Antipasto Caesar Salad

Antipasto Caesar Salad

Recipe provided by Jill Silverman Hough.

  • prep
  • 6 as a first course, or 4 as a main dish servings


  • For the dressing:

  • 1 egg (see tips)

  • 1/3 cup grated Parmesan cheese, plus 1/3 cup shaved

  • 2 tablespoons Dijon mustard

  • 2 tablespoons lemon juice

  • 1/2 teaspoon anchovy paste

  • 1 clove garlic

  • 1/4 teaspoon Worcestershire sauce

  • 1/3 cup extra virgin olive oil

  • Salt and black pepper, to taste

  • For the salad:

  • 1-1/2 heads romaine lettuce, trimmed and separated into whole leaves or cut or torn into bite-sized pieces (about 12 cups)

  • 1-1/2 cups diced Italian salami

  • 6 scallions, cut into 1/2-inch pieces

  • 1/2 cup diced red roasted peppers

  • 6 sweet cherry peppers, stemmed, halved, seeded, and thinly sliced

  • 1 cup croutons

  • 3/4 cup Lindsay® Sliced Black Ripe Olives

Cooking Directions

  1. Combine egg, grated cheese, mustard, lemon juice, anchovy, garlic, and Worcestershire in the bowl of a food processor and pulse to combine. With motor running, slowly add oil; add salt and pepper to taste.

  2. Combine lettuce with dressing to taste in a large bowl; add salt and pepper to taste. Arrange lettuce on plates or a platter and top with salami, scallions, roasted red peppers, cherry peppers, croutons, and olives. Drizzle with a little more dressing and serve.

  3. Tip: If you’d prefer, you can use store-bought caesar dressing. If you’d like to make the dressing but would rather not use raw eggs, some markets carry in-shell pasteurized eggs. Liquid eggs, such as Egg Beaters, are also pasteurized.


  • Calories356
  • Fat30.6g
  • Protein13.0g
  • Cholesterol66.2mg
  • Total Carbs10.6g
  • Fiber2.3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.