Caesar Salad Recipe

Caesar Salad Recipe
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  • Servings : 4 to 6
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
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Caesar Salad Recipe

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  • 1 large head romaine lettuce, torn into bite size pieces
  • 1 cup extra virgin olive oil
  • 3 cups French bread, cubed
  • 2 large cloves garlic, peeled
  • 8 anchovy fillets
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse sea salt
  • 2 coddled eggs - see how to coddle eggs below
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shaved or shredded Parmesan cheese


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To Make Coddled Eggs:

  • Put a whole egg (in the shell) in a saucepan of room temperature water. Bring the water to a simmer and simmer for 1 minute. Drain and cool the egg immediately by running cool water over it. It will be soft and the white still runny.

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Caesar Salad Recipe

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  1. posted by Karen Ciancio on August 19, 2013

    Original Receipe

    Originally submitted By Colin from Edmonton, AB, Canada

    According to what I’ve read online Cardini was opposed to using anchovies and the anchovy flavor came from the Worcestershire sauce… meaning that your recipe is not the original.

    From Karen:
    Thanks, Colin. Not my information, but interesting.


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