I've gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

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  • Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.

  • To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.

  • Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a 10x15 inch jelly roll pan and bake in preheated oven for 30 minutes.

  • Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, dressing and croutons to taste. Toss well to coat and serve.

Note

Two teaspoons Dijon mustard may be substituted for the dry mustard. It ends up being a slightly creamier version - both ways are yummy!

Nutrition Facts

736 calories; protein 24.9g 50% DV; carbohydrates 69.9g 23% DV; fat 40.7g 63% DV; cholesterol 98.4mg 33% DV; sodium 1951.2mg 78% DV. Full Nutrition
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Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2004
Five stars of course!--Heck it's my recipe. Allrecipes printed my recipe almost to the letter so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons after the 30 minutes in the 275 oven I turn off the oven and let the croutons stay in until completely cool. F.Y.I. the baguette should be approximately 1/3 pounds worth. One last tip---of late I've substitued the 1/4 tsp. dry mustard with 2 tsps. of dijon mustard. The dressing comes out creamier and I really dig the flavor. Cheers all Jeff Read More
(160)

Most helpful critical review

Rating: 1 stars
08/30/2003
This was terrible! I rated it 1 card because the 0 option was not there! Sorry Jeff. Read More
(18)
125 Ratings
  • 5 star values: 84
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
02/21/2004
Five stars of course!--Heck it's my recipe. Allrecipes printed my recipe almost to the letter so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons after the 30 minutes in the 275 oven I turn off the oven and let the croutons stay in until completely cool. F.Y.I. the baguette should be approximately 1/3 pounds worth. One last tip---of late I've substitued the 1/4 tsp. dry mustard with 2 tsps. of dijon mustard. The dressing comes out creamier and I really dig the flavor. Cheers all Jeff Read More
(160)
Rating: 5 stars
05/15/2003
OK Jeff I consider myself an expert on Caesar Salads. I have always enjoyed the traditional style caesar salad. The receipe you submited is without doubt the best caesar salad I have ever tasted! The receipe makes for a most robust tasting salad. Nothing tame about this one. I have made it a half dozen times for my family and guests and everyone agrees it the best they have ever had! Thanks for the posting. You have done a great justice. Read More
(89)
Rating: 5 stars
10/22/2003
I'm not a salad person but wanted to serve salad to my family. This was delicious. My 5-yr old even enjoyed it. I only added 1/4 Worcestershire to the croutons and it was great. I used 1 tbsp minced garlic instead of crushed cloves. And I used 1/4 cup of pasterized egg instead because coddling an egg doesn't kill any present bacteria and will actually increase bacteria activity. Anyway try this recipe. I will make this over and over again. Thanks Jeff. Read More
(60)
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Rating: 4 stars
02/28/2004
This caesar dressing was fantastic. We did find that it needed a little modification we added two tablespoons of lemon juice and an extra teaspoon of worcestershire sauce. It was the hit of the dinner! Thanks Read More
(29)
Rating: 5 stars
10/10/2004
This recipe is SO good! It's incredibly flavorful and spicy which was a welcomed change of pace for Caesar salad. I made this for my family for my Mom's birthday and it was a huge hit. The croutons were also a smash hit everyone loved them. The only thing I'd change is omitting the salt in the recipe - as the anchovies more than make up for it. I also didn't use the whole can of anchovies more like 3/4 of the can. I'm thinking of using paste next time. Awesome recipe!! Read More
(25)
Rating: 5 stars
06/17/2004
Very good recipe. Omitted the anchovies because frankly...didn't have any. Tastes just like you would get in a bottle or restaurant...and better. Thanks for the post. Read More
(22)
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Rating: 5 stars
09/12/2004
This recipe is really easy to whip up - I kind of messed up the coddled egg - I think I didn't leave it in the hot water for long enough. But I microwaved it a tiny bit and it was fine. Yummy! Read More
(21)
Rating: 4 stars
01/22/2003
This was very good ceasar salad. The next time I would decrease the salt a little other than that it was great! Read More
(19)
Rating: 1 stars
08/30/2003
This was terrible! I rated it 1 card because the 0 option was not there! Sorry Jeff. Read More
(18)
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