• 1 large head of romaine lettuce, washed and dried
  • 6 pieces of thick bacon, rubbed with brown sugar and baked until well cooked
  • 2 tablespoons brown sugar
  • 3 hard boiled eggs
  • wedge of good blue cheese
  • sliced toasted baguette, rubbed with butter and sprinkled with garlic salt
  • 6 pieces of anchovies

Place 2-3 whole pieces of romaine lettuce on rectangle dish. Place one piece of candied brown sugar on top of the lettuce. Cut hard boiled eggs in 4’s. Place two pieces of the hard boiled eggs on side of the dish. Cut wedge off blue cheese and place on side of plate. Add one piece of anchovy to the side of the plate also. Place a slice of toasted baguette on plate. Using small condiment holders, fill with homemade caesar salad dressing (recipe below) and serve. Serves 6


  • 6-8 anchovies
  • 2 garlic cloves
  • 2 pasteurized eggs
  • juice of 1 large lemon
  • 1 cup good olive oil
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste


Add the anchovies and garlic to a food processor and pulse 20-30 times until the ingredients are finely chopped. Next, add in the eggs and 1/2 of the lemon juice and process ob high for 20 seconds until completely mixed together and smooth.

While processing at high speed, slowly drizzle in the oil until it becomes thick and creamy.

Finish by adding in the cheese, remaining 1/2 lemon juice, and salt and pepper to taste. Process on low speed until combined. Refrigerate until ready to use.

Note: You can make this ahead up to 3 days and just keep in an air-tight container in the refrigerator.