Auguie's Favorite Caesar Salad

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"A tasty Caesar salad made to please."

Original recipe yields 4 servings


  • Serving Size: 1 (405.3 g)
  • Calories 638.8
  • Total Fat - 43.1 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 275.9 mg
  • Sodium - 1594.4 mg
  • Total Carbohydrate - 42.5 g
  • Dietary Fiber - 4.6 g
  • Sugars - 10.4 g
  • Protein - 22.6 g
  • Calcium - 389.3 mg
  • Iron - 8.5 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.4 mg


Step 1

In a glass jar combine the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, dried parsley flakes, and lemon juice.

Step 2

Rinse anchovy fillets under warm water, pat dry on paper towels, and roughly chop them. Add anchovies to jar with other ingredients. Cover with tight fitting lid and shake vigorously to mix.

Step 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.


Step 4

Preheat oven to 250-degrees-F.

Step 5

Combine the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 3 tablespoons grated Parmesan 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. Turn off the oven and let the croutons stay in until completely cool and crispy.

Step 6

To help


Step 7

Prepare salad in a large bowl by combining the romaine, 1/2 cup grated Parmesan cheese, dressing and croutons to taste. Toss well to coat and serve.

Tips & Variations

No special items needed.

Tags : Salads