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Recipe: Outrageous Caesar Salad

Ive gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version

Outrageous Caesar Salad Ingredients

  • 2 cloves garlic, crushed

  • 6 tablespoons safflower oil

  • teaspoon salt

  • teaspoon mustard powder

  • teaspoon ground black pepper

  • 1? teaspoons Worcestershire sauce

  • ? teaspoon cayenne pepper

  • 2 tablespoons fresh lemon juice

  • 1 (2 ounce) can anchovy filets

  • 1 egg

  • 1 French baguette, cut into 1/2 inch pieces

  • 4 tablespoons melted butter

  • 1 teaspoon Italian seasoning

  • teaspoon Worcestershire sauce

  • 1 tablespoon grated Parmigiano Reggiano cheese

  • 1 large head romaine lettuce - rinsed, dried, and torn into bite-size pieces

  • cup grated Parmigiano Reggiano cheese

How to Make Outrageous Caesar Salad

  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne, and lemon juice. Rinse anchovy filets under warm water, pat dry on paper towels, and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.

  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.

  4. Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated 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.

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

Outrageous Caesar Salad Nutritions

  • Calories: 735.6 calories

  • Carbohydrate: 69.9 g

  • Cholesterol: 98.4 mg

  • Fat: 40.7 g

  • Fiber: 5 g

  • Protein: 24.9 g

  • SaturatedFat: 12.2 g

  • ServingSize:

  • Sodium: 1951.2 mg

  • Sugar: 4.8 g

  • TransFat:

  • UnsaturatedFat:

Outrageous Caesar Salad Reviews

  • Five stars of course--Heck, its my recipe.Allrecipes printed my recipe almost to the letter, so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons, after the 30 minutes in the 275 oven, I turn off the oven, and let the croutons stay in, until completely cool. F.Y.I., the baguette should be approximately 1/3 pounds worth.One last tip---of late, Ive substitued the 1/4 tsp. dry mustard, with 2 tsps. of dijon mustard. The dressing comes out creamier, and I really dig the flavor.Cheers all,Jeff

  • OK Jeff, I consider myself an expert on Caesar Salads. I have always enjoyed the traditional style caesar salad. The receipe you submited is without doubt the best caesar salad I have ever tasted The receipe makes for a most robust tasting salad. Nothing tame about this one. I have made it a half dozen times for my family and guests, and everyone agrees it the best they have ever had Thanks for the posting. You have done a great justice.

  • Im not a salad person but wanted to serve salad to my family. This was delicious. My 5-yr old even enjoyed it. I only added 1/4 Worcestershire to the croutons and it was great. I used 1 tbsp minced garlic instead of crushed cloves. And I used 1/4 cup of pasterized egg instead because coddling an egg doesnt kill any present bacteria and will actually increase bacteria activity. Anyway, try this recipe. I will make this over and over again. Thanks, Jeff.

  • This caesar dressing was fantastic. We did find that it needed a little modification, we added two tablespoons of lemon juice and an extra teaspoon of worcestershire sauce. It was the hit of the dinner Thanks

  • Very good recipe. Omitted the anchovies because frankly...didnt have any. Tastes just like you would get in a bottle or restaurant...and better. Thanks for the post.

  • This recipe is SO good Its incredibly flavorful and spicy which was a welcomed change of pace for Caesar salad. I made this for my family for my Moms birthday, and it was a huge hit. The croutons were also a smash hit, everyone loved them.The only thing Id change is omitting the salt in the recipe - as the anchovies more than make up for it. I also didnt use the whole can of anchovies, more like 3/4 of the can. Im thinking of using paste next time.Awesome recipe

  • This recipe is really easy to whip up - I kind of messed up the coddled egg - I think I didnt leave it in the hot water for long enough. But I microwaved it a tiny bit and it was fine. Yummy

  • This was very good ceasar salad. The next time I would decrease the salt a little, other than that it was great

  • Excellent recipe Jeff I booted up the garlic and to make the dressing creamy, I added all the parm to the oil mixture and used a bit more to garnish the salad. Salads dont get much better than this. Thanks so much

  • This was terrible I rated it 1 card because the 0 option was not thereSorry Jeff.

