City Caesar Salad

  • 15 anchovies
  • 3 teaspoons cracked black peppercorns
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups freshly grated parmesan cheese
  • 3 eggs
  • 2/3 cup red wine vinegar
  • 1/2 cup fresh lemon juice
  • 3 tablespoons pureed garlic
  • 1/4 cup dry mustard
  • 1 tablespoon celery salt
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • 1 loaf sourdough or hearty French or Italian bread, with crust, diced for croutons
  • 7 to 8 medium heads Romaine lettuce

Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.

Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.

Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.

In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.

Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp.Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Caesar Pasta Salad

    Recipe courtesy of Sandra Lee