More Than Recipes
Good Buddy Butter Club
Menu
Profile
Betty’s Caesar Salad in a wooden bowl with crisp romaine, croutons, grated Parmesan, and optional white anchovy fillets.

Betty’s Caesar Salad

Rubbing the bowl with garlic first gives Betty's Caesar its backbone before the lettuce even goes in. The one-bowl toss leaves every crisp leaf dressed with lemony, savory flavor.

By Betty Lou Gardner15 minUpdated 2026-08-22

This Caesar Salad is crisp, savory, and full of bold flavor, with crunchy romaine tossed directly in a garlic-rubbed bowl with anchovies, olive oil, lemon, and egg, then finished with plenty of grated cheese and croutons. The old-fashioned, one-bowl method keeps the salad fresh, satisfying, and right at home alongside everything from pasta dinners to grilled meats.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The garlic gets rubbed around the bowl before anything else goes in. It seems fussy, but it makes a difference. I always tear the romaine by hand instead of cutting it. The croutons go in last, and the salad gets tossed more than most people think it needs. That's how every leaf gets dressed properly.

How to Make Caesar Salad

◆
A peeled garlic clove being rubbed around the inside of a large wooden salad bowl.
01

Flavor the Bowl

Rub a lightly smashed garlic clove around the inside of the salad bowl, pressing firmly enough to leave a thin film of garlic.

Oil-packed anchovies being mashed with olive oil and lemon juice in a wooden salad bowl.
02

Build the Dressing Base

Mash the anchovies directly in the bowl, then stir in the olive oil and lemon juice until evenly combined.

Torn romaine lettuce being tossed through the anchovy, olive oil, and lemon mixture in a wooden salad bowl.
03

Toss the Lettuce

Add cold, thoroughly dried romaine and toss continuously until every leaf has a light, even coating.

Romaine leaves being tossed with the finished Caesar dressing, Parmesan, and croutons in a large wooden bowl.
04

Finish the Salad

Toss in the beaten pasteurized egg until the leaves look lightly creamy. Add the grated cheese, followed by the croutons, and serve immediately.

Betty’s Caesar Salad in a wooden bowl with crisp romaine, croutons, grated Parmesan, and optional white anchovy fillets.

Betty’s Caesar Salad

Rubbing the bowl with garlic first gives Betty's Caesar its backbone before the lettuce even goes in. The one-bowl toss leaves every crisp leaf dressed with lemony, savory flavor.

By Betty Lou Gardner

Prep15 minCook0 minTotal15 minDifficultyMedium
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Caesar Salad

Garnish

Instructions

  1. 1 garlic clove
  2. 5 anchovy fillets, ¼ cup olive oil, 1 tablespoon lemon juice
  3. 2 romaine hearts
  4. 1 pasteurized egg, 1 cup grated Parmesan or Romano cheese
  5. 1 cup croutons; optional garnish

Nutrition (Approximate Per Serving)

Yield

About 8 cups — Serving size: About 2 cups

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
260
Carbohydrates
5.5 g
Protein
11 g
Fat
22.5 g
Saturated Fat
6.5 g
Cholesterol
70 mg
Sodium
700 mg
Fiber
0.9 g
Total Sugars
0.7 g

You May Also Like

California grilled chicken salad with tart cherries, feta cheese, toasted walnuts, red onion, and mixed greens.

California Grilled Chicken Salad

35 minEasy
A wooden bowl of spinach chicken salad with cubed chicken, green grapes, rotini, snow peas, celery, artichoke hearts, cucumber, scallions, spinach, orange slices, and sliced almonds.

Spinach Chicken Salad

1 hr 25 minEasy
Layered summer salad in a square glass casserole with iceberg lettuce, peas, celery, green bell pepper, white onion, creamy dressing, shredded cheddar, and crumbled bacon.

Layered Summer Salad

8 hr 30 minEasy
Chilled Parmesan pasta salad with rotini, broccoli, cherry tomatoes, scallions, and grated Parmesan in a shallow serving bowl.

Parmesan Pasta Salad

1 hr 25 minEasy
Creamy Parmesan potato salad with sliced red potatoes, green beans, and marinated artichoke hearts in a green serving bowl.

Parmesan Potato Salad

2 hr 20 minEasy
Chilled blackeye pea salad with scallions and slivered green bell pepper in a large serving bowl at an outdoor picnic.

Blackeye Pea Salad

4 hr 15 minEasy
Creamy fruit salad with pineapple, mandarin oranges, banana slices, dark grapes, and shredded coconut in a vintage floral serving bowl.

Classic Fruit Salad

45 minEasy
Creamy classic macaroni salad made with medium shell pasta, chopped eggs, celery, dill pickles, and sliced radishes in a vintage serving bowl.

Classic Macaroni Salad

4 hr 20 minEasy
Creamy dill red potato salad with red potato chunks coated in Greek yogurt dressing and garnished with fresh dill, chives, and black pepper in a vintage serving bowl.

Creamy Dill Red Potato Salad

1 hr 35 minEasy
Creamy green pea and cheese salad topped with shredded cheddar and crumbled bacon in a vintage floral bowl on a picnic table.

Creamy Green Pea and Cheese Salad

1 hr 15 minEasy
Creamy tropical fruit salad with pineapple, mandarin oranges, bananas, and coconut in a cut-glass serving bowl.

Creamy Tropical Fruit Salad

4 hr 15 minEasy
Bowl of garlic broccoli salad with broccoli, sliced mushrooms, diced avocado, garlic vinaigrette, oregano, and lemon wedges.

Garlic Broccoli Salad

1 hr 20 minEasy
Showing You May Also Like 1 through 4 of 12
Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

What Cooks Are Saying

◆
—

No reviews yet

00
00
00
00
00

Review Betty’s Caesar Salad

Your review will be held for moderation. Approved reviews display the name you enter below; your email is never published.

Rating
Choose 1 to 5 stars

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com