  • Now this is how a Caesar salad is supposed to taste Great recipe, thanks for piecing it all together for us

  • Okay, I was skeptical. Ive been making Caesar Salad since the 1960s, and I never lacked for compliments. Actually, I had quit using a recipe 30 years or so ago, and made it by feel, but there is little difference between the way I did it and this recipe. I had never added Cayenne Pepper, and I dont know that it helped, but it didnt hurt. HOWEVER, I must admit that your croutons beat mine all to pieces. I made croutons in a skillet, with olive oil, for years, but had become lazy and had been using (dont tell anyone) packaged croutons for the past few years. Well, I have mended my ways. I know your croutons are better than "bought," and I dont remember my skillet ones being any better, so Im a believer in your method. Its hard for an OLD woman (who will be eligible for Medicare in mere months) to admit shes been bested, or at the very least EQUALED, and on something she loves like Caesar Salad, but Chef Jeff, YOU THE MAN

  • Ok Jeff, youre my new hero. This was absolutely "as" delicious as any dressing you would get in a restaurant. The only change I made is I used the Dijon mustard as recommended by others,left out the anchovy fillets, and just used an egg yolk. I also double this recipe for one head of lettuce as I prefer a lot of dressing. This is a keeper.

  • I used this recipe with only three alterations and it turned out fantastic First, i left out the anchovies as neither my wife nor i like them. Also, I substituted prepared Dijon mustard for the dry mustard and I used 2 tablespoons of mayonnaise in place of the coddled egg. This produced a more creamy and less salty dressing that had the perfect Caesar flavor

  • Loved it Substituted olive oil for the safflower oil because I didnt have any on hand, and omitted the anchovies. Not sure if I coddled the egg right, but the result was still one of the best Caesar salads weve ever eaten. Thanks for the recipe.

  • Outrageously outstanding, Jeff Youve gleaned the best of the best to come out with THE VERY BESTEST...Thanks for sharing. We really enjoyed this. Will be making time and again around here.

  • This caesar dressing was fantastic. It is great for anyone looking for a caesar dressing that is not creamy. One modification I made was I left out the anchovies (Im not a fan of them) and add a little more salt. This worked out great.

  • This was a little too thin; and instead of garlicky it tasted too much of the Worcestershire.

  • I love this recipe minus the cayenne and not so much garlic. It is the only way Im able to enjoy a salad Yummy Jeff thanks

  • Doubled the amount of romaine and used the recommened amount of dressing for 4. I was a little nervous about going with the anchovies and raw eggs... but it was great

  • This is the greatest recipe ever I have never been so flattered in all of my years of cooking than I was with this recipe.

  • Good, but not great. Loved the croutons. The dressing was a bit strong, but good. If I make it again Ill use less anchovy.

  • This was the best caesar dressing I think Ive ever had. I substituted 2 Tablespoons of mayonaise in place of the egg and it turned out really good. I will use this recipe over and over.

  • Excellent

  • Perfect dressing. I woulnd not change a thing. Awesome Congrats on this one

  • Absolutely delicious I cant stop making this dressing. Zesty and unique

  • Jeff - you have absolutely outdone yourself. This was absolutely awesome I told my wife that we wouldnt go out for our "Traditional Friday Night Dinner" - that I would take care of dinner. I can tell you that she loves me a little more today <smiles>.... (BEWARE... depending of the brand or archovies you might have to ommit the salt)

  • I didnt think it tasted like a caesar dressing at all In fact, I think the coddled egg made me sick and nauseous all night The croutons were good though. Ill be looking for something else...

  • Very good dressing, a little on the salty side. ext time I will use a little less salt and a little more pepper.

  • I thought this dressing was excellent Very zippy and pretty quick to make. It has a nice texture too. The whole family loved it.

  • Yummy I really enjoyed your version of this salad. I used dijon mustard and a spoon of plain yogurt for creaminess. Otherwise it was outstanding. Way to go Jeff

  • Jeff you did your homework well Great recipe for the dressing (youve gotta like anchovies to enjoy this one). I think Ill try the garlic crouton recipe from this website next time though as the croutons were just o.k., but nonetheless, Im giving this five stars because this will be the recipe I use from now on for the dressing.

  • Holy mother, the fishy taste from the anchovies was powerful. I had to increase the recipe just to tone it down a bit. I followed the recipe to a T... but then had to start guessing with ingredients to tone down the fish. (added an extra egg and LOTS of extra lemon juice to offset the taste). Once I did all this it was actually pretty darn tasty Next time Ill follow the recipe exactly but add in a few filets at a time instead of the whole contents of the tin.

