Caesar Salad

A classic tableside-style Caesar salad: garlic oil, fresh croutons, a coddled egg, lemon, Worcestershire and anchovies, tossed with Romaine, blue cheese and Parmesan.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Caesar Salad, photo coming soon
  • Prep 25 min
  • Cook 5 min
  • Steep garlic oil 30 min
  • Total 1 hr

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's Caesar salad is made the classic way, step by step, the way it was once tossed at the table. Garlic steeps in oil, a little of the oil fries fresh croutons, and the rest dresses the Romaine along with a coddled egg, lemon juice, Worcestershire and minced anchovies.

Her own verdict: an excellent salad, and with fresh Parmesan, as good as any served in a restaurant. All the preparation can be done early in the day, with the salad assembled just before serving.

Ingredients

Garlic oil and croutons

  • 1 clove garlic
  • 3/4 cup salad oil
  • 2 cups of white bread cubes (trim off crust before cutting)

Dressing

  • 1 large egg
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 8 anchovy fillets, minced fine
  • 1/4 teaspoon pepper

Salad

  • 2 heads of Romaine lettuce, washed and chilled
  • 1/4 cup crumbled blue cheese
  • 1/4 cup parmesan cheese

Instructions

  1. Make the garlic oil. Crush the garlic, cover it with the oil and refrigerate 30 minutes.
  2. Fry the croutons. In a medium saucepan with 1/4 cup of the garlic oil, fry the bread cubes until brown. Set aside.
  3. Coddle the egg. Coddle the egg by dropping it into boiling water and taking it out after 1 minute. Cool.
  4. Mix the lemon mixture. In a small bowl, combine the lemon juice, Worcestershire sauce, pepper and anchovies and mix well.
  5. Tear the lettuce. In a large salad bowl, tear the Romaine into bite-sized pieces.
  6. Dress with oil. Drain the remaining oil from the garlic and pour it over the lettuce. Toss.
  7. Add the egg. Break the egg over the salad and toss.
  8. Add the lemon mixture. Pour the lemon juice mixture over the salad and toss well.
  9. Finish. Add the croutons and cheeses and toss well. Serve at once.

Tips

  • The 1-minute coddled egg is only lightly cooked. For anyone pregnant, very young, elderly or with a weakened immune system, use a pasteurized egg.
  • Sandra's tip: if you can use fresh Parmesan cheese, this salad is as good as any served in a restaurant.
  • All the preparation can be done early in the day; assemble just before serving.

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