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Article: Caesar Salad

Caesar Salad

  • 2 heads, Romaine lettuce
  • 1 egg
  • 1 teaspoon, Dijon-style mustard
  • 2 teaspoons, worcestershire sauce
  • 1 clove, garlic
  • 6 each, anchovy fillets
  • 1/3 cup, extra virgin olive oil
  • 1/4 teaspoon, kosher salt
  • ground pepper – to taste
  • 1/2 lemon
  • 2 tablespoons, white wine vinegar (preferably Champagne-style)
  • 1 cup, croutons
  • 2 tablespoons, parmesan cheese – grated


1. Lettuce should be torn into bite size pieces. Keep lettuce in refrigerator until needed. Never chop the lettuce unless you are in a hurry.

2. Place garlic clove in vinegar to marinate.

3. Coddle egg in boiling water by pouring boiling water over egg and let stand.

4. In wooden bowl, rub garlic over the inside, then crush garlic in a garlic press.

5. Add anchovies and mash with a fork to a paste.

6. Add oil, salt, vinegar, mustard, Worcestershire sauce, squeeze in lemon, and mix with a fork. Everything to this point can be done a few hours ahead.

7. When ready to eat add lettuce and toss. Grind pepper, break egg in and toss some more. Add cheese and croutons at table.