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Outrageous Caesar Salad

Outrageous Caesar Salad

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
chefjeff

chefjeff

I've gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 69.9g
  • 23%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1951 mg
  • 78%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
  3. To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.
  4. 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 10x15 inch jelly roll pan and bake in preheated oven for 30 minutes.
  5. Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, dressing and croutons to taste. Toss well to coat and serve.
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Reviews

chefjeff
151

chefjeff

2/21/2004

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

OSALKIN
85

OSALKIN

5/15/2003

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.

MIAELAINE
57

MIAELAINE

10/22/2003

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.

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