ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lime Caesar Salad

Photo: Jennifer Davick; Styling: Fonda Shaia
Prep time 13 mins
Yield Makes 2 servings


  • 2 garlic cloves, minced
  • 2 canned anchovy fillets
  • 1/4 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh Key lime juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise
  • Dash of Worcestershire sauce
  • Freshly cracked pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese, divided
  • 2 whole romaine lettuce hearts, separated
  • 4 French baguette slices, toasted

How to Make It

  1. Combine first 3 ingredients in a large wooden bowl. Press with the back of a spoon to make a paste. Stir in next 5 ingredients.

  2. Whisk in 1/4 cup extra-virgin olive oil in a thin, steady stream. Continue to whisk to form a thick dressing. Stir in 2 tablespoons Parmesan cheese. Add romaine leaves, tossing to coat.

  3. Arrange lettuce on 2 serving plates; sprinkle with cracked pepper and remaining 2 tablespoons Parmesan cheese, and serve with toasted baguette slices.

Villa Saverios, Tijuana, Mexico