Caesar Salad Recipe

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Retro Recipes from the '50s and '60sWhile there are a few competing stories regarding the origins of the Caesar salad, rumor has it that it was popularized in the 1920s after it was allegedly created in a restaurant run by Caesar Cardini in Tijuana.

  • Yield: 6 Servings
  • Preparation Time: 15 Minutes


  • 1 loaf crusty bread, cut into cubes
  • 2 tablespoons olive oil
  • tablespoons olive oil
  • 1 large egg
  • 3 garlic cloves
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 4 anchovy fillets
  • 2 lemon juice
  • 0.66 cup olive oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 heads romaine lettuce, rinsed, dried, and torn into pieces
  • ½ cup grated Parmesan cheese
  • Freshly ground black pepper (optional)
How to Make It
    For the Croutons
  1. Preheat the oven to 400°F.
  2. Place the bread cubes on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat.
  3. Bake for 10 minutes, until the cubes are golden.
  4. For the Dressing
  5. Fill a small saucepan with enough water to cover the egg and bring the water to a boil. Add the egg. Turn off the heat and let the egg sit for 1 to 2 minutes. Remove the egg.
  6. In a blender, combine the garlic, mustard, Worcestershire sauce, anchovy fillets, and lemon juice. Process until smooth.
  7. While the blender is running, add the olive oil a bit at a time until emulsified.
  8. Add the coddled egg, black pepper, and red pepper flakes and process until thick.
  9. For the Salad
  10. Place the lettuce in a large bowl. Add the dressing, using only enough to lightly coat the lettuce, and toss to coat.
  11. Sprinkle with the Parmesan and top with the croutons.
  12. Add a few grinds of black pepper and serve.

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