Originally posted December 05, 2011

Caesar Salad

Caesar Salad by belinda

This Caesar salad is ok. I'm going to try the Zuni Caesar next since the last time I had it at the restaurant, I thought it was the best I'd tasted in a long time.


  • 2 cups cubed sourdough of other coarse county bread
  • 3 tablespoons plus ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 cloves garlic
  • 4 anchovy fillets
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 2 hearts romaine lettuce
  • 1 egg
  • Parmesan cheese shavings
4 servings


Preheat oven to 350 degrees (F). Spread bread cubes on baking sheet and sprinkle with 3T olive oil, 1/2t salt, and 1/2t pepper. Place in oven and toast, turning once or twice, until golden, about 15 minutes. Remove the cubes from the sheet, let cool, and rub cubes with garlic.

In a food processor, add garlic, 1/2t salt, anchovy fillets, Worcestershire sauce, vinegar, 1/2t pepper, and egg. Run food processor, slowly adding remaining 1/2C olive oil. Alternatively, mince garlic and anchovies, and whisk with 1/2t salt, 1/2t pepper, Worcestershire sauce, vinegar, 1/2C olive oil, and egg.

Add lettuce and ¾ of the croutons to a bowl and mix gently with dressing. Top with remaining croutons and scatter Parmesan shavings.

30 minutes



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Adapted from

The Williams-Sonoma Collection: Salad by Georgeanne Brennan

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