Caesar Salad II Recipe

Name: Caesar Salad II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon red wine vinegar; 1 tablespoon anchovy fillets minced, optional; 2 tablespoons dijon mustard; 4 teaspoons garlic minced; 1 x black pepper freshly ground; 1 cup olive oil; 4 teaspoons lemon juice freshly squeezed; 1 dash worcestershire sauce; 1 x salt to taste; 2 tablespoons olive oil light; 2 tablespoons vegetable oil; 1 clove garlic large, sliced; 4 slices french bread large slices of french bread - or 1/3 baguette (the more - crust, the better); 3 heads romaine lettuce or enough to yield 4 qts when torn into 2-in pieces; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated or romano or combination

Servings: persons

1 tablespoon red wine vinegar
1 tablespoon anchovy fillets minced, optional
2 tablespoons dijon mustard
4 teaspoons garlic minced
1 x black pepper freshly ground
1 cup olive oil
4 teaspoons lemon juice freshly squeezed
1 dash worcestershire sauce
1 x salt to taste
2 tablespoons olive oil light
2 tablespoons vegetable oil
1 clove garlic large, sliced
4 slices french bread large slices of french bread - or 1/3 baguette (the more - crust, the better)
3 heads romaine lettuce or enough to yield 4 qts when torn into 2-in pieces
1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated or romano or combination

1
Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper.
2
Slowly whisk in 1 cup olive oil, drop by drop at first.
3
When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4
If you omit the anchovy, season with salt, if desired.
5
To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet.
6
Saute sliced garlic until lightly browned, about 3 minutes.
7
Remove with slotted spoon.
8
Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides.
9
Remove croutons and drain on several layers of paper towels.
10
To make salad, remove and discard outer green leaves of romaine.
11
(The best Caesar is made with the inner light green and white parts of the lettuce.)
12
Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce.
13
Count on about 2 cups of torn leaves per person.
14
To assemble salad, place torn romaine in a large bowl.
15
Sprinkle with 1/4 cup cheese.
16
Add croutons and toss well.
17
Add remaining 1/4 cup cheese and toss again.
18
Add dressing, toss well; serve at once.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon red wine vinegar, 1 tablespoon anchovy fillets minced, optional, 2 tablespoons dijon mustard, 4 teaspoons garlic minced, and more.

Yes, Caesar Salad II falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caesar Salad II

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