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Caesar Salad


The real deal.

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Serves 2 as a meal or 4 as a salad course

Save this recipe 3
Save this recipe 3
Serves 2 as a meal or 4 as a salad course


  • 1/2 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1-3 garlic cloves, minced
  • 1 anchovy (or 1 teaspoon anchovy paste)
  • 1 tablespoon Dijon mustard
  • 1 egg yolk (or 1 tablespoon mayonnaise)
  • Juice of 1/2 a lemon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1/3 cup vegetable oil
  • 1 medium-large head of romaine lettuce in bite-size pieces
  • 1/3 cup grated parmesan cheese
  • 1 cup croutons
  • Croutons:
  • 4 slices of bread, cut into 3/4" cubes
  • 1/3 cup olive oil
  • 1 garlic clove, minced (optional)
  • 1 teaspoon of any dried herb (not necessary for Caesar salad)
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  • 1


  • 2

    Preheat oven to 350°. Place bread crumbs in a large bowl; add oil and other ingredients. Toss until oil is absorbed. Place on a cookie sheet and bake for 25 minutes until browned, turning occasionally.

  • 3


  • 4

    In a large wooden salad bowl, add ingredients through Worcestershire sauce in order, one at a time. After adding each new ingredient, use the back of spoon to blend ingredients into a smooth paste. Add oil and vinegar and blend well. Just before serving, add lettuce and toss thoroughly. Add croutons and cheese, and toss again.

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