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Classic Caesar Salad


  • About 1/2 c extra virgin olive oil
  • 1 c rustic bread, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1 clove garlic, halved
  • 2 eggs
  • 2 tbsp freshly squeezed lemon juice
  • 2 to 3 tbsp minced anchovies, or to taste
  • Dash Worcestershire sauce
  • 1 large head romaine lettuce, washed, dried and torn into pieces
  • 1/2 c freshly grated Parmesan


Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium. When oil shimmers, add bread and sprinkle with salt and pepper; brown lightly on all sides, adding a little more oil if necessary. Remove and set aside. Rub the inside of a salad bowl with the garlic clove; discard it. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each egg with a pin or needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell. Beat eggs with a fork. Gradually add lemon juice and 6 tablespoons oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt if needed, and lots of pepper. Toss well with lettuce; top with Parmesan and croutons; toss again at table. Serve immediately.

A recipe by Mark Bittman, as published in the New York Times, April 2 2010