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Caesar Salad

Prep Time: 10 minutes || Cook Time: 30 minute || Total: 40 Minutes
Servings: 8 || Yields: 12 cups
This is the real deal. No bottled dressing.

Ingredients

  • 1 clove garlic, halved
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Freshly ground pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 heads romaine, washed and chilled
  • Coddled egg (below)
  • 1 fresh lemon
  • Garlic croutons (below)
  • 1/2 cup grated Parmesan cheese
  • 1 can (2 oz.) anchovy fillets, drained and cut up

Directions

  1. Just prior to serving, rub a large salad bowl with the cut clove of garlic.
  2. Add oil, salt, mustard, pepper and Worcestershire sauce
  3. Mix thoroughly
  4. Into the bowl, tear romaine into bite size pieces
  5. Toss until leaves shine.
  6. Break egg onto romaine. Squeeze the juice from the lemon
  7. Toss until leaves are well coated.
  8. Sprinkle croutons, cheese and anchovies over salad and toss

Notes

Coddled egg: Place cold egg in warm water. Heat to boiling enough water to completely cover the egg. With a spoon, immerse egg in boiling water. Remove pan from heat. Cover and let stand 30 seconds. Immediately immerse egg in cold water.

Garlic Croutons: Heat oven to 400 deg. F. Trim crusts from 4 slices of white bread. Generously butter both sides of bread slices. Sprinkle with 1/4 teaspoon garlic powder. Cut into 1/2'' cubes. place on baking sheet and bake 10-15 minutes, stirring occasionally until golden brown and crisp.
Categories: Salad