Caesar Salad

A classic French salad that can be a starter, side dish and a main dish. Very tasty and very popular

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Toss the bread cubes in the olive oil and season with salt and pepper.
3 cups bread, Salt, 2 tbsp Extra Virgin olive oil
Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown.
Drain on paper towels.
Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it.
1 clove garlic
Discard the garlic.
Break the romaine into bite-size pieces and add to the bowl.
1 large romaine lettuce
In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine.
2 tbsp lemon juice, 1 large eggs, 4 whole anchovy fillets, 1/2 tsp Worcestershire Sauce
Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy.
1/3 cup Extra Virgin olive oil
Add the Romano cheese and toss with the romaine.
1/3 cup pecorino romano cheese
Top with croutons and serve immediately.