  • This is the BEST I serve this for lunch when Im having guests. Normally I grill a chicken breast marinated in honey mustard and serve on top. People just go ape over it. A friend asked that I make him a bag of croutons and he took them to his parents house and they ate them watching tv THANKS MUCH

  • Perfect Dressing Thanks for posting this recipe

  • The first time I made this I followed the recipe exactly then I made it again and omitted the egg and anchovies and added I tablespoon of low fat mayo and it was just as good. This made it a lot easier and faster to whip up.

  • Great Recipe..I did make some changes...my company loved it. I added light mayonnaise instead of raw egg. Healthier all around. and I use olive oil and about 3 inches of anchovy paste. Alway have that in the house and easier to use ie. no left over chovies. If is it too thick after the addtion of the mayo add some milk. I used my Magic Bullet too. I love that thing for dressings

  • This was as close to tableside preparation taste as youll get. Although, I will say that the Worcestershire may be a bit strong for most peoples taste. Maybe a little less. 1tsp should suffice.

  • I was looking for a recipe for Caesar Salad dressing and found this one. The ingredients were consistent with what I was looking for, so I gave it a try. Very good - I made it for a crowd and received lots of compliments. A few things I did differently: First, I made a paste of the crushed garlic and kosher salt by mashing the garlic and salt together with the back of a spoon. Secondly, I omitted the cayenne (not a fan of hot) and anchovies (wasnt sure about the tastes of the crowd, so thought Id play it safe) and substituted a bit of anchovy paste instead. Will add more next time, because I personally like the anchovy flavor. Thirdly, I put all the ingredients (minus the egg) in a small food processor to blend before whisking it into the egg. Last, I added 2 tablespoons of grated parmesan cheese to the dressing. I also substituted shredded parmesan for the grated Parmigiano Reggiano. I like the texture of the shredded cheese with the romaine rather than grated. I used dijon mustard and light olive oil, as suggested. I really enjoyed it and will definitely make again. Thanks Jeff

  • Too oily.

  • Dear Jeff,I am so happy that you put this recipe on the internet It was sweet and not really salty like I have had it before I had it with steak and patatoes It was DELICOUS

  • FAB-U-LOUS i made this to serve 40 people at a bridal shower today and it went over very well. i omitted the anchovies but otherwise we enjoyed it very much :)

  • Needed a few tweaks - substitued 2 tbs sour cream for egg. This recipe is far better than most bottled dressings. Also for my Caesar salads I always add chopped avocado and chopped basil. It adds a refreshing unique taste.

  • OMG Ive been making this recipe for a few months now & its AMAZING The 1st time I followed the directions to the letter & I thought it was good. The 2nd time I made a few changes; I used light olive oil instead of safflower oil, the lemon juice & omitted the salt. I cracked the egg into a small bowl, pierced the yolk with a fork & micro waved about 10-20 sec to take off the chill. It mixes better with the oil when its warm. For me these changes made this recipe GREAT The croutons are also good by themselves. Another reviewer was right: if youre looking for low-fat or low-cal this is not for you. This one is all about taste

  • This recipe is about taste If you are worried about calories or healthy ingredients join Weight watchers.

  • I am usually a caesar salad in a bag gal, but I swear unless I am super pressed for time, I will never go back. I didnt use anchovies, and I was a little skeptical about coddling an egg, but it all worked out. Please dont let that disuade (sp?) from trying this recipe. I used olive oil instead of safflower oil, did not use anchovies because i couldnt find them, I used lemon juice from a bottle, and I cannot believe the results. I normally always use more garlice than called for, but in this situation I wouldnt .... Jeff must already love garlic and his measurements are spot on Thanks Jeff...fabulous...whoever put 1 star did something terribly wrong

  • I made this last night because my husband & I both love Caesar salad. I substituted anchovy paste for the actual fish, because neither of us like strong anchovy flavor. It was missing something,& the problem was probably that I needed to add more anchovy paste, which I will do next time I make it. The recipe is definitely a keeper

  • I used a couple slices of wheat sandwich bread for the croutons and they were AWESOME. Much better consistency than store bought. Thanks.

  • An amazing dressing with intense flavors I love this dressing because you dont have to use much to get a great caesar taste. I make this whenever I start feeling blah about eating one more salad...works like a charm Thanks so much Jeff, great work

  • I dont know if I screwed something up but I did not care for this.

  • I would not make again. Sounded great... Did not taste like a regular Caesar.

  • The finished product is totally worth the effort This is the best Caesar salad ever, no contest.

