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+ servings

Caesar Salad Recipe

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Salad
Cuisine: American, Mexican
Servings: 4 servings


For the Croutons

  • 2 cloves garlic large
  • 1 pinch salt
  • 3 tablespoons olive oil virgin
  • 2 cups French baguette slices cut up into ½ inch cubes, white bread works too

For the Salad

  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic crushed
  • 1 pinch salt
  • ½ teaspoon freshly ground pepper
  • teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • cup olive oil virgin
  • 2 heads romaine lettuce outer leaves removed
  • cup Parmesan cheese grated


For the Croutons

  • Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly.
  • Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

For the Salad

  • Bring a pot of boiling water to boil, add egg and cook for just 60 seconds....NO MORE. This is coddling the egg.
    Remove the egg from the water and let it cool off. You can also run the egg under cold water to stop the cooking process.
  • Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl.
  • Crack the coddled egg and add to these ingredients. Whisk until smooth.
  • Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth.
    Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To Serve

  • Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).
  • Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again.
  • Serve on chilled plates.