Cheesy Caesar Salad Dressing
- Ready In:
- 1 romaine lettuce (whole leaves or torn in pieces)
- 1⁄4 cup extra virgin olive oil
- 3 cups French bread, cubed 1/2 inch pieces
- 2 -6 large garlic cloves, peeled
- 4 -8 anchovy fillets
- 1 teaspoon Worcestershire sauce
- 1⁄2 - 1 teaspoon dry mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon cider vinegar or 1 teaspoon wine vinegar
- 1⁄2 - 1 teaspoon fresh ground black pepper
- 1 teaspoon coarse sea salt
- 2 eggs, Coddled see how to coddle eggs below
- 1⁄2 - 3⁄4 cup grated parmesan cheese
- 1⁄4 cup parmesan cheese, shaved
- Bake bread cubes 8 min 325 degrees and then fry lightly in some of the olive oil and garlic, as needed. Toss until crispy and golden.
- Set aside to drain on paper towels.
- Crush the garlic cloves and salt into a paste in a large wooden salad bowl, using the back of a wooden salad serving spoon.
- Add the anchovies and do the same. Add the Worcestershire sauce, dry mustard, lemon juice and pepper. Whisk in the remaining oil until thoroughly combined.
- Add the grated Parmesan cheese and whisk again until combined.
- Add the coddled eggs and whisk until blended toss.
- Add lettuce and toss until coated Top with shaved or shredded Parmesan cheese. Serve.
- * To Make Coddled Eggs: Put egg (in the shell) in saucepan of room temperature water. Bring water to a simmer and simmer 1 minute. Drain and cool egg immediately by running cool water over it. It will be soft and the white still runny.
- Adding the eggs is optional but oh so good.
- The volumes have ranges to play with your own palette.
- Reserve left over dressing as it will keep for weeks.
Join The Conversation
Very good indeed, though I will make some minor changes next time. For a start, there was enough dressing for two lettuce heads. Also, I will reduce or leave out the salt, just mincing the garlic, and increase the mustard and lemon juice. I forgot about starting the coddled eggs from cold, so left them in for two minutes, which was a bit too long, as the whites were nearly cooked. Still, it all tasted fantastic! I served it with cold sliced chicken breast, which I had marinated in lemon and oil, then grilled.
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