Caesar Salad 

Servings 4
Author Erica Schwarz


For the croutons

  • 2 large garlic cloves minced
  • pinch of kosher salt
  • 1/4 c extra virgin olive oil
  • 2 cups country bread slices cut into 1 1/2 inch pieces

For the salad

  • 2 large egg yolks
  • 1 t Worcestershire sauce
  • juice of half a lemon
  • 1 medium garlic clove crushed
  • 1 pinch kosher salt
  • 1/2 t fresh cracked pepper
  • 1 t anchovy paste or 3 anchovies
  • 1 t Grey Poupon Country Dijon mustard
  • 1/3 c extra virgin olive oil
  • 2 medium heads of romaine lettuce
  • 1/3 c freshly shredded Parmigiano-Reggiano cheese
  • 3 slices bacon cooked and crumbled


  1. Preheat oven to 350F.
  2. Toss together the garlic, oil, salt, and bread. Bake on a ribbed baking sheet until golden (~10min).
  3. Combine the yolks, Worcestershire sauce, lemon juice, garlic, salt, pepper, anchovy paste, and mustard in a food processor or in a bowl with a whisk. Add the oil in a steady stream while processing or whisking until smooth. Serve the dressing over torn romaine leaves, croutons, and grated cheese. Top with bacon crumbles. Serves 4-6.