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Caesar Salad

The Classic Caesar Salad

Caesar Salad Classic

Serves 4
‘From Julia’s Kitchen” deftly descibes the theatrical hand gestures of Senor Caesar when preparing his personal creation, the Caesar Salad, at tableside in his Mexico City restaurant.

This recipe lacks the Senor’s theatrics, but does include all of the original ingredients.


4 Hearts of Romaine Lettuce
3/4 Cup of EVOO + 2 TB
3 TB of Red Wine Vinegar
2 tsp of Lea & Perrins Worcestershire Sauce
1/2 tsp of Salt & fresh ground Pepper
1/2 tsp of Coleman’s Dry Mustard
1 Garlic clove crushed
1 Egg
1 Small Lemon, Juiced, or to taste
1/4 Cup of grated Parmesan Cheese
1 1/2 Cups of homemade Garlic Croutons
1 2 Ounce can of Anchovy fillets


1. In a bowl or a lidded jar, combine the EVOO, Vinegar, Worcester Sauce, Mustard, Salt, crushed Garlic, & Lemon juice.
2. Coddle the Egg by heating it in a pot of water brought to a boil, turn the burner off. Carefully drop in the Egg & let it coddle for about a minute. Remove & allow to cool. Once cool enough to handle crack open the coddled Egg & add it to the dressing. Whisk or shake until thoroughly blended.
3. Cut 2 or 3 pieces of day old loaf bread into Crouton size pieces. Put into a bowl, add 1 TB of EVOO & 1 tsp of Salt & toss to mix.
4. Heat a large frying pan & add the other 1 TB of EVOO, when heated add the crushed Garlic. When the Garlic is lighlty browned & the oil is fragrant add the Croutons. Saute until toasted. Remove to its prep bowl.
4. Time to prepare the Romaine hearts.
Cut them into bite size pieces, no more than about an inch wide & add them to a large salad bowl. (The Senor might have used a wooden bowl & rubbed all of the sides with a Garlic clove)
5. Add the Dressing to the Lettuce, moistening to your liking. 3 TB should more than do it. Toss in the Croutons.
6. Plate & top with the Anchovie fillets. If you don’t care for Anchovies just omit them & the dish is ready to serve

Note: In the quantity listed there will be Caesar Dressing left over. I believe that It can be kept refriderated for one week. I would not keep a dessing that contains an egg any longer.

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