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Nutrition Facts
Serving Size 1 (334g) Recipe makes 6 servings
Calories 513
Calories from Fat 298		(58%)
Amount Per Serving		%DV
	Total Fat 33.1g	50%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 19.6g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 861mg		35%
Potassium 654mg		18%
Total Carbohydrate 41.9g		13%
	Dietary Fiber 6.4g	25%
	Sugars 3.0g
Protein 14.3g		28%
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Traditional Caesar Salad

Recipe #20449 | 30 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Terri F.
Feb 22, 2002

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!

SERVES 6 (change servings and units)

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 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

1
In small sauce pan, heat butter, olive oil, and garlic from top of recipe.
2
When butter is melted, remove from heat and let sit for 10 minutes.
3
Remove garlic, toss bread cubes with butter mixture.
4
Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).
5
Set aside.
6
In large wooden salad bowl, run garlic clove around the inside of the bowl.
7
Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.
8
Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.
9
Mash anchovy fillets in small bowl until they form a paste.
10
Add anchovy paste to garlic mixture and whisk well.
11
Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.
12
Add coddled eggs and whisk until blended.
13
Add romaine pieces and croutons, and toss until coated with dressing.
14
Sprinkle on Parmesan cheese and toss lightly.
15
Serve immediately.

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Course > Salads
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: Kim in Walnut Creek

On Nov 12, 2003

This is a very good ceasar base and I will definitely make it again. We found it to be a bit oily so next time I will reduce the oil a bit. After tasting the finished dressing we added a bit more worcestershire (I can NEVER spell that!), some tabasco and a very small amount of dijon mustard to give it a little more kick. Thanks for the great recipe!

1 person found this review helpful

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From: Avarah

On Jul 8, 2003

This was absolutely divine! The only changes I made were to add a little dried basil to the crouton goo before tossing the bread (goo is a technical term, of course), and I substituted a few tablespoons of mayo for the egg since I was preparing this on the road and wasn't keen on trying to hold undercooked egg in questionable refrigeration. I did also double the amount of anchovy and worcestershire, but that's just because I wanted to use both things up and prefer a stronger flavor. The dressing clung to the greens beautifully and the flavor was really and truly scrumptious. It's recipes like this that make eating one's greens so much less of a chore.

1 person found this review helpful

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From: Terry Carter

On Nov 17, 2002

My wife (and I) LOVES this recipe. She tells me this is the BEST ceasar salad she's ever had, and makes sure I make it every few weeks. It is a bit garlicky, however, but it suits us just fine. I added a little more fresh lemon juice. If you're an anchovie lover, make sure you save a few filets to garnish the salad. Much tahnks to Terri F. for posting this one!

3 people found this review helpful

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From: Mark P

On Jul 28, 2002

I am now spoiled. Any other caesar salad I ever have will only pale in comparison to this one. Thanks for the recipe.

2 people found this review helpful

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