  • Awesome, Jeff Perfect proportions. This dressing will be my go-to recipe from now on. Its perfect, and I didnt even use anchovies .(I know they make it even better, but cant stand to touch the creepy little things.)

  • I read the other reviews but still decided to make it exactly as written with no changes. WOW it was salty Other than the salt, I had wished the dressing was a bit thicker so that it would cling a bit more to the lettuce. I am going to try to make it again tonight and cut the salt back and perhaps add some mayo to make the dressing creamier. The croutons were great though

  • Excellent recipe. Made it exactly as stated and added grilled chicken to it to make it a main dish salad. I would recommend doubling the dressing for a 4 person serving as this only made 3 servings and had to be stretched.

  • This is the bomb. So tasty and a lot of kick to it. I added a 4 drops of red wine vinegar and a little Dijon mustard. Wow Best Caesar salad I have ever had. It is on the spicy side but so delicious My ex-husbands family used to have a Caesar salad contest every Christmas and they could prepare some great salads. So thrilled I found this one

  • This was SO good I was looking for a great Caesar recipe and this hit the nail on the head. Pungent, garlicky and delicious. I blended the dressing before adding in the egg so that I wouldnt have chunks of anchovy, and Im glad I did. I used a mix of mustard powder and dijon, as suggested. I STRONGLY reccommend using Reggiano Parmigano... its quite expensive, but once you taste it, youll see why. I really enjoyed the homemade croutons as well. So much better than bottled Caesar dressing and boxed croutons

  • This dressing tastes fantastic, very classic and true. I did add a squirt of mayo, maybe about 1/2 Tbl, to make it a bit creamier. I also made it in a small food processor to blend it up and make it more frothy since I found that it was a bit runny. Overall it was great

  • I made this as part of our New Years Eve dinner and I love Caesar Salad and this ranks up at the top with a few changes that I made. I made this twice...once as directed and again with a few minor changes that makes this FANTASTIC After reading all of the reviews, I decided to add tiny bacon bits that I made from frying up bacon. I also used the recommended Parmesano Regiano freshly grated cheese...which was fantastic I initially used anchovy paste and after making the first batch I thought it was way too salty. I omitted the salt altogether and just added VERY LITTLE anchovy paste and it was just enough to give it an authentic flavor. I also threw all of the ingredients in our vitamix to mix it together and added the olive oil a little at a time using mayo instead of egg. I would recommend this to eveyone I know...with these few changes. Everyone loved it I will use this again and again.

  • I found the dressing to be WAY TOO SALTY. I would halve the salt that is called for if I were making it again

  • I get such great reviews when I make this salad dressing My guests love it.

  • Awsome, even with the substitutions because of lack of some ingredients, e.g.worchestershire sauce, I usually do not use/eat. Cant wait to try it exactly..this may be my new "girls christmas sleepover dinner" contribution,beating out my famous Goan Potato soup with spiced pea samosas

  • Loved it The croutons turned out amazing and the dressing was great the only thing i had problems with is that it didnt specifically state how long to keep the egg in the boiled water so i had to google coddling eggs but besides that it was great :D Thanks Jeff

  • A great start for a great Caesar salad. My advice: put all the dressing ingredients into a food processor and blend until a smooth consistency. If you dont, you end up with chunks of anchovies which isnt my cup of tea Also, omit the salt. There is no reason to add extra salt when you are using anchovies. Thirdly, I used the oil that the anchovies came in to give it a little bit more flavor. I also substitute whichever oil I have on hand instead of safflower oil. The last suggestion I have is to refrigerate the dressing before serving. If it is served at true room temperature it has a slightly strange flaor.

  • We loved this recipe I have made it twice and plan on making it many times

  • I love this recipe but had issues with my family refusing to eat a caesar because of the " RAW" egg despite my coddling it...SOOO I found a solution that gives a creamy eggy touch. I soft boil an egg, cut into half...take the moist yolk out and mash it and put that into the rest of the ingredients. It helps with the taste and emulsification of the oil with the rest of the ingredients. My family is no long afraid to eat caesar salad and it is safer with the cooked yolk if your dressing other veggies with it for a pot luck dinner and might not be able to keep it cold. Havent killed anyone yet with that extra step. Also if I want to make ahead of time for event 2-3 days ahead I mix it all up with raw egg...then pour dressing into a bottle and seal it then place it in a pan with hot water to the top and let it sit simmering for 10 mins. That takes can of "cooking" the egg and is safer to use for preparing large amount for a pot luck salad.

