Hail Caesar Salad

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As a salad, it gets the job done. The croutons are so easy to make it blows my mind that more people don't make them.

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This recipe was a little too lemony...My boyfriend who is a caesar dressing snob gave it an so-so rating. I thought it was ok, but im not very picky.....

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Thanks again, AB. When I saw how long preparing everything was taking me, I began to grow worried (considering that this was only a salad and I had rest of dinner to prepare. Alas, all this for nought, as this was one of the most worthwhile cooking experiences I've had since I began my young cooking 'career'. After two huge (chilled plates of Ceasar salad, I just had a protein smoothie (french vanilla for dessert and called it a dinner. Truly satisfying.

The fresh squeezed lemon really added a great flavor. Lucky mine was a rather large lemon!

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it took me two times to get it right, but it was worth it! how did i get it right? the first time i made the ceasar it was too wet. well this time when i finished washing the leaves, i set them on a rack in the fridge to dry for about 45 minutes while i prepared the other stuff and waited for my guests. i think that helped the most, but also, i forgot to warm the eggs the first time and just used them straight out of the fridge. the dressing was much creamier the second time around. also, the second time, i had a much bigger healthier lemon. the first time i didn't make my own croutons either, and i loved the homemade croutons the second time. the way they soften as they soak up the dressing! oh my goodness. it still seemed a little wet - i wonder how much thicker i can get it next time? maybe i need to use more romaine leaves. i would like to see what alton thinks a good amount of leaves is for this recipe, by weight!

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I love A-Brown, but I did not enjoy this recipe as much as I thought I would. It tasted only "okay". I do think the liquid parts should have been mixed prior to adding the lettuce. I got a little bit of slimy egg -- now my stomach hurts....

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This is a recipe comment area NOT a lesson in grammar or grammer!
Get with the program people.

This is excellent if followed as Alton states.

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You misspelled grammar twice.

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Delicious, but "juice of one lemon"-? Each lemon is unique--and the one I used was really, really juicy, and I shouldn't have used all of it. AB is usually so fussy about measurement--so how much, really? 1T? 2T?

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PEOPLE-
Worcestershire sauce contains anchovies!!! So quit complaining that it does not have them in it!!
Awesome as always AB.

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Sorry Alton this is a boring salad. I learned to make the perfect Caesar many years ago when working at a world famous hotel. I probably made 1000 of them table side over the years I was there. This recipe needs anchovies, a little dry mustard, one less egg (unless your making salad for more than four, a dash of tabasco and I think a little more parm at the end but that's personal taste. I also think mixing the dressing ingredients in the bottom of a lovely wooden salad bowl before introducing lettuce, croutons and parm is the way to go. A nice grind of black pepper from a big mill is the final touch. Alton's method of introducing the elements directly on to the salad is risky- who wants to end up with a bite of salad that just has lemon juice or raw egg on it? An emulsion is the way to go so that every leaf is coated uniformly with yummy dressing. Also, I suspect that the reason Sr. Cardenas didn't include anchovies was because they were hard to get in Mexico many years ago. I can't tell you how many cans of anchovies I smuggled into Mexico for chef friends who wanted to make Caesar salads in their restaurants. Until recently, anchovies simply weren't very available South of the border. Oh well, different strokes for different folks.