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  • 7 tablespoons extra-virgin olive
  • 4 to 6 cloves garlic, peeled and sliced
  • 2 cups croutons, made from firm-textured bread
  • 3 Romaine lettuce hearts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • -- Juice from one lemon
  • 2 large pasteurized egg yolks
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup freshly grated Parmigiano Reggiano cheese


  1. Combine olive oil and garlic in a small bowl; cover tightly and let stand 30 minutes to 1 hour.
  2. Preheat oven to 325F. Toss croutons with 3 tablespoons garlic oil to coat. Spread in a single layer in a shallow baking pan. Bake about 10 minutes or just until the edges begin to color. Set aside to cool.
  3. Carefully separate leaves of the romaine hearts; place in a large salad bowl. Drizzle lettuce with 2 tablespoons garlic oil, salt and pepper; toss well. Add another 2 tablespoons garlic oil, lemon juice, yolks and Worcestershire; toss gently. Sprinkle with cheese and croutons. Serve. Encourage guests to pick up leaves with their fingers.

Recipe adapted by Greg Patent

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The recipe was originally published as Classic Caesar Salad on

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