Recipe courtesy of David Rosengarten

Caesar Salad

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 Servings
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1 cup cubed homemade-style white or Italian bread (1/2-inch croutons)

1 garlic clove

Salt and pepper

3 tablespoons olive oil

1 medium head romaine lettuce, leaves separated, washed, dried and chilled

Juice of 1/2 lemon

3 drops Worcestershire sauce

1 egg, boiled for 1 minute

2 tablespoons freshly-grated Parmesan cheese


  1. Dry out bread cubes in a low oven (325 degreesF) for 20 minutes; they should be dry but not browned. Meanwhile, mash garlic with 1/4 teaspoon salt in 2 tablespoons oil and set aside for 20 minutes. Strain oil through a sieve into a saute pan and heat over low heat. Add croutons, toss to coat and saute until they are lightly colored.
  2. In a large salad bowl toss romaine leaves with remaining tablespoon olive oil, until well-coated. Add lemon juice and Worcestershire sauce, break egg over salad, sprinkle with Parmesan cheese, and season with salt and pepper to taste. Toss salad, scooping leaves from the bottom and turning gently, taking care not to break them. Add croutons and serve immediately on chilled plates.