You won’t ever need another Caesar Salad

I started making this about a year ago. It tastes like Jesus and Buddha got together and made their favorite dish. Give this to anyone you love, want to love, or at least you want to talk into staying the night. I guarantee that there will be smiles, unless or course your guests have lost their sense of taste.

The first thing to do is get your ingredients together:


6 tablespoons safflower oil (or any cooking oil)
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
2 cloves of garlic, crushed and chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons Worcestershire sauce (substitute balsamic vinegar if you don’t have Worcestershire)
1/4 teaspoon cayenne pepper
1 egg, coddled


1 french bread baguette cut into 1/2 cubes
4 tablespoons melted butter
1 teaspoon Italian herbs
1/2 teaspoon Worcestershire sauce (again balsamic works)
1 tablespoon grated Parmesan cheese
1 large head of lettuce, rinsed dried and ripped into 2 inch pieces
1/2 cup Parmesan cheese

The dressing should be made first because, well, it’s easier.  In a glass jar or bowl mix all of the dressing ingredients.

To coddle the egg bring a few inches of water to a boil. Carefully lower the egg into the boiling water. Immediately, remove the pan from heat. Leave the egg in the water for 1-2 minutes. Remove the egg and let it cool for a few minutes. Break the egg open and pour it into a bowl. Whip it! up with a whisk like you mean it. Pour the egg into the dressing mixture. Viola! you have made your own Caesar salad dressing.

To make the croutons, mix the bread, melted butter, Italian herbs, Worcestershire sauce, and grated cheese in a fry pan over medium heat. Toss them around until they look crispy and yummified. If you really like them crispy, put them in a 135 degree C (275 F) oven for about 20 mins. (That’s what I did)

Combine everything, dressing, croutons, and lettuce in a large, and I do mean large, bowl. Serve and watch the smiles explode on the faces of your guests.


Labels: main, salad, vegetarian

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