| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 loaf Italian bread
- 3 tablespoons extra-virgin olive oil, plus 1/2 cup
- 1 garlic clove, minced, plus 3 cloves peeled
- 1/2 teaspoon dried oregano
- Salt and pepper
- 3 anchovy fillets
- 2 teaspoons Dijon mustard
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 2 romaine lettuce hearts, cut in 2-inch pieces
- 2 bunches watercress, trimmed
- 1 hard boiled egg
- 1 cup shredded Pecorino Romano
- 1/2 cup chopped parsley
- 1 pound cooked grilled chicken, sliced in strips (optional)
Instructions
- Remove the crust from the Italian bread then cut the loaf into cubes. Place the bread cubes in a mixing bowl. In a small pan over medium heat, add the oil, minced garlic, and oregano. Cook for 2 minutes to infuse the flavors. Pour the oil over the bread cubes and toss. Season with salt and pepper. Spread the bread cubes in a single layer on a baking pan and bake for 10 minutes in a preheated 400-degree F oven. The croutons should be crisp but not too hard to pierce with a fork.
- In a mini food processor, combine remaining garlic, anchovy, mustard, lemon, vinegar, Worcestershire, salt and pepper. Process for 30 seconds to make a paste. Add the olive oil and process again until combined. Combine the romaine and watercress in a large salad bowl. Grate the hard boiled egg into the bowl. Drizzle the dressing over the salad and toss to coat the leaves. Add the cheese, croutons, parsley and chicken, toss well. Season with salt and pepper, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 979 |
| Total Fat | 68 g |
| Saturated Fat | 17 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 44 g |
| Cholesterol | 159 mg |
| Sodium | 1244 mg |
Reviews
Grating the hard boiled egg is genius for getting the flavor of egg into the salad without using a coddled (tempered raw) egg in the dressing. This is a very good riff on classic Caesar salad. If you’re anchovy averse, leave them out and triple the Worchestershire.
I have been making this recipe for years now and never look to others for caesar goodness. The only thing I do differently is add a couple extra garlic cloves and I prefer parmigiano reggiano instead of the pecorino.
For some reason , unlike everybody else, my dressing was bitter , seemed like half cup of oil wasn’t enough, it was very spicy; I added more oil into the blender and ended up with at least two cups of mayo !!! i guess i used the wrong mustard as well, how many cloves should i save for the dressing ? I must try it again
i used this recipe for the croutons, they came out fantastic, i’m never buying them out of the box again!
I was wondering for a long time why those caeser salad at restaurants taste different. My husband and I were getting so sick of store-bought caeser salad dressing that has no flavor at all, and really heavy and fatty on top of it. However this Tyler’s carser dressing was very flavorful, light and crisp. We are so spoiled now by this dressing we can never go back to the store-bought ones!
I found this salad to be very tasty. I have made the “Original” Caesar salad for over four decades, and most of the Caesar salads in restaurants are horrid! It almost seems that they don’t want to offend anyone with too much garlic, or anchovies. This recipe has all the right ingredients, even though I could not find rhyme nor reason for the “hardboiled egg”. I suppose that it to take the place of the coddled egg that MUST be used to cause the dressing to adhere to the lettuce. …and it won’t kill you!
The lettuce should be torn in 2″ lenghts, cutting will cause the edges to brown more quickly.
I add more garlic, lemon juice and the “Lea & Perrins Worcestershire Sauce” and this is the ONLY brand to use. As far as I am concerned, There is no other made!
Careful, don’t soak the lettuce, too much dreeing kills the salad
I’ve made several caesar salad dressing and this one is the best by far!
This was one of the best salads I have ever eaten. My husband and I loved making this one together, and enjoyed serving it to family. Makes a wonderful meal and is easy even for the novice!