Serves: 4

  1. Prepare salad dressing and refrigerate until ready to serve (can be made one day ahead)
  2. 2 Romaine Hearts (halved lengthwise)
  3. Place halved romaine hearts cut side up on a large platter or four individual dishes
  4. Spoon dressing over each romaine heart and sprinkle with extra parmesan if desired
  5. Serve with warm grilled Rosemary Bread

Caesar Salad Dressing


  • 4 oil packed anchovy fillets, finely minced and mashed to form a paste
  • 1 Tablespoon Dijon mustard (we like Grey Poupon)
  • 1 Tablespoon Worcestershire sauce
  • 3 Tablespoons fresh lemon juice (1 medium lemon)
  • ¼ teaspoon salt
  • ½ cup Boyajian Garlic Oil
  • ¼ cup grated parmesan cheese plus extra for sprinkling
  • Fresh cracked black pepper to taste


  1. In a small bowl whisk together anchovies, mustard, Worcester, lemon juice and salt
  2. While whisking, slowly add Garlic Oil to create an emulsion. Continue for another minute to thicken.
  3. Whisk in parmesan cheese
  4. Add black pepper to taste

Grilled Rosemary Bread


  • 4 Tablespoons Boyajian Rosemary Oil
  • 4 1-inch thick slices of your favorite crusty bread


  1. Clean and oil grill grates
  2. Turn grill on high heat
  3. Brush each slice of bread on both sides with Rosemary oil
  4. Place on grill for 2-3 minutes on each side
  5. Remove from heat and serve warm with salad