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WCLV 104.9

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The Classic Caesar Salad

Posted Wednesday, June 29, 2011

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The Classic Caesar Salad recipe from WVIZ/PBS Cooks! H is for Home Cooking cookbook.

Ingredients & Directions

Chef’s Note:
The Caesar Salad recipe was taught to me by the waiters at The Capitol Room Restaurant that used to be across the street from The Ohio Statehouse in Columbus.  The Capitol Room was in the old Neil House Hotel.  Back in the late 70’s the waiters were all old guys who used to ride the trains between New York and Chicago and give white glove service in the dining cars.  I worked at The Capitol Room while going to Ohio State.

A delicious salad, made to be enjoyed FRESHLY prepared!


1 head romaine lettuce
1 tsp. Dijon mustard
2 anchovies
2 crushed garlic cloves
3/4 tsp. salt
2 cups oil
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 cup vinegar
juice of 1/4 lemon
1 tsp. Worcestershire sauce
dash Tabasco
2 eggs

Wash and dry romaine and chill.  Place garlic, anchovies in processor, add salt, vinegar, eggs, mustard, Worcestershire sauce, Tabasco and process lightly.  With processor running, add oil - 1 drop at a time then trickle until all oil is added.  Add lemon, pepper and process again.  Coat lettuce with Parmesan, add dressing, then croutons.
Serve immediately.  Because this uses raw eggs in the dressing, it is to be enjoyed promptly.  If not to be eaten immediately, omit the eggs from this recipe.  Otherwise, enjoy it as directed.  It is delicious!!!!!

Michael and Mario Settonni


H is for Home Cooking

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From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.