Ingredients Jump to Instructions ↓

  1. 1/2 Sourdough bread, with crust - diced for croutons

  2. (or hearty French or Italian bread)

  3. 2 Romaine lettuce heads (medium)

  4. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese

  5. Caesar Salad Dressing

  6. 5 Anchovies

  7. 1 teaspoon 5ml Cracked black peppercorns

  8. 1/2 cup 118ml Extra virgin olive oil

  9. 1 Egg

  10. 3 tablespoons 45ml Red wine vinegar

  11. 2 tablespoons 30ml Fresh lemon juice

  12. 1 tablespoon 15ml Pureed garlic

  13. 2 teaspoons 10ml Dry mustard

  14. 1 teaspoon 5ml Celery salt

  15. 3 Tabasco sauce

  16. 3 Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage.

  2. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve.

  3. This recipe yields ? servings.


Send feedback