Caesar Salad

Servings: 4 to 6

Prep Time: 10 to 15 min

Cook Time: N/A


1 head Romaine lettuce, washed and chilled

1/4 cup olive oil

1 clove garlic, minced

1 egg

2 tablespoons lemon juice

1 to 2 tablespoons red wine vinegar

1/2 teaspoon Worcestershire sauce

4 to 6 anchovy fillets, cut in bits (optional)

1/4 cup grated Parmesan cheese

Freshly ground black pepper

1 cup Mrs. Cubbison's Caesar Salad Restaurant Style Croutons


  • Tear lettuce into bite-size pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg in boiling water exactly one minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, toss well. Add anchovies (if desired), cheese, pepper and croutons, mix gently. Serve at once.


COOKS NOTE: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or hard-cook egg and puree with dressing and ingredients in blender or food processor, adding 2 additional tablespoons olive oil.

FLAVORFUL OPTIONS: Add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-pack sun-dried tomatoes.