Caesar Salad

Total Time:
50 min
40 min
10 min

8 servings

  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 6 cloves garlic
  • Salt and pepper
  • 1 loaf day old Italian bread
  • 4 hearts of Romaine lettuce
  • 4 anchovy filets
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 pasteurized eggs*
  • 1 cup olive oil
  • 2/3 cup Parmesan cheese
  • In a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray.

  • Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry.

  • Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil.

  • In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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