Ceasar Salad With Roasted Capers

"Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010"
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
Ready In:




  • Heat oven to 400°.
  • Place the capers and 1 teaspoon oil in a small heavy roasting pan.
  • Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
  • Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
  • Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
  • Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
  • In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

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  1. Topped this with some rosemary, garlic, lemon grilled salmon and it was really good. I felt like it needed something crunchy to complement the other textures and it was slightly to lemony but the flavor was surprisingly good. I have to admit, I was skeptical of the anchovy paste, but my husband loved it and the six serving salad was gone in one meal for two!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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