Bitter Caesar Salad

Serve with Saffron Spaghetti alla Carbonara.


  • 1 rounded teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, grated or minced
  • 1 teaspoon Worcestershire sauce
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil (EVOO)
  • 1/2 cup grated Romano cheese
  • Coarse black pepper
  • 2 small heads or 1 large head escarole, coarsely chopped or torn
  • 1 head Treviso (long leaf radicchio) coarsely chopped or torn
  • 1 cup store-bought good quality croutons or 2-3 slices semolina bread, toasted and cubed


In a salad bowl, combine the anchovy paste, mustard, garlic, Worcestershire sauce and lemon juice, then stream in the EVOO to form a dressing. Stir in the cheese and lots of black pepper. Add the escarole and Treviso and croutons or cubed toasted bread and toss to combine.

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