Traditional Caesar Salad

Recipe by Terri F.
READY IN: 30mins




  • 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.