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Classic Caesar Salad


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  • 7 tablespoons extra virgin olive oil
  • 4 to 6 cloves of garlic, peeled and sliced
  • 2 cups croutons, made from firm textured bread
  • 3 romaine hearts
  • 1/2 teaspoon coarse salt
  • freshly ground black pepper
  • juice from 1 lemon
  • 2 large pasteurized egg yolks
  • 2 teaspoons worcestershire sauce
  • 1/2 cup freshly grated parmigiano reggiano cheese



Step 1

Combine oo and garlic in a small bowl; cover tightly and let stand 30 minutes to 1 hour.

preheat oven to 325F. Toss croutons with 3 tbsp garlic oil to coat. Spread in a spingle layer in a shallow baking pan. Bake about 10 minutes or just until the edes begin to color. Set aside to cool.

Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tbsp garlic oil, salt, and pepper, toss well. Add another 2 tbsp garlic oil, lemon juice, yolks and worcetershire; toss gently. Sprinkle with cheese and croutons. Encourage guests to pick up leaves with their fingers. Serves 6.

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