Caesar Salad


This is a classic salad. Make the croutons ahead of time and store in an air-tight container Use part of the Italian bread for croutons and the rest for garlic bread. Some people may like additional anchovys on their salad.

Caesar Salad


For 6 Person(s)


  • 2 oz(s) Anchovy fillets, flat
  • 5 clove(s) Garlic, minced
  • 2 dash(es) Kosher Salt
  • 6 large Egg Yolks
  • 2 Tsp(s) Lemon Juice
  • 1 1/2 tsp(s) Dijon Mustard
  • 4 Tbsp(s) Olive Oil
  • 1 cup(s) Vegetable Oil
  • 1/2 tsp(s) Black Pepper
  • 1/2 cup(s) Parmigiano Reggiano, grated


  • Italian Bread
  • Olive Oil, to toss
  • Salt and Pepper, to taste


  • 3 head(s) Romaine Lettuce
  • 1/2 cup(s) Parmigiano Reggiano, grated
  • Salt and Pepper, to taste

Caesar Salad Directions

  1. Croutons: Preheat oven to 375° F. Carefully slice the italian bread in 3/4" slices. Then cut the slices into 3/4" cubes. Place in a zip-lock bag and toss with olive oil. Pour out on a baking sheet and add salt and pepper to taste. Bake for 13 minutes, tossing twice. Place in an air-tight container. Set-aside.
  2. Dressing: With the side of a knife blade mash the anchovy, garlic and salt into a paste. In a bowl, whisk together egg yolks, anchovy/garlic paste, mustard, and lemon juice. Slowly whisk in the olive oil and then the vegetable oil.
  3. Lettuce: Cut the lettuce into large pieces about 1 1/2 inches wide.
  4. Assembly: Toss the lettuce with croutons, cheese and dressing.


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