Caesar Salad Recipe

Name: Caesar Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf Sourdough bread, with crust, diced for croutons (or possibly hearty French or possibly Italian bread); 2 med Romaine lettuce heads; 1/2 c. Freshly-grated Parmesan cheese CAESAR SALAD DRESSING; 5 x Anchovies; 1 tsp Cracked black peppercorns; 1/2 c. Extra virgin extra virgin olive oil; 1 x Egg; 3 Tbsp. Red wine vinegar; 2 Tbsp. Fresh lemon juice; 1 Tbsp. Pureed garlic; 2 tsp Dry mustard; 1 tsp Celery salt; 3 dsh Tabasco sauce; 3 dsh Worcestershire sauce

Servings: persons

1/2 loaf Sourdough bread, with crust, diced for croutons (or possibly hearty French or possibly Italian bread)
2 med Romaine lettuce heads
1/2 c. Freshly-grated Parmesan cheese CAESAR SALAD DRESSING
5 x Anchovies
1 tsp Cracked black peppercorns
1/2 c. Extra virgin extra virgin olive oil
1 x Egg
3 Tbsp. Red wine vinegar
2 Tbsp. Fresh lemon juice
1 Tbsp. Pureed garlic
2 tsp Dry mustard
1 tsp Celery salt
3 dsh Tabasco sauce
3 dsh Worcestershire sauce

1
Combine anchovies, black pepper, and extra virgin olive oil in a blender.
2
Puree about 5 min till very smooth.
3
Measure and reserve one third c. for use with croutons.
4
Bring a small saucepan of water to a boil.
5
Place a refrigerated egg on a slotted spoon and into boiling water.
6
Cook 1 1/2 min, remove, and reserve.
7
Place remaining dressing ingredients in a large bowl and whisk in anchovy mix.
8
Crack open egg and spoon (including the parts which are uncooked) into mix.
9
Whisk till well combined.
10
The dressing may be refrigerated at this stage.
11
Combine reserved anchovy mix with diced bread in a bowl and toss to coat.
12
Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, till golden brown and crisp.
13
Wash and dry lettuce and break into bite-sized pcs.
14
Place in a salad bowl along with dressing and grated Parmesan cheese and toss well.
15
Add in toasted croutons, toss again, and serve.
16
servings.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 loaf Sourdough bread, with crust, diced for croutons (or possibly hearty French or possibly Italian bread), 2 med Romaine lettuce heads, 1/2 c. Freshly-grated Parmesan cheese CAESAR SALAD DRESSING, 5 x Anchovies, and more.

Yes, Caesar Salad Recipe 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.

That's it — enjoy your meal!