Outrageous Caesar Salad Recipe - Allrecipes.com
Outrageous Caesar Salad Recipe
  • READY IN 50 mins

Outrageous Caesar Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins

Footnotes

  • Two teaspoons Dijon mustard may be substituted for the dry mustard. It ends up being a slightly creamier version - both ways are yummy!
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Reviews More Reviews

Most Helpful Positive Review
Feb 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

 
Most Helpful Critical Review
Aug 30, 2003

This was terrible! I rated it 1 card because the 0 option was not there! Sorry Jeff.

 
May 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.

 
Oct 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.

 
Feb 28, 2004

This caesar dressing was fantastic. We did find that it needed a little modification, we added two tablespoons of lemon juice and an extra teaspoon of worcestershire sauce. It was the hit of the dinner! Thanks

 
Oct 10, 2004

This recipe is SO good! It's incredibly flavorful and spicy which was a welcomed change of pace for Caesar salad. I made this for my family for my Mom's birthday, and it was a huge hit. The croutons were also a smash hit, everyone loved them. The only thing I'd change is omitting the salt in the recipe - as the anchovies more than make up for it. I also didn't use the whole can of anchovies, more like 3/4 of the can. I'm thinking of using paste next time. Awesome recipe!!

 
Jun 17, 2004

Very good recipe. Omitted the anchovies because frankly...didn't have any. Tastes just like you would get in a bottle or restaurant...and better. Thanks for the post.

 
Sep 12, 2004

This recipe is really easy to whip up - I kind of messed up the coddled egg - I think I didn't leave it in the hot water for long enough. But I microwaved it a tiny bit and it was fine. Yummy!

 

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Nutrition

  • Calories
  • 736 kcal
  • 37%
  • Carbohydrates
  • 69.9 g
  • 23%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 1951 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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