Campana Family Salads - Caesar Salad

Makes 6 servings.


  • 2 heads romaine lettuce
  • 5 Anchovy filets
  • 1 Tablespoon cracked black pepper
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 Egg
  • 3 Tablespoons Red wine vinegar
  • 2 Tablespoons Fresh lemon juice
  • 1 Tablespoon minced garlic
  • 1 teaspoon Campana’s Italian Mustard 
  • 1 teaspoon Celery salt
  • 3 dashes Tabasco sauce
  • 3 dashes Worcestershire sauce
  • 1/2 Loaf sourdough, hearty -French or Italian bread, -with crust, diced For croutons


  1. Combine anchovies, black pepper, egg and olive oil in a blender. Puree for about 5 minutes until very smooth. Add grated Parmesan. Measure and reserve 1/3 cup for use with croutons. Place vinegar, lemon juice, Campana’s Italian Mustard , celery salt, Tabasco and Worcestershire sauce in a large bowl and whisk in anchovy mixture. Refrigerate dressing if not using right away. Combine reserved anchovy mixture with diced bread in a bowl; toss to coat. Heat a dry cast-iron skillet or non-stick pan over medium-high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and toss well. Add toasted croutons. Toss again and serve.

Serving Information

Prep Time

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Featured Sauce

Campana Spaghetti Sauce

Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.