The classic Caesar salad calls for a barely-cooked, or even raw egg. If salmonella contamination is a concern in your area, then please refer to the ingredient list for the proper amount of egg substitute to use. This version is also streamlined in terms of preparation, with the dressing being made ahead rather than being added to the salad bowl one ingredient at a time, as in the classic preparation.
Caesar Salad Recipe
How To Make Caesar Salad :
Check below for printable version of this Caesar Salad.
- 3 cups (750 ml) French or Italianbread, cut into 1/2 inch (1 cm) cubes For the croutons
- 2 Tbs (30 ml) extra-virgin olive oilSalt and freshly ground pepper to taste
- 1 large clove garlic, peeled For the salad:
- 1 large head romaine, washed and crispedin the refrigerator
- 2 Tbs (30 ml) lemon juice
- 1 soft-boiled (1 minute) egg OR 1/4 cup egg substitute
- 1 to 3 anchovy fillets (to taste), mashed
- 1/2 tsp (2 ml) Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 1/3 cup freshly grated Romano cheese
- Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic. Break the romaine into bite-size pieces and add to the bowl. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately. Serves 4 to 6.