Ingredients Jump to Instructions ↓

  1. 1 Romaine lettuce - washed And chilled

  2. 1/4 cup 59ml Olive oil

  3. 1 Garlic - minced

  4. 1 Egg

  5. 2 tablespoons 30ml Lemon juice

  6. 1 tablespoon 15ml Red wine - up to

  7. 2 Vinegar

  8. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  9. 4 Anchovy fillets - cut up

  10. 1/4 cup 36g / 1 1/3oz Parmesan cheese - grated Black pepper - freshly ground

  11. 1 cup 30g / 1.1oz Caesar style croutons

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Tear lettuce into bite-sized pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, and toss well. Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once. Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil. Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.


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