Classic Caesar Salad

READY IN: 25mins
Recipe by alleycatb

Nothing out of the ordinary here but well worth the fuss of making and eating :)from Betty Crocker's Salads, 1977.

Top Review by joannemuriel

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!

Ingredients Nutrition

Directions

  1. Rub the inside of a salad bowl with garlic clove and discard clove.
  2. Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
  3. Coat lettuce with dressing.
  4. Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
  5. Toss and serve.
  6. To make croutons: Butter both sides of bread and sprinkle with garlic powder.
  7. Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
  8. To make coddled egg: Place cold egg in warm water.
  9. Cover with boiling water for 30 seconds
  10. Immerse in ice water to stop cooking process.

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