's truly a wonderful salad recipe, JostLori. Thank you. We loved it!

review by:
(31 Jul 2021)