Caesar Salad Dressing

READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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