The Pioneer Woman’s Caesar Salad

Prep Time
3h 45 min
4 servings

A creamy homemade Caesar dressing and Ree’s garlic Not-Knots set this salad apart from the rest.



Caesar Dressing

cup mayo
1 ½
tbsp anchovy paste
1 ½
tsp Dijon mustard
tsp Worcestershire sauce
clove garlic, minced
lemons, zested and juiced
large egg yolks, at room temperature
cup olive oil
cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper


hearts Romaine lettuce
Parmesan wedge, for shaving
Not-Knots, recipe follows

Foolproof Pizza Dough

tsp instant or active dry yeast
cups all-purpose flour
tsp kosher salt
cup olive oil, plus additional for drizzling

Garlic Butter

3 ½
stick salted butter
cloves garlic, finely pressed
Coarse sea salt


Olive oil, for greasing the pan
tbsp grated Parmesan
Vegetable oil, for frying



Special equipment: a deep-frying thermometer.Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Step 1

Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.

Step 2

With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.

Step 3

Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.

Step 4

Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.

Step 5

Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.

Step 6

Tip onto a serving platter.

Step 7

Place the Not-Knots on top and shave over more Parmesan.

Step 8

Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.

Step 9

Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.

Step 10

Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

Step 11

Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don’t let the garlic brown.

Step 12

Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.

Step 13

Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.

Step 14

Heat a deep pan of oil to 350°F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.

Step 15

Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.

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