Classic Caesar Salad

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READY IN: 20mins
Recipe by Rebecca Downey

Inspired by the Register Guardian (a newspaper from Eugene Oregon USA). Posted by Juenessa Williams. Originally published in the Taste of Home magazine, October/November 2005 edition. There are thousands of versions of this recipe, but this is the simplest one I could find.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Toss bread cubes with 1 tablespoon olive oil in large bowl, then spread on baking sheet.
  3. Bake, uncovered, 8 to 10 minutes, turning occasionally, until uniformly golden brown.
  4. Drain on paper towels and reserve.
  5. Rub a large wooden salad bowl well with garlic; then discard the garlic.
  6. Break romaine into bowl in bite-size pieces, drizzle with remaining 1/3 cup olive oil, and sprinkle with salt and pepper.
  7. Break egg into bowl or drizzle egg product evenly over the lettuce.
  8. Whisk the lemon juice and Worcestershire sauce together, then pour the resulting mixture over the lettuce.
  9. Sprinkle in cheese.
  10. Toss until every leaf glistens, top with croutons, toss again, then serve.

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