Traditional Caesar Salad

Submitted by Terri F.

"Nothing beats the original, and this is it. It takes a while to prepare, but it's sooooo worth it! Add cooked chicken breast, shrimp, or beef to make a full meal. Don't forget to pass extra anchovies!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• For croutons

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, halved
• 3 cups 1/2 inch cubes French bread or 3 cups Italian bread
• salt and pepper

• For salad

• 4 cloves garlic, peeled
• 1⁄2 teaspoon salt
• 2 teaspoons lemon juice (fresh is best)
• 1 teaspoon Worcestershire sauce
• 3 anchovy fillets, rinsed and patted dry
• 1⁄2 cup extra virgin olive oil
• 2 large eggs, boiled gently for 2 minutes
• 1⁄2 cup parmesan cheese, shredded
• 2 heads romaine lettuce, torn into bite size pieces

directions

1. In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
2. When butter is melted, remove from heat and let sit for 10 minutes.
3. Remove garlic, toss bread cubes with butter mixture.
4. Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
5. Set aside.
6. In large wooden salad bowl, run garlic clove around the inside of the bowl.
7. Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
8. Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
9. Mash anchovy fillets in small bowl until they form a paste.
10. Add anchovy paste to garlic mixture and whisk well.
11. Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
12. Add coddled eggs and whisk until blended.
13. Add romaine pieces and croutons, and toss until coated with dressing.
14. Sprinkle on Parmesan cheese and toss lightly.
15. Serve immediately.

Reviews

[Terry Carter]

My wife (and I) LOVES this recipe. She tells me this is the BEST ceasar salad she's ever had, and makes sure I make it every few weeks. It is a bit garlicky, however, but it suits us just fine. I added a little more fresh lemon juice. If you're an anchovie lover, make sure you save a few filets to garnish the salad. Much tahnks to Terri F. for posting this one!

 

[Mark P]

I am now spoiled. Any other caesar salad I ever have will only pale in comparison to this one. Thanks for the recipe.

 

[beckas]

This was wonderful. Very garlicy just like I like it. I was a little scared of using the eggs so I only used one egg. I will be brave enough to use two eggs the next time. I used the blender to blend all of the dressing ingredients. I added a little cajun spice to the croutons and I also added blackened chicken strips to the salad. My kids and husband gave this salad a "thumbs up". It's very rare that I make something that pleases the entire family. Thanks for sharing your recipe!

 

[Avarah]

This was absolutely divine! The only changes I made were to add a little dried basil to the crouton goo before tossing the bread (goo is a technical term, of course), and I substituted a few tablespoons of mayo for the egg since I was preparing this on the road and wasn't keen on trying to hold undercooked egg in questionable refrigeration. I did also double the amount of anchovy and worcestershire, but that's just because I wanted to use both things up and prefer a stronger flavor. The dressing clung to the greens beautifully and the flavor was really and truly scrumptious. It's recipes like this that make eating one's greens so much less of a chore. ;)

 

[Rebecca M.]

Don't be put off by the anchovies or egg. This dressing is amazing and you'll never buy jar dressing again. I use raw eggs which I'm sure there's some concerns about but that's the way my mother always made it. I also like to put it all in my Nutribullet which is fast, easy and makes for a creamier dressing. Add fresh ground pepper on the salad to taste.