Caesar Salad

Caesar Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head romaine lettuce

  • 5

    Textra virgin olive oil

  • 1

    tablespoons red wine vinegar

  • 1

    teaspoon Worcestershire sauce

  • ½

    teaspoon salt

  • tablespoon grey poupon

  • 2

    clove crushed garlic

  • 1

    lemon, juiced

  • freshly ground black pepper

  • ¼

    cup grated Parmesan cheese

  • 1

    (2 ounce) can anchovy filets

  • 3-4

    dash wocheshire

  • 2

    drop tobasco


1.Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. 2.In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. 3.Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. 4.Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. 5.To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss.


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