Recipe by 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
1 1/2 teaspoons
fresh lemon juice
1 (2 ounce) can
French baguette, cut into 1/2 inch pieces
grated Parmigiano Reggiano cheese
1 large head
romaine lettuce - rinsed, dried, and torn into bite-size pieces
grated Parmigiano Reggiano cheese
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.
This was terrible! I rated it 1 card because the 0 option was not there!
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.
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.
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
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Outrageous Caesar Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 366
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic salad with garlic croutons and a creamy dressing.
Say hello to nutritious salad dressing without sacrificing taste.
This creamy, tangy salad has a delicious crunch from the pecans.