Name: Outrageous Caesar Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cloves garlic, crushed; 6 tablespoons safflower oil; 0.75 teaspoon salt; 0.25 teaspoon mustard powder; 0.25 teaspoon ground black pepper; 1.5 teaspoons Worcestershire sauce; 0.125 teaspoon cayenne pepper; 2 tablespoons fresh lemon juice; 1 (2 ounce) can anchovy filets; 1 egg; 1 French baguette, cut into 1/2 inch pieces; 4 tablespoons melted butter; 1 teaspoon Italian seasoning; 0.5 teaspoon Worcestershire sauce; 1 tablespoon grated Parmigiano Reggiano cheese; 1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces; 0.5 cup grated Parmigiano Reggiano cheese

Outrageous Caesar Salad

4.4

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

Recipe by chefjeff

Updated on July 10, 2019

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 cloves garlic, crushed
6 tablespoons safflower oil
¾ teaspoon salt
¼ teaspoon mustard powder
¼ teaspoon ground black pepper
1 ½ teaspoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 (2 ounce) can anchovy filets
1 egg
1 French baguette, cut into 1/2 inch pieces
4 tablespoons melted butter
1 teaspoon Italian seasoning
½ teaspoon Worcestershire sauce
1 tablespoon grated Parmigiano Reggiano cheese
1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
½ cup grated Parmigiano Reggiano cheese

Directions

Preheat oven to 275 degrees F (135 degrees C).
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 (per serving)

736	Calories
41g	Fat
70g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 736
% Daily Value *
Total Fat 41g	52%
Saturated Fat 12g	61%
Cholesterol 98mg	33%
Sodium 1951mg	85%
Total Carbohydrate 70g	25%
Dietary Fiber 5g	18%
Total Sugars 5g
Protein 25g
Vitamin C 27mg	135%
Calcium 283mg	22%
Iron 6mg	35%
Potassium 521mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.