Aug 152019

Did you know that the Caesar Salad and Dressing was created by an Italian immigrant working in Mexico? Here is the recipe from Cannon’s restaurant.

2 Eggs 

1 tablespoon Worcestershire Sauce 

1 tablespoon Lemon Juice 

6 tablespoons Red Wine Vinegar 

2 tablespoons Garlic, chopped 

2 (2 ounce) cans Flat Anchovy Filets 

1 tablespoon Dijon Mustard 

1 1/2 cups Olive Oil 

1 teaspoon Dry Mustard 

4 tablespoons Romano Cheese, grated 

1/4 teaspoon Black Pepper 

1/4 teaspoon Salt 

In a blender, whip eggs. Add Worcestershire sauce, lemon juice, vinegar, and garlic, then blend. Add Dijon mustard and blend. Blend in the olive oil very slowly. Add the remaining ingredients and blend. Refrigerate. 


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.