Name: Traditional Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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; 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

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Recipe by Terri F.

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Traditional Caesar Salad created by Probably This

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
Serves:
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Nutrition Information

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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

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

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RECIPE MADE WITH LOVE BY

@Terri F.

Contributor

@Terri F.

Contributor

"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!"

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question by paulettesimpson9

5/15/2020

If making for one person, how long can the unused portion be refrigerated
question by Lorraine K.

2/27/2018

Can I make the dressing a few hours before making and serving the salad?
review by Nicole M.

2/19/2018

Best Caesar I've ever made...everybody at the party adored it!!!!
review by Rebecca M.

7/31/2017

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.
photo by Probably This

6/29/2017