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Caesar Salad #20

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  • 1/2 Loaf Sourdough bread; with crust, diced for croutons
  • (or hearty French or Italian bread)
  • 2 md Romaine lettuce heads
  • 1/2 c Freshly-grated Parmesan cheese
  • 5 Anchovies
  • 1 ts Cracked black peppercorns
  • 1/2 c Extra virgin olive oil
  • 1 Egg
  • 3 tb Red wine vinegar
  • 2 tb Fresh lemon juice
  • 1 tb Pureed garlic
  • 2 ts Dry mustard
  • 1 ts Celery salt
  • 3 ds Tabasco sauce
  • 3 ds Worcestershire sauce


Combine anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Measure and reserve one third cup for use with croutons. Bring a small saucepan of water to a boil. Place a refrigerated egg on a slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon (including the parts that are uncooked) into mixture. Whisk until well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mixture with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, until golden and crisp. Wash and dry lettuce and break into bite-sized pieces. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add toasted croutons, toss again, and serve. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6133 broadcast 08-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.