Caesar Salad

Caesar Salad Recipe (page 3 and page 4) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

Caesar Salad was invented by an Italian man who operated a restaurant in Tijuana, Mexico to attract American tourists. The original recipe contained romaine lettuce, croutons, egg yolk, lemon, worcestershire sauce, garlic, dijon mustard, olive oil, parmesan cheese, black pepper. The original recipe did not have anchovies. However, anchovies are the main ingredient in the modern version. Justin’s flavor profile is on the lighter side; therefore, we are skipping dijon mustard and worcestershire sauce.



  • 3 hearts of romaine lettuce
  • Parmesan cheese (to taste)


  • 2 oz anchovies
  • 2 to 3 garlic cloves
  • 2 egg yolks
  • ¼ cup olive oil
  • 1 lemon – zest and juice


  • Baguette – sliced in cubes using a bread knife.
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon dill
  • ½ teaspoon dried parsley


  1. Preheat oven to 425 degrees.
  2. Remove tough parts of the romaine and slice to bite size. Add Parmesan cheese. Set aside in another bowl.


  1. Place all dressing ingredients in a high-speed blender until smooth.

Note: acid from the lemon in the dressing will cook the egg yolks.


  1. Optional: lay aluminum foil or parchment paper on the baking pan. Set all crouton ingredients on the pan and mix thoroughly.
  2. Place the baking pan in the middle rack of the oven and bake for 18 to 20 minutes. If needed, stir the croutons from time-to-time during the baking process.


  1. Mix croutons, dressing, and bowl containing lettuce.


Feel free to cook with your children. The more you involve your child in the kitchen, the more they are exposed to food and willing to try a wider variety, even if he/she is a picky eater.