Caesar Salad

Caesar Salad

Added May 5, 2014|Category: Sides


  • 1 clove garlic
  • ½-¾ cup Mia’s Kitchen Extra Virgin Olive Oil
  • 2 cups garlic croutons
  • 2 large heads romaine lettuce
  • ¾ teaspoon salt
  • Freshly cracked black pepper
  • 1½ teaspoons Worcestershire sauce
  • ¼ teaspoon grated dry mustard
  • 2 eggs, boiled 1½ minutes
  • Juice of 1 lemon
  • 6-8 anchovy filets, fine chopped
  • ½ cup grated Parmesan cheese
  • Sliced cooked chicken breast (Optional)

NOTE: Recipe adapted from Mia’s grandmother's cookbook, 'Mangiamo' by Sylvia Sebastiani.


  1. Crush garlic and add to ½ cup oil; add croutons and set aside.
  2. Tear lettuce into large salad bowl, sprinkle with salt and pepper.
  3. Mix Worcestershire and mustard with remaining oil and pour over lettuce; tossing well.
  4. Break eggs into salad. Add lemon juice and toss thoroughly. Add anchovies and cheese and toss again.
  5. Add crouton, chicken if you choose, lastly, toss gently, and serve immediately.
  6. Add garlic and parsley and sauté for 1 minute. Add pasta sauce and wine. Cover and simmer 15 to 20 minutes.
  7. Then add squid and cook for an additional 12 to 15 minutes. Take care not to overcook or the calamari will become touch. Serve immediately.