Caesar Salad

Chef Rebecca Charles would give the recipe only in vague terms. She promised her mother, whose recipe it is, not to give out the complete one. It’s still delicious.


  • 2 eggs
  • cup extra-virgin olive oil
  • 2 large cloves of garlic, finely chopped
  • 1 teaspoon dry mustard
  • 3 tablespoons lemon juice
  • Coarse salt or kosher salt
  • Freshly ground black pepper
  • 4 slices day old bread, cut into 1/2-inch cubes
  • 2 small heads romaine lettuce (a mixture of red and green, if available), trimmed, large leaves discarded
  • 4 anchovies, rinsed, dried and finely minced
  • ¼ cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      544 calories; 42 grams fat; 7 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 15 grams protein; 101 milligrams cholesterol; 990 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Fill a small pan with water and bring it to a boil. Add the eggs and coddle for about 45 seconds. Remove from the water. In a bowl, whisk together olive oil, garlic and dry mustard. Crack the eggs into the olive oil and whisk. Add the lemon juice and season to taste with salt and pepper. Set aside.
  2. Preheat the oven to 300 degrees. Toast the bread cubes on a baking sheet in the oven for 15 to 20 minutes; they should not brown. Tear lettuce into a large bowl. Add anchovies, Parmesan, croutons and half the dressing. Toss until leaves are generously coated. Taste, adding more dressing, anchovies or salt if needed. Place a handful on each of four plates.

30 minutes

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