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Article: Caesar Salad with Bagna Cauda Dressing

Caesar Salad with Bagna Cauda Dressing

An interesting twist on two classics: Caesar Salad and Bagna Cauda (hot sauce)


  • 4 large, Romaine lettuce heads – Rinsed, drained and dried
  • Parmesan cheese – grated for twills
  • eggs – coddled in boiling water
  • dijon mustard – to taste
  • tabasco sauce – to taste
  • 4 cloves, garlic – sliced
  • 5 fillets, anchovies
  • 3/4 cup, il Fustino EVOO
  • 1 tablespoon, butter
  • 1 lemon – juiced
  • freshly ground black pepper
  • sugar – optional


1. Tear lettuce into bite size pieces

2. Coddle one egg per serving

3. Grate cheese finely. Spread on a single layer on a sheet pan lined with parchment paper. Place in 350 degree oven for about 10 minutes

4. To make the Bagna Cauda Dressing: place garlic and anchovies with olive oil and butter in a saucepan and cook on very low heat until the garlic is very tender but not complety brown. Use a fork to break up the anchovies and allow to come to room temperature

5. Separately, combine dijon, lemon juice, olive oil, tabasco, all to taste, and add Bagna Cauda.

6. Check for acidity, and add a pinch of sugar to balance if necessary