Caesar Salad

Serves: 8-10
Ready In: 45 minutes
Prep Time: 45 minutes
Cook Time: Null, nada


virgin olive oil
French baguette slices

large egg
Worcestershire sauce
fresh lemon juice
garlic clove
anchovy paste
dijon mustard
virgin olive oil

romaine lettuce heads
parmesan cheese



We start by making Crutons.

  1. Preheat oven to 350 degrees.
  2. Crush the garlic cloves with the side of a chef’s knife or a garlic press.
  3. Slice the baguette into 1/2 inch cubes.
  4. Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly.
  5. Spread the coated cubes onto a baking sheet and bake until the croutons are golden (about 10 minutes) .
  6. You can store the croutons in an airtight container in the refrigerator for up to one day if necessary.

Now for the dressing.

  1. Crush the garlic clove with the side of a chef’s knife or a garlic press.
  2. Grate the Parmesan cheese.
  3. Bring a pot of water to boil, add egg and cook for exactly 45 seconds. Remove from heat and let it cool off.
  4. Mix worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, and mustard in a bowl. Crack egg and add to these ingredients. Whisk until smooth.
  5. Slowly add the oil in a steady stream while constantly whisking again until smooth. If you add the oil too quickly, the dressing will be separate.

And lastly, the salad.

  1. Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one).
  2. Add half the dressing and toss.
  3. Add the remaining dressing, Parmesan cheese, and croutons and toss again.
  4. Serve on chilled plates. Bon appetit!

from the kitchen of

From the kitchen of the Reluctant Gourmet

the Reluctant Gourmet

I had always wanted to try making caesar salad from scratch. It was quite a bit more work than I had anticipated, but it ended up with good results. This recipe has been shortened quite a bit - The Reluctant Gourmet really likes his cooking notes!