Julius Caesar Salad


  • 2 large heads of romaine lettuce, outer leaves removed and discarded
  • 1/4 cup walnuts or almonds (optional)
  • 2 Tbspns of roasted tahini
  • 1 (2oz) can of anchovies in olive oil (drained of oil, rinsed and chopped)
  • 2 medium cloves of garlic, roasted
  • 3 Tbspns of freshly squeezed lemon juice
  • 2 Tbspns of apple cider or balsamic vinegar
  • 3 Tbspns of extra virgin olive oil
  • sea salt and freshly ground black pepper to taste


Rinse lettuce well, cut into bite size pieces, and spin if you have a lettuce spinner or pat dry with paper towels. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best. Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time. Toss romaine lettuce with desired amount of dressing and walnuts if you choose to use them. There will be dressing left over. It saves very well in your refrigerator for 2 weeks. Serves 4.

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