  • Amazing i was craving caesar salad, and this was EXACTLY what i wanted. accidentally mixed in a little fresh basil, which added a nice touch

  • Top notch recipe .....great blend of tart and creamy. Iv e been cooking a long time and have to say Id never coddled an egg which was easy...interesting touch. Ive always used a raw egg. I didnt have any safflower oil so I made this batch with extra virgin olive oil..the only change I made was the oil and I used 4 garlic cloves since I like garlic a lot. But I probably will use 3 cloves next time 4 over powers the dressing somewhat. I also cut the salt back after reading several reviews and since I use the flat anchovies and the oil in the can(not the paste); it worked great. It was also a first to use the mustard power instead of dijon. it was

  • I found the dressing very salty. I even increased the amounts of everything else to counteract it, but still was salty wont make it again. I double checked my measurements and I followed the recipe exactly.

  • Since the other posters though the written 3/4 tsp of salt on top of the anchovies, parm and Worst. sauce was too salty I used 1/2 tsp....that seemed good/would not want more. I did not have any trouble getting it to be "not runny" cooking the egg as directed and whisking it up mine was not watery. In fact the first time I made it I left the egg in too long/is was more cooked and my dtr. complained it was TOO thick (more like creamy Caesar) after beating. Real Caesar does not have mayo or sour cream in it...beating the egg and oil creates a mayo-ish base though if done right. Since mine came out too thick for my taste with overdoing the egg a bit though...those wanting it thick could do that on purpose. Lacking French bread I used bagel cubes for the croutons and that worked very well for a hearty bread cube.

  • Super easy recipe turned out awesome

  • I really liked this recipe. The dressing did taste better the next day. I made exactly as is with the exception of baking the croutons 15 more minutes because it wasnt the right texture.

  • Loved it, loved it, loved it. the only things I changed were...I used 1oz anchovy paste and squeezed half of a lemon for extra juice...Yum Yum Thanx so much for a delish dish

  • Tried your recipe, and was impressed. I used my bullet mixer to complete the dressing and it came out great.

  • Yum This was a very good Caesar salad. I dont like Caesar dressings containing mayonnaise, it adds a strange flavor. This is how Caesar dressing is supposed to taste Thanks for a great recipe.

  • This recipe was very good, although you may want to use less lemon than suggested, or taste as you go since mine came out a little too lemony. I also added very very finely fresh grated parmesan cheese to the dressing and used and electric mixer to blend it in; this added a little extra flavor and thickened it a bit, for those who like thicker dressings. Overall it was a pretty good recipe and definitely one I will use again.

  • Awesome recipe I followed the recipe exactly except for using grated parm. instead of parm. reg. and dijon mustard instead of mustard powder. The dressing was not too heavy, just right, and the croutons were TDF

  • Really enjoyed the recipe and it was easy to make, I had never coddled an egg before but it was very easy If you use anchovy- I used the paste- I would omit the salt-but other than that it was great. A note to a previous review : Because coddled eggs are not boiled, some people may be concerned of the risk of salmonella and other bacteria. According to the US Dept of Health, cooking at temperature of 72C/160F or more is sufficient to kill salmonella, but children, the elderly and persons with compromised immune systems are advised against eating lightly-cooked eggs because of possible under-cooking-found that on 2 websites :)

  • I dont like giving bad reviews, but this is terrible... Made it last night and we choked it down, but its bitter and salty. Gonna try to fix whats left, because I love anchovies, but I will probably end up throwing it out. Yes, I followed the recipe, and yes, I have had Caesar salad in some really great restaurants.

  • Fantastic. I made this for my boyfriend for a special occasion, and now it is requested on a regular basis. The only change I made was using only 3/4 or so of the anchovies, and it was plenty strong. This is one of the easiest salad dressing recipes I use, and definately my favorite.

  • Absoultely the best Caesar Salad I have ever made or eaten I took it to a dinner party last weekend and everyone loved it. I followed the recipe exactly, except I used a Egg Beaters vs raw egg. I am making it again this weekend, thanks Jeff.

