Caesar Salad (The Original)

"This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated."
photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
photo by queenbeatrice photo by queenbeatrice
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Lori Mama photo by Lori Mama
Ready In:




  • Remove tough outer leaves of the lettuce.
  • Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
  • To make croutons -.
  • Preheat oven to 180°C.
  • Cut baguette into thick slices.
  • Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
  • Place on a baking tray and bake until pale and gold and crisp.
  • For the Dressing -.
  • With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
  • Coddled egg -.
  • Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
  • Arrange the crisp lettuce leaves in a bowl.
  • Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
  • Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).

Questions & Replies

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  1. Annacia
    A really great tasting Caeser that I loved at lunch today. Excellent dressing that made a, dare I say, better than restaurant salad for under 300 calories. Really, what's not to love? :D
  2. morgainegeiser
    Nice classic Caesar salad recipe. The dressing was fabulous.
  3. queenbeatrice
    I really enjoyed this salad, nice and refreshing and not as heavy as the "Restaurant Style" Caesar Salad. I added a few capers, just because I had them out for another recipe I was making and I liked the extra tartness it gave this salad. Will make again and again. Thanks for sharing :)
  4. Andi Longmeadow Farm
    We really adored the dressing and how lovely it tasted sitting quietly a top romaine lettuce leaves with big, crunchy croutons. The only change was using an egg substitute for the coddled egg, and I am not sure you could tell the difference as the lemon, the anchovy, and garlic are the real players in this card game. Ummm...ummm. Had some fresh ground pepper and put it right on top and ate this before lunchtime. Uh oh. Better make some more! Thanks for an orginial recipe for Caesar salad, and will make this often. Made for *Everyday is a Holiday* Septembre 2009
  5. Lori Mama
    Definitely not the salad you're used to having in a restaurant. My husband and I enjoyed it, but our son not so much. His palate hasn't matured yet, even though he's almost 24. LoL! I did find the lemon juice just a tad overpowering. Perhaps it was too large. Very refreshing. :)


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