Homemade Caesar Salad

I’ll admit it, I am on a salad kick lately, in particular due to the kiler flavors of the grilled romaine salad. Normally my default lettuce purchase at the store is a head of romaine. The cost is just right, and it is pretty diverse in the things you can do with it.

Caesar Salad Recipe

After putting some initial thought into my last head of romaine  lettuce in the refrigerator, I had a quick memory of a cook at a restaraunt making a caesar salad. Trust me, when I see something like this I pay attention to it. I just love the open kitchen where I can see things being made. Well, my eyes immediately drew attention to the guy making the salad. I became that guy the other day.


  • 1 head of Romaine lettuce
  • 1 large baguette, cut into large cubes
  • 2 cloves of garlic, smashed and finely chopped
  • 1 lemon, juiced
  • 1/2 cup of grated Parmigiano-Reggiano
  • 1 tin of anchovies fillets, with olive oil
  • 1 egg, boiled for 1 minute
  • Course salt to taste
  • Freshly ground pepper, to taste
  • Splash of Worcestershire sauce

Begin by cleaning your lettuce. I like to remove a bit of the tops from the green part of the romaine as with most heads, this is where you will most likely find discoloration, or marks in the leaves. Separate the leaves, and thoroughly wash. If you have a salad spinner, use it. The goal is to dry the lettuce, and store in the refrigerator until you are ready to use.

Get some water boiling. Add the whole egg into the boiling water, and cook for about a minute, then remove from pan.

Now it is time to get your garlic croutons made. To a large skillet, add about a 1/4 cup of olive oil. Bring to temp on medium heat. Add one clove of the diced garlic, throw in the bread cubes, and immediately give it a good toss as you do not want to burn the garlic. Continue cooking and turning until you have golden brown croutons. Lay on some paper towel and let the the croutons drain any excess oil.

In a large bowl, add in the anchovies, and remaining garlic. With a fork, mash this into a paste.  Crack the egg into the mash, and whisk. Add in the lemon juice, and continue to whisk. Now is the time to get both hands moving.  Slowly add in the remaining olive oil, while at the same time whisking the mixture. The goal here is to make a nice dressing. Toss in some salt and pepper and a splash or two of Worcestershire sauce. Go ahead  and taste at this time.

Now is the time to get the romaine back out of the refrigerator. Tear into bite-sized pieces, adding them to the bowl with the dressing.  Continue tearing until you are done with all of the leaves. Top with the croutons, and add almost all of the parmigiano-reggiano. Toss the salad, incorporating all of the ingredients. Add to a serving bowl, and top with the remaining cheese.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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