Outrageous Caesar salad
After a lot of trial and error - I finally came up with MY ultimate version for the perfect Caesar salad! It includes anchovies!
Ingredients
Serves: 4
- Dressing
- 2 cloves garlic, crushed
- 6 tablespoons sunflower oil
- 3/4 teaspoon salt
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 1 (50g) tin anchovy fillets
- 1 egg
- Croutons
- 1 French baguette, cut into 1cm pieces
- 4 tablespoons melted butter
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon grated Parmigiano Reggiano cheese
- Salad
- 1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces
- 50g (2oz) grated Parmigiano Reggiano cheese
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 150 degrees C (gas mark 2).
- Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne and lemon juice. Rinse anchovy fillets under warm water, pat dry on kitchen roll and roughly chop them. Place anchovies in jar with other ingredients. Cover with tight fitting lid and shake to mix.
- To coddle the egg, bring 5cm of water to the boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Crack open the egg and with a spoon, scrape out all of the yolk and white into a small bowl. Use a whisk to whip until very frothy. Pour egg mixture into the rest of the dressing and mix well.
- Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a swiss roll tin and bake in preheated oven for 30 minutes.
- Prepare salad in a large bowl by combining the romaine, 50g grated cheese, dressing and croutons to taste. Toss well to coat and serve.
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Reviews & ratings
Average global rating:
(131)
Reviews in English (110)
Five stars of course!--Heck, it's my recipe. Allrecipes printed my recipe almost to the letter, so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons, after the 30 minutes in the 275 oven, I turn off the oven, and let the croutons stay in, until completely cool. F.Y.I., the baguette should be approximately 1/3 pounds worth. One last tip---of late, I've substitued the 1/4 tsp. dry mustard, with 2 tsps. of dijon mustard. The dressing comes out creamier, and I really dig the flavor. Cheers all, Jeff - 21 Feb 2004 (Review from Allrecipes US | Canada)
OK Jeff, I consider myself an expert on Caesar Salads. I have always enjoyed the traditional style caesar salad. The receipe you submited is without doubt the best caesar salad I have ever tasted! The receipe makes for a most robust tasting salad. Nothing tame about this one. I have made it a half dozen times for my family and guests, and everyone agrees it the best they have ever had! Thanks for the posting. You have done a great justice. - 13 Dec 2000 (Review from Allrecipes US | Canada)
I'm not a salad person but wanted to serve salad to my family. This was delicious. My 5-yr old even enjoyed it. I only added 1/4 Worcestershire to the croutons and it was great. I used 1 tbsp minced garlic instead of crushed cloves. And I used 1/4 cup of pasterized egg instead because coddling an egg doesn't kill any present bacteria and will actually increase bacteria activity. Anyway, try this recipe. I will make this over and over again. Thanks, Jeff. - 12 Mar 2003 (Review from Allrecipes US | Canada)
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