Ingredients
- 1 loaf day old Italian bread
- 3 garlic cloves, mashed
- 9 tablespoons extra virgin olive oil
- 1/4 teaspoon plus 1 pinch kosher salt
- 2 eggs
- 2 heads romaine lettuce, inner leaves only
- 7 grinds black pepper
- 1 lemon, juiced
- 6 drops Worcestershire sauce
- 1/4 cup grated Parmesan cheese
Directions
Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.
Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
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By flutediva3
on January 08, 2013
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Best Caesar Salad I have ever had! My 10 year old son requested Caesar Salad with dinner tonight and it was a hit with not only him, but with my husband who does not like restaurant Caesar Salads at all... I actually saw my husband take a second helping of salad! We didn't make the croutons (plan to in the future, and used store bought croutons instead. The croutons we got were really flavorful and worked out nicely in this recipe. We will be using this recipe on a regular basis. Delicious!
By islandantoinette
BIG ISLAND HAWAII
on May 20, 2012
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Aloha Alton and ALL! I am SO HAPPY I saw this show yesterday and had taped it. The new series is fun and as usual highly informative I always learn something new. My mother made the best Caesar Salad and I have not found a recipe for it to equal hers. I believe this one does. Can't wait to try it. However I remember her just breaking the eggs into the salad no coddeling. But perhaps she had coddeled them and I did not see as a child. She was such a fantastic chef and guests raved about her food at cocktail and dinner parties. I wish she was one to have allowed me to be in the kitchen and learn instead of always shooing me away. I too love anchovies and so would serve them on the side were I to make it for guests. For myself I'd add a whole can! But my husband does not like them either. I wish there was a e mail address to write to Mr. Alton Brown to say the many Thank You's for this recipe and the show. Yours most sincerely, Antoinette Jackson
By jeffaudio
Detroit, MI
on January 02, 2012
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Fun and easy to prepare.
Read all 23 reviews