- A 4 – 5 ounce chunk or slice of day-old levain or sourdough bread or other chewy, peasant-style bread
- 2 – 3 tablespoons mild-tasting olive oil
- Salt
- 2 -3 heads romaine lettuce (to yield 1 1/2 pounds usable leaves)
- 1 tablespoon red wine vinegar
- 2/3 cup mild-tasting olive oil
- About 1 1/2 tablespoons chopped salt-packed anchovy fillets (6 – 9 fillets)
- About 2 teaspoons chopped garlic
- A few pinches of salt
- 2 large cold eggs (I used about a tablespoon or two of Girard’s Bottled Caesar Dressing)
- About 3 ounces Parmigiano-Reggiano, grated (1 1/2 cups very lightly packed)
- Freshly cracked black pepper
- About 3 tablespoons lemon juice
Kelly says
Thank you for the lovely comments 🙂
I love Caesar Salad and I’m so glad to see you post the dressing recipe. It’s amazing how you could learn the ingredients by tasting it at the restaurant. I will have to try this myself at home 🙂
Magic of Spice says
Caesar is my favorite salad…. Will have to try this with some grilled salmon perhaps:)