Recipe courtesy of Mary Sue Milliken and Susan Feniger

City Caesar Salad

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  • Level: Easy
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat. 
  5. 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.