  • Oh ... My ... God ... this was delicious. Ive never made a caesar salad dressing (or any dressing) from scratch before, but the ingredients for this recipe looked pretty accurate in terms of resembling the great Caesar salads Ive had in restaurants. I used 4 tbsp instead of 6 tbsp of oil (I was hoping to make it slightly lower in calories) and omitted the anchovies (GF is a vegetarian, so I left them out but sprinkled some chopped anchovies on my salad instead because I love them). Other than that, I followed the recipe (though Im not sure I coddled the egg properly) The dressing was super-easy to make. Putting it in a jar and shaking it makes it so much easier than a lot of other recipes (which involve whisking or blenderizing). It instantly took on the perfect texture after shaking it for a few moments Very thick and decadent We actually only ended up using half the dressing and refrigerated the rest, and I just looked in the refrigerator and saw that it still maintained its thick texture hours later-- it hasnt separated at all I really loved the salad and will definitely make it (or maybe just the dressing) over and over. If I make it again, I might use a bit more garlic and mash it up like other posters have suggested for even more garlic flavor. I think it might also be good to use pasturized egg protein for safety (plus the coddling is kind of a pain). Excellent recipe

  • Delicious i made it exactly like the recipe. the only difference i might make next time is to add some bacon bits...but not for lack of flavour this was a fantastic salad

  • I thought this was good. I loved the strong flavors. Although I prefer a creamier caesar salad, so Ill probably hunt for a new recipe. The croutons were okay, but I prefer making them on the stovetop with oil, salt, and garlic. Also, for my kids and mom who dont like strong flavors, I added a healthy amount of mayo and parm cheese.

  • This was excellent. I tried the original recipe for a dinner party, as I was supposed to bring the salad. The croutons were great, and the dressing was fabulous, if not a bit spicy. My next attempt, I toned down the spice, adding only a quarter of the cayenne, and that went down better when I made it for my wife and mother-in-law. They had salad, while I varied it a bit, using some of the dressing to marinade some chicken breast in for a few hours before bbqing. Instead of croutons, I buttered and Italian seasoned some fresh, white Vienna bread and fried it, making a lovely chicken Caesar salad sandwich with extra dressing, red onions and bacon. Definitely one of the most flavourful meals Ive ever had, and thats saying something.

  • Fabulous

  • This recipe was good. My husband and I thought it was too salty. Next time I think we will try "experimenting" to find our own likings. Thankyou

  • Fabulous I had to make 2 changes: I used Olive Oil (and therefore cut back the amount by 1 tbsp) as I had no Safflower oil on hand, and I used 1oz of Anchovy Paste instead of filets...I just cant handle those little suckers After mixing in the coddled egg, I took my immersion blender to the mix and it came out nice and creamy. Then I took it to the next level and cut up some warmed up leftover grilled chicken and tossed it with the salad...Too yummy for words This tasted just like the Ceasar Salad I get from my favourite authentic Italian Restaurant Thanks Jeff

  • I really like the croutons, but felt like the dressing needed something

  • Best Caesar Salad Ive ever made. Only change I made was to saute anchovies and garlic for 2 minutes before adding to dressing.

  • Awesome....ommited the anchovies because I couldnt find them, but followed the recipe using the dijon mustard and it was the most tasteful ceasar salad ever.

  • I did not care for this. Way too salty and there was no caesar flavor about it. Sorry

  • I LOVE this recipe for Caesar Salad too good BUT i do not know my way around a kitchen. im wondering how long to leave egg in boiling water it only say how long to leave out of water ??

  • Awesome dressing I omitted the anchovies as I didnt have any, and used fresh mayo instead of an egg - turned out fabulous Thank you Chef Jeff

  • Excellent Ive had Caesars at some of the finest restaurants (Ruth Chris, Del Friscos etc...) and this rates right up there with them. I added grilled chicken and it was a nice meal. The amount of lemon juice in this recipe is perfect and adds a nice tartness. I used store bought crutons and it worked this time, but I will be making them next time. Thanks -this will be a keeper.

  • Added too much garlic & anchovy. Very strong & salty

  • This should be called PERFECT Caesar salad This was absolutely spectacular, the only change was to use anchovy paste instead of anchovies (had on hand). Its not something youre going to have everyday, so dont worry about the calories & fat.........just enjoy

  • With all of the good reviews, I was very excited to try this recipe. However, I was disappointed. It was VERY salty tasting. I followed the recipe exactly, even the croutons, with the only change being that I used anchovy paste, and I mean only a drop of it for flavor. I wont be making this again. :(

  • Im a big caesar dressing fan, and some how this didnt work out too well for me. Yes, i was a little squeamish about the anchovies, but still, to me it didnt taste right. i did use a little less cayenne, because i was also making this for my toddler who loves salad, but other than that i followed it to a T and to me, it didnt even taste like caeser dressing. I even mixed it with a small bowl of lettuce and still, "ick" off to find another recipe.

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