Caesar Salad Recipe | PBS Food

This sauce is good with fresh romaine lettuce, but really shines with grilled romaine! Recipe shared by Chef Val Cantu on Bringing It Home with Laura McIntosh.


Total time: 45 Minutes

Yield: 1 quart



  • 5 Boquerones or cured sardines
  • 1 head Roasted garlic
  • 2 shallot bulbs
  • 1 cup parmesan cheese
  • 3/4 cups Lemon Juice
  • 2 Dried Guajillo chiles
  • 2 Dried Chile California
  • 1/2 tbsp Cracked Red Pepper
  • Dry White Wine
  • 1/2 cup EVOO


  1. Toast dried Chiles in the oven or in a pan until fragrant and inflated. Deseed and destem dried peppers.
  2. In a sauce pan, sweat shallots until translucent. Add cracked red pepper and let fry briefly with shallots; deglaze with a healthy splash of white wine. Reduce until almost dry.
  3. Blend shallots, garlic, wine, boquerones and peppers with Lemon Juice and slowly add in shredded parmesan cheese. Drizzle in extra virgin olive oil until sauce is lightly thickened.
  4. Season with salt.


Caesar was first created by Caesar Cardini, at Caesar’s Restaurant, in Tijuana, Mexico. Here, we have created a spicier version of it, to pay homage to the original recipe.
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