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Prep 10 mins
Cook 15 mins
Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.
- 1 garlic clove, cut into halves
- 8 anchovy fillets, cut up
- 1⁄3 cup extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dry mustard
- fresh ground pepper
- 1 large head romaine lettuce
- 1 lemon
- 1⁄3 cup grated parmesan cheese
- 4 slices bread
- 1⁄4 teaspoon garlic powder
- 1 egg
- Rub the inside of a salad bowl with garlic clove and discard clove.
- Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
- Coat lettuce with dressing.
- Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
- Toss and serve.
- To make croutons: Butter both sides of bread and sprinkle with garlic powder.
- Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
- To make coddled egg: Place cold egg in warm water.
- Cover with boiling water for 30 seconds
- Immerse in ice water to stop cooking process.
This os the first Caesar salad I made at the age of eight. It is an excellent recipe and the cheater, fridge-stored one I use today is based on this...and it is good!
I've made this recipe from an old Betty Crocker cookbook for years. It is the absolute best recipe for Caesar salad there is. Coddled egg is somewhat out of fashion but the fact is, no other dressing tastes quite the same.