Caesar Salad (Method 1: Tableside Preparation)



U.S. Metric Ingredients
2 lb 1 kg Romaine leaves
4 oz 125 g White bread
1–1½ fl oz 30–45 mL Olive oil
1–2 1–2 Garlic cloves
4–8 4–8 Anchovy fillets
8 fl oz 250 mL Olive oil
2 2 Eggs, pasteurized
fl oz 75 mL Lemon juice
1 oz 30 g Parmesan cheese, grated
to taste to taste Salt



  1. Wash and drain the greens thoroughly. Chill in the refrigerator.
  2. Trim the crusts from the bread. Cut the bread into small cubes measuring about ⅜ in. (1 cm).
  3. Heat a thin layer of olive oil in a sauté pan over moderately high heat. Add the bread cubes and sauté in the oil until golden and crisp. Add more oil as needed.
  4. Remove the croutons from the pan and hold for service. Do not refrigerate.
  5. Have all ingredients prepared ahead of time and arranged on a cart in the dining room.
  6. Ask the customers how much garlic they would like. Depending on their answer, either rub the bowl with a cut clove of garlic and remove it, or leave it in the bowl and crush it with the anchovies.
  7. Ask the customers how many anchovies, if any, they would like.
  8. Mash the garlic and anchovies to a paste in the salad bowl.
  9. Beat in about half the olive oil.
  10. Add the greens and toss to coat with the oil mixture.
  11. Break the egg over the bowl and drop it in. Toss the lettuce well.
  12. Add the lemon juice, the rest of the oil, the parmesan cheese, and a little salt. Toss again until well mixed.
  13. Add the croutons and toss a final time.
  14. Plate and serve.

Per serving: Calories, 370; Protein, 6 g; Fat, 33 g (80% cal.); Cholesterol, 55 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 270 mg.


Caesar Salad (Method 2: Pantry Preparation)

Prepare the croutons and salad greens as in the basic recipe. Toss the greens with Caesar Dressing. Plate and garnish with croutons.

Grilled Chicken Caesar

Top Caesar salads with sliced, grilled chicken breast.