Total Time
20mins
Prep 20 mins
Cook 0 mins

The real thing, from scratch. Scrumptious!

Ingredients Nutrition

Directions

  1. Tear, wash, & dry lettuce.
  2. Coddle the egg by placing in boiling water (still in shell) for one minute, remove, and set aside to cool.
  3. In frying pan on low heat, add a dash of salt, 1 1/2 T of oil, & 1/2 of the garlic.
  4. When warm, add croutons, & brown lightly.
  5. In a bowl, whisk lemon juice, the rest of the garlic & a dash of worcestershire sauce. Slowly add the rest of the oil while whisking. Stir in anchovies. Crack egg, scooping out of shell & whisk into dressing.
  6. Add romaine & toss.
  7. Add parmesan cheese, pepper, & croutons & toss again.
  8. After making this again, I agree with the first review - too lemony.
  9. I've edited & cut the lemon in half.
Most Helpful

4 5

This is a nice salad dressing, but for me it tasted more like a lemon/egg viniagarette than a ceasar salad dressing. I have never made a home-made ceasar dressing, but have had it many times in the restaurants, and it just seemed to be missing something. Made for Spring PAC 2008.