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A Caesar salad on a wood plate on a wood surface.

Roasted Garlic Caesar Salad

Kick your Caesar salad up a notch.
Prep Time 20 mins
Cook Time 30 mins
Course Salad
Cuisine American
Servings 2 Servings
Calories 400 kcal


  • 2 heads little gem lettuce or romaine
  • 1 whole head garlic roasted
  • 1 raw clove garlic
  • 2 tsp Dijon mustard
  • 2 Tbsp sherry vinegar
  • 1 1/2 Tbsp white wine vinegar
  • 2 egg yolks
  • 3 anchovies
  • 1/2 lemon juiced
  • Salt/pepper
  • 3/4 cup good olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 1/4 cup pecorino breadcrumbs


  • Remove root end from lettuce and separate into leaves, then chop into 2" pieces.
  • Combine roasted and raw garlic, mustard, vinegar, yolks, anchovies and lemon juice in a food processor. With the motor running, very slowly stream in olive oil until dressing is thick and opaque. Add salt and pepper to taste.
  • Drizzle dressing over salad leaves, the top with mint, dill and breadcrumbs. Serve with additional lemon if desired.


Use fresh, farmer's market eggs or pasteurized egg yolks.
Keyword breadcrumbs, caesar, lemon, roasted garlic, Salad