Outrageous Caesar Salad

    50 mins

    I've gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version!

    127 people made this

    Serves: 4 

    • 2 cloves garlic, crushed
    • 4 tablespoons (60ml) safflower oil
    • 3/4 teaspoon salt
    • 1/4 teaspoon mustard powder
    • 1/4 teaspoon ground black pepper
    • 1 1/2 teaspoons (8ml) Worcestershire sauce
    • 1/8 teaspoon cayenne pepper
    • 2 tablespoons (30ml) fresh lemon juice
    • 1, 45g can anchovy fillets
    • 1 egg
    • 1 French baguette, cut into 1/2 inch pieces
    • 4 tablespoons melted butter
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon (3ml) Worcestershire sauce
    • 1 tablespoon grated Parmigiano Reggiano cheese
    • 1 large head romaine lettuce, rinsed, dried, and torn into bite-size pieces
    • 1/2 cup grated Parmigiano Reggiano cheese

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 150 C.
    2. Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice.
    3. Rinse anchovy fillets under warm water, pat dry on paper towels and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
    4. To coddle the egg: Bring 5cm of water to a boil in a small saucepan. Carefully lower egg into water, remove from heat and let stand for 1 minute. Remove and set aside to cool.
    5. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg into the rest of the dressing and mix well.
    6. Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a large baking tray.Bake in preheated oven for 30 minutes.
    7. Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, the dressing and croutons to taste. Toss well to coat and serve.

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    Reviews and ratings
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    Reviews in English (113)


    Five stars of course!--Heck, it's my recipe. Allrecipes printed my recipe almost to the letter, so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons, after the 30 minutes in the 275 oven, I turn off the oven, and let the croutons stay in, until completely cool. F.Y.I., the baguette should be approximately 1/3 pounds worth. One last tip---of late, I've substitued the 1/4 tsp. dry mustard, with 2 tsps. of dijon mustard. The dressing comes out creamier, and I really dig the flavor. Cheers all, Jeff  -  21 Feb 2004  (Review from Allrecipes US | Canada)


    OK Jeff, I consider myself an expert on Caesar Salads. I have always enjoyed the traditional style caesar salad. The receipe you submited is without doubt the best caesar salad I have ever tasted! The receipe makes for a most robust tasting salad. Nothing tame about this one. I have made it a half dozen times for my family and guests, and everyone agrees it the best they have ever had! Thanks for the posting. You have done a great justice.  -  13 Dec 2000  (Review from Allrecipes US | Canada)


    I'm not a salad person but wanted to serve salad to my family. This was delicious. My 5-yr old even enjoyed it. I only added 1/4 Worcestershire to the croutons and it was great. I used 1 tbsp minced garlic instead of crushed cloves. And I used 1/4 cup of pasterized egg instead because coddling an egg doesn't kill any present bacteria and will actually increase bacteria activity. Anyway, try this recipe. I will make this over and over again. Thanks, Jeff.  -  12 Mar 2003  (Review from Allrecipes US